The effect of processing on the proximate composition, anti-nutrient levels and mineral contents of finger millet seed (Eleusine coracana) were analyzed. Diets containing processed finger millet seed (71.4g) per 100g feed were fed to four different groups of weaner rabbit for 56days. Animals’ fed diet containing unprocessed finger millet seed were used as negative control group and animals’ fed diet containing casein (standard protein) were used as positive control group respectively. Effect of processing methods like soaking, boiling, fermenting and roasting on the finger millet seeds significantly (p<0.05) reduced the anti-nutrient substances like tannins, saponins, phytate and oxalate when compared with their values from the unprocessed finger millet seed. Protein quality parameter’s observed in the animals fed diet containing processed finger millet seeds like True Digestibity (TD), Biological Value (BV) and Net Protein Utilization (NPU) increased in the following order; Roasted finger millet seed (98.41±0.55, 54.85±2.23 and 54.26±2.48), Boiled finger millet seed (95.57±0.93, 52.88±0.96 and 50.13±0.97), Fermented finger millet seed (95.18±0.28, 52.52±1.81 and 49.97±1.67), and Soaked finger millet seed (94.52±0.55, 50.63±0.96 and 47.99±2.46). In conclusion, the results indicated that roasting treatment is the best processing method on finger millet seed for better utilization of its protein content, while fermentation is best in reducing the anti-nutrients contents.