Abstract: Experiments were conducted to evaluate the nutritive value and anti-nutritional factors present in differently treated samples of Albizzia lebbeck collected from five locations in the Main Campus of Ahmadu Bello University, Zaria. Analyses carried out for proximate composition of these seeds showed high percentages of crude protein and low percentages of crude fibre in the raw and boiled samples than in the toasted and traditionally roasted samples. Overall mean levels of crude lipid was low in all the treatments. As regards the phytochemical screening, tannin levels were negligible and not significantly different (p 0.05) in all the treatments, while cyanogenic glycoside and phytic acid were low. Oxalate and saponin contents were high in the raw samples and in the other treatments appeared to show a trend on exposure to heat, reducing as the heat-time-exposure increased. The nutritional implications of the results are discussed.