Gruel is a thinner sort of porridge, however depending on the choice of consistency, it is commonly sipped rather than eaten. This study investigates the nutritional composition and organoleptic properties of gruel made from proceseesd finger millet. Four samples were produced from finger millet seeds, based on processing methods. Sample A (unprocessed), B (Roasted), C (Germinated) and D (Fermented). The samples were subjected to proximate analysis, sensory evaluation, anti-nutritional properties, minerals composition, amino acid profile and dietary fibre according to AOAC. The result for proximate analysis revealed that the fermented sample yields significantly higher moisture content (91.25±0.12%) while the roasted sample had the least moisture content (85.99±0.02%). Furthermore, a higher value for ash (3.39±0.05a), protein (8.19±0.06b) was recorded in the fermented sample while germinated sample (0.81±0.01b) had the highest fat content with the highest carbohydrate (87.89±1.21a) been recorded in the whole sample. Furthermore, the anti-nutrient evaluation of the sample shows that the unprocessed sample had the highest anti-nutritional content except phenol, which is higher in the fermented (82.60c±1.00d) sample. For the mineral composition, the roasted sample had magnesium (8.00a±1.10), the highest value of phosphorus (8.00a±0.30) was recorded in the fermented sample, germinated (12.00a±1.20) has the highest calcium content, while higher value was recorded for iron (10.00a±1.20), potassium (9.10a±1.50), and Manganese (8.00cb±1.30) in the unprocessed sample. The fermented samples had a higher value for essential and non-essential amino acids. Likewise, unprocessed samples had the highest total dietary fibre (17.30b±0.50), and insoluble fibre (16.00b±0.30) while the soluble (1.90a±0.20) was recorded in the germinated sample. Consumer acceptability test shows that the roasted sample had the highest ranking compared to other parameters evaluated and also ranked highest (8.50±1.40c) for general acceptability. Therefore, processing methods decreases the anti-nutrient content, lowers the carbohydrate content, increases the amino acids and mineral elements concentration and improves the sensory attributes and general acceptability of food sample.