Sesame (Sesamum indicum L.) as a high-quality oil crops is one of the most important raw material for the production of edible oil in the world. Depending on the cultivar and growing conditions seed contains 44-58% oil. The fruit of the Sesame is pouch, hairy, rectangular cross-section. Sesame seed is located in a pouch, in which there are 50 to 80 seeds. Depending on the characteristics of cultivars of sesame seeds it can be white, yellow, dark, black, gray or brown. Sesame seeds has nearly the highest oil content among oilseeds. In order to improve the chemical composition and enable prolonged use, the seeds are being improved with conductive thermal process and the most common is drying process od toasting. Given that during the drying conductive chemical composition of the seed is changes, the aim of this work is to determine the chemical and nutritional characteristics of sesame seeds, before and after the process of conductive drying on chemical structure of sesame seeds, since the temperature and time of thermal treatment on drying. In this work sort of white G WALIOR (G) 5 and sort of black sesame GUJARAT TIL 10 seeds were used, in which the chemical composition of a sesame seed was determinated. Cultivar of white and black sesame cultivar in many ways are qualitatively and quantitatively different, both morphologically, and by the chemical characteristics of the seed. From the chemical characteristics it was determined the amount of moisture, ash, starch, crude fat and dry matter. The seeds of both cultivars were dried in the conductive drying process on the four temperature 80, 100, 120 and 140°C for 120 minutes. After thermal processing of sesame seeds, it was noted that the starch content increased, which is a positive feature. Also, thermal treatment of sesame seeds has resulted in a decline in the moisture content and ash content, as expected.