eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2015-09-11 3 4 111 117 10.12691/ajfst-3-4-3 AJFST2015343 article Pramod Kumar Singh 1 Nidhi Shrivastava 2 Bechan Sharma 3 Sameer. S. Bhagyawant sameerbhagyawant@gmail.com 3 School of Studies in Biotechnology, Jiwaji University, Gwalior, India Department of Bioscience & Biotechnology, Banasthali Vidhyapeeth, Rajasthan, India Department of Biochemistry, University of Allahabad, Allahabad, India In the present study, effect of some domestic traditional processes such as soaking, germination, boiling and pressure cooking were explored in the seeds of chickpea cultivar for their anti-nutritional composition. The influence of applied water soaking for 12h on chickpea seeds caused maximum reduction in the levels of phytic acid, tannin and trypsin inhibitor by 59.9 %, 10.76 % and 13.98 % respectively as compared to dry seeds. In contrast, total phenolics contents exhibited a conspicuous increase. Boiling of seeds for 40 min caused maximum reduction in contents of phytic acid, tannin and phenolic by 76 %, 90 %, and 77 % respectively. However, cooking for 90 sec completely inactivated the trypsin inhibitor. Autoclaving at 1210C showed the maximum reduction in the contents of tannin, phenolics and phytic acid by 97.11 %, 80.53 % and 76.56% respectively. The germination of seeds for 72 h showed significant reduction (P ≤ 0.05) in the antinutritional factors and showed overall 95% reduction. The present study revealed that under different treatment conditions, germination appeared to be the better practice for lowering anti-nutritional contents in chickpea seeds. http://pubs.sciepub.com/ajfst/3/4/3/ajfst-3-4-3.pdf chickpea seeds soaking cooking; germination anti-nutritional factors