The biological utilization of protein is influenced by the presence of anti-nutritional compounds. This study aims to find the best domestic processing methods (soaking, sprouting, boiling, pressure cooking and roasting) in reducing the
anti-nutritional factors thereby improving the rate and extent of starch and protein digestion by in-vitro condition. Results revealed that all the treatments were effective in significantly reducing the anti-nutritional content and application of
single domestic processing method is insufficient for complete removal of anti-nutritional factors (tannin, phytic acid, Trypsin Inhibitor activity). The most effective combination method for reducing tannin, phytic acid and trypsin inhibitor
activity content is soaking, roasting and pressure cooking. Hence, the best processing treatments was soaking/roasting followed by pressure cooking. For better digestibility of in-vitro protein and starch soaked pulses followed by pressure cooking
was found effective.