As many other grain legumes, moth bean seeds contain antinutritional factors such as trypsin inhibitors, polyphenols, phytic acid, saponins, oxalic acid and amylase inhibitors. Autoclaving of moth bean meal for 10 min (120°C at 1 atm pressure) was reported to completely destroy trypsin inhibitor activity (Kadam et al., 1986). Cooking significantly reduced tannins and haemagglutinins in the seed. The proportion of phytic acid decreased by 46-50% after soaking in plain water and mineral salt solution for 12h (Khokhar et al., 1986). Germination and cooking were effective in reducing phytic acid content (Borhade et al., 1984 cited by Adsule, 1997). Sprouting for 60 h had the most pronounced saponin lowering effect (44-66%)(Khokhar et al., 1986).
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