Change in phytates and HCI-extractability of minerals due to processing of chickpea grown inrnEthiopia was studied Chickpeas contained a significant amount of phytic acid, i.e. 98.06Â±0.rn136mg/100g When it was subjected to cooking methods, soaking (6, 12, 18 h), dehulling,rnautoclaving and .Iprouting (24, 36 and 48 h), a strong decrease in level of phytic acid with arnremarkable increase in the HCI-extractability of calcium, zinc phosphorus, and iron occurred.rnCombination of soaking and cooking was found to be the best method for decreasing the phyticrnacid content, that is. 48 89Â±0.152 mg/ IOOg the control and significantly (p< 005) increasing thernnon-phytate phosphorus and HCI- extractable phosphorus. Some mineral losses were noticedrnwhen the legume was subjected to soaking, cooking, and germination but the maximum losses,rnoccurred when the seeds were dehulled. However, HCl-extractability of Ca, P, 2n and Fernimproved to a significant extent when the chickpea seeds were soaked, soaked- del7Ulled,rncooked and :,prouted which may have been due to decrease in the phytate content followed byrnprocessing.rnMoisture content, crude protein, crude fat, crude fiber and total ash ranges were 5.04-6.88 %,rn14.21- 23.86 %, 3.71-6.21%, 1.25-3.97% andI.01- 2.78% respectively. The range of iron, zinc,rncalcium and phosphorous were 1.34- 4.76, 1.72- 2.94, 69.29 -162.3 7and 20. 75-30.66 mg/ IOOgrnrespectively.rnKey words.' Cooking, dehul/ing, sprouting, autoclaving, HCI-extractability, iron, calcium,rnPhosphorus, Phytic acid, soaking