Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated.rnThis study was conducted in order to evaluate the effects of some commonly applied traditionalrnprocessing methods on the nutritional and chemical composition of Lupinus albus. Traditionalrnprocessing methods are observed to be effective in reducing anti-nutritional factors, meanwhilerntheir effects on the nutritional composition is not wel investigated. Accordingly, the current studyrnfocused on the effects of traditional processing methods on the nutritional and chemicalrncomposition of Lupinus albus. Three traditional processing methods (i.e. soaking after roastingrnfor 5 days, soaking after boiling for 5days, and germination for 48 hrs) were taken underrninvestigation. The parameters analysed were proximate composition, anti-nutritional factors,rnmineral composition and fatty acid profile. The official methods used were AOAC (2000),rnOsborne and Voogot (1978), Haborne (1973) and Latta and Eskin (1980) for Proximaterncomposition and fatty acid profile analyses, mineral analysis, total alkaloid determination, andrnphytate content analysis respectively.rnThe hull size of the two cultivars from Dangla and Tilili were 16.22% and 19.30% respectively.rnMoisture, protein, fat, crude fiber, ash, utilizable carbohydrates and gross energy for the Danglarnsample were 6.94, 37.87, 9.34, 11.08, 2.80, 38.92% and 391.19 (KCal/100 gm) respectively.rnSimilarly, for the Tilili sample the values were 8.04, 39.71, 8.79, 11.07, 2.90, 37.56% and 388.12rn(KCal/100 gm). The anti-nutritional factors studied were total alkaloids and phytate. The resultsrnfor the Dangla sample were 2.46% and 144.33 mg/100 gm for total alkaloids and phytaternrespectively. Similarly, for the Tilili sample the values were 2.26% and 143.96 mg/100 gm. Thernmineral composition of the two cultivars was also investigated. Accordingly, the Dangla samplernhas 6.00, 2.11, 58.43, 8.93 mg/100 gm contents of Fe, Zn, Mn and Mg respectively. The valuesrnof the same types of minerals for the Tilili sample were 6.72, 1.81, 63.54, 59.14 and 9.46 mg/100rngm respectively. In the two cultivars an average value of 24.5% saturated and 74.5% unsaturatedrnfatty acid levels were recorded. The un-saturated fatty acids found in the oil are predominantly,rnOleic and Linoleic acid, while the saturated ones include Palmitic, Stearic and Eikosanic acids.rnTraditional processing methods have shown both an increasing and decreasing effects on thernvarious chemical and nutritional compositions of the raw seed. Among the treatments thern rncommonly used soaking after roasting method was found to reduce the alkaloid contentrneffectively, at same time showing improvement in the nutritional composition. Nutritionalrncompositions like protein and oil have shown an improvement on soaking after roastingrntreatment. The mineral composition of the raw seed was also affected by the various treatmentsrnapplied. Except for Zn content all the minerals analyzed have shown a reduction in therntreatments. Mn content was found to exceed the safety limit for daily intake. The effects ofrnsoaking after roasting and boiling on the fatty acid profile of the oil were insignificant. Butrngermination has reduced the contents of some of the fatty acids significantly. In all the cases thernpredominant un-saturated fatty acid found on both sample types was oleic acid.rnIt can be concluded that Lupinus albus was an excellent food source with high nutritional value.rnThe total alkaloid content can be reduced effectively after the various traditional processingrnmethods such as soaking after roasting and boiling. These processes including germination alsornhave a potential to enhance the nutritional composition of the raw seed. After some of therntreatments (i.e. except germination) the oil content has increased. And having high amounts ofrnun-saturated fatty acids and oil content, it could be a potential oil crop.rnKey words: Lupinus albus, soaking, roasting, boiling, and germination