Effect of soaking ( 12 h), soaking-dehulling, germination (60 h), pressure cooking and microwave cooking on antinutritional factors on four varieties of moth bean i.e. one local variety commonly used by the farmers and three newly released high yielding varieties namely Jwala, RMO 225 and RMO 257, were studied. All the four varieties differed significantly in phytic acid, polyphenol content and trypsin inhibitor activity. The newly evolved varieties had lower levels of antinutritional factors than local. The domestic processing and cooking methods like soaking, dehulling and germination, pressure-cooking and microwave cooking reduced the level of antinutritional factors to varying extent. Germination had marked lowering effect on the level of phytic acid and polyphenol content and pressure-cooking and microwave cooking on trypsin inhibitor activity.