The aim was to ascertain whether the process of sprouting reduced the concentration of antinutritional factors in Vigna radiata, Macrotyloma uniflorum, Vigna mungo (L) and Cicer arietinum (L) belonging to Fabaceae family. Nutrition is the most important concern in everyones diet plan and is also a need to have balanced food. Care must also be taken towards the anti-nutritional factors that inhibit the absorption of nutrients thereby decreasing the nutritional value of the food. The pulses were screened for major specific anti nutrients (tannins, phytic acid, alkaloids and cyanogenic glycosides) before and after sprouting. The process of sprouting decreased the concentration of tannins, phytic acids and cyanogenic glycosides whereas the alkaloid concentration was increased.

Keywords : Alkaloids, Anti-Nutrients, Cyanogenic Glycoside, Nutrients, Phytic Acids, Sprouting, Tannins.