Food legumes are an important part of the average human diet as they are one of the major sources of protein, carbohydrate, dietary fibers, vitamins and minerals. In spite of high nutritive values; legumes also contain large amounts of toxic constituents or anti-nutritional factors namely tannins, phytic acid and amylase inhibitors which could deplete the bioavailability of the nutrients in them and also cause health problems. Hence, for human consumption, the legumes should be processed by methods which include soaking, cooking, autoclaving, microwaving, roasting and sprouting depending upon tradition and taste preferences. Owing to their high beneficiaries and the various health benefits White Lobia and Red Lobia were selected and subjected to the mentioned processing methods. Nutrient content with regard to ash, moisture, fiber, lipid, protein and carbohydrate; and anti-nutritional factors such as phytic acid, tannins and α- amylase inhibitors of raw and processed samples was determined. Microwaving and autoclaving of beans soaked for 12 h was found to be the best processing method that retains nutrient content and significantly decreases anti-nutritional factors in the chosen beans.