Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. The study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. Three genotypes of cowpea (IT99K-573-2-1, IT96D-610, and IT07K-292-10) were dehulled. Dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. Raw (dehulled) cowpea genotype served as control. Anti-nutritional and functional properties of the products were determined using standard procedures. Antinutrient concentration of cowpeas differed significantly (p≤0.05) among genotypes. Tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. Coloured beans (IT96D-610), had significantly lower anti-nutritional content than those of white beans (IT99K-573-2-1 and IT07K-292-10). All heat treatments significantly reduced the levels of  investigated anti-nutrients compared to their respective control. Water absorption capacity and oil absorption capacity were found in the range of  2.12–3.07 mL/g and 1.37-1.73 mL/g, respectively. Swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/mL and 0.84 to 0.94 g/mL respectively. Colour parameters (L*, a*, b*, hab, C*) showed significant  variations among the genotypes. The combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p≤0.05) correlations observed. Processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system. Keywords: Cowpea, dehulling, treatment, nutrients, functionality