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PurposeThis paper aims to study the changes in anti‐nutritional factors during the germination of the Indian bean and also to carryout an evaluation by subjecting it to different cooking treatments – boiling, roasting and pressure cooking.Design/methodology/approachThe healthy Indian bean (Dolichos lablab L.) seeds were soaked for 12 h and allowed to germinate (sprout) at room temperature 27±2○C for a period of 32 h. Seedlings were withdrawn at designated time intervals and used for analysis of anti‐nutritional factors like trypsin inhibitory activity (TIA), phytic acid, polyphenols and tannins of dried and germinated cotyledons. They were also evaluated regarding their changes by subjecting to different cooking treatments – boiling, roasting and pressure cooking.FindingsThe raw dry Indian bean had a very high TIA which decreases progressively to 17 per cent at 32 h germination period. An overall fall in polyphenols of 70 per cent, tannins 46 per cent, phytic acids 36 per cent and phytate phosphorus to 30 per cent was noticed during the 32 h germination period. Maximum reduction was observed in TIA and phytic acids with roasting, while the boiling and pressure cooking decreases the levels of polyphenols and tannins.Originality/valueThe paper proves that germination is a more effective method in reducing TIA, tannins, polyphenols and phytic acid than the various cooking treatments.