Composition of Ascochyta-blight resistant chickpea for proximate components, vitamins, energy and trypsin inhibitor, was determined. The influence of irradiation and soaking at ambient temperatures (25-35 "C) on trypsin inhibitor activity (TIA) and protein content of chickpea, was investigated. A significant linear relation f r = -0.960 to -0.987) was found between the loss of TIA and soaking time of irradiated and unirradiated seeds (p < 0.05) and the rate of loss increased with increasing radiation dose (0.25-1.00 kGy). However, effect of radiation alone was negligible. Maximum decrease (30.7 %) in TIA (from 330.0 to 228.6 TIU/g) occurred during soaking far 12 h of 1.00 kGy sample. The protein contents increased from an initial value of 21.7 % to 23.4% and 22.7 % as a result of soaking for 12 h in tap and distilled waters respectively. Radiation treatment exhibited little or no effect.