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The chemical composition of 6 promising cultivars of desi chickpea (C. arietinum) viz. 'GL 88341', 'GL 92162', 'GL 93011', 'GL 94008', 'GF 89133' and 'GG 1111' after seed soaking in water/salt solution followed by pressure cooking in autoclave were analysed. Soaking in distilled water and sodium chloride/sodium bicarbonate solutions decreased protein, methionine and tryptophan contents. However, the effect was most pronounced in salt solution. Soaking also decreased the trypsin inhibitors, amylase inhibitors and phenol content. Soaking in sodium bicarbonate produced the highest decrease in enzyme inhibitors, tannins and phenols followed by pressure cooking for 30 minutes. The trypsin and amylase inhibitors decreased from 117.3 to 94.4 units/g and from 10.1 to 6.3 units/g, respectively.