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be helpful in ameliorating the prevalent mineral deficiencies and would lead to a better mineral status of people in developing countries. Summary a substantial loss of Ca. A phytic acid loss by 4.5 to 36.7% was obtained by soaking and heat treatment of yambeans. Trypsin inhibitor activity (TIA), although decreased substantially with cooking, slightly increased during the pre-soaking step. Alkali and alkali-brine soaked seed flours, with a wateroil-absorption index of about 2.0, exhibited the best hydrophilic-lipophilic balance.Soaked and heat-treated yambean seeds were studied for some of their chemical and physical characteristics. An increase of between 2.9 and 29.4% in the ash contents reflected mineral pick-up by seeds pre-soaked in salt solutions. Subsequently, remarkable losses of Ca, K, and Na resulted when seeds pre-soaked in salt solutions were cooked.