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The quinchoncho is among the legumes that play an important role in human nutrition, because they are a source of protein, fiber, certain minerals and vitamins. However, the consumption of quinchoncho is limited by the presence of anti-nutritional components. Therefore, the purpose of this research was to evaluate the effect of imbibing and germination time on the chemical composition, polyphenols and phytic acid in chinchoncho seed flour. The combined effect of soaking for 0, 12 and 24 hours and germination for 4 days was determined. The combination of soaking and germination was effective in reducing total protein and polyphenol content (P<0.05). A 32% decrease in phytic acid content was observed on the fourth day of germination and from 12 to 24 hours of soaking. Seeds germinated for four days with a 12- and/or 24-hour soaking process can be used as an effective method to reduce total polyphenols in seed meal. As separate methods, the 24-hour soaking process and four-day germination decreases the phytic acid content.