Pulses are a nutritious source of fibre and protein, but they are also high in anti-nutritional factors such as alpha-galactosides, which cause flatulence in the gut. Among other methods, germination is a method that enhances nutritional value of pulses and is viable for scale-up. Therefore, the objective of this work was to optimize the germination process for a variety of bean, to reduce alpha-galactoside content. Six varieties of beans were analyzed for their sugar profile and proximate content, so that one could be chosen for germination. Response surface methodology was used to look at the relationship between the process variables time, temperature, and light, on the nutritional parameters of the germinated beans. Central composite faced design was used to generate twenty germinations, from which data was used to construct a theoretical model. Time and temperature were found to significantly affect the alpha-galactoside content of dark red kidney beans.