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The effect of processing techniques (soaking, roasting and microwave irradiation) on biochemical parameters of groundnut, especially resistant starch (RS) and non-resistant starch (NRS), along with phytic acid (PA), iron (Fe), PA/Fe molar ratio and sugars were studied. Changes in RS and NRS content after processing have not been reported yet. Roasting for 12 min at 160 °C caused an increase in RS (61.1 %) and NRS (67.2 %) content in the GAUG-10 genotype. Water-soaking of kernels for 8 h reduced the amount of PA and increased the amount of Fe and the molar ratio of PA/Fe. Processing techniques reduced sugar alcohols (inositol and mannitol) and stachyose content in groundnut kernels. Variation in nutritional and antinutritional traits of groundnut influenced by processing technique suggests a degree of genotypic tolerance. • Roasting of groundnut kernels raised resistant and non-resistant starch content in groundnut. • Soaking for 8 h reduced phytic acid and improved iron content in kernels. • Stachyose content was reduced by processing techniques. • Nutritional profile was improved by roasting in GAUG-10. • Nutritional profile was improved by 8 h soaking in GG-20 and Girnar-2. [ABSTRACT FROM AUTHOR]