This paper evaluated the effects of soaking and germination on the proximate and mineral composition of the kpaakpa (H.barteri) seed flour. The seeds were soaked for 12, 24 and 36 hours and allowed to germinate for 2, 4 and 6 days respectively. The germinated seeds were dried milled into flour and analyzed for proximate and mineral composition. Results were statistically analyzed and fitted into second order polynomial equation. A face centered response surface method using three level-two factor full factorial central composite design was employed to optimize the process parameters that will give the targeted optimum responses. Germination was found to increase protein, dietary fibre, reduce carbohydrate and fat. Germination enhanced potassium in virtually all the processed samples but reduced in Ca, Fe, Zn and phosphorus. The multiple regression model developed showed that the optimized processing conditions for the responses were 12 h of soaking and 4.75 days for germination for protein; 12 h of soaking and 5.97 days of germination for Iron and 36h of soaking and 5.95 days germination for Zinc.