Effect of processing methods on the percentage yield of cotyledons, flours (Full- fat and de-fatted) and gum extracts of some cultivars of soup thickener seeds were analysed. Soaking for 16 hours resulted to the highest gum extract yield (52.28%). Comparing the effect of the processing methods on the product yields, roasting for 20 min. gave the highest yield for cotyledons (92.72%) and full- fat flour (94.88%). With the exception of the cotyledons, de- hulling resulted to higher yield for all the derived products for all the samples. With respect to gum extract yield, de- hulled, soaked seeds had the highest yield (57.68%) while un-de-hulled boiled seeds had the lowest (27.25%).