A field experiment was carried out to study the effect ofcooking on protein solubility profiles of mycorrhizal inoculated, phosphorusand sulphur fertilized faba beans under two water regimes. The resultsindicated that cooking significantly (p ≤ 0.05) increasedthe G3-glutelin fraction as well as the insoluble protein butsignificantly (p ≤ 0.05) decreased the globulin and albuminfractions; prolamin, G1-glutelin and G2-glutelin fractionswere slightly increased. Mycorrhizal inoculation and mycorrhiza +phosphorus + sulphur fertilization significantly (p ≤ 0.05) increased albumin content. All fertilizer treatments significantly (p ≤ 0.05) decreased the insoluble protein.