IGHEDOSE Deborah Osemenel

This study investigated the proximate composition, saponin, and flavonoid contents of five legume species soybean (Glycine max), faba bean (Viciafaba), black gram (Vignamungo), jack bean (Canavaliaensiformis), and velvet bean (Mucunasloanei). The aim was to assess their nutritional value and bioactive potential for food and feed applications. Proximate parameters such as moisture, crude protein, ether extract, crude fiber, ash, and nitrogen-free extract (NFE) were analyzed using standard AOAC (2019) procedures. Results revealed notable variations among samples. Soybean had the highest protein (42.00%) and lipid (15.68%) contents, confirming its exceptional nutritive quality. Velvet bean showed the lowest moisture (1.30%), implying better storage durability, while black gram exhibited the highest NFE (62.04%), indicating that it is primarily carbohydrate-based. Jack bean and faba bean displayed moderate nutrient levels, whereas velvet bean offered a balanced profile of protein and carbohydrates. Quantitative Phytochemical findings revealed relatively high flavonoid and phenolic concentrations in soybean and jack bean, while velvet bean contained the highest saponin level. These bioactive components are associated with antioxidant and health-protective properties. The result suggest that underexploited legumes, particularly jack bean and velvet bean, could serve as nutritious alternatives to soybean when adequately processed to remove anti-nutritional compounds. Their wider use could expand protein options, enhance food security, and support sustainable agricultural systems.