LEGUMES

This study investigated the proximate composition and phytochemical content of five economically important legume seeds: Soya Bean (SB), Faba Bean (FB), Black Gram (BG), Jack Bean (JB), White Bean (WB), and Velvet Bean (VB), to assess their nutritional quality and suitability for food and feed applications. Standard procedures were used to determine moisture, crude protein (CP), ether extract (EE), crude fibre (CF), ash, and nitrogen-free extract (NFE). Phytochemical screening included the quantification of total phenolics, flavonoids, tannins, saponins, oxalate, and phytate. Results of the proximate analysis showed that Soya Bean was the most nutritionally dense sample, recording the highest Crude Protein ($42.0\%$) and Ether Extract ($15.68\%$). Conversely, Black Gram was identified as the highest energy source, dominated by Nitrogen-Free Extract ($62.04\%$). Phytochemical analysis revealed a critical trade-off: Jack Bean had the highest levels of beneficial antioxidants (Phenolics and Flavonoids) but also the highest concentration of the anti-nutritional factor (ANF) Phytate ($2593.3$ mg/100 mg). Soya Bean, despite its protein superiority, exhibited alarmingly high Oxalate content ($1791.1$ mg/100 g). In contrast, Velvet Bean presented the lowest overall concentration of key ANFs (Phytate and Oxalate), suggesting better mineral bioavailability. The study concludes that while SB and JB offer superior macronutrient and antioxidant profiles, their utilization requires mandatory processing techniques (such as soaking and fermentation) to mitigate the adverse effects of high anti-nutritional factors and ensure optimal nutrient absorption and safety in human and animal diets.

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.

This research project is to explore the nutritional benefits of legumes and identify the presence of anti nutritional compounds such as Phytate and oxalate. Various legumes were considered such as Soybean, Jack bean, Velvet bean, Faba bean and Black gram, and a comparative study was undertaken to ascertain which was more edible and contains health beneficial compounds. It was discovered that Soybean proved to contain highest of ash, crude protein and ether extract. While Velvet bean and Faba bean showed moderate presence of oxalate and phytate and therefore proved to be much edible for consumption as there are little or no risk of kidney stone formation and low mineral bioavailability. This work encompasses the introduction, literature review, method and materials, results, discussion, recommendation and conclusion.