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Comparative evaluation of nutritional, functional and anti-nutritional composition of black-eyed beans, black- turtle beans ( ak idi oji ) and brown turtle beans ( akidi uhie ). The moisture content of the samples ranged from 7.86% for black beans sample to 8.66% for black-eyed beans sample. Crude protein content of the samples ranged from 19.54% for black-eyed beans to 22.62% for black beans. The protein content of the beans samples were significantly different (p≤0.05). The black beans sample had the highest protein content. Fat content of the beans samples ranged from 9.71% for black-eyed beans to 12.62% for black beans, while brown beans flour was 10.26%.The fat content of the samples were significantly different (p≤ 0.05). The swelling index of the samples was significantly different at (P>0.05). Saponin content of beans flour samples were 0.67mg/100g for black-eyed beans, 1.62mg/100g for black beans and 1.47mg/100g, for brown beans. The oven drying employed during processing led to the reduction of trypsin inhibitors. The alkaloid content of the beans flour samples were 0.27mg/100g for black-eyed beans, 0.34mg/100g for black beans and 0.22mg/100g for brown beans. The tannin content of the samples evaluated of the beans flour samples were 1.24mg/100g for black-eyed beans, 1.65mg/100g for black beans 1.47mg/100g for brown bean. The black beans sample had the highest value of proximate composition among the beans samples measured in terms of; protein, fat, ash and crude fiber contents. The research recommends increase in propagation and consumption of the black eyed beans. Keywords: Black eyed beans, Black and Brown turtle beans, anti-nutrient DOI: 10.7176/FSQM/95-08 Publication date: March 31 st 2020

Comparative Evaluation of the Proximate Composition, Anti-Nutrients and Functional Properties of Some Underutilized Pulses