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This study evaluated the nutritional composition of Nigeria's lesser known legumes namely African breadfruit (Treculia africana), African yam bean (Sphenostylis stenocarpa) seed, bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgaris), groundnut (Arachis hypogea L.), African oil bean (Pentaclethra mycrophylla Benth.) seed, cowpea (Vigna unguiculata (L.) Walp) and pigeon pea (Cajanus cajan). The proximate composition, mineral content, fibre profile, fatty acid profile and amino acid compositions were evaluated using standard methods. The results showed that legume samples vary significantly (p < 0.05) in the chemical parameters evaluated. Groundnut, African oil bean seed and African breadfruit had significantly higher protein, carbohydrate, fat and ash contents than other legumes. Equally, groundnut, African oil bean and African breadfruit showed superiority in mineral and fibre abundance, while bambaranut had the lowest mineral and fibre contents. Linolenic acid is the most abundant fatty acid in all the legumes with values ranging from 38.78-84.57%. The percentage polyunsaturated fatty acid (PUFA) for all the samples ranged from 40.15-48.97%. The total essential amino acids ranged from 24.11-66.67 mg/100 g. The range is considered adequate for ideal protein food. Therefore, lesser legumes evaluated can serve as alternative protein sources with good minerals, fibre, essential fatty and amino acids contents.

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The effects of cooking time and roasting temperature on the total phenolics, tannin, anthocyanin, carotenoids and flavonoid contents of cowpea (Vigna unguiculata (L.) Walp), bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgaris), pigeonpea (Cajanus cajan), African breadfruit (Treculia africana), African yam bean (Sphenostylis stenocarpa) seed, African oil bean (Pentaclethra mycrophylla Benth.) and groundnut (Arachia hypogea) were evaluated. The results revealed that pressure cooking times exhibited significant (p < 0.05) reduction in the total phenolic, tannin, anthocyanin, carotenoid and flavonoid contents of all the samples with increasing cooking time. However, there was minimal increase in the total phenolic and carotenoid contents of red bean; total anthocyanin of red bean and African oil bean. Dry heat (roasting) temperatures significantly (p < 0.05) reduced the phenolic content of the samples except in bambaranut, red bean and African oil bean where there were increases with increasing roasting temperature. The tannin, anthocyanin, carotenoid and flavonoid contents were significantly (p < 0.05) reduced with increasing roasting temperatures. Therefore, for increase phenolic content in bambaranut, red bean and African oil bean cooking for 40 min and 50 min and roasting bambaranut, African oil bean and groundnut at 140 º C should be adopted.