Effect of cabinet-drying (CD), vacuum-drying (VD) and freeze-drying (FD) methods on the surface hydrophobicity (H0), secondary structure, emulsifying and foaming properties of protein concentrates prepared from different cultivars of cowpea and Bambara bean was investigated.The VD method reduced H0, while freeze-dried concentrates presented high H0. The concentrates prepared by FD presented more β-sheet (40-43%) and less β-turn (19-24%) structures. Bambara bean protein concentrates prepared by FD presented higher emulsifying activity (56-59%) compared to those by VD and CD, while emulsifying activity varied significantly among cultivars of cowpea (46-61%). Protein concentrates prepared by CD showed the highest foaming ability.