Digestibility of underutilized legumes (African yam beans, Bambara groundnut, Fava beans, Lima beans, and Pigeon pea) was studied and related to their proximate compositions, functional and rheological properties. The aim of this study was to extract starch and prepare flour from these selected legumes

Keywords : African Yam Beans, Bambara Groundnut, Fava Beans, Lima Beans, Pigeon Pea, Underutilized, Proximate Compositions, Functional And Rhetorical Properties