ABSTRACT This study investigated the nutritional composition of cooked and raw samples of Cowpea (Vignaunguiculata) and Mung bean (Vignaradiata), two vital legumes in human diets. Proximate analysis, mineral content and vitamin B2 (Riboflavin) compositions were evaluated using standard methods. Results showed significant differences in moisture, ash, crude protein, crude fiber, crude lipid and carbohydrates contents between cowpea and mung bean. Cooked cowpea had higher crude protein (11.25 ...
