Uses of Legumes
Legumes contain 20 to 40% protein which is three times more than cereal grains. They are
also good source of raw materials for various food substitutes. Roots of legumes contain
nitrogen-fixing bacteria which serves as fertilizer in the soil planted with these plants.
1. Peanut or mani – one kilogram of peanut contain protein equivalent to one kilogrm of pork and exceeds that of egg, fowl’s meat, and beef.
– source of oil for cooking and baking
– peanut shells are used as animal feeds
2. Mungbean or monggo – the cheapest source of protein (20%-25%) as well as vitamins, minerals and carbohydrates, not found in other legumes.
– use in making rice bean (sotanghon)
– as substitute for soybean meal in swine and poultry feeds.
– excellent crop for green manuring.
3. Soybean – also known as utao, contains 40%-50% protein, 20%-25% cooking oil, and a significant amount of vitamins A and E as well as minerals.
– processed soybeans are used as meat extender, sauce, curd as well as nutritious drink similar to milk.
– the waste are used as animal feeds.
V.18, No. 6, June 1990