Uses of Legumes

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.




PCARRD Monitor

V.18, No. 6, June 1990

One thought on “Uses of Legumes”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.