Table 2.

The proximate composition analysis of eight legume grains per 100 g (%) of samples.

Legume grains	Moisture	Total ash	Crude fat	Protein	Crude fiber	Carbohydrate
Pea	13.60 ± 0.05	2.96 ± 0.01	0.86 ± 0.02	25.03 ± 0.01	6.27 ± 0.15	51.26 ± 0.02
Chickpeas	10.63 ± 0.01	3.22 ± 0.01	1.24 ± 0.01	21.70 ± 0.02	9.65 ± 0.03	53.31 ± 0.02
Mung bean	10.63 ± 0.01	3.2 ± 0.02	2.07 ± 0.01	25.45 ± 0.03	5.27 ± 0.01	53.54 ± 0.02
Common bean	13.61 ± 0.05	2.71 ± 0.02	0.93 ± 0.01	25.57 ± 0.01	3.52 ± 0.04	53.71 ± 0.02
Soybean	10.37 ± 0.01	3.12 ± 0.01	24.73 ± 0.15	39.09 ± 0.03	6.08 ± 0.04	16.86 ± 0.03
Broad bean	12.25 ± 0.05	3.75 ± 0.02	1.94 ± 0.02	20.63 ± 0.02	7.12 ± 0.02	54.40 ± 0.03
Lima bean	14.05 ± 0.05	3.12 ± 0.01	1.26 ± 0.02	22.11 ± 0.03	4.27 ± 0.03	55.36 ± 0.04
Lentil	11.99 ± 0.04	3.23 ± 0.01	2.41 ± 0.02	24.81 ± 0.03	6.37 ± 0.45	51.55 ± 0.02