_____________________________________________________________________________________________________ *Corresponding author: Email: gocoke79@gmail.com; Asian Food Science Journal 20(12): 49-60, 2021; Article no.AFSJ.75810 ISSN: 2581-7752 Proximate Composition of Some Selected Legumes and Quality Attributes of Oils Extracted from Soybean, Oil Bean and Groundnut Seeds Goodluck Obioma Okereke a,b,c* and E. O. I. Banigo a a Department of Food Science and Technology, Federal University of Technology, Owerri, P.M.B. 1526, Owerri, Imo State, Nigeria. b Department of Chemistry, Food Science and Technology, Centre for Food Technology and Research, Benue State University, Makurdi, P.M.B. 102119, Makurdi, Benue State, Nigeria. c Nigerian Bottling Company Limited, Owerri, Imo State, Nigeria. Authors’ contributions This work was carried out in collaboration between both authors. Both authors read and approved the final manuscript. Article Information DOI: 10.9734/AFSJ/2021/v20i1230392 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/75810 Received 01 September 2021 Accepted 02 November 2021 Published 24 December 2021 ABSTRACT Oil contents through analysis of proximate composition of the seeds of six legumes were investigated in order to assess the quality attributes of some of their oils. These legumes were cowpea (Vigna unguiculata), bambara groundnut (Voandzeia subteranea), yam bean (Sphenoostylis stenocarpa), oil bean (Pentaclethra macrophylla), soybean (Glycine max) and groundnut (Arachis hypogaea) seeds. The oil yields ranged from 2.5% in cowpea to 40.3% in groundnut seeds. Crude protein contents ranged from 20.86% in bambara groundnut seeds to 43.02% in soybean seeds indicating they are good sources of protein. Cowpea seeds had highest content (57.76%) in carbohydrate, followed by yam bean (56.54%) and bambara groundnut (51.64%), while oil bean had the lowest value of 6.92%. The physicochemical properties of the oils from soybean, oil bean and groundnut seeds were further examined since their oil yields were above 10.00%. Seventy grams of oil in each case were extracted from these legumes for these analyses. The specific gravity ranged from 0.910 in oil bean oil to 0.917 in soybean oil. Oil bean oil, with highest values in moisture content (0.75 %) and peroxide value (21.2 mg/g oil) had highest saponification number of 306.86 mg/g oil while soybean oil with lowest values both in moisture Original Research Article