COMPARATIVE ANALYSIS OF PROTEIN COMPOSITION IN SOYA BEANS RED BEANS AND WHITE BEANS

ABSTRACT Legumes are a vital and affordable source of plant-based protein, particularly in developing nations. While soybeans (Glycine max), red beans, and white beans (Phaseolus vulgaris) are widely consumed, a comparative analysis of their protein content is essential for informing dietary choices and food product development. This study was conducted to determine and compare the crude protein content of soybean, red bean, and white bean varieties obtained from Damaturu Sunday Market. The analysis was carried out using the Formol Titration method, a standard biochemical technique for protein determination based on the reaction of formaldehyde with amino groups. The results revealed significant variations in the protein content among the three legumes. Soybeans demonstrated the highest protein content at 38%, confirming their status as a protein-dense legume. Red beans contained a moderate amount of protein at 24%, while white beans contained 21%. The study concludes that soybeans are a superior source of plant-based protein, making them highly suitable for addressing high protein requirements. However, both red and white beans remain valuable and significant contributors to dietary protein intake. These findings provide critical data for nutritionists, dietitians, and food processors in formulating balanced diets and developing protein-fortified products. It is recommended that consumers incorporate a variety of these legumes into their diets to benefit from their complementary nutritional profiles and to enhance food security.