Abstract

Beans (Vigna Spp) is one of the most important legumes consumed in Nigeria due to their high nutritional value and affordability. These studies aimed to investigate the chemical composition, glycemic index and risk assessment of selected bean species, Honey beans (vigna unguiculata) and Kampala beans (Phaseolus lunatus) using standard analytical methods. Honey beans contained higher moisture, carbohydrate, potassium, calcium, zinc, phenols, tannins, and glycosides, while Kampala beans had higher protein, fibre, fat, ash, sodium, flavonoids, and saponins. Both varieties showed low glycemic index values (48.69 and 48.21), making them suitable for healthy diets. Glutamic acid was the predominant amino acid in both samples, with Honey beans richer in leucine and Kampala beans higher in lysine. Lead was not detected, and Target Hazard Quotient (THQ) values were below one, indicating no significant health risk. Overall, both bean varieties are safe and highly nutritious. Their complementary nutrient profiles can enhance dietary protein quality, mineral intake, antioxidant capacity, food security, and overall human health.

Key words: Honey beans, Kampala beans, Chemical composition, Glycemic index, Risk assessment, Mineral composition