Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to determine their suitability as plant protein sources. VB had a higher protein content (26.31 g/100 g) than AYB (21.85 g/100 g), while no significant difference ( p > 0.05) was observed in fat content (9.16–10.66 g/100 g). Functional properties varied, with VB showing greater foaming and oil holding capacity, while AYB recorded higher solubility (31.04%) than VB (20.76%) at neutral pH. VB displayed higher yellowness (26.83) than AYB (12.90), but had lower brightness than AYB. Antinutritional factors such as phytate (0.19%–0.39%), oxalate (0.38–0.99 mg/100 g), and tannins (4.27%–12.93%) were higher in VB. In vitro protein digestibility ranged from 76.77% to 78.43%, significantly higher in AYB ( p < 0.05). SDS‐PAGE revealed variations in protein bands at ~17, 25, 35, 48, 63, and 75 kDa under reducing conditions. The essential amino acids profile of both plants compared favorably with the FAO/WHO reference pattern. Both plants had comparable total essential amino acid content (VB: 35.63%, AYB: 38.58%) and PDCAAS values of 51.81% (VB) and 44.57% (AYB). Overall, VB and AYB sources show promise as sustainable soybean alternatives, with notable strengths in protein quality and functional properties for plant‐based food applications.