ABSTRACT
Three local samples of unsound damaged soy-bean and decorticated lentil and broad bean [vicia faba] were used as source of protein during this study. Ca [OH]2 and NaOH methods were applied in protein isolate extraction. Protein extractability and precipitability were determined and results show that NaOH method gave higher extractability than Ca[OH]2 method while the precipitation values are showing a reverse trend. Results also show that broad bean residue after extraction of protein contain a pronounced amount of carbohydrate as starch, while soy-bean and lentil still had a relatively good balance of protein and carbohydrate contents. So soy-bean and lentil residues could be used as good and well balanced feed stuff while broad bean might be used as a source of starch production. It could be concluded also that both extraction methods produce protein isolates with a very close purity which was determined by the nitrogen content of crude protein of the isolates. The method of protein extraction had a little effect on the protein functional properties except that of the coagulated protein% which increased in case of using NaOH method. As a conclusion the three damaged and unsound samples could provide a good source of protein isolates, with a relatively high water and fat absorption capacity, which suggests potential use of these proteins as a meat binder or extender, and also in dough and bakery products