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source of complex carbohydrates. Dietary fiber and contain significant amounts of vitamins and minerals. Protein isolates obtained from the legumes through isoelectric precipitation have high percentage of protein contents, which make them potential protein sources for food industries applications and this potential usefulness will depend on their functional properties. Functional properties are the physical and chemical characteristics of the specific protein influencing its behavior in food system during processing, storage, cooking and consumption. The examples of functional properties include bulk density, protein solubility, water and oil absorption capacity, emulsifying and foaming properties [6]. The factors that affect functional behavior of proteins in foods are their size, shape, amino acid composition and sequence, net charge, hydrophobic acid structure, molecular rigidity in response to external environment (humidity, temperature, salt concentration) or interaction with other food constituents [7]. Proteins form legumes have gained immense importance in modern food design due to their nutritional value and favourable functional properties. Materials and Methods Source of materials and reagents used Mature Lima bean seeds (Phaseolus lunatus) were obtained fro