In this study, an attempt was made to estimate the antioxidant activity of some popular Bangladeshi legumes by employing DPPH radical scavenging assay, total phenolic content (TPC), and ferric reducing antioxidant assay (FRAP). The extraction efficiency and total flavonoid content (TFC) of hyacinth bean (Lablab niger), kidney bean (Phaseolus vulgaris), black gram (Vigna radiate), mung bean (Vigna mungo), and green pea (Pisum sativam) by different solvents were also examined. Extraction was done

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... using 80% acetone, ethanol, and methanol as solvent. The maximum and minimum DPPH scavenging activity was shown by mung bean (27.67±1.53%) and Hyacinth bean (4.33±1.53%), respectively using ethanol as solvent. The highest and lowest FRAP value was recorded 89.60±0.80 μg AAE/mL for green pea and 35.11±1.39 μg AAE/mL for mung bean, respectively with ethanol solvent. For TPC, green pea with ethanol solvent showed the highest value (1045.92±21.30 mg GAE/100 g), and mung bean with ethanol solvent exhibited the lowest value (415.92±1.44 mg GAE/100 g). For TFC, black gram with ethanol solvent exhibited the highest value (342.21±3.05 mg QE/100 g), while mung bean with acetone solvent exhibited the lowest value (77.38±0.80 mg QE/100 g).