Objective: To evaluate the in vitro antioxidant potential of commonly consumed fifteen legume seeds. Methods: The antioxidant potential of the fifteen legume seed proteins was evaluated by using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, ferric reducing power and reducing power assays. The total protein content of legume seeds was analysed. Results: Among the legumes tested, high total protein content and the DPPH scavenging activity were observed in horse gram (black), cowpea (brown), horse gram (brown), common bean (light pink and brown), masur (black) and green gram. The ferric reducing power activity was high in horse gram (black and brown), cowpea (brown), common bean (light pink and brown) and masur (black). Horse gram (black and brown) and cowpea (brown) exhibited high reducing power activity than the other legumes. Conclusion: The study suggests that horse gram (black and brown), cowpea (brown), common bean, masur (black) and green gram have high protein content and good antioxidant activity. These legume seed proteins could be used as natural antioxidant, functional food and therapeutics for the benefit of human health
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