The study was designed to evaluate the effect of boiling and microwave treatment methods on reducing concentration tannins in Soy bean (Sb), Cowpea (Cp) Pigeon pea (Pg) legume grains (LGs). raw samples LGs were roasted a oven for 3 6 minutes at 120 Three (3) LG seeds weighing 30 gms boiled 60 water 100 oC. Meals Raw, microwaved Sb, Pp Cp subjected proximate analysis levels using Folin-Ciocalteu...