Abstract: The possibility of using other legumes in the family Fabaceae and the application of seed sprouting process for moin moin production were investigated in the study. The seeds of red kidney bean, pigeon pea and cowpea (control) were collected, sorted and the wholesome seeds were selected for the study. The seeds were divided into two portions and a portion was soaked in water at loading ratio of 1:4, seed: Water, steeped for 12 h and allowed to sprout at ambient condition for 72 h. The bean sprouts were dried in a dryer at an initial temperature of 60°C for 2 h and finished at 80°C to approximate moisture of 10%, dehulled and milled into flour. The second portion (non sprouted seeds) was also dehulled and dried to 10% moisture and milled into flour and finally stored in air tight containers. The resultant flours were evaluated for proximate, functional and sensory attributes using standard analytical methods and the values obtained were compared statistically. The sprouted flours performed better in protein content than the non sprouted, with the sprouted cowpea (CPS) having the highest, 23.4% which did not differ significantly (p>0.05) from sprouted red kidney beans, 23.3% while the non sprouted pigeon pea (PPR) had the least protein, 20.4%. Sprouted seeds scored higher than non sprouted in foam capacity and stability, oil and water absorption capacities while non sprouted flours were better in gelation capacity and bulk density. On the overall assessment of the steamed paste, the moin-moin from red kidney beans was preferred by the panelists.