Tempehs produced from cotyledons of bean, cowpea and chickpea seeds were biologically and chemically evaluated. Results of biological assays, using male albino rats, indicated that tempeh produced from cotyledons of chickpea gave the highest percentage of weight gain after 10 days (75.07%), net protein utilization (72.31%), net protein ratio (5.31%) and digestibility coefficient (92.12%). Also tempeh produced from chickpea gave the highest biological value (78.50%), while the lowest value was noted in tempeh produced from bean (73.65%). Total essential amino acid content of tempeh produced from bean (2.917 g/g nitrogen) was higher than that produced from each of cowpea (2.641 g/g nitrogen) and chickpea (2.446 g/g nitrogen). Furthermore, total essential amino acid content of tempeh produced from bean and cowpea were higher compared with raw cotyledons, while was lower in chickpea.