Pigeon Pea seeds (Cajanus cajan) were produced into three different flour samples; full fat, defatted and protein isolate. They were subjected to proximate analysis and determination of some functional properties. Proximate composition was carried out on moisture content, protein content, fat content, carbohydrate, ash content and crude fibre content. The proximate analysis (%) shoed that protein isolate had the lowest moisture content 0f 6.63±0.025 compared to full fat and defatted flour having 6.85±0.012 and 6.76±0.016 respectively. Also, the result showed that protein isolate had the highest protein content of 90.65±0.005% than that of full fat, and defatted flour having 24.02±0.016%, and 26.30±0.016%. The fat, carbohydrate, ash and fibre content (% for full fat, defatted and protein isolate were (2.017±0.062, 0.113±0.0094, 0.00±0.00),(62.23±0.029, 62.22±0.016, 0.2±0.016)(3.14±0.016, 3.05±0.033, 2.52±0.016) and (1.24±0.016, 1.56±0.015, 0.00±0.00) respectively. Generally, the result of the protein isolate showed no value for fibre and fat content and very low value for carbohydrate. The presence of fibre in full fat flour and defatted flour helps in the functioning of gastro intestinal tract and aid in digestion of food. Finally, the proximate composition of three samples showed that they are good sources of protein, fat and carbohydrate with functional properties that are favourable to human consumption and useful application in food systems.© 2012 Universal Research Publications. All rights reserved