Abstract: The presence of peroxidase enzyme in four locally grown bean varieties, red beans, Bambara beans, black-eyed beans and soybeans was demonstrated. The enzyme showed a much higher activity at elevated temperatures than at room temperature with peak activity at about 50°C. The activity of the enzyme appears to be highly dependent on the pH of the medium. The optimum pH for the enzyme from all bean extracts is about 6 but the extract from bambara beans was shown to maintain its activity over a wider range of pHs than the rest. Such stability will make peroxidase from Bambara beans a useful enzyme for applications at higher pH as may be found in certain wastewaters.