The functional properties of haemagglutinins (lectins) extracted, purified and lyophilised from some edible varieties of lima bean (Phaseolus lunatus) were studied. The solubilities of the haemagglutinins were pH dependent. For example, the solubilities of TPL 13 and TPL 323 were minima at about pH 6 while that of the TPL 237 was minimum at about pH 5. The water absorption capacities varied from 41.66% in TPL 13 to 104.06% in TPL 323 while the oil absorption varied from 361.46% in TPL 13 to 90.94% in TPL 323. The samples had good gelation property which varied between 6 and 8% while the emulsion capacity was between 12.24 and 28.12%. The foaming capacity and foaming stability varied respectively from 350.50% and 337% for TPL 13 to 220.15% and 210.29% for TPL 237.