This review deals with isolation techniques and enzymatic assays which are applicable to the study of enzymes occurring in cereals and legumes. In the section of the paper concerned with separation and purification methods, various types of Chromatographic and electrophoretic techniques are described and specific examples are presented. The discussion of assay methods cites selected assay methods suitable for monitoring enzyme activities in plants using natural, synthetic, dye‐labeled or radiolabeled substrates in different technical combinations. Immunochemical assays of enzymes, characterization of antibodies, and practical examples illustrating how these techniques can be used are also presented.