Investigation was conducted on ten horsegram genotypes to study their chemical composition and functional properties. Results revealed that genotype PHG-9 was found to contain the highest ash, moisture and comparatively high percent of crude fibre. Protein was found to be the highest in PHG-62 and WAC indicating its suitability In preparation of viscous foods like soups, gravies, doughs and bakery products. FAC recorded the highest In PHG-9 both in terms of g/g flour and g/g protein pointing out its flavour retention quality and mouthful feeling.