Two feeding trials were conducted in a warmwater recirculating system to assess the potential nutritive value of mucuna seed meal as a dietary replacement for fish meal in practical diets of common carp. For experiment I and II, raw and autoclaved mucuna seed meals, respectively, were used in the diets to replace 10%, 20%, 30% and 40% of the total dietary protein and the performance of fish fed these diets was compared to fish fed a fish meal based control diet which contained 40% protein. All diets were prepared to be isonitrogenous and isoenergetic. For experiment I, each treatment had two replicates using five fish per aquarium with mean initial body weight of 11.65±0.23 g, whereas seven fish per replicate with mean initial body weight of 3.93±0.02 g were used for experiment II. Daily fish ration was fed five times their maintenance level [(3.2 g feed kg 0.8/day)×5]. No fish died during the experimental phase I and II. The growth rate, feed conversion ratio, apparent net protein utilisation and energy retention of diets 1 and 2 in both experiments appeared to be similar and significantly higher than the other dietary groups in both experiments. The higher inclusion of raw and autoclaved mucuna meals in diets 3, 4 and 5, respectively, showed a significantly reduced growth performance when compared to diets 1 and 2. Fish fed diets containing higher levels (>13%) of raw mucuna meal had significantly higher carcass moisture, lower levels of protein (except in fish fed diet 3) and lipid contents. Even though fish were fed with autoclaved mucuna meal in experiment II, the higher inclusion rate of mucuna seed meal significantly reduced the growth parameters. However, no significant differences were observed regarding the whole body moisture, protein, ash and lipid contents among fish fed the control and diets 2, 3 and 4, except for the lipid content of fish fed diet 5. The lower growth performance of fish fed diets containing higher levels of both raw and autoclaved mucuna meal might be due to the presence of the higher levels of heat stable antinutrients coupled with non-starch polysaccharide fractions rather than the thermolabile antinutrients.