Ten different immature indigenous edible legume seeds
collected from various agro-ecological regions of South India were
found to contain appreciable levels of total free phenolics with
highest levels recorded in T. indica, E. scandens and A. leucopholea
seeds. The methanolic extracts of defatted raw legume grains
exhibited desirable antioxidant and type II diabetes related
enzyme inhibition properties. A positive relationship was noticed
between the phenolic content and functional properties of underutilized
legume grains. Considering the effect of different
indigenous processing methods, soaking + cooking has exhibited
a significant loss of total free phenolics, antioxidant and starch
digestive enzyme inhibition properties. Open-pan roasting did not
show any significant level of reduction of total free phenolics, but
drastically affected the antioxidant and health relevant functionality
characteristics, and thus considered to be the most aggressive
practice. Finally, sprouting + oil-frying significantly increased the
total free phenolic content as well as antioxidant and type II
diabetes related enzyme inhibition properties of all the investigated
wild type legume grains. Hence, such a suitable mild
processing method could be recommended for the consumption of
wild type legume seeds in order to increase the dietary intake of
phenolic compounds with potential health benefits. Incorporation
of such suitably processed under-utilized legume seeds in the
formulation and local production of supplementary therapeutic
foods for malnourished socio-economically weaker section of
Indian population could be useful to manage type II diabetes.