Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension.

Evaluation of phenolic contents and their in vitro bioactive functional properties of cowpea and horse
gram flours in comparison to chickpea flour revealed that horse gram flour, which contain highest concentrations
of total phenolics and total flavonoids was found to be the most active 2,20-diphenyl-1-picrylhydrazyl
(DPPH) radical scavenger. Hydrogen peroxide scavenging capacity, reducing power and
metal chelating abilities were significantly higher in cowpea and horse gram than chickpea flour. Phenolic
extracts from flours showed distinct variations in the inhibition of enzymes associated with hyperglycemia
and hypertension. Although, a-glucosidase inhibitory activity was superior in cowpea (IC50
52.8 lg/ml), a-amylase (IC50 96.4 lg/ml) and angiotensin-I converting enzyme (IC50 32.8 lg/ml) inhibitory
activities were predominant in horse gram. These results provided useful information for effective
utilisation of legume flours as ingredients in composite flours and for the development of food products
with health promoting functions.