Nutritional Contents and Bioactive Compounds among Several Variants of Dolichos lablab: Fundamental Facts for Functional Food Development

Abstract

To date, the data describing various nutritional and secondary metabolites content of Lablab beans is incomplete. Therefore, this study evaluated the nu-tritional value, secondary metabolites, and antioxidant activity of three differ-ent variants of Lablab beans, i.e., brown, black, and cream beans. The results showed that the brown Lablab beans had outperformed other variants accord-ing to their nutritional value and flavonoid content with outstanding DPPH scavenging activity. However, the black beans also showed good bioactive con-tents through their total phenolic percentage with decent reducing activity via the FRAP assay. Those who are keen in developing functional food from Lab-lab beans should consider this data as a reference.