Hyacinth bean (Lablab purpureus) flour as a functional ingredient: techno-functional traits and bioactive potential for health applications

This study comprehensively evaluated the functional, nutritional, and bioactive properties of hyacinth bean (Lablab purpureus) seeds to explore their potential in functional foods and nutraceutical applications. Ethanolic extraction of the seeds yielded 13.33% extract. Techno-functional analysis of the seed flour revealed a bulk density of 0.34 g/ml, tapped density of 0.58 g/ml, water- and oil-holding capacities of 2.21 and 1.03 g/g, foaming capacity and stability of 78.05% and 70.18%, emulsifying capacity and stability of 54.15% and 66.53%, respectively. The flour also exhibited an angle of repose of 43.9°, indicating moderate flowability. Proximate analysis highlighted its nutrient-rich composition, supporting its suitability for food formulations. Structural characterisation using Fourier transform infrared spectroscopy, scanning electron microscopy, and energy dispersive spectroscopy confirmed its complex molecular and elemental profile. Phytochemical assays of the ethanolic extract showed high antioxidant potential, including 2,2 – diphenyl- 1- picrylhydrazyl inhibition (59.12%), ferric reducing antioxidant power (FRAP) activity (3.82 μmol Fe (II)/g), and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulphonate (ABTS) scavenging (63.18%), alongside high phenolic (60.16 mg/ml) and flavonoid (32.27 mg/ml) contents. Furthermore, the extract exhibited α-amylase inhibitory and anti-inflammatory activities. These findings position hyacinth bean flour and its extracts as promising ingredients for functional foods, nutraceuticals, and therapeutic formulations.