Nutrient profiling of lablab bean (Lablab purpureus) from north-eastern India: A potential legume for plant-based meat alternatives

Because of their high protein content, legumes are becoming increasingly important as a base for many functional food products. However, the presence of nutrition inhibitors is the biggest barrier to using legumes. In the current study, eleven local accessions of Lablab purpureus (Linn.) Sweet collected from various locations in Arunachal Pradesh – a global biodiversity hotspot – were analysed for the morphological and biochemical characteristics of the pods. The analysis revealed considerable variation among the accessions in each characteristic. The length, width, and pod colour differed significantly. All accessions had a good nutritional composition and the levels of phytic acid – a major nutrient inhibitor – were extremely low (1.8–2.4 mg for every100g of tender pods), compared to its levels in accessions from other parts of India and in many other common leguminous vegetables. The low phytate content translates to enhanced bioavailability of minerals, making the immature pods a potential functional food and a valuable asset in overcoming malnutrition, especially in the developing countries. Besides, these local accessions can also make a valuable contribution in breeding superior cultivars of L. purpureus.