ABSTRACT
The adzuki bean (Vigna angularis) is a legume crop that has a sweet and nutty flavor. It is a good source of protein, essential fatty acids, fiber, minerals (especially calcium and iron), and phytochemicals such as polyphenols and phytates. The lipid fraction has a good amount of unsaturated essential fatty acids and has low amounts of saturated fatty acids. It contains approximately 7.5% protein with a good amino acid profile, which, when combined with cereals, proves to have a crucial role in fulfilling the dietary requirements of protein more significantly in less developed countries. The bioactive compounds in adzuki beans have also drawn significant interest due to its antioxidant properties and cytoprotective effects owing to high tocopherol and flavonoids content, which add on to its nutritional profile. Many phytochemicals and extracts found in Adzuki beans are known to have functional properties such as antimicrobial, anti-inflammatory, antidiabetic, renal protection, hepatoprotective, antihypertensive, and anti hyperlipidemic effects. The use of adzuki beans for health promotion and disease prevention is promising due to its nutritional and functional properties and presents immense potential to be considered as a functional food. They are used in several food products such as traditional snacks, sweets, ingredients in bakery products, and meat extenders.
