ANTIOXIDANT POTENTIALS OF RAW AND SPROUTED MOTH BEAN VIGNA ACONITIFOLIA (JACQ.) MARECHAL SEEDS : AN UNDERUTILIZED FOOD LEGUME

The aim of study was to evaluate the antioxidant potentials of methanolic extract of raw and sprouted moth bean seeds Vigna aconitifolia (Jacq.) Marechal by in vitro assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, reducing power assay, total Phenolic assay and total antioxidant assays. The results showed high antioxidant potentials in the sprouts than raw seeds of moth bean for the various antioxidant aasays performed. Sprouted and raw seeds of mothbean are being used in traditional diet as nutritional recipies to support the concept of functional foods. We concluded through our studies, sprouting of moth beans increases the health benefits by increasing its free radical scavenging abilities higher than raw seeds. Key words: Moth bean; Sprouting; High antioxidant potentials; functional foods