Novel Adzuki and Mung Bean Flakes and Cookies: Nutritional Characterization and Anti‐Obesity Potential

ABSTRACT The growing interest in superfoods has highlighted underutilized legumes for their nutritional and health‐promoting properties. Therefore, we report the first outcomes of preparing underutilized legume‐based cookies and cereals/flakes. For this, our study initially explores the in vitro anti‐lipase and anti‐hemolytic activity of two underutilized legumes—adzuki beans ( Vigna angularis ) and mung beans ( Vigna radiata ). Further, novel breakfast cereals and cookies formulated from these legumes were evaluated as sustainable, plant‐based interventions for managing obesity. In vitro anti‐lipase assay results showed that adzuki (75.45%, IC 50 = 37.16 ± 0.15 µg/mL) and mung beans (72.72%, IC 50 = 44.93 ± 0.04 µg/mL) exhibited strong inhibition against pancreatic lipase, comparable to the standard drug orlistat (80.53%, IC 50 = 24.83 ± 0.16). Both the extracts showed excellent in vitro anti‐hemolytic activity against H 2 O 2 ‐induced hemolysis. Adzuki bean products showed lower ( p < 0.05) water absorption index, higher water solubility index (WSI), and higher phenolic and flavonoid content than mung bean products. Both products showed high levels of essential nutrients, and sensory evaluation indicated high consumer acceptability and positive response for flavor, odor, and aftertaste. Therefore, this work demonstrates the potential of adzuki and mung beans into functional foods for weight loss.