Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

► Cowpea and horse gram flours showed distinct variations in their nutrient properties. ► Horse gram has more fibre and trypsin inhibitor activity and lower oligosaccharides. ► Chickpea flour had higher oil absorption and foaming capacities. ► Protein solubility of cowpea was lowest at pH 5.0 and showed high foam stability. ► Superior emulsifying properties of horse gram would be useful in confectionery products.