Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension

► Horse gram flour with higher phenolic content was most active scavenger of DPPH. ► Cowpea phenolics exhibited superior α-glucosidase inhibitory activity. ► α-Amylase and ACE-I inhibitory activities are predominant in horse gram flour. ► Horse gram phenolics are also most effective chelators of divalent cations. ► Higher glucosidase inhibition of flours reflected potential for reduced side-effects.