Legumes are the second source of proteins, carbohydrates, vitamins and minerals after corn. Legumes produce primary and secondary metabolites and other phytochemicals such as pharmaceuticals, pesticides and industrial products. They are also an excellent source of nuetraceutical constituents such as fibre, protease inhibitors, phytic acid and polyphenols like flavonoids, isoflavones, lignans and tannins. These compounds have antioxidant, antimutagenic and anticarcinogenic activities and also free radical scavenging properties. A systematic search for useful bioactivities from medicinal plants...