Abstract: Compositions and methods for producing food and drink products containing milled anthocyanin-rich legumes from the Fabaceae family are shown that may lower the glycemic index, increase the duration of nutritionally-derived energy availability over simple carbohydrates, increase nutritional fiber content, reduce hyperglycemia, hyperinsulinemia, hyperleptinemia, total lipids, and cellular anabolism and energy consumption, and increase cellular catabolism and energy production. Using the methods of the present invention, legumes are milled into microparticulate form to increase nutrient availability and to reduce flatulence and other side-effects associated with prior art anthocyanin extraction techniques. Using a method of the present invention, lectins are significantly deactivated, thereby eliminating or substantially reducing hemagglutination.

Abstract: Compositions and methods for producing food and drink products containing milled anthocyanin-rich legumes from the Fabaceae family are disclosed that may lower the glycemic index, increase the duration of nutritionally-derived energy availability over simple carbohydrates, increase nutritional fiber content, reduce hyperglycemia, hyperinsulinemia, hyperleptinemia, total lipids, and cellular anabolism and energy consumption, and increase cellular catabolism and energy production. Using the methods of the present invention, legumes are milled into microparticulate form to increase nutrient availability and to reduce flatulence and other side-effects associated with prior art anthocyanin extraction techniques. Using a method of the present invention, lectins are significantly deactivated, thereby eliminating or substantially reducing hemagglutination.