A chemometric study comparing nutritional profiles and functional attributes of two botanical forms of Lablab Bean (Lablab purpureus (L.) Sweet).

• L. purpureus var. typicus genotype RCPD-6 has highest protein (25.46 g/100 g). • Typicus surpasses lignosus in protein, Fe, Ca, Vit- A and chlorophyll. • Significant zinc and protein correlation in Lablab purpureus var. typicus. • Chemometric techniques identified distinct genotype clusters of the two forms. • Var. typicus L. RCPD-1, RCPD-6, and RCPD-15 are key for biofortification. Growing health awareness has stimulated a focus on natural immune enhancement. Lablab beans { Lablab purpureus (L.) Sweet}, abundant in bioactive compounds, were investigated for protein, mineral, and vitamin profiles. This research specifically conducted a comparative analysis between two distinct botanical forms: Lablab purpureus var. typicus L. and L. purpureus var. lignosus L, focusing on their nutritional profiles. Among L. purpureus var. typicus L. genotypes, RCPD-6 exhibited the highest protein content (25.46 ± 0.29 g/100 g) followed by RCPD-1 (23.74 ± 0.26 g/100 g). In contrast, L. purpureus var. lignosus L., L. purpureus var. lignosus L. particularly genotype RCPD-22, had lower protein content (19 ± 0.15 g/100 g). Significant variations in Fe content were observed within L. purpureus var. typicus L., ranging from 5.97 ± 0.01 to 10.5 ± 0.02 mg/100 g, with RCPD-2 reported the highest. Zn content ranged from 1.7 ± 0.01 to 3.65 ± 0.02 mg/100 g in both forms. The calcium content in L. purpureus var. typicus L. genotypes are found to be high, ranging from 372.72 ± 0.02 mg/100 g to 458.75 ± 0.03 mg/100 g, suggesting that var. typicus holds promise as a significant dietary source of Ca. P content exhibited variability, ranging from 317.12 ± 0.01 to 460.07 ± 0.06 mg/100 g. L. purpureus var. typicus L. shows correlated levels of protein/Zn, vitamins A/C, and antioxidant activities (DPPH/ABTS) suggesting targeted breeding for co-improved health benefits. It is noteworthy that L. purpureus var. typicus L., whose pods are consumed as vegetables, exhibits higher nutritional content in terms of protein, iron, calcium, and vitamin A. This clearly suggests that L. purpureus var. typicus L. surpasses L. purpureus var. lignosus L. in nutritional value. To strengthen findings, chemometric techniques such as principal component analysis (PCA) and agglomerative hierarchical clustering (AHC) were employed for differentiation between the two botanical forms. These methods highlight the disparities in their nutritional profiles and functional characteristics. PCA analysis demonstrated that the first three components encapsulated 80.67 % of the overall variability. Meanwhile, AHC grouped cultivars into two major clusters which can be divided into two sub-groups based on the evaluated parameters. The data obtained provide a significant contribution to the scientific evaluation of the two botanical forms of lablab bean, particularly in terms of their nutritional profiles and functional attributes. [ABSTRACT FROM AUTHOR]