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Health benefits of legumes have been researched extensively and reported in the literature (Mudryj et al. 2014; Maphosa and Jideani 2017; Kamboj and Nanda 2018; Perera et al. 2020). The role of legumes as therapeutic agents in the diets of persons suffering from metabolic disorders has gained some research interest (Chugh et al 2017; Budhwar and Chakraborty 2020; Tiwari et al. 2020). Public health officials recommend increasing the proportion of legume‐based polymeric plant carbohydrates in the diet. For example, regular consumption of dry beans in the USA, where obesity is on the rise, has been suggested to significantly improve the diet quality (Mitchell et al. 2009). In recent years, heightened consumer awareness has led to the promotion of less saturated fat, cholesterol, sugar, and salt in the diet and the preference for complex carbohydrates such as fiber from legumes. However, with growing urbanization even in the developing countries, ready‐to‐eat foods play a major role in the food consumption pattern (Njintang et al. 2001).