**6. Conclusions**

Legumes have various biological activities that are good for body health, such as antihypertensive, anti-diabetic, anti-cancer, antioxidant, and others, but legumes also contain anti-nutritional compounds. Food processing is an effective process to remove anti-nutritional compounds and, at the same time, can produce BP compounds that are healthy for the body. Although the number of active components in food is abundant, it is not necessarily able to prevent disease because it is very dependent on the amount available to function in target organs or tissues. One of the contributing factors is the BPs enzyme in holding the action while in the digestive tract. Some legumes showed that hydrolysis by these enzymes increased their bio-accessibility and bio-availability in the digestive tract of rats (in antihypertensive testing). Due to the diverse nature of BP, it is necessary to develop technology that is following the desired functional properties of BP, for example, to protect it so that it is stable while passing through the digestive tract using microencapsulation, edible film and coating technology. Further research still needs to be developed related to the study of safety separation technology for the products produced. From the excellent stability and bioavailability of BPs from legumes, it is likely to be more promising to develop alternative healthy functional food products containing BPs and sensory properties that attract consumers.
