Methods for making edible legume compositions

A method for making anthocyanin-rich non-bread-like products having a hydrating or aqueous component and using raw whole legumes, which method substantially maintains the anthocyanins and substantially eliminates the lectins naturally present in the legumes, and which method excludes preheating the whole legumes comprising:

• Selecting raw whole legumes that are anthocyanin-rich which have been milled into microparticulate flour each particulate of flour being between 1-500 micrometers, or 0.001 to 0.05 mm in size;
• Mixing the milled microparticulate flour with the hydrating or aqueous component of the final non-bread-like product to create a dough;
• Heating the milled microparticulate hydrated flour so that it reaches a temperature range between 75 and 99.9° C. for approximately 3-30 minutes, wherein the higher the temperature, the shorter the duration, and the lower the temperature the longer the duration so long as the temperature and duration are adjusted to prevent any unwanted gelatinization or retrogradation of the fully saturated mixture;
• Adding in any other ingredients to the dough that are required to make the non-bread like product;
• and
• Extruding the dough to create the non-bread-like product,
• Whereby a complex carbohydrate-rich anthocyanin-rich non-bread-like product which substantially maintains the anthocyanins and substantially eliminates the lectins present in the legumes is created.