The present study investigates about the nutritional profile of Indian variety (TN 27) Vigna aconitifolia (ungerminated and germinated). The research involves determination of Proximate composition, Moisture, Ash, pH, Vitamin, Mineral composition, Total amino acids, total polyphenols, flavonoids, phytochemical composition and Antioxidant activity by DPPH and FRAP. It was proven that fat content of germinated V.aconitifolia flour was lower than the ungerminated V.aconitifolia flour. The investigator reported that the protein content of ungerminated V.aconitifolia flour was little bit high when compared to germinated V.aconitifolia flour and the total ash, Carbohydrate and energy value was quite lower than the germinated V.aconitifolia flour. The moisture content of germinated V.aconitifolia flour was equally higher than the ungerminated one. There is a compact difference on total ash content. Except zinc all other minerals which include calcium, potassium, Magnesium, Phosphorous, Copper, manganese and sodium was increased in germinated V.aconitifolia when compared to ungerminated V.aconitifolia flour. It was denuded that germinated V.aconitifolia flour was higher in vitamin A, thiamin, riboflavin, niacin and vitamin C. when compared to germinated V.aconitifolia flour there was no such difference noted in the middle of the germinated and ungerminated flour was observed on total amino acid content. There was around 30% increase in the value of phenolic content and 17% increase in flavonoid content of germinated V.aconitifolia when compared to ungerminated V.aconitifolia. Radical scavenging activity of both ungerminated and germinated V.aconitifolia resembles the same level. There was no significance difference between both the legumes in their antioxidant activity. The activity value of both ungerminated and germinated V.aconitifolia was 4.02 and 4.28(DPPH); and 1.22 and 1.34 (FRAP) respectively. Phytochemical analysis evolves Tannic acid and Phytic acid content of ungerminated V.aconitifolia flour was reduced by 0.03g when it was subjected to germination and there was reduction of 0.232 g and 0.22g in the content of trypsin inhibitor and saponin was observed.