http://www.idosi.org/wasj/wasj32%282%2914/7.pdf

seems like it should be roasted first to inactivate some enzymes.

not sure about phytic acid, you'd have to eat a lot of mucana to get too much phytic acid imho. phytic acid is broken down by the enzyme phytase during germination, it is the storage form of phosphorus in the seed - so much lower in sprouts, leavened bread.