ANALYSIS OF MODERN METHODS OF LEGUME PROCESSING AND THEIR IMPACT ON THE NUTRITIONAL VALUE AND DIGESTIBILITY OF RAW MATERIALS
DOI:
https://doi.org/10.15421/jchemtech.v33i4.331093Keywords:
legumes, processing, nutritional value, bioavailability, fermentation, ultrasound, high pressure, extrusion, electromagnetic fields, infrared heating, microwave processing, functional properties, organoleptic properties, food safetyAbstract
This review article systematically analyzes and synthesizes current scientific literature on modern innovative methods of legume processing and their impact on nutritional value, functional properties, and sensory characteristics of final products. Key technologies, including fermentation, ultrasonic processing, high-pressure processing, extrusion, microwave and infrared heating, and electromagnetic field treatment, are critically reviewed and compared. Particular attention is focused on synthesizing reported data on the reduction of anti-nutrients, increasing the bioavailability of proteins and trace elements, and improving the texture and taste of legume-based products. This review analyzes the scientific basis and technological principles of each method and highlights literature-reported mechanisms through which they affect the structural and chemical composition of pulses. The synergistic effects of combined processing methods are discussed in the context of improved nutrient retention, reduced energy consumption, and enhanced processing efficiency. The synthesis of the literature indicates that these methods contribute to expanding the use of pulses in the food industry, particularly in the production of high-protein snacks, meat and dairy alternatives, gluten-free products, and functional foods with targeted health benefits. These technologies support sustainable and innovative food systems by increasing the value of pulses as affordable and environmentally friendly protein sources. In addition, special attention is dedicated to integrated processing approaches that combine several advanced methods to achieve high efficiency in improving the nutritional, physicochemical, and sensory properties of pulses. This review identifies the importance of process optimization, scaling-up potential, and the impact of processing conditions on product quality and consumer acceptance. The findings of this review can be used to develop novel food products, optimize production processes, increase supply chain sustainability, and guide further research in plant-based processing technologies. This review emphasizes the strategic role of pulses in supporting global food security and the transition to healthier and more sustainable diets.
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