Review of Processing, Anti‐Nutritional Factors Reduction and Nutrient Bioavailability in Selected Legumes

Abstract

ABSTRACT Legumes such as lablab ( Lablab purpureus ), common bean ( Phaseolus vulgaris ) and cowpea ( Vigna unguiculata ) are essential dietary sources of protein, complex carbohydrates and micronutrients, while also contributing to sustainable agriculture through nitrogen fixation. However, their nutritional potential is often limited by anti‐nutritional factors (ANFs) including phytates, tannins, lectins and oligosaccharides, which can impair nutrient bioavailability and digestibility. This review provides a comparative assessment of ANF profiles in lablab ( Lablab purpureus ), common bean ( Phaseolus vulgaris ) and cowpea ( Vigna unguiculata ) and examines strategies for mitigating these compounds through traditional methods such as soaking, boiling, germination and fermentation, as well as modern approaches including controlled microbial fermentation, extrusion cooking and enzymatic or chemical treatments. Evidence indicates that processing conditions such as soaking duration, fermentation type and temperature significantly influence ANF reduction, nutrient retention and sensory attributes across these legumes. For instance, sprouting in cowpeas preserves heat‐sensitive vitamins, while controlled fermentation in lablab improves protein digestibility and reduces oligosaccharides. Overall, integrating traditional and modern processing techniques offers effective strategies to enhance bioavailability, improve sensory quality and expand the dietary and industrial utilization of these legumes, supporting sustainable, nutrient‐rich, plant‐based diets globally.