Legume fermentation: Nutritional benefits and emerging applications

Legumes are increasingly recognized as strategic plant-based ingredients due to their high content of proteins with good biological value, dietary fibers, minerals, oligosaccharides, and phenolic compounds. However, their broader use in food formulations is often limited by the presence of anti-nutritional factors (ANF) and other compounds that may negatively affect digestibility, technological performance, and sensory acceptability. In recent years, different technological and biotechnological strategies have been explored to enhance the nutritional and functional properties of legumes and legume-derived ingredients. Among these approaches, fermentation has emerged as a particularly effective and sustainable process widely applied in several traditional food systems. The use of selected lactic acid bacteria and fermentation processes inspired by sourdough technology has demonstrated a strong ability to reduce ANF, improve protein digestibility and nutrient bioavailability, and enhance the technological and sensory characteristics of legume flours and grains. In addition, fermentation contributes to improving food safety through the inhibition or transformation of spoilage microorganisms, pathogens, and toxic compounds. Beyond their direct consumption, fermented legumes are also key components of many traditional foods and can be successfully incorporated into innovative formulations of staple products, including baked goods and pasta, leading to foods with improved nutritional, functional, and shelf-life properties.