Emerging role of high-intensity ultrasound in legume processing and quality enhancement

Abstract

Legumes play a pivotal role in a vegetarian diet, especially when animal-based proteins are scarce. They are an excellent source of plant protein, dietary fibre, and essential minerals like iron. However, their broader use faces challenges, including poor digestibility, long cooking times, and the occurrence of anti-nutritional agents. Traditional processing methods usually involve soaking in water and high-temperature treatments. In recent years, non-thermal processing technologies have attracted research interest as potential alternatives. Among these, ultrasound-assisted processing shows significant promise. This review examines current research on how ultrasound treatment parameters affect sprouting, cooking quality, and antinutrient levels in lentils, as well as the mechanisms underlying these effects. Power ultrasound is considered an environmentally friendly and energy-efficient technology that decreases water and energy use during processing. Overall, this technology can enhance the nutritional value and efficiency of lentil utilisation, supporting the increasing demand for sustainable plant-based protein sources.