Legumes such as lentils, chickpeas, beans, and peas have been a cornerstone of human diet since ancient times. However, in the current global context where nutrition, health, and sustainability are at the heart of contemporary challenges, their value is re-evaluated even more. These crops are not only accessible and nutritious but also constitute a comprehensive solution to tackle emerging problems like climate change, loss of biodiversity, and food security.
From a nutritional point of view, legumes are an exceptional source of vegetable protein, dietary fiber, B-complex vitamins, minerals such as iron, zinc and magnesium, and bioactive compounds with antioxidant and anti-inflammatory effects, stated nutritionist Silvina Ferrante (M.P.).
“Their regular consumption is associated with a reduced risk of chronic diseases, as well as their strategic combination with whole grains provides a complete profile of essential amino acids, making them key allies in flexitarian, vegetarian, and vegan diets,” she added.
Legumes also stand out for their environmental benefits, as their ability to fix atmospheric nitrogen reduces the need for synthetic fertilizers, which decreases the carbon footprint and soil and water pollution. This favors more resilient agricultural systems and less dependent on external inputs, and their genetic diversity contributes to agroecological biodiversity, a fundamental element for the stability of productive systems against pests, diseases, and climate variations.
In terms of food security, Ferrante explained that “legumes offer a sustainable and affordable option to feed a growing world population.” They are adaptable to different agroclimatic conditions and can be stored for long periods without losing their nutritional qualities, making them a strategic resource for regions vulnerable to food insecurity.
Regarding culinary options and varieties, they present great versatility in their application and preparation, both homemade and industrial. In response to market demands and the food industry, technological innovations for the extraction and concentration of their proteins have been developed in recent years, transforming them into functional protein powders. These ingredients allow enriching food products with high-quality proteins, improving texture, solubility, and technological properties in applications such as breads, cookies, energy bars, plant-based drinks, and meat alternatives.
The extraction of legume proteins through advanced biotechnological processes, such as microfiltration and ultrafiltration, and enzymatic techniques that preserve the functionality of peptides, opens new opportunities to reformulate traditional foods and develop healthier and more sustainable formulations. These protein powders not only provide nutritional value but can also positively influence the structure, water retention, and emulsifying capacity of products.
