Valorization of legume by-products for sustainable protein and material production

This review explores the valorization of legume processing residues from peas, green beans, and chickpeas, highlighting their potential for extracting proteins, fibers, and bioactive compounds. It examines global production trends, with China, India, and Canada leading in key legume categories. The study emphasizes innovative biorefinery processes for sustainable management of agro-industrial by-products. Technologies such as dry fractionation, aqueous alkaline extraction, ultrafiltration, and enzyme-assisted methods are discussed for efficient protein recovery. Ultrasound- and microwave-assisted extraction enhance yield and reduce solvent use. Applications span food, feed, cosmetics, bioplastics, biofuels, and packaging materials. Aquafaba, a by-product of chickpea processing, is highlighted as a functional egg substitute. The PROLIFIC project supports EU efforts in valorizing legume residues through green extraction techniques. The review underscores the role of legume by-products in advancing a circular economy and reducing environmental impact.