CROP PRACTICES AND MILLING OPERATIONS FOR THE NUTRITIONAL AND SANITARY ENHANCEMENT OF GRAIN LEGUMES FOR FOOD

Grain legumes such as chickpeas, field peas, and soybeans are emerging as essential elements in sustainable agriculture and nutrition-sensitive food systems. Recent research emphasizes their potential to support zero-pesticide-residue food chains, improve dietary quality, and address challenges related to anti-nutritional factors (ANFs). Chickpeas, in particular, demonstrated strong resilience against pesticide accumulation across various agrochemical classes and conditions, making them well-suited for clean supply chains and health-focused markets. Soybeans presented more complexity, with some insecticides and fungicides posing risks, highlighting the need for careful selection and timing of pesticide applications. Environmental factors like temperature, sunlight, and seed quality were shown to significantly influence residue levels, pointing to the importance of adaptive management strategies. Plant metabolism, especially in chickpeas, may also play a role in breaking down chemical residues, underscoring the value of integrating agronomic practices with a deeper understanding of crop physiology. On the nutritional front, incorporating legume flours into minimally processed foods such as snacks and pasta can enhance protein, fiber, and bioactive content. Chickpeas offer a robust nutrient profile, including high levels of protein and heart-healthy unsaturated fats, though this also raises shelf-life concerns due to increased oxidation. Field peas, especially certain genotypes, such as Bluemoon, contain more starch, improving their processing performance and texture in extruded foods, while some varieties also contribute antioxidant benefits. These varietal differences suggest opportunities for aligning breeding strategies with food industry requirements, leveraging both top-down (market-driven) and bottom-up (genotype-driven) approaches to improve supply chain resilience. In terms of ANFs, chickpeas generally showed lower levels of compounds like trypsin inhibitors, lectins, saponins, and phytic acid compared to soybeans, though higher levels of raffinose family oligosaccharides (RFOs) remain a concern for digestive comfort. While soaking provided minimal reductions in RFOs, thermal treatments like roasting were more effective against heat-sensitive ANFs (trypsin inhibitors and lectins), but not heat-stable ones (RFOs, saponins and phytic acid), indicating a need for more advanced processing methods such as fermentation or enzymatic treatment. Variability in ANF responses also highlighted the importance of standardized testing and recognition of genotype, processing, and farming influences. Overall, legumes offer a promising path toward sustainable, health-oriented food systems. Their capacity to replace animal proteins, improve soil fertility through nitrogen fixation, and reduce pesticide exposure aligns with both environmental and public health goals. Fully leveraging this potential requires coordinated action across breeding, cultivation, and processing, with a focus on innovation, environmental stewardship, and consumer-driven product development. As demand for plant-based, nutritious, and safe foods grows, legumes are poised to become foundational crops in the transition to more sustainable global food systems.