Ultrasound‐Assisted Extraction for Functional Protein Recovery From Underutilized Indian Pulses: A Sustainable Approach

ABSTRACT The growing global emphasis on sustainable, plant‐based proteins is showcasing more obscure Indian pulses like horse gram, moth bean, rice bean, winged bean, adzuki bean, khesari, and lablab bean. These pulses have a protein content (15%–45%) and essential amino acids as well as bioactive compounds that promote public health. Many of the species thrive in areas with drought potential, making them both nutrient‐dense and robust in an adverse setting. Ultrasound‐Assisted Extraction (UAE) has emerged as a possible green technology for utilizing these pulses. The UAE utilizes acoustic cavitation for cell wall disruption and shows significant improvement in protein recovery at pH 8–9 and 30°C–50°C with an ultrasound treatment time of 20–30 min, while also decreasing solvent and energy requirements relative to traditional methods. Besides yield, UAE also improved protein solubility, digestibility, and functionality, thereby characterizing these proteins for use in functional foods, nutraceuticals, plant‐based products, including dairy replacements, health drinks, and meat substitutes. This review highlights the dietary importance, agricultural advantages and ecological benefits of lesser‐known Indian pulses along with operational modalities and improvement measures of the UAE. Given the challenges like unknown variability of raw materials, and not enough clinical evidence, the UAE's use of sustainable technologies along with India's rapidly growing functional food market (expected value USD 10 billion by 2025) make it a strategic tool for sustainable agriculture, strengthening economic opportunities and addressing global nutritional needs.