Germination as a cost-effective processing strategy for enhancing industrial value of legume proteins

Legumes are promising plant-based protein sources, yet their use is constrained by antinutritional factors, weak functionality, off-flavors, and allergenicity. Germination has gained attention as a low-cost, resource-efficient, and scalable method that enhances nutritional quality, functional properties, and safety compared with conventional physical, chemical, or biological treatments . This review synthesizes research from 2015–2025 on how germination modifies legume composition and protein properties, focusing on nutritional enhancement, functional improvements, sensory changes, allergenicity reduction, and industrial applicability. This focused review particularly emphasizes how germination-induced endogenous enzymatic activity restructures legume proteins and thereby improves techno-functional performance relevant to food processing. Germination improves protein digestibility, solubility, emulsification, antioxidant capacity, and bioactive compound content, while significantly reducing phytic acid, tannins, and IgE-binding proteins. It also offers advantages in energy efficiency, environmental sustainability, and accessibility. However, challenges remain in batch consistency, microbial safety, and sensory acceptance. With proper standardization and HACCP integration, germination represents a practical and sustainable strategy to enhance legume utilization, particularly for plant-based meat analogues requiring improved functionality and milder flavor profiles. • Germination elevates legume nutrition, bioactive, and protein bioavailability • Sprouting enhances techno-functionality while lowering antinutrients and allergenicity • Compared with other methods, germination is low-cost, energy-efficient, and scalable • HACCP controls and standardization ensure safety and industrial feasibility • Germinated legumes hold strong potential for plant-based meat applications