Strategies for Mitigating Anti‐Nutritional Factors in Legumes: A Review of Traditional and Innovative Processing Techniques for Enhanced Bioavailability

ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce bioavailability and cause gastrointestinal discomfort. This review examines the dual nature of ANFs, highlighting their ecological roles and medicinal benefits alongside their inhibitory nutritional effects. It evaluates traditional processing methods like soaking, boiling and spontaneous fermentation against modern techniques including controlled fermentation, extrusion cooking and chemical modification. Through specific case studies, the review explores how soaking and boiling common beans ( Phaseolus vulgaris ) influence nutritional properties and consumer acceptability. It discusses how bacterial and fungal fermentation, alongside extrusion, enhance the sensory, nutritional and structural qualities of soybeans ( Glycine max ) for industrial product development. Additionally, sprouting in cowpeas ( Vigna unguiculata ) is highlighted as an effective strategy for preserving heat‐sensitive nutrients. The review demonstrates how independent variables like hydration, heat and chemical agents (e.g., sodium bicarbonate) affect the composition, concentration and bioavailability of nutrients and ANFs. Although heat‐based treatments impact water‐soluble and heat‐labile compounds, nonheat treatments like hydropriming enhance enzyme activity and mobilize nutrient reserves. Each method presents unique trade‐offs regarding nutrient retention, structural quality and sensory attributes. Ultimately, this study emphasizes the necessity of optimizing processing techniques to mitigate ANFs while maintaining overall nutritional value, thereby supporting the global shift toward sustainable, plant‐based diets.