Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

ABSTRACT The surging interest in pulse proteins is driven by their sustainability, nutritional advantages, and consumer preferences, which have established them as key components in the evolving plant protein landscape. However, challenges persist in effectively utilizing protein isolates or concentrates due to their limited functionality, unpleasant taste, and the presence of anti‐nutritional compounds. This review explores pulse protein processing methods to address these challenges. This comprehensive review provides an in‐depth understanding of pulse protein processing, covering pretreatments such as defatting, fermentation, and germination; advancements in extraction‐precipitation methods, including deep eutectic solvent extraction, fermentation‐ and heat‐based precipitation; and post‐processing operations, including washing and drying of the extracted proteins. By providing an in‐depth understanding of each protein processing step from seed milling to protein drying, this review aims to foster the development of high‐quality pulse protein ingredients for future food manufacturing.