Abstract
Introduction . The relevance of processing legume grains — a strategically significant segment of the food market — is substantiated as a means to correct protein deficiency in the population’s diet. Materials and methods . The study was conducted based on data retrieved from Scopus, Google Scholar, Science Direct, and eLibrary (2014–2025) using the methods of analysis, comparison, classification, and synthesis. Results . The amino acid composition of various legume grains (soybean, lentil, common bean, pea, chickpea, mung bean) is presented, demonstrating the dependence of protein biological value on varietal characteristics. Data on breeding activities at Russian research institutions, growing regions of the Eurasian Economic Union member states, and dynamics of sown areas are provided. The feasibility of using legume varieties for the development of mixed‑composition products and dairy alternatives is substantiated. Targeted processing of legumes opens opportunities for import substitution within the Eurasian Economic Union member states, reduction of the risk of nutrition‑related diseases, and improvement of the population’s nutritional status.