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However, storage proteins in legumes, such as albumins, vicilins, and legumins, can cause immunoglobulin E (IgE)\u2010mediated allergic reactions ranging from mild symptoms to severe anaphylaxis. The objective of this review is to evaluate the role of non\u2010thermal processing technologies (NTTs) in reducing legume allergenicity. Current evidence indicates that NTTs such as pulsed electric fields, high\u2010pressure processing, ultrasound, cold plasma, irradiation, and enzymatic hydrolysis can induce structural modifications in allergenic proteins, leading to reduced IgE binding. Synergistic applications, particularly the combination of two or more NTTs, especially with enzymatic hydrolysis, alter protein structures and lower allergenicity even more effectively than stand\u2010alone NTT treatments. This approach provides an alternative solution to conventional heat treatments such as roasting, boiling, etc. by modifying protein structures while better preserving nutritional and sensory attributes. The primary allergenicity reduction mechanisms of NTTs include protein unfolding, aggregation, fragmentation, and epitope masking or destruction, with protein unfolding the most documented by numerous researchers. Nonetheless, effectiveness still varies by legume type, protein composition, and processing conditions. Future research would prioritize standardizing processing parameters, physiologically relevant digestion tests, and clinical validation in order to facilitate the production of safe and hypoallergenic legume\u2010based food products.<\/jats:p>","DOI":"10.1002\/fsn3.72369","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T06:09:58Z","timestamp":1789452598000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Role of Non\u2010Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes"],"prefix":"10.1002","volume":"14","author":[{"given":"Viateur","family":"Ngabonzima","sequence":"first","affiliation":[{"name":"Department of Food and Nutritional Sciences Tuskegee University  Tuskegee Alabama USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Flora G. 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