**Donata Drulyte and Vibeke Orlien \***

Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; wnb429@alumni.ku.dk

**\*** Correspondence: vor@food.ku.dk; Tel.: +45-35333226

Received: 15 May 2019; Accepted: 19 June 2019; Published: 24 June 2019

**Abstract:** The domestic processing methods, soaking, cooking (traditional, microwave, pressure), and baking and the industrial processing, autoclaving, baking, and extrusion are used to improve consumption of legumes. The growing awareness of both health and sustainability turns the focus on protein (bio)availability. This paper reports the effect of these processing methods on the legume protein digestibility. Overall, the protein digestibility increases after processing by the different methods. However, since both the type of legume and the applied methods differ it cannot be concluded which specific method is best for the individual legume type.

**Keywords:** legume protein; processing; digestibility
