**5. Conclusions**

Grain legumes are important sources of protein and other macro- and micronutrients. Besides having a significant role in nutrition and food security where they are grown, they are also source of proteins whose functional properties have diverse food applications. As the world population continues to increase, legume protein have potential to play a significant role to fill the gap for demand for more protein. Methods for extracting legume protein for food applications can generally be classified into dry and aqueous methods. The various legume proteins still need to be characterized for their ability to impart desired physico-chemical properties in food systems during processing, storage and consumption.
