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Although members of the family Graminae, comprising grasses and cereal grains [e.g., wheat (Triticum aestivum L.), maize, rice (Oryza sativa L.)], are the most extensively used plant foods and contribute the greatest levels of food energy globally, food legumes, or pulse crops, provide the greatest level of protein. The latter are particularly important in plant‐based diets to complement amino acids and enhance protein quality. It is noteworthy that soybeans are the legumes with greatest overall economic value in the world.

Legumes have a very well‐defined botanical classification of specific traits; however, the term legume appears to have a broad connotation when used in commercial trade or by consumers (Azani et al. 2017). Thus, the terminology used for describing leguminous plant products is rather complex and ambiguous. Key elements associated with dry bean and legume terminology are presented in ssss1. This outlined discussion is provided to assist the reader with an understanding of the broad nuances commonly associated with legume terminology.