Archives of Agriculture and Environmental Science 8(2): 259-267 (2023) https://doi.org/10.26832/24566632.2023.0802024 This content is available online at AESA Archives of Agriculture and Environmental Science Journal homepage: journals.aesacademy.org/index.php/aaes e-ISSN: 2456-6632 ARTICLE HISTORY ABSTRACT Received: 22 April 2023 Revised received: 09 June 2023 Accepted: 17 June 2023 Sustainable development of agriculture is essential, and there is unanimity that diversifcation of the cropping systems could support sustainable production. Grain legumes are essential in farming systems in terms of food and nutrition security and income generation. Under legume- based cropping systems, these crops are a potential remedy to pest and disease issues, low nutrient supply, biodiversity protection, and food and nutrition insecurity. In this chapter, we highlight the production systems of legumes and their use in sustainable agricultural produc- tion. Specifcally, we have looked at the benefts of having a legume cropping system in the agroecosystem, production, and farming systems. The function of legumes in improving the potential of crop productivity is a promising approach to tackling the challenges of poor crop yields and improvement in sustainable production. Due to health and environmental benefts, the focus should shift to breeding grain legumes that can fully express their biological nitrogen fxation and other potentials under abiotic and biotic limitations. ©2023 Agriculture and Environmental Science Academy Keywords Biological N-fxation Cropping systems Legumes Soil health Sustainable production Citation of this article: Okumu, O. O., Otieno, H. M. O., & Okeyo, G. O. (2023). Production systems and contributions of grain legumes to soil health and sustainable agriculture: A review. Archives of Agriculture and Environmental Science , 8(2), 259-267, https://dx.doi.org/10.26832/24566632.2023.0802024 Production systems and contributions of grain legumes to soil health and sustainable agriculture: A review Oliver O. Okumu 1 , Hillary M. O. Otieno 2* and Gidraf O. Okeyo 3 1 Hamelmalo Agricultural College, Hamelmalo, Eritrea 2 Department of Plant Science and Crop Protection, University of Nairobi, Nairobi, Kenya 3 Department of Crops, Horticulture and Soil Sciences, Egerton University, Njoro, Kenya * Corresponding author’s E-mail: hillarymoo@yahoo.com INTRODUCTION Legumes contain over 20,000 species and make the third- largest family (Shafque et al., 2014). They are the most valuable food sources consumed after cereals as they contribute to food security globally (Mashungwa et al., 2019). Legumes are consumed in complement with cereals as a source of nutritional protein and contribute signifcantly to total protein intake. The legumes are fascinating plants because they fx atmospheric nitrogen to ammonia through their interaction with specifc soil - borne bacteria, the rhizobia, consequently ameliorating soil fertility (Gonzalez-Rizzo et al., 2009). Such symbiotic interac- tions also help them to thrive in harsh and fragile environments and provide nutrients to other crops, such as cereals leading to sustainable food production (Popoola et al., 2014). Legumes are produced under various cropping systems: intercrops, sole crops, and rotation systems. According to Foti et al. (2020), legumes and legumes-based crop systems are probable solutions to food and nutrition insecurity among various popula- tions. Smallholder farmers in most developing countries are encouraged to grow legumes and legume-based crops (Peterson et al., 2010). Intercropping has been practiced for a long time by smallholder farmers in Asia, Africa, and Latin America, and it is becoming widespread due to its capacity to produce high yields with minimal inputs and its ability to conserve space (Yu et al., 2015). For example, farmers in drought-prone areas have al- ways used pigeon peas as an intercrop with cereals because of their ability to tolerate drought (Semahegn, 2022). However, due to land limitations, most small-scale farmers grow legumes as intercrops with staple cereals, mainly maize. Farmers beneft from the symbiotic biological commensalism between the legumes and cereal crops as intercrops. Legumes fx N and increase soil organic matter resulting in increased growth and productivity of the cereal crop (Yuvaraj et al., 2020). Farmers should consider factors such as compatible species, planting period, physiological characteristics of the intercrop, growth REVIEW ARTICLE