Highlights•Dietary fiber, resistant starch and protein are valuable compounds from
beans.•Slowly digestible starch contributes to the low glycemic index of beans.•Beans …

Common beans are an inexpensive source of high‐quality food ingredients. They are rich in
proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules …

Common beans are one of the main protein sources for a large population because they are
a valuable source of carbohydrates and proteins. In this study, the effect of cooking on the …

Black bean proteins were sequentially extracted and characterized to determine the
contribution of protein classes to the extractability, thermal behavior, and functionality of …

This work aimed to investigate the effect of thermal processing on black bean protein
extraction yield and techno-functional properties. Dehulled black beans were processed …

Pulses are most commonly consumed after cooking. Those that require long cooking times
are less convenient, more energy consuming, and, therefore, less desirable for consumers …

The aim of this work was to study the effect of three nixtamalization processes using wood
ashes, Ca (OH) 2, and CaCl 2 on the physicochemical properties of beans. Raw beans had …

Beans are one of the most important cheap source of protein in developing countries.
However, their utilisation in the diets of many people remains limited due to long cooking …

Digestion of macro-nutrients (protein and starch) in pulses is a consequence of the interplay
of both extrinsic (process-related) and intrinsic (matrix-dependent) factors which influence …

Mexico has various Faba bean (Vicia faba) seeds, differentiated by agronomic and chemical
properties. The present work evaluates the effect of thermal treatment (roasting and boiling) …