Bean (phaseolus vulgaris) processing and generation of bioactive compounds

Beans (Phaseolus vulgaris) are the most consumed legume worldwide, followed by soybeans and chickpeas. They are part of a plant-based diet, which promotes a high consumption of nutrient-dense plant foods while minimizing the consumption of ultraprocessed foods, added sugars, and animal-based foods. In Mexico, it is part of the traditional milpa system, which is a reservoir of biological and nutritional resources, of which scientific evidence has been reported health benefits when consuming its products, as well as the generation of bioactive compounds. Among the main components of beans are carbohydrates (60-70%) and proteins (15-25%), which is why they are considered one of the main sources of protein in developing countries, considering their low cost; additionally, it has a content of micronutrients and bioactive compounds. Bean seeds need to be processed for consumption, so soaking and cooking are usually used; but there are also other methods, such as microwaves and germination, among others, that will allow the generation of various bioactive compounds, which can be applied in the food or pharmaceutical industry.