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Numerous factors influence the quality of the final dry bean product. These include cultivar, seed source, agronomic conditions, handling and storage of the dry product, and processing procedures during cooking or canning. Quality changes in dry beans during cooking and processing are associated with their inherent physical components and chemical constituents (Hosfield and Uebersax 1980; Uebersax 1991). It must be noted that cooking and processing techniques improve the palatability, digestibility, and bioavailability through cellular separation and inactivation of antinutrional components.

ssss1 Typical constraints associated with legumes utilization, their negative effects and possible solutions.

Source: Maphosa and Jideani (2017).

Constraint Negative effect Solution Trypsin and amylase inhibitors Decrease protein and starch digestibility Boiling dry beans generally reduces the content by 80–90% Phytate Chelates with minerals resulting in poor mineral bioavailability Dehulling, soaking, boiling, steaming, sprouting, roasting and fermentation, autoclaving, gamma irradiation Lectins, saponins Reduced bioavailability of nutrients Most destroyed by cooking, soaking, boiling, sprouting, fermenting Oligosaccharides Flatulence and bloating Soaking, cooking, germination, and changing boiling water Hard‐to‐cook phenomenon Energy and time consumption Soaking legumes before cooking Low levels of sulfur‐containing amino acids Incomplete protein source Consuming in combination with cereals (high in sulfur‐containing amino acids) Low iron bioavailability Poor source of iron Consuming in combination with vitamin C rich foods to increase iron absorption Lack of convenient food applications Boredom of eating the same food repeatedly New and convenient product development using whole legumes or legume ingredients Lack of awareness and understanding of nutritional benefits of legumes Low intake of legumes Increasing consumer awareness of the nutritional and health benefits of legumes Reluctance to try a new food or to change eating habits Low intake of legumes Development of innovative, attractive legume‐based products to entice consumers

A comprehensive assessment of strategies and procedures used for processing dry beans is prerequisite to improved utilization of dry beans. Implementation of a given protocol can be maximized through an understanding of the physical and chemical components, the inherent constraints and diversified processing techniques available to develop economically viable alternative and innovative products (Uebersax et al. 1991). Improved utilization of dry beans can be maximized through an understanding of how physical and chemical components function and react under given process conditions. Further, variability in the physico‐chemical composition of dry beans occurs, warranting research and quality control programs directed to provide a consistent product possessing characteristics of acceptable flavor, bright color, attractive appearance, uniform texture, and high nutritional quality.