Bean is one of the most important components of the Brazilian diet, and it is consumed frequently. It has been proven to be source of protein and carbohydrates and contains bioactive compounds that are essential for people´s heath. These compounds can undergo changes as a result of storage and cooking leading to modifications in their bonding properties. The objectives of this research are to determine the common bean cultivar Perola's water absorption capacity and its cooking time before and after storage and to evaluate its content of tannin. The effect of these compounds on the protein digestibility of post-harvested beans and beans stored for 3 and 6 months at room temperature before and after cooking was also investigated. The water absorption capacity and cooking time were determined before and after storage of 3 and 6 months; the proximal composition of the grains was determined before and after cooking. The content of tannin decreased after cooking and with storage. The protein digestibility increased with storage. The water absorption capacity decreased with storage; the cooking time increased and the proximal composition of the grains presented difference in terms of moisture and content of alimentary fiber before and after cooking. Therefore, it can be said that significant changes in terms of cooking and storage occurred in the parameters of the common bean cultivar Perola grains evaluated.
composition; cooking; water absorption; tannin; digestibility
