Bean phenolic compound changes during processing: Chemical interactions and identification

The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, beans are an essential source these molecules, being found mainly in seed coat color depends on concentration type phenolic present. during storage processing, such as cooking, germination, extrusion, fermentation, undergoes physical, chemical, structural changes that affect bioavailability nutrients; related interactions between other components food matrix. This review provides information about identification quantification present they undergo processing. It also includes bean's cell wall analytical methods used identify with macromolecules.