Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting

These findings underscore that roasting under mild controlled conditions retains and improves key bioactive compounds in common bean flours. Pigmented varieties, in particular, offer superior antioxidant and phytochemical properties. This research provides a foundation for incorporating roasted pulses into functional formulations with both dietary and industrial applications. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.