Chemical composition and starch digestibility in flours from Polish processed legume seeds

► Legume seeds were treated with three types of hydrothermal processes. ► We examined changes of seeds composition as well as starch fractions and nutritional value. ► Autoclaving seeds lowered the losses of polyphenols as well as rapidly available glucose. ► Decrease of amylose content in starch caused an increase of starch digestibility. ► Appropriate processing conditions may bring on nutritionally more valuable products.