Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes

► Growing environment affected the properties of each bean variety differently. ► Growing environment had significant effects on starch digestibility. ► Cooking causes significant changes in the physicochemical properties of the beans. ► Cooking increased the starch digestibility of the bean flours. ► The hydrolysis index and estimated glycemic index are higher in cooked beans.