The role of cotyledon cell structure during in vitro digestion of starch in navy beans

► Cotyledon cell wall of navy beans imposes restrictions on gelatinization. ► Cotyledon cells restrict free access of enzymes during in vitro digestion. ► High pressure treatment increases starch hydrolysis in cooked beans. ► Storage of cooked beans reduces whereas re-heating increases starch hydrolysis. ► Study may help to enhance the nutritional value of carbohydrates present in beans.