Resistant starch in common beans: Concentration, characteristics, uses and health effects. A systematic map and review of the studies from 1962 to 2023.

This article systematically reviews the concentration, variability, and health effects of resistant starch (RS)—a starch fraction resistant to digestive enzymes and acting as dietary fiber—in common bean (Phaseolus vulgaris) seeds. Analysis of 108 relevant studies revealed a wide range of RS content in raw common beans, averaging 16.4%, influenced by factors such as genotype, cultivation conditions, processing, and cooking methods. RS in beans contributes to gut health by supporting beneficial bacterial growth and short-chain fatty acid production, and it may aid in regulating glucose and lipid metabolism. Despite its nutritional importance, research on the agronomic, environmental, genetic determinants, and industrial applications of bean RS remains limited. The findings suggest that breeding for variable RS levels could address differing dietary fiber needs across regions, with high-RS beans benefiting fiber-deficient populations and low-RS beans enhancing caloric intake where food scarcity exists.