Bioprocessing of common bean (Phaseolus vulgaris L.) by fermentation: Effects on protein, fiber, and flavor

Common bean ( Phaseolus vulgaris L.) is a nutritious legume rich in protein, dietary fiber, complex carbohydrates, vitamins, minerals, and phenolic compounds. Despite their high nutrient density, the integration of common beans into modern food systems is hindered by antinutritional factors (ANFs), low protein digestibility, off-flavors, and processing challenges that limit consumer acceptance and restrict their incorporation into commercially viable food products. Fermentation has emerged as a strategic bioprocess to overcome some of these limitations and enhance the nutritional, functional, and sensory profiles of common beans. This review integrates and discusses the effects of common bean fermentation on protein, fiber, and flavor, as well as processing strategies, such as microorganism selection, bean pretreatment, and industrial challenges. The literature indicates that fermentation increases protein solubility, improves its digestibility, and generates free amino acids and bioactive peptides. Fermentation alters cell wall structure and redistributes bound fiber by modifying carbohydrate fractions through depolymerization of structural polysaccharides in soluble fractions, which are more accessible to colonic fermentation. Flavor is also changed by the liberation of free fatty acids and the generation of new volatile compounds that introduce desirable flavor notes. Lactic acid bacteria, Bacillus spp. , and filamentous fungi play significant roles in the biochemical transformations within bean matrices. Emerging omics technologies are valuable tools for studying microbial metabolism, improving strain selection using artificial intelligence, and fermentation translation. Fermentation of common bean represents a promising approach for developing innovative functional ingredients with improved nutritional quality, sensory acceptance, and industrial relevance.