Beans are a commonly consumed food and a staple in many regions
worldwide. Pinto beans (Phaseolus vulgaris), categorized as legumes, are dried
seeds from plants and are high in protein, carbohydrate and fiber, and low in fat.
They are also a good source of various minerals and well as thiamin, riboflavin,
niacin, vitamin B6, and folate Beans are typically soaked and thermally processed
before consumption. Different processing methods can impact the composition of
beans. The purpose of this study was to examine the effect of thermal treatments on
vitamin concentration in pinto beans. Beans were simmered, canned, dried