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Common beans (Phaseolus vulgaris L.) are important sources of energy and protein in the human diet. Dn a dry basis, carbohydrates represent more than 60% of the bean seeds, with a predominance of starch (Wang & Ratnayake, 2014). Around 35% of the global production of common beans is from the Americas, and Brazil ranks number two in the world; its average annual production in the period 1993-2014 reached about three million metric tons (Food and Agriculture Drganization of the United Nations, 2014).

Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch