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Disposal of by-products from the processing of plant foods is a major industry concern, but these by-products are also promising sources of compounds with technological or nutritional properties and are now being considered as a possible source of functional compounds. The common bean (Phaseolus vulgaris L.), which contains a high protein content, fiber, and other critical minerals for humans, is one of the most significant pulses in the world. The objective of this work is to exploit the properties of common bean...