Table 1

	Navy	Pink	Pinto	Cranberry	Black	Great northern	Light red kidney	Dark red kidney	Small red
Invitro digestibility	88.01±0.13^a	84.21±0.90^c	85.84±0.13^b	85.03±1.02^bc	83.67±0.64^c	88.19±0.64^a	84.39±0.13^bc	84.30±0.51^c	84.21±0.64^c
Trypsin DH	3.29±0.03^d	2.72±0.36^f	3.97±0.20^c	4.59±0.02^a	1.91±0.04^g	2.64±0.03^f	4.32±0.04^b	1.72±0.05^g	3.03±0.08^e
GIS DH	8.25±0.83^cd	11.92±0.18^b	16.12±1.73^a	15.16±0.22^a	10.28±0.51^bc	11.12±2.78^b	15.27±0.15^a	7.22±0.06^d	9.84±0.08^bc

In vitro digestibility data was measured in duplicate. Degree of hydrolysis data was measured in triplicate. Values after ± show the standard deviations.
^a-g Values followed by different letters in the same row are significantly different (P<0.05).

Table 1: In vitro digestibility (%) of bean protein isolates and degree of hydrolysis (DH, %) of bean proteins hydrolysed using trypsin and in vitro gastrointestinal simulation (GIS) digestion.