Background and Objectives Beans are widely consumed throughout the world, usually as whole seeds. However, its use as flour is not widely used and they could be potential ingredients for developing new products due to their nutritional, physicochemical, and techno‐functional properties. In this sense, these properties of flours obtained from different agronomic‐improved North‐western Argentina (NOA) bean cultivars were studied. Findings All of the bean flours were rich in total dietary fiber and proteins, and also contained phytosterols (β‐sitosterol > stigmasterol > campesterol) and γ‐tocopherol. Flours obtained from colored cultivars showed higher pigments and total phenolic contents and had higher antioxidant activities. In flours, water and oil absorption capacities were correlated to flours' total dietary fiber contents, and adequate emulsion activities and stabilities were observed, positively correlated with their protein contents. Flour starch granules showed smooth surfaces without cracks or fissures, spherical and oval shapes, and heterogeneous sizes. However, no differences were found in starch gelatinization among flours by differential scanning calorimetry and similar Fourier transform infrared spectra or X‐ray diffraction patterns were observed. Conclusions Bean flours are potential ingredients for developing new value‐added products based on their nutritional, physicochemical and functional characteristics. Moreover, even though flours were obtained from different agronomic‐improved NOA bean cultivars, their physicochemical and functional properties were similar, making them potentially food ingredients with functionality. Significance and Novelty All information regarding the analyzed properties in this study shows the nutritional and techno‐functional advantages to popularize the use of bean flours in new food products.

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BACKGROUND Non‐conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the Northwestern Argentinean region (NOA) to increase yields and obtain high‐quality seeds. However, the main attributes of their starches have not been studied. In this work, starches from four agronomic‐improved bean cultivars were isolated and their structure and physicochemical properties were evaluated. RESULTS High‐purity starches were obtained, as shown by their low protein and ash content. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked ‘Maltese cross’ and heterogeneous sizes. Their amylose content revealed a mean value of 318 g kg−1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their Fourier transform infrared spectra were similar and X‐ray diffraction analysis showed a CA‐type pattern in all cases despite their different sources. Among thermal properties, Escarlata starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí starch the highest (71.3 °C). Starch pasting temperature varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity showed a similar tendency, with Leales B30 < Anahí < Escarlata < Cegro 99/11‐2 and Leales B30 < Anahí = Escarlata < Cegro 99/11‐2, respectively. CONCLUSION This study provides the basis for a better understanding of the characteristics of agronomic‐improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. © 2023 Society of Chemical Industry.