IntroductionPulses are a valuable source of protein, calcium (Ca), iron (Fe), thiamine, and riboflavin in poorer areas of the world (Norton et al., 1985). For that reason, in many parts of the world and especially in the tropics, consumption of pulses is associated with poverty. In India, however, it is accepted where religion or local customs prevent consumption of meat or dairy products. Pulses, including beans, are important sources of protein in many regions of the world (Ceyhan, 2006). Pulses are also an excellent source of dietary fiber, vitamins, photochemicals (phenolic acid, anthocyanins), and minerals (Akçin, 1988).The common bean (Phaseolus vulgaris L.) constitutes an important part of human nutrition in the world. In recent years, consumption of legumes, and especially dry beans, has increased in the United States and some West European countries. This is due to an increased consciousness of consumers about the nutritional characteristics in foods (Peksen and Artik, 2005).Common bean is known as a "super food" due to its protein, dietary fiber, and mineral content, and due to it being a daily food for more than 300 million people all over the world (Saleh et al., 2012). Common bean genotypes have a wide range of mineral content, which causes differences in quality. In a previous study that was also conducted in Konya, mineral content in the common bean were determined as 1873.88-2248.34 mg/100 g for potassium (K), 94.60-213.32 mg/100 g for Ca, 663.66-770.50 mg/100 g for phosphorus (P), 172.75-195.42 mg/100 g for magnesium (Mg), 43.15-54.65 mg/100 g for sodium (Na), 6.70-8.85 mg/100 g for Fe, and 1.85-2.25 mg/100 g for zinc (Zn) in dry bean seeds (Ceyhan, 2006). The nutritional value of common bean is highly regarded in vegetarian diets, due to high content of protein, minerals, and vitamins. Furthermore, in developing countries, the common bean is used as a meat substitute for protein. The seeds of the common bean contain high amounts of phaseolin, cholestrine, lecithin, phasine, and dextrin. In