الفهرس 
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Abstract
The present study aimed to conduct chemical and nutritional studies on two types of phaseolus (red and white) to evaluate them chemically and nutritionally. Chemical composition of two types of beans (red (R) and white (W) were conduct in raw condition (R1, W1), then samples of red and white beans were soaked in water and different saline solutions (CaCL2, Na2CO3, NaCl and NaHCO3) at different concentrations (2% and 4%) for (0, 6 and 12 hours), then beans were cooked for (10, 20, 30 min). Samples which soaked in water (R4, W4), sodium chloride (2%) (R3, W3) and calcium chloride (2%) (R2, W2) for (6) hours and cooked for (30) minutes were the best results in sensory evaluation. Chemical composition, antioxidant activity, total phenols, total flavonoids, Anti- nutritional factor, total protein, bioavailability of protein, protein isolate, bioavailability of protein isolate and bioavailability of some minerals were determined in raw and cooked selected samples. Raw red and white beans were used to prepare two products of (bissarah and biscuits). Results show the red type of kidney beans had a high crude protein content and fiber compared with white kidney beans type. For total phenols the highest values were found in (R3 and W3) samples. Total flavonoids and total antioxidant activity the highest values were found in (R1 and W1) but the lowest values for total flavonoids were found in (R3 and W3), and the lowest values for total antioxidant activity were found in (R3 and W4). The best results in phytic acid were found in (R4 and W3) while the best result of trypsin were found in (R3 and W3). White kidney beans (W1) had the higher percentage of bioavailability of protein than red kidney beans (R1). Moreover, (R2 and W2) had the highest level of non- bioavailability of protein in both red and white kidney bean. While, the soaking in NaCl (2%) (R3) caused to increase of bioavailability of protein compared with other samples. Soaking in water had the highest decrease in percentage of protein isolate. (W1) had the higher percentage of bioavailability of protein than (R1). Moreover, (R2 and W2) had the highest level of non- bioavailability of protein. In general, the best results were found in (R3 and W1).