Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method

•The cooked flours presented a reduction in phenolics and soyasaponins αg.•The oligosaccharides increase in flours of colorful beans cooked in autoclave steam.•The cultivar of yellow beans presented the highest content of kaempferol-O-hexoside.•The white and brindle beans showed the lowest content of tannins.