Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

•Fresh/aged beans were classified into groups with different cooking textures.•Ageing leads to InsP6 hydrolysis to lower inositol phosphates, particularly InsP5.•InsP6 content in cotyledons is an indicator for the extent of HTC during bean aging.•Soaking of beans causes some phytate interconversions inside cotyledons.•Released Ca2+ cations from phytate hydrolysis were bound instead of leaching out.