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> Eating raw beans or bean flour that has never been cooked seems not to be a
> good idea.  Perhaps beans could be cooked, dried, and then ground into flour?

I think it's true that soya flour is made that way---cooking the beans
first.  But I thought that the problem with soya, in particular, *was*
mainly substances that inhibit absorption of some amino acids---so if
you eat undercooked soya you actually get a worse protein balance than
with other vegetable sources, despite soya otherwise having a very
beneficial balance of amino acids.

Kidney beans---well, everyone knows they're poisonous if they aren't boiled
first.

Chickpeas---I'm still a bit surprised about the fuss over chickpeas.
I'd never heard they were poisonous, before now.  (Now it's been
mentioned though, it's true that several recipes I have involving
chickpea flour recommend that the mix shouldn't have a raw chickpea
flavour after cooking.)

This is mainly folklore picked up from vegetarian cook books, probably
not completely authoritative.

Bryan