This study investigated changes in nutritional quality and antioxidant potential caused by high pressure sterilization (HPS) process compared to conventional autoclaving of seven cultivars of Brazilian beans. The development of research that explore emerging technologies in the production of safe food, as HPS, with minimal nutritional, bioactive capacity and sensory loss, contributing aspects of healthiness are essential for the application of this mild preservation technology. For nutritional assessment were determined in vitro protein digestibility and the activity of trypsin inhibitor, using a D solution benzoyl p-nitroanilide L-arginine. To assess bioactive capacity were determined the phenolic compounds total (CFT) and the antioxidant capacity of DPPH (2,2-diphenil-1-picryl-hidrazila). After treating the beans were not detected of active trypsin inhibitors, which probably did not cause interference in the digestibility of protein. The protein in vitro digestibility increased (17% to 78%) in both cases. Various factors can affect the digestibility such as:. CFT, protein inhibitors, type of heat treatment used, lipid-protein interaction, as well as cultivating and origin of the studied beans. It has been observed reduction CFT and antioxidant activity in beans by applicating high pressures and temperatures and it is considered as the negative impact of food processing in general. The processes used in this study showed reductions of up to 64% in CFT levels, being preserved over 30% of the antioxidant activity of beans. High pressure was less effective in maintaining the antioxidant compounds in beans, but the final levels were satisfactory. The results showed that the two treatments are similar, increase in in vitro digestibility protein and occurs inactivation of trypsin inhibitors. The CFT and antioxidant activity were better preserved in the autoclave process.