For other foods, the cooking temperature seems to make a difference to which macronutrients are extracted, and subsequently, to the taste of the final product. For instance, the temperature is strictly controlled in home beer brews to maximise the extraction of sugars, and low-temperature processes are used to extract protein from peas commercially.

If I vary the cooking temperature when boiling soaked beans, how might it affect the macronutrient profile of the beans? For example, will a long, milder cooking process with lower temperature water extract a different amount of starches or proteins from the beans compared to a rapid boil?

Or, alternatively, what would happen if, instead of simply soaking the beans for a couple of days beforehand I kept them in warm (say, 60c) water for a while before cooking (instead of soaking at room temperature)