Sausages were extended with common bean flour (CBF) at levels of 2.5%, 5.0%, 7.5% and 10.0% of the weight of meat in the sausage. The proximate composition of the products was significantly (P < 0.05) affected by the addition of CBF. Water holding capacity (WHC) and pH increased and cooking losses decreased with increasing levels of added CBF in the emulsions. Sausages extended with CBF at levels of 5.0%, 7.5% and 10.0% were lighter than control sausages. Using CBF decreased shear force and hardness of the cooked products. In general the addition of CBF at level of 2.5% had no significant effect when compared with the control sausage. (C) 2002 Elsevier Science Ltd. All rights reserved.