Two varieties of uncooked beans Vigna unguiculata ("Unare"and "Tuy") analyzed by proximate analysis showed values of proteins, fats, carbohydrates and ash very similar between the varieties of "Unary" and "Tuy". The chemical-gravimetric method to quantify the neutral detergent fiber (NDF) showed the highest value for the variety "Tuy" (35.3%) compared to "Unary" (27.1%). The enzymatic-gravimetric method Hellendoorn showed that the values of non-carbohydrate available for the varieties "Tuy" (15.5%) and "Unare" (21.7%) were lower than those from the NDF method. The enzymatic-gravimetric method of Prosky, showed that the variety "Tuy" had values of insoluble dietary fiber(IDF) (15.4%) and total dietary fiber (SDF + IDF) (16.1%) higher than the variety "Unare." In conclusion, Prosky's method seems to be the most suitable for quantifying DF in the analyzed samples. More research is needed to clarify the validity of the quantification of DF.