Abstract: To investigate the physicochemical and functional properties of kidney bean flour by phytohaemagglutinin- free.The kidney bean flours by phytohaemagglutinin- free were prepared by organic solvent extraction,and then the basic nutrient components,bulk density,water absorption index,water solubility index,hydrophilia,oil absorption,emulsibility,emulsion stability,foaming property and foam stability were measured. The experiment showed that the phytohaemagglutinin- free technology could reduce the protein,total sugar,water absorption index,water solubility index,hydrophilia,emulsibility and foaming property of kidney bean flour significantly( p <0.05),and it also could improve the oil absorption,emulsion stability and foam stability of kidney bean flour significantly( p < 0.05). The results indicated that the kidney bean flour by phytohaemagglutinin- free had better nutritionl,physicochemical and functional properties,which may be more suitable for the development of puffed foods.