Bean Powder Research Articles

The Toxicity of Castor Beans and its Treatment with Doxycycline in Local Rabbits

The plant of castor is widely spread in the Iraqi land, and characterized with containing ricin toxin, which has a very serious effects, and because the seeds of this plant scattered in the agricultural soil and rivers water, which increases the exposure of humans and animals to these beans. Objective: This experiment was designed to study the effect of high concentration of castor bean powder in some physiological and biochemical parameters and changes in some tissues of the body, as well as trying to use doxycycline to reduce the effects of ingestion of these seeds. Materials and Methods: In the experiment, 24 local rabbits were raised and fed in the Animal House of the Faculty of Medicine / Al-Muthanna University, then divided into four groups and treated for three weeks (21 days), Control group: treated with normal saline solution (0.9) orally throughout the experiment, G1: was treated orally with a concentration of 25 mg / kg of castor bean powder daily during the experiment, G2 : orally treated 25 mg / kg of castor bean and 25 mg / kg of doxycycline, G3: orally treated 25 mg / kg of castor powder with 50 mg / kg of doxycycline daily throughout the trial period. Results: The results of the experiment showed significant changes (P less than 0.05) in all physiological and biochemical blood tests when compared with control group. There was a significant decrease in PCV, Hb, RBC, T.protein and body weights, while demonstrated a significant increase in WBC, Urea, Creatinine, ALT, AST and ALP, with distortions in liver and kidney of animals that treated with Castor beans. In contrast, the treatment with doxycycline and caster beans showed significant improvement reflected by a normal proportion in physiological tests and biochemical tests with improvement in the tissues when compared to control group. Conclusions: It can be concluded from this study that castor bean has high toxic and pathogenic effects that may be dangerous to the life of the organism. Therefore, it is advisable to be cautious of these pills and avoid exposure to them, also recommended to take high concentrations of doxycycline treatment when infected with castor bean poisoning.

High hydrostatic pressure treatment for manufacturing of red bean powder: A comparison with the thermal treatment

The traditional process of manufacturing red bean powder (RBP) using high temperature and extensive cooking causes quality changes, such as an off-flavor, destruction of colors, and a reduced nutritional value of the product. In this study, RBP was manufactured using a novel process of wet grinding, high hydrostatic pressure (HHP), and freeze-drying. The impact of HHP treatment in this innovative manufacturing process on the microbial count, antioxidant activity, anti-nutritional factors, and physicochemical properties of RBP was evaluated by comparison with the conventional method of thermal treatment. Microbial populations in final RBP were reduced to 1.83, 1.55, and 1.05 log CFU/g when treated using HHP 400, 500, and 600 MPa, respectively. HHP treatment improved the nutritional profile and reduced the effects of anti-nutritional factors in RBP. The most effective reduction of trypsin inhibitor activity and phytic acid content was achieved using HHP at 600 MPa for 5 min. Total phenols, flavonoids, proanthocyanidins and total antioxidant capacity in HHP treated RBP were more effectively preserved than in thermally treated RBP. Preparation of RBP using a novel manufacturing process involving HHP treatment rather than a thermal treatment improved physico-chemical and functional properties and enhanced microbiological safety.

Improved mechanical and thermal properties of spent coffee bean particulate reinforced poly(propylene carbonate) composites

ABSTRACTUsing biodegradable polypropylene carbonate (PPC) as the polymer matrix and 5 to 25 wt% content of spent coffee bean powder (SCBP) as filler, completely biodegradable composite films of PPC/SCBP were prepared. These composite films were characterized by polarized optical microscopy (POM), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis, differential scanning calorimetry (DSC), and tensile tests. The POM images indicated the uniform distribution of the SCBP in the composites. The FTIR spectra indicated that the PPC structure was retained by the composite films. The XRD analysis found that the composite films had lower crystallinity than the PPC due to the presence of amorphous hemicellulose containing SCBP. A significant enhancement in thermal stability of the filler reinforced composite was noticed which was more than 30% of the PPC matrix due to the presence of polyphenols in SCBP. A maximum increase of 35% of tensile strength was observed with the addition of 20 wt% SCBP filled composite films. These biodegradable composite films with higher thermal stability and tensile strength can be considered for packaging applications.

Navy Bean and Rice Bran Intake Alters the Plasma Metabolome of Children at Risk for Cardiovascular Disease.

Abnormal cholesterol in childhood predicts cardiovascular disease (CVD) risk in adulthood. Navy beans and rice bran have demonstrated efficacy in regulating blood lipids in adults and children; however, their effects on modulating the child plasma metabolome has not been investigated and warrants investigation. A pilot, randomized-controlled, clinical trial was conducted in 38 children (10 ± 0.8 years old) with abnormal cholesterol. Participants consumed a snack for 4 weeks containing either: no navy bean or rice bran (control); 17.5 g/day cooked navy bean powder; 15 g/day heat-stabilized rice bran; or 9 g/day navy beans and 8 g/day rice bran. Plasma metabolites were extracted using 80% methanol for global, non-targeted metabolic profiling via ultra-high performance liquid-chromatography tandem mass spectrometry. Differences in plasma metabolite levels after 4 weeks of dietary intervention compared to control and baseline were analyzed using analysis of variance and Welch’s t-tests (p ≤ 0.05). Navy bean and/or rice bran consumption influenced 71 plasma compounds compared to control (p ≤ 0.05), with lipids representing 46% of the total plasma metabolome. Significant changes were determined for 18 plasma lipids in the navy bean group and 10 plasma lipids for the rice bran group compared to control, and 48 lipids in the navy bean group and 40 in the rice bran group compared to baseline. These results support the hypothesis that consumption of these foods impact blood lipid metabolism with implications for reducing CVD risk in children. Complementary and distinct lipid pathways were affected by the diet groups, including acylcarnitines and lysolipids (navy bean), sphingolipids (rice bran), and phospholipids (navy bean + rice bran). Navy bean consumption decreased free fatty acids associated with metabolic diseases (palmitate and arachidonate) and increased the relative abundance of endogenous anti-inflammatory lipids (endocannabinoids, N-linoleoylglycine, 12,13-diHOME). Several diet-derived amino acids, phytochemicals, and cofactors/vitamins with cardioprotective properties were increased compared to control and/or baseline, including 6-oxopiperidine-2-carboxylate (1.87-fold), N-methylpipecolate (1.89-fold), trigonelline (4.44- to 7.75-fold), S-methylcysteine (2.12-fold) (navy bean), salicylate (2.74-fold), and pyridoxal (3.35- to 3.96-fold) (rice bran). Findings from this pilot study support the need for investigating the effects of these foods for longer durations to reduce CVD risk. Trial registration: clinicaltrials.gov (identifier NCT01911390).

Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties

Information on the physicochemical variability in dry bean seeds from different varieties grown over distinct crop years is lacking. This study was designed to investigate the relationship between the environment and the seed characteristics of 25 edible dry bean varieties and to expand the knowledge on their proximate composition, starch digestibility, solvent retention capacity, and pasting and thermal properties. The impact of bean genotype (25 varieties), growing environment (two crop years), and powder particle size (≤0.5 mm, ≤1.0 mm) was investigated. Statistical differences (P > 0.05) in seed characteristics and in starch, amylose and protein contents were found among the 25 varieties. Unique pasting and thermal properties were observed, and genotype and particle size greatly affected these properties. The accumulated information can be used in breeding programs to select bean lines possessing unique properties for food ingredients while increasing the market value of the crop and enhancing human health.

Quality Characteristics of Wet Noodles added with Sword Bean Powder

Quality Characteristics of Wet Noodles added with Sword Bean Powder

Effect of the addition of black bean powder to Ctenophartngdon idella fish in some blood standards and chemical composition

The study was conducted with physiological aspects of the blood parameters and the chemical composition (protein , Fat, Moisture , Ash) of the body Ctenophartngdon idella. One hundred of fish used with average 15.04±2.74 were distibuted ranomly on the five treatment by three duplicate for one treatment and four levels from black bean with percentage (0.75, 2.5, 3, 4.5%) to treatments (T1,T2,T3,T4) as well as control treatment without the absence of black bean .The experiment lasted for 30 weeks , and the results showed that different concentrations of black bean has clear effect on the above mentioned aspects significant differences between treatment of four and control treatment. In this study, fish of feed on the fourth treatment was record highest concentration of hemoglobin.

Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder

Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder

The Effect of Pea and Bean Seed Powder Formulations in Some Biochemical Parameters of Khapra Beetle, Trogoderma granarium

The present study was conducted to determine the effect of pea Pisum sativum L. and bean Phaseolus vulgaris L. powders formulations starch, crude, high-protein, pure protein in some biochemical parameters of khapra beetle, Trogoderma granarium reared on wheat grains treated and untreated with the powders. The results showed that mixing wheat grains with pea and bean powders then rearing larvae of khapra beetle on it affects clearly on the proteins and carbohydrates concentration in the larval extraction, the powders caused reduction in their concentration. The lowest percentage of proteins and carbohydrates was found in the larval extraction for the larvae reared on the wheat grains treated with pure protein powder of pea and bean, 6.37 and 8.00 % for protein and 0.50, 1.06 % for carbohydrates respectively, in comparison with control that gave 25.56% for proteins and 4.70 % for carbohydrate. So that powder causes an activity inhibition of α- amylase and protease enzymes. The pure protein powder of pea and bean showed a superior value of inhibition percentage; 64 and 51 % for α- amylase enzyme and 95, 76 % for protease enzyme, respectively.

Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiataL. Wilczek) in rats

This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α-amylase inhibitory activity and α-glucosidase inhibitory activity of sprouted mung beans. Increase in serum non-HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets. Practical applications Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia.

Beneficial Effects of Common Bean on Adiposity and Lipid Metabolism.

In developed countries which are at the epicenter of the obesity pandemic, pulse crop consumption is well below recommended levels. In a recent systematic review and meta-analysis of 21 randomized controlled clinical trials, pulse consumption was associated with improved weight control and reduced adiposity, although the underlying mechanisms were a matter of speculation. Common bean (Phaseolus vulgaris L.) is the most widely consumed pulse crop and was the focus of this investigation. Using outbred genetic models of dietary induced obesity resistance and of dietary induced obesity sensitivity in the rat, the impact of bean consumption was investigated on the efficiency with which consumed food was converted to body mass (food efficiency ratio), body fat accumulation, adipocyte morphometrics, and patterns of protein expression associated with lipid metabolism. Cooked whole bean as well as a commercially prepared cooked bean powders were evaluated. While bean consumption did not affect food efficiency ratio, bean reduced visceral adiposity and adipocyte size in both obesity sensitive and resistant rats. In liver, bean consumption increased carnitine palmitoyl transferase 1, which is the rate limiting step in long chain fatty acid oxidation and also resulted in lower levels of circulating triglycerides. Collectively, our results are consistent with the clinical finding that pulse consumption is anti-obesogenic and indicate that one mechanism by which cooked bean exerts its bioactivity is oxidation of long chain fatty acids.

Utilization of chemically treated municipal solid waste (spent coffee bean powder) as reinforcement in cellulose matrix for packaging applications

As the annual production of the solid waste generable in the form of spent coffee bean powder (SCBP) is over 6 million tons, its utilization in the generation of green energy, waste water treatment and as a filler in biocomposites is desirable. The objective of this article is to analyze the possibilities to valorize coffee bean powder as a filler in cellulose matrix. Cellulose matrix was dissolved in the relatively safer aqueous solution mixture (8% LiOH and 15% Urea) precooled to −12.5°C. To the cellulose solution (SCBP) was added in 5–25wt% and the composite films were prepared by regeneration method using ethyl alcohol as a coagulant. Some SCBP was treated with aq. 5% NaOH and the composite films were also prepared using alkali treated SCBP as a filler. The films of composites were uniform with brown in color. The cellulose/SCBP films without and with alkali treated SCBP were characterized by FTIR, XRD, optical and polarized optical microscopy, thermogravimetric analysis (TGA) and tensile tests. The maximum tensile strength of the composite films with alkali treated SCBP varied between (106–149MPa) and increased with SCBP content when compared to the composites with untreated SCBP. The thermal stability of the composite was higher at elevated temperatures when alkali treated SCBP was used. Based on the improved tensile properties and photo resistivity, the cellulose/SCBP composite films with alkali treated SCBP may be considered for packaging and wrapping of flowers and vegetables.

커피생두 분말 첨가 식빵의 품질 특성과 항산화 활성

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, ‘L’ value of breads decreased, whereas ‘a’ and ‘b’ values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

Hydrolytic Activity of Castor Bean Powder: Effect of Gum Arabic, Lipase and Oil Concentrations

AbstractLipase activity from castor bean seed powders was evaluated in hydrolysis reactions at 37 °C. The effects of different concentrations of lipase powder (LP), substrate (high oleic sunflower oil, O) and surfactant (gum arabic, A) on lipase activity (R) were assessed using experimental designs. Considered variable bounds were: 0.05–0.15 gLP, 0.07–0.20 oil:aqueous phase (w/w) and 0–0.025 g gum arabic/mL. All variables had significant effects on the transformed response, R1/2. The most important result was the negative effect of gum arabic in lipase activity, even when high oil concentrations were used. Experimental lipase activities involved in this work were within 0.32–16.90 mmolFFA/goil·gLP·h. Using 0.05 gLP and 0.20 oil:aqueous phase (w/w) without gum arabic, the activity of 20.47 ± 7.19 mmolFFA/goil·gLP·h was reached.

Combined efficacy of Vigna radiata (L.) R. Wilczek and Amorphophallus paeoniifolius (Dennst.) Nicolson on serum lipids in albino rats.

Coronary Artery Disease (CAD) is a major killer disease throughout the world. Dyslipidemia is a major contributor to the risk of CAD. Several dietary articles traditionally used in India and other South Asian countries reduced dyslipidemia. The present study was undertaken to evaluate the combined effect of Mung bean (Vigna radiata) and Elephant foot yam (Amorphophallus paeoniifolius) on serum lipids and atherogenic indices in albino rats and to compare it with a standard drug Cholestyramine. Thirty healthy albino rats of both sexes (150–200 g) were randomized to 5 groups of 6 animals each. The grouping were done based on the following criteria: Group I: Normal Control Group, Group II: (Standard Group): Cholestyramine resin 5 mg/kg bw, Group III: (Half Dose Group): Drug powder at 540 mg/kg bw, Group IV: (Effective Dose Group): Drug powder at 1080 mg/kg bw, and Group V: (Double Dose Group): Drug powder at 2160 mg/kg bw. Lipid profile was estimated at the beginning and after 30 days of treatment. The Effective and Double doses of the drug reduced Total cholesterol along with levels of Triglycerides, Low density lipoprotein and Very low density lipoprotein levels significantly (p < 0.01) along with a significant (p < 0.01) increase in high density lipoproteins (HDL) in rats. There was also significant (p < 0.01) improvement in atherogenic indices like Castelli Risk Index I, Non HDL C/HDL, Castelli risk Index II, TG/HDL, Atherogenic coefficient and Atherogenic Index of Plasma. The combination of powdered sprouted mung bean and yam powder have excellent lipid lowering potential.

Composition, Functional Properties, Starch Digestibility, and Cookie‐Baking Performance of Dry Bean Powders from 25 Michigan‐Grown Varieties

The chemical composition, functional properties, starch digestibility, and cookie‐baking performance of bean powders from 25 edible dry bean varieties grown in Michigan were evaluated. The beans were ground into coarse (particle size ≤1.0 mm) or fine (≤0.5 mm) powders. Starch and protein contents of the bean powders varied between 34.4 and 44.5% and between 19.1 and 26.6% (dry basis [db]), respectively. Thermal properties, pasting properties, and water‐holding and oil‐binding capacities of the bean powders differed and were affected by particle size. After blending the bean powders with corn starch (bean/starch = 7:3, db), the blends were used for cookie baking following a standard method (AACC International Approved Method 10‐54.01). Generally, the cookies baked from the fine bean powders had smaller diameters, greater thicknesses, and greater hardness values than those from the coarse counterparts. Differences in the cookie‐baking performances of the bean powders were observed among the 25 varieties. Larger proportions of resistant starch (RS) were retained in the bean‐based cookies (54.7–126.7%) than in the wheat‐flour‐based cookies (10.4–19.7%) after baking. With higher contents of RS and protein, the bean‐based cookies had more desirable nutritional profiles than those baked from wheat flour alone.

Essential Mineral of the New Shoots of Palmyra Enriched with Moringa oleifera Leaves and Vigna unguiculata Bean Powders

Essential Mineral of the New Shoots of Palmyra Enriched with Moringa oleifera Leaves and Vigna unguiculata Bean Powders

A Pilot Randomized Controlled Clinical Trial to Assess Tolerance and Efficacy of Navy Bean and Rice Bran Supplementation for Lowering Cholesterol in Children.

Background: Navy beans and rice bran demonstrate efficacy to regulate serum cholesterol in hypercholesterolemic adults; however, the cardiovascular disease (CVD) protective properties of these foods in children are unknown and merit investigation. Objective: The objectives were to determine whether cooked navy bean powder (NBP) and/or heat-stabilized rice bran (RB) supplementation is tolerable, improves dietary fiber intake in children, and modulates lipid profiles. Methods: Children aged 8 to 13 years at risk for CVD due to abnormal lipids were recruited. Elevated cholesterol levels were defined as total cholesterol ≥180 mg/dL and high-density lipoprotein (HDL) <60 mg/dL; low-density lipoprotein (LDL) ≥100 mg/dL and HDL <60 mg/dL; or non-HDL >100 mg/dL and HDL <60 mg/dL. Participants completed a pilot 4-week, randomized controlled, 4-arm dietary intervention. They consumed study-provided muffins or a smoothie daily that included 0 g NBP or RB (control), 17.5 g NBP, 15 g RB, or a combination 9 g NBP + 8 g RB. Fasting blood was collected at baseline and week 4. Participants also completed 3-day food logs and gastrointestinal health questionnaires. Results: Thirty-eight children completed the trial (n = 9 control, n = 10 NBP, n = 9 RB, and n = 10 NBP + RB groups). Only 3 participants withdrew due to noncompliance of required food consumption. Participants in the intervention groups significantly increased intake of NBP and RB at week 4 (p≤.01). The NBP and NBP + RB groups increased total fiber intake from baseline to week 4 (p=.02 and p=<.01, respectively). HDL-cholesterol was higher in NBP-group participants compared to control at week 4 (P = .02). Conclusion: Increasing NBP and/or RB intake is tolerable for children, and our findings suggest higher daily intakes are needed for a longer duration to induce favorable changes across multiple serum lipid parameters.

Study of boosting gamma-Aminobutyric acid (GABA) content in germinated mung bean under hypoxia-anaerobic condition and evaluating the loss of GABA after boiling

In this study, we investigated some factors effected on GABA stimulation under hypoxia-anaerobic condition and evaluated the loss rate of GABA amount after boiling and drying. These factors include pH soaking water, temperature and time germination. We also carried out the germinated optimization based on above factors. The results showed the optimal conditions included: temperature was 36.6oC, time was 14.5 hours and pH was 5.83. The highest GABA was 1638.67ppm and higher 27.55 times than raw material. Seeds (after germinating) were boiled at 80oC in 15 minutes and dried at 50oC in 3 hours. Finally, we ground it to recover the germinated mung bean powder which moisture content was 6.13% and GABA content was 273.76ppm - 4.6 times higher than the raw powder.

Effect of the ingredients on the microbial qualities of six varieties of Dasik during storage.

This study was conducted to evaluate the microbial quality of 6 varieties of brown rice Dasik prepared with roasted bean powder, Omija juice, red ginseng, propolis, and a combination of red ginseng and propolis during storage at 5 and 30°C. The changes in moisture content and pH, total plate counts and molds were evaluated. In addition, the survival of artificially inoculated E. coli O157:H7 into Dasik was studied during storage. As a result, the moisture content of the samples ranged from 9 to 13% and the pH ranged from 2.7 to 6.7 (p<0.05). In Dasik made with red ginseng, propolis, or a combination of both, total plate count was not increased and the growth of artificially inoculated E. coli was inhibited (p<0.05). These results suggest that addition of ingredients such as red ginseng, propolis, and Omija juice to Dasik improves the microbial safety and quality during storage.