Green Beans Research Articles

Using predatory species and entomopathogenic fungi as alternatives to chemical pesticides in green bean field

BackgroundGreen bean, Phaseolus vulgaris L. (Fam.: Leguminosae) is a widely consumed grain legume prized for its edible seeds and pods. It is susceptible to infestations with various pests as insects and mites throughout the growing season. In this study, the efficacy of the predatory species, Chrysoperla carnea (Stephens), Phytoseiulus persimilis Athias-Henriot and the entomopathogenic fungus (EPF) Metarhizium anisopliae (Hypocreales: Clavicipitaceae), as well as conventional pesticides, Mospilan and Vertimec, were evaluated against the most important pests, mainly the whitefly, Bemisia tabaci (Genn.) and the two-spotted spider mite, Tetranychus urticae Koch, infesting the green beans cultivated at two locations Giza and El-Menoufia Governorates in Egypt.ResultsThe findings demonstrate that treatments using C. carnea and M. anisopliae effectively reduced the whitefly population, while pesticide treatments were comparatively less effective. In the Giza plots, at the end of the experiments, the use of both M. anisopliae and C. carnea showed high reductions in whitefly population (85.57 and 84.87%), respectively, while in El-Menoufia, C. carnea (97.74%) was the most effective treatment followed by M. anisopliae (90.32%). Pesticide treatment in this case yielded a reduction rate of (22.76 and 59.67%) in Giza and El-Menoufia plots, respectively. However, for spider mite control, P. persimilis proved to be the most effective treatment in Giza and El-Menoufia plots, reducing the spider mite population to 98.44 and 96.14%, respectively. Metarhizium anisopliae treatment also displayed moderate effectiveness, with reduction rates of 75.62 and 75.37% in Giza and El-Menoufia plots, respectively. In comparison, pesticide treatment showed low effectiveness, with reduction rates of only 23.92 and 53.16% in the two locations, respectively.ConclusionApplications of the predator, C. carnea and the EPF, M. anisopliae were highly effective in reducing the population of whitefly, while the predator mite P. persimilis proved to be the most effective for controlling the spider mites. Overall, the study suggests that biocontrol agents, such as the predators and the EPF, can be considered as alternatives to synthetic chemical pesticides for controlling pests infesting green beans.

Influence Green Bean Extract in Increasing Hemoglobin (Hb) Levels in Trimester II Pregnant Motherat Pratama Clinic of bunda Tessa Dusun 1A Sidourip Sub-District Beringin Deli Serdang Regency in 2023

Introduction: Pregnant women with anemia are still many in Indonesia, including in North Sumatra which reached 39%. Pregnancy is very susceptible to anemia that can cause bleeding in pregnant women. Purpose: The purpose of this study was find out the influence Green Bean extract in increasing Hemoglobin Levels in Trimester II Pregnant Women in Pratama Clinic of Bunda Tessa Dusun IA Sidourip Subdistrict Beringin District Deli Serdang in 2023. Method: Types of Quasy Experiment with the design of One Group Pretest Posttest. The population was 20 people. Sampling technique with purposive sampling was a selection of samples based on certain characteristics as many as 10 people, the statistic test used wilcoxon test. Result: Based on the result showed that the data obtained was pre-test minimum value of 8.4 maximum 11.9 while post-test minimum 10.8 maximum13.7. From the results of statistical tests thatwas with wilcoxon test known value P-value= .11 <. 05. Conclusion: The ability in this study is the effect of green bean extract on increasinghemoglobin levels in trimester II pregnant women in Pratama Clinic of Bunda Tessa Dusun IA Sidourip Subdistrict Beringin District Deli Serdang in 2023. It is suggested to be an evaluation and reference material for health workers to be applied and can inform pregnant women who have anemia in a natural way that is by consuming green bean juice as much as 200 ml.

The effect of formulation composition and adjuvant type on difenoconazole dislodgeable foliar residue

Rigorous risk assessments for those exposed to pesticides are carried out to satisfy crop protection regulatory requirements. Non-dietary risk assessments involve estimating the amount of residue which can be transferred from plant foliage to the skin or clothes, known as dislodgeable foliar residues (DFRs). DFR data are less available than crop residue data as studies are costly and limited by seasonality. European regulatory authorities are reticent to allow extrapolation of study data to different scenarios as the contributory factors have hitherto been poorly identified. This study is the first to use a new laboratory DFR method to investigate how one such factor, pesticide formulation, may affect DFR on a variety of crops. The study used the active substance difenoconazole as both an emulsifiable concentrate (EC 10%) and a wettable powder (WP 10%) with and without adjuvants (Tween 20 and organophosphate tris(2-ethylhexyl)phosphate TEHP) on tomato, French bean and oilseed rape. A comparable DFR% was retained from the WP and EC formulation on most crops except for tomato, where lower DFR% was retained in the case of WP (39 ± 4.7%) compared to EC (60 ± 1.2%). No significant effect of adjuvant addition was observed for either formulation except when mixing TEHP (0.1% w/v) to the EC 10% on French bean, resulting in 8% DFR reduction compared to the EC formulation alone. This research demonstrates the value of a unique DFR laboratory technique in investigating the importance of the formulation and in-tank adjuvants as factors that affect DFR.

Response of Mixed Nano Micronutrients on Growth and Quality of French Bean

Micronutrients are essential for the enzymatic activity of plants, which affects fruit quality and growth. The study was conducted in the Rabi season of 2021 at SHUATS, Prayagraj. The purpose of the study was to investigate how the French bean variety "Arka Komal" was affected by mixed nano micronutrients in terms of growth and quality. The experiment was set up using a FRBD one factor being application of mixed nano micronutrients and other being application of nano fertilizers. The mixed nano micronutrients given were M0-control; M1- 0.2ml/ L of nano mix micronutrient/L of water as foliar application; M2- 0.4ml/L of nano mix micronutrient/ L of water as foliar application; M3 -0.6ml/ L of nano mix micronutrient/L of water as foliar application. The nano-fertilizers treatment given were F0– Control (without fertilizer); F1- 100% RDF as traditional fertilizer; F2-5ml/ L each of Nano NPK/ L of water as foliar application; F3- 4ml/L each of Nano NPK/ L of water as foliar application; F4- 3ml/L each of Nano NPK/ L of water as foliar application. 50% traditional fertilizers were applied in all treatments excluding control. From above experimental findings it was concluded that treatment M3 performed best for growth parameters like plant height; leaf area studied in French bean. M3 performed best for quality parameters like TSS, ascorbic acid content.

Identifying the origin of Yemeni green coffee beans using near infrared spectroscopy: a promising tool for traceability and sustainability

Yemeni smallholder coffee farmers face several challenges, including the ongoing civil conflict, limited rainfall levels for irrigation, and a lack of post-harvest processing infrastructure. Decades of political instability have affected the quality, accessibility, and reputation of Yemeni coffee beans. Despite these challenges, Yemeni coffee is highly valued for its unique flavor profile and is considered one of the most valuable coffees in the world. Due to its exclusive nature and perceived value, it is also a prime target for food fraud and adulteration. This is the first study to identify the potential of Near Infrared Spectroscopy and chemometrics—more specifically, the discriminant analysis (PCA-LDA)—as a promising, fast, and cost-effective tool for the traceability of Yemeni coffee and sustainability of the Yemeni coffee sector. The NIR spectral signatures of whole green coffee beans from Yemeni regions (n = 124; Al Mahwit, Dhamar, Ibb, Sa’dah, and Sana’a) and other origins (n = 97) were discriminated with accuracy, sensitivity, and specificity ≥ 98% using PCA-LDA models. These results show that the chemical composition of green coffee and other factors captured on the spectral signatures can influence the discrimination of the geographical origin, a crucial component of coffee valuation in the international markets.

Acculturation of Islamic Culture in Food as a Gastronomic Tourism Attraction in Surabaya (Case Study of the Sunan Ampel Area)

Ampel Village is an area in the city of Surabaya which is popularly known as Kampung Arab because most of its residents are ethnic Arabs. Apart from that, there are also Javanese and Madurese ethnicities. This area has a high historical value in the spread of the Islamic religion , especially in the field of gastronomy, but many people are still unaware of it. One of the factors causing this is the lack of optimal management of the Ampel Area as a Tourist Attraction. This research was conducted to explore the potential for gastronomic tourism resulting from the acculturation to the Islamic culture in the area. This research uses the theory of cultural acculturation, tourist attraction and gastronomy, including gastronomic tourism components, Nona Helix, and others. The method in this research is qualitative using phenomenological techniques. Data collection techniques used participant observation, document selection, and verification with detailed interviews with Nona Helix. The results concluded that there was a process of cultural acculturation between the Arab ethnic group, the Javanese ethnic group and the Madurese ethnic group in the Ampel area of Surabaya. One of the results of cultural acculturation based on a survey from Miss Helix is the local food Maryam bread, green bean curry, kebuli rice, kebab, briyani rice, oven goat, Arabic pukis, dawet, samosa, peanut sugar, red gulai which have the potential to become gastronomic tourism attractions. This local food has characteristics that are attractive to tourists visiting the Sunan Ampel Religious Tourism Area. The next development of gastronomic tourism that needs to be developed is education, infrastructure and the synergy of Nona Helix.

Impact of Bauxite Mining on Heavy Metal Levels in Kara Kara Blue Lake and Associated Active Tailing Pond

Impact of Bauxite Mining on Heavy Metal Levels in Kara Kara Blue Lake and Associated Active Tailing Pond

Environmental and economic sustainability assessment of the production and consumption of different types of coffee in the UK

The need for more sustainable production and consumption of coffee has received global attention, as coffee is one of the most consumed beverages in the world. In an effort to help address this need, this study uses life cycle assessment, life cycle costing and multi-criteria decision analysis to evaluate its environmental and economic sustainability and identify the most sustainable coffee drink(s). Nine coffee drinks are evaluated: espresso, latte, cappuccino, Americano, drip-filter, coffee pod, spray- and freeze-dried instant, and instant coffee mix. To determine the sustainability of coffee from different consumption perspectives, three functional units are considered: one serving of coffee, 1 L of coffee, and 100 mg of caffeine. The system boundaries are from cradle to grave, comprising cultivation of green coffee beans, coffee production, transportation, consumption of coffee, and end-of-life waste management. The results show that the sustainability ranking of different coffee drinks changes depending on the functional unit considered. Instant coffee has the lowest environmental impacts and costs for the functional unit of one serving and 1 L of coffee, while coffee pods are the best option for the functional unit of 100 mg of caffeine. Espresso is the worst alternative for 1 L of coffee and latte is the least sustainable for the functional unit of one serving and 100 mg of caffeine. For all types of coffee and all functional units considered, cultivation of green coffee beans and milk production are the main hotspots for all impacts and costs, contributing 48–99.7 %. These findings will be of interest to the coffee industry, consumers, policy makers and other stakeholders interested in sustainable production and consumption of coffee.

Life cycle assessment of spray-drying encapsulation of crude peptides produced from defective green coffee beans

Life cycle assessment of spray-drying encapsulation of crude peptides produced from defective green coffee beans

Differential Carbon Catabolite Repression and Hemicellulolytic Ability among Pathotypes of Colletotrichum lindemuthianum against Natural Plant Substrates.

Colletotrichum lindemuthianum is a phytopathogenic fungus that causes anthracnose in common beans (Phaseolus vulgaris) and presents a great diversity of pathotypes with different levels of virulence against bean varieties worldwide. The purpose of this study was to establish whether pathotypic diversity is associated with differences in the mycelial growth and secretion of plant-cell-wall-degrading enzymes (PCWDEs). We evaluated growth, hemicellulase and cellulase activity, and PCWDE secretion in four pathotypes of C. lindemuthianum in cultures with glucose, bean hypocotyls and green beans of P. vulgaris, and water hyacinth (Eichhornia crassipes). The results showed differences in the mycelial growth, hemicellulolytic activity, and PCWDE secretion among the pathotypes. Glucose was not the preferred carbon source for the best mycelial growth in all pathotypes, each of which showed a unique PCWDE secretion profile, indicating different levels of carbon catabolite regulation (CCR). The pathotypes showed a high differential hemicellulolytic capacity to degrade host and water hyacinth tissues, suggesting CCR by pentoses and that there are differences in the absorption and metabolism of different monosaccharides and/or disaccharides. We propose that different levels of CCR could optimize growth in different host tissues and could allow for consortium behavior in interactions with bean crops.

Alterations in pH of Coffee Bean Extract and Properties of Chlorogenic Acid Based on the Roasting Degree.

Factors influencing the sour taste of coffee and the properties of chlorogenic acid are not yet fully understood. This study aimed to evaluate the impact of roasting degree on pH-associated changes in coffee bean extract and the thermal stability of chlorogenic acid. Coffee bean extract pH decreased up to a chromaticity value of 75 but increased with higher chromaticity values. Ultraviolet-visible spectrophotometry and structural analysis attributed this effect to chlorogenic and caffeic acids. Moreover, liquid chromatography-mass spectrometry analysis identified four chlorogenic acid types in green coffee bean extract. Chlorogenic acid isomers were eluted broadly on HPLC, and a chlorogenic acid fraction graph with two peaks, fractions 5 and 9, was obtained. Among the various fractions, the isomer in fraction 5 had significantly lower thermal stability, indicating that thermal stability differs between chlorogenic acid isomers.

Rapid detection of markers in green coffee beans with different primary processing treatments of Coffea arabica L. from Yunnan

The characteristic flavor of Coffea arabica from Yunnan is largely attributed to the primary processing treatments through affecting the VOCs accumulation. Therefore, a rapid and comprehensive detection technique is needed to accurately recognize VOCs in green coffee beans with different pretreatment methods. Hence, we conducted volatile profiles and identified nine markers of three different primary processed green coffee beans from the major production areas in Yunnan with the combined of HS-SPME-GC-MS and PTR-TOF-MS. The relationships between the chemical composition and the content of VOCs in green coffee beans were elucidated. Among the markers, palmitic acid (F3), linoleic acid (F6), α-ethylidene phenylacetaldehyde (T4), and phytane (T8) contributed to the antioxidant activity of sun-exposed green coffee beans. In conclusion, the analytical technology presented here provided a general tool for an overall and rapid understanding of a detailed volatile profiles of green coffee beans in Yunnan.

The quality and flavour effects of robusta coffee cultivated at various altitudes in Aceh Tengah District - Gayo Highlands were investigated

Abstract Gayo Highland (GH) is known for its arabica GH also planted robusta in lower altitude areas, but its quality is rarely reported. In Indonesia, robusta is mostly planted in Lampung and Java and thus is well-examined and reported. This study explores the quality of the Gayo-robusta-picked coffee cherries and its green bean and the effect of post-harvest practices farmers apply towards the quality of Gayo robusta. This research used RBF Design with two factors and four repetitions. Factor A is altitude levels, which are 600-800 m.a.s.l, 801-1.000 m.a.s.l and 1.001-1.200 m.a.s.l. Factor B is post-harvest practices, which have two levels with and without post-harvest practices. The result shows that 800-1.000 m.a.s.l altitude showed better quality of red cherries (75.25% ± 3.30) as the black and green cherries percentages are lower than other levels. As the altitude increases, green beans tend to have higher moisture, defect value, and bigger size. The average moisture of the green bean was 12.44%, the defect value was 12.51%, and the green bean size that passed the 6.5 mm sieve was 86.84%. For the cupping test, the average score was 67.33. The best treatment was robusta was planted on 600-800 m.a.s.l and, with post-harvest practices, had a cup test value of 80.25 and was considered a quality of fine Robusta.

SCREEN-HOUSE REARING OF THE CASHEW MIRID HELOPELTIS SCHOUTEDENI REUTER (HETEROPTERA: MIRIDAE) ON THREE VEGETABLES FOR ITS MANAGEMENT ON CASHEW

Helopeltis schoutedeni (Heteroptera: Miridae) is a significant cashew and cotton pest in East and West Africa. To date, viable laboratory rearing and maintenance protocols have been lacking to facilitate biological investigations on the bug. This drawback has largely hindered its successful management. The potential of three vegetable intercrops, cucumber fruit (Cucumis sativus L.), fresh French bean (Phaseolus vulgaris L.) pods, and pigeon pea (Cajanus cajan L.) were the suitable host plants for establishing laboratory colonies of H. schoutedeni. The developmental time, survival, oviposition, and feeding behaviors of H. schoutedeni under screen-house conditions were monitored. Newly hatched nymphs reared on these substrates successfully developed into adults with varying average developmental times of 25.72, 25.81, and 33.26 days for French beans, pigeon peas, and cucumbers, respectively. Similarly, survival varied significantly on the different plants, with the highest survival occurring on pigeon pea seedlings (97-100%) and the lowest on cucumber (48-69%; P < 0.05). Significantly more feeding lesions were recorded on pigeon peas (349.6 ± 82.56) than on cucumbers (52.6 ± 13.62) in the feeding preference test. The proportion of adult feeding during the scotophase was significantly higher than in the photophase (Pigeon pea seedling: t = -3.545; df = 18; P < 0.05, French beans: t = -2.684; df = 28; P < 0.05 and Cucumber t = 3.713; df = 18; P < 0.05). Oviposition was only recorded on pigeon pea seedlings. Present findings demonstrate the potential for using specific vegetables as suitable host plants for H. schoutedeni under confined and open field settings to aid future research studies toward effective management.. KEYWORDS :Cashew, Helopletis Schoutedeni, Legumes, Pest Management, Rearing

Improving productivity of arabica coffee genotype G1 through potassium fertilization

Abstract One of the determinants of coffee productivity is the availability of nutrients in the soil, with potassium being among the essential nutrients required to enhance productivity. Therefore, this study aimed to determine the optimal potassium fertilizer dosage needed to increase the productivity of Arabica coffee plants of the G1 genotype. This study was conducted in the experimental garden of Syiah Kuala University in Bener Meriah Regency, Aceh Province, Indonesia using a Non-Factorial Randomized Block Design (RBD). A total of 132 Arabica coffee trees of genotype G1 were randomly selected based on specific criteria, such as 8 years of age, planted with a spacing of 2.5 x 2.5 m, pruned properly, grown under moderately dense shade of Leucaena trees, and well-maintained. The treatments included a control group without potassium fertilizer and multiple groups receiving potassium fertilizers at 29, 58, 87, 116, and 145 kg K2O per hectare. These potassium sources were derived from potassium chloride (KCl) fertilizer containing 58% K2O and Rice Husk Ash containing 2% K2O, respectively. This resulted in 11 treatment units, each comprising 3 coffee trees replicated 4 times, for a total of 44 treatment units. The results showed that potassium fertilization from KCl and Rice Husk Ash had a significant effect on the increased productivity of Arabica coffee genotype G1. The effect was observed based on the number of productive branches per tree, clusters per branch, fruits per cluster, fruits per tree, the weight of red cherries per tree, parchment coffee per tree, green beans per tree, and the green beans yield at 14% moisture content. The optimal potassium fertilizer dosage was 145 kg K2O per hectare, equivalent to 250 kg KCl or 156.25 g KCl per tree. Additionally, it was observed that potassium sourced from KCl was more effective than potassium from Rice Husk Ash due to the longer time the latter takes to improve the productivity of Arabica coffee.

Beans, peas and pulses for improved public and planetary health: Changing UK consumption patterns

Beans, peas and pulses offer significant nutritional, health and environmental benefits (1,2,3, 4) and the FAO states that including pulses in agrifood systems is key to achieving the Sustainable Development Goals(5). Recommended intakes vary across national food-based dietary guidelines(6), but higher intakes are associated with benefits including increased satiety, reduced blood pressure, lower risk of cardiovascular disease and improved gut microbiota composition and activity(7). Worldwide, the average consumption of pulses is 21g per person per day(8) but published analysis of UK intakes is scarce. The aim of this review was to analyse consumption trends using two UK government datasets.The Family Food module of the Living Costs and Food Survey details food and drink purchases from approximately 5000 households per year(9). The ‘UK – household purchases’ data include the average (mean) quantities purchased per person per week. Categories relating to beans, peas and pulses were identified, and data were presented as graphs of purchasing trends (1974–2021).The National Diet and Nutrition Survey (NDNS)(10) assesses the nutritional status of 1000 participants (1.5 years and over) annually. Personal-level dietary data (2008-2019) were evaluated for subgroups ‘baked beans’ and ‘beans and pulses including ready meal and homemade dishes’, including fresh, frozen and canned beans and pulses, and recipes containing them. Peas/ green beans were excluded because of the nature of the data aggregation. Food-level dietary data (2018-19) were assessed for the frequency of consumption of different types of peas, beans and pulses.Our analysis of the Family Food datasets shows that, at 28g per person per day, the current average (mean) consumption of beans, peas and pulses in the UK is suboptimal. Our parallel analysis of NDNS data showed that more than 40% of participants were not eating any beans and pulses (excluding peas).Dietary trends are shifting. The overall consumption of beans, peas and pulses has been falling steadily since the late 1980s. This is mostly due to the drop in consumption of peas and baked beans, though these are still the most frequently consumed legume categories in the UK diet. Canned pea purchases fell from 88g per person per week in 1974 to 14g per person per week in 2020-21. Baked bean purchases peaked at 133g per person per week in 1986, dropping to 78g in 2020-21.Purchases of other canned beans and pulses (excluding baked beans) have increased noticeably in the last decade, from 17g per person per week 2015-16 to 32g in 2020-21. Purchases of dried pulses have remained consistent, averaging 11g per person per week in 2020-21.This analysis indicates significant scope to deliver affordable, accessible health and environmental benefits through increased consumption of beans, peas and pulses in the UK.

Improvement in the physical quality of genotype G1 arabica coffee beans as a result of applying rice husk ash and KCl fertilizer

Abstract Arabica Gayo coffee has earned global acclaim for its exceptional flavor profile. Its exports primarily consist of green coffee beans, making the physical quality a crucial criterion. Several factors are considered in assessing the physical quality of coffee beans, including shape (normal, single, and damaged) beans as well as size. Therefore, this study aimed to find out the improvement in the genotype G1 arabica coffee beans physical quality through the potassium from rice husk ash and KCI fertilizer. A total of 132 genotype G1 arabica coffee were selected randomly with specific criteria including eight years of age, a 2.5 m x 2.5 m planting distance, well-pruned, grown under shade from lamtoro trees with slightly dense density, and adequately maintained. Moreover, a non-factorial randomized block design was used. The treatments comprised a control, and the potassium application at doses of 29, 58, 87, 116, and 145 kg K2O ha−1 from KCl fertilizer (containing 58% K2O) and rice husk ash (containing 2% K2O), totaling 11 treatment units. Each unit was replicated four times and consisted of three coffee trees, resulting in a total of 132. The research results showed that the potassium fertilizer application from both KCl and rice husk ash increased the 100 beans weight (water content 14-18%), the normal beans percentage, single beans, small and medium beans size, but can reduce the damaged beans percentage and large beans size. The application of 250 kg ha−1 KCl, equivalent to 156.25 g of KCl per coffee trees was found to be the best potassium fertilizer dose for improving all the quality variables of genotype G1 Arabica coffee beans.

Alternative Use of Black and Navy Beans as Green Shell Beans

Although there is increasing consumer interest in newer foods such as green seeds, green shell bean production in Virginia is nonexistent. We conducted replicated field studies during 2022–23 to characterize production potential of green shell beans and green seeds from black and navy beans. Average green pod and green seed yields were 10,121 and 5186 kg·ha−1, respectively, whereas average seed number per pod was 3.6. As a group, black beans had a higher shelling percent than navy beans, with an average shelling percent of 54%. Green seeds from black and navy bean contained 26% protein, 82 mg·kg−1 Fe, and 38 mg·kg−1 Zn in addition to appreciable concentrations of other nutrients. Our results indicated that black and navy beans have potential as alternative crops to supply green seeds.

Chemical and sensory characteristics of Arabica Gayo coffee (Tim-Tim longberry) with different brewing techniques

Abstract Tim-Tim is one of the superior varieties of Gayo Arabica coffee. The cupping test method was used to determine the flavor of the coffee according to the brewing technique. However, only a few studies have been conducted to investigate the effect of brewing processes on the physicochemical and sensory qualities of Gayo Arabica coffee, especially Tim-Tim longberry. This study aimed to determine the effect of brewing techniques, i.e., tubruk, V60, Aeropress, and French Press, on the physicochemical and sensory characteristics of Arabica Gayo tim-tim longberry coffee. The green bean of Arabica Gayo single origin Tim-Tim longberry coffee had a moisture content of 8.5%, ash content of 4.1%, protein content of 12.35%, fat content of 4.9%, and L*a*b color with L* (33.35) dark, a* (-8) green, and b* (13.4) yellow. The average pH of Arabica Gayo tim-tim longberry coffee was 4.5, total soluble solids was 2.1°Brix, and caffeine content was 1.2%. The tubruk technique is recommended for brewing Arabica Gayo Tim-Tim longberry coffee because it is simple to use and produces coffee with excellent flavor and taste.

Penyuluhan Pemanfaatan Kacang Hijau dan Daun Bayam Sebagai Produk Minuman Serbuk Herbal “BHESTI” dalam Upaya Pencegahan Stunting di Desa Way Galih, Lampung Selatan

Stunting is a condition where toddlers fail to thrive due to prolonged chronic malnutrition and repeated exposure to infections, especially in the first 1000 days of life (HPK), resulting in short growth in children who do not meet standards. Based on Riskesdas data, the stunting rate in 2023 will reach 21.6% and every year the stunting rate in Indonesia continues to decline. One of the vegetable or legume commodities that is useful in fulfilling nutrition during the growing period is spinach leaves and soybeans. This is because green beans contain complete protein, namely calcium, potassium, phosphorus, iron, vitamins A, B, C. , E, and K. Apart from that, the nutritional content of spinach includes vitamins and minerals, including vitamins A, B, C, protein, fat, carbohydrates, potassium, calcium, phosphorus and iron. One local food product that is well received by the public is a drink in the form of herbal powder with the main ingredients being green beans and spinach leaves. This community service (PkM) activity was carried out to introduce the results of innovations in making products that can be produced independently by the people of Way Galih Village, Tanjung Bintang District, South Lampung Regency. This activity consists of three stages including preparation, implementation and evaluation stages. The results of this activity are an increase in the understanding of the Way Galih Village community regarding education about stunting as well as nutritional information needed by children during the growth period which can be obtained through foods that are easy to find in everyday life such as green beans and spinach.