Fresh Beans Research Articles

Growth Performance, Nutrient Digestibility, Carcass Characteristics and Organoleptic Properties of Broiler Chicken Fed Cocoa Bean Shell

The high cost of conventional feed ingredients has forced poultry farmers to concentrate on more accessible and reasonably priced alternative feed sources having considerable nutritional potential. One of these alternative feed sources is cocoa bean shell (CBS), which is widely available, inexpensive, and nutritious. There is limited research on the application of fermentation of bovine rumen filtrate on CBS in poultry production. A feeding trial for 56 days was conducted to investigate the dietary effect of rumen filtrate fermented cocoa bean shell (RFCBS) as partial replacement for maize on the performance of broiler chickens. Fresh cocoa bean shell was mixed with rumen filtrate obtained at ratio 1:1, fermented for 24 hours and then dried. The dried fermented cocoa bean shell (FCBS) was incorporated into the experimental diets at varying levels; 0, 5, 10, 15 and 20% respectively to formulate five experimental diets. Ross 308 broiler chicks (n=150) were randomly allotted into five treatments groups of thirty (30) birds per treatment and three replicates containing ten birds each in a completely randomized design (CRD). Data on performance indices, hematological, nutrient digestibility, carcass characteristics and sensory evaluation collected during the experiment were subjected to ANOVA at α = 0.05. Results revealed that fermentation method employed had significant influence (P<0.05) on the chemical composition of cocoa bean shell used in this study. The crude protein (CBS: 8.18% – FCBS: 5.10%), ash (CBS: 10.40% - FCBS: 9.08%), nitrogen free extract (CBS: 57.64% - FCBS: 57.07%) content of the cocoa bean shell reduced after being fermented but increased its crude fibre content from 10.27% to 15.26%. It also helped to improve the phytochemical constituents of CBS. Dietary supplementation up to 10 % FCBS had comparable weight gain, feed intake and the best feed conversion ratio. Birds fed 10% FCBS based diet had improved (P<0.05) nutrient digestibility values when compared with other diets. Birds on 0 (2088.89g/b), 5 (2044.44g/b) and 10 (1944.44g/b) % FCBS had similar dressed weight but recorded significantly the highest value. Birds fed 10% FCBS based diet recorded the highest tenderness (8.33), juiciness (8.37), flavour (8.43), colour (8.30), aroma (8.37) and taste (8.00) values. Results indicated that the cost of the feed per kg (#2178.92 - 2229.23) decreased across the dietary treatments as the FCBS increased. It is concluded that FCBS can be incorporated up to 10 % in broiler chickens’ diet for better output in terms of weight gain, feed intake, feed conversion ratio, carcass trait sensory evaluation and better health status of the birds.

Bioaccessibility and potential bioactivity of fresh and mature fava bean flavonoids

The bioaccessibility of total flavonoids, catechin, epigallocatechin, epigallocatechin gallate, epicatechin, rutin, quercetin, isoquercetin, and kaempferol, and changes in antioxidant activities in fresh and mature fava bean seeds during simulating gastrointestinal conditions has been investigated. The portion of bioaccessible flavonoids potentially available for further uptake varies between pods. Flavonoids of mature and fresh seeds after the gastric phase, intestinal phase, and dialysable fraction, simulating bioaccessible flavonoids, were 6.62% and 1.78%, respectively, compared with no-digested pods. Total antioxidant capacities in the bioaccessible fractions were significantly lower than the control. Furthermore, potential bioactivity as a PPAR-gamma antagonist was evaluated, where epigallocatechin gallate presents at -9.50 Kcal/mol vs. -6.53 Kcal/mol, present in troglitazone. These results highlighted that gastrointestinal digestion may substantially affect the absorption of flavonoids in mature and green fava beans and present a potential bioactivity against obesity.

Effects of Efficient Ethylene Remover on the Lignification of Fresh Faba Bean (Vicia faba L.) during Storage.

Postharvest ethylene accumulation and lignification are significant issues affecting the storage quality of fresh faba beans, resulting in rapid quality decline. However, there is still a lack of effective preservation methods to preserve the quality of faba beans during storage. This study aimed to investigate the regulation of lignification in faba beans during storage using a high-efficiency ethylene remover (HEER), examining physiological responses, key enzyme activities, and transcriptomic changes. Results showed that the HEER treatment inhibited the lignification, reducing it by 45% and lowering the respiratory rate of fresh pods by 32.8% during storage. Additionally, the HEER treatment suppressed respiration rates and the activities of lignin synthesis-related enzymes, including phenylalanine ammonia-lyase (from 353.73 to 246.60 U/g), cinnamic acid-4-hydroxylase (from 635.86 to 125.00 U/g), 4-coumarate: coenzyme A ligase (from 1008.57 to 516.52 U/g), and cinnamyl-alcohol dehydrogenase (from 129.42 to 37.12 U/g), thus slowing lignin accumulation. During storage, the hardness of fresh faba bean increased by 9.79% from the initial period, being 1.44 times higher than that of HEER. On days 8 and 16 of storage, the respiratory rate of the treated beans decreased by 24.38% and 4.12%, respectively. Physiological and enzyme activity analyses indicated that HEER treatment-induced increase in hardness was associated with the phenylpropanoid metabolic pathway. Moreover, the HEER significantly down-regulated the expression of several key genes, namely FaPAL, FaC4H, and FaCAD. This study helps to deepen the understanding of the inhibition of lignification by HEER and provide new insights for the development of preservation technology of faba bean.

Residual levels of pesticides in filet green beans from Souss-Massa, Morocco.

A total of 30 samples of filet green beans (Phaseolus vulgaris) from various popular markets in the Souss-Massa region (Morocco) were analyzed during 2021 for the presence of pesticide residues. We performed a QuEChERS extraction (Quick, Easy, Cheap, Effective, Rugged, and Safe) combined with Liquid Chromatography-Mass Spectrometry (LC-MS/MS) and Gas Chromatography-Mass Spectrometry (GC-MS/MS). The method was validated in accordance with SANTE 11312/2021 guidelines. The results of this survey indicated that 8 out of 30 green bean samples are positives (0.015 to 0.112mg/kg). Azoxystrobin was the most frequently detected pesticide, occurring in 5 samples. For authorized pesticides, none of the samples exceeded the European Maximum residue level (EU MRL) in green beans, but residue of fipronil-unauthorized substance was detected in one sample at 0.027mg/kg. Hence, it is important to increase inspections for locally marketed fresh green beans and align agricultural practices with regulatory requirements.

Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach

Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating robust complementary characterization methods. This study aimed to characterize the fine-flavor cacao in parent-hybrid combinations using widely targeted Gas Chromatography-Mass Spectrometry (GC–MS) and bean phenotype analysis. Fine-flavored cacao exhibits white-bean characteristics and a lighter color than forastero. Conversely, the hybrids displayed varying percentages of fresh bean color. Caffeine and organic acids (malic acid, fumaric acid, citric acid, lactic acid, and tartaric acid) were found to correspond to the characteristics of fine-flavored cacao. Each parent-hybrid combination demonstrated distinct flavor characteristics, with the ICCRI03-hybrid emerging as a promising clone, exhibiting flavor characteristics similar to those of its female parent (fine-flavor cacao). This information on flavor characteristics will be beneficial for further fine-flavored cacao selection.

Preparation and characterization of β-glucan/polyvinyl alcohol/clove essential oil film and its application in the preservation of fresh broad bean pods

In this study, an active film was developed based on β-glucan (BG)/polyvinyl alcohol (PVA)/clove essential oil (CEO) and its preservation effects on fresh broad bean pods were examined. The impact of different BG:PVA ratios (50:50, 40:60 and 30:70) and CEO concentrations (0.25%, 0.50% and 1.00%) on the capacities of film were investigated. A BG:PVA ratio of 40:60 and CEO content of 0.5% (w/w) were adopted following the optimization of the physical, mechanical and barrier capacities of the blended film. Subsequent characterization of the film via Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy suggested that the BG hydroxyl groups interacted well with the PVA and CEO, and the good heat stability of the BG/PVA-CEO film was confirmed via thermal gravimetric analysis-differential scanning calorimetry. Importantly, the BG/PVA-CEO film also showed good antimicrobial activity. Moreover, the BG/PVA-0.5% CEO film effectively preserved fresh broad bean pods over a 30-day storage period, based on assessments of appearance, firmness, weight loss and the enzyme activities. These results indicate the promising applicability of the novel BG/PVA-CEO films as active coating materials for the preservation of fresh produce and food products.

Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans

Drying process extends the shelf-life of fresh faba beans and makes them available all year round. Dried and cooked faba beans are used to make a variety of traditional food products. Ultrasonic pretreatment, as a modern food processing technology, can shorten the drying time of fresh legumes and improve the quality and sensory properties of products. So, the present study aimed to analyze the impact of the ultrasonic treatment process (0, 5, 10, and 15 min, 40 kHz, and 150 W) on the mass transfer rate, drying time, and effective moisture diffusivity (Deff) of fresh faba beans. Also, the effect of ultrasonic treatment on textural properties and sensory attributes of cooked faba beans was studied. By using the ultrasonic process, the rate of water extraction from fresh faba beans, and thus their dehydration rate, can be increased. With increasing the duration of ultrasonic pretreatment from 0 to 15 min, the drying time of fresh faba beans decreased from 250 min to 150 min (p < 0.05). The Deff was calculated by Fick’s second law, and it significantly increased from 0.70 × 10−9 m2 s−1 to 1.05 × 10−9 m2 s−1 when the sonication duration was extended from 0 to 15 min (p < 0.05). The Page model best fitted the drying kinetic of fresh faba beans with a coefficient of determination (r) > 0.9968, and the sum of squared error (SSE) and root mean squared error (RMSE) were also closer to zero compared to other models. The rehydration ratio of dried faba beans (after cooking) significantly increased from 308.4 % to 327.1 % with the extension of processing time from 0 to 15 min (p < 0.05). The maximum and minimum crust hardness and texture firmness values were for the untreated and sonicated samples for 15 min, respectively. The sonication increased the sensory acceptance of the cooked faba beans and the highest appearance, odor, texture, flavor, and overall acceptance were for the 10 min sonicated faba beans.

Age-Stage, Two-Sex Life Table of Atractomorpha lata (Orthoptera: Pyrgomorphidae) at Different Temperatures.

Atractomorpha lata Motschoulsky (Orthoptera: Pyrgomorphidae) has recently emerged as an important agricultural pest in China. Understanding the impact of temperature on its developmental period is crucial for predicting its population dynamics. This study systematically observed the biological characteristics of A. lata at five temperatures (16, 20, 24, 28, and 32 °C) using the age-stage, two-sex life table method. The effects of temperature on the developmental period, survival rate, and fecundity of A. lata were studied using fresh bean leaves as host. The results demonstrated that as temperature increased from 16 °C to 32 °C, the developmental period, preadult time, adult longevity, adult preoviposition period (APOP), and total preoviposition period (TPOP) significantly decreased. The developmental threshold temperatures for various stages were calculated, ranging from 10.47 °C to 13.01 °C, using the linear optimal method. As temperature increased, both the intrinsic rate of increase (r) and the finite rate of increase (λ) also increased, while the mean generation time (T) decreased. The optimal values of the net reproductive rate (R0 = 54.26 offspring), gross reproductive rate (GRR = 185.53 ± 16.94 offspring), and fecundity (169.56 ± 9.93 eggs) were observed at 24 °C. Similarly, the population trend index (I) for A. lata peaked at 24 °C (61.64). Our findings indicate that A. lata exhibits its highest population growth rate at 24 °C, providing a scientific basis for predicting its population dynamics in the field.

A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes

A large-scale study was conducted to obtain a more holistic understanding of the cooking behavior for different bean accessions in terms of cooking kinetics and time to cook. Fresh and aged soaked beans from twenty-four accessions were assessed for texture evolution during cooking at 95 °C using the most informative objective compression texture analysis method. Texture evolution was modelled by the conventional fractional conversion model as well as modified three-parameter models to capture the lag phase. The initial texture varied across bean accessions and is significantly positively related to bean size. Significant but limited differences in initial texture on ageing were observed, the difference being accession dependent. The texture evolution during cooking, cooking kinetics and time to cook varied across bean accessions and storage conditions and all bean accessions developed the hard to cook defect. The softening rate constants for fresh beans were significantly higher (0.026–0.053) and more variable than for aged beans (0.008–0.014, almost similar values). Fresh and aged beans of a given accession softened to similar levels of final relative hardness. The lag phase was more prominent in aged beans (up to ≈25 min) than non-aged beans (0–7 min). Therefore, the difference in time to cook for fresh beans across accessions is mainly determined by the difference in initial hardness and cooking rate constant, while for aged beans these differences depend on initial hardness and lag time and to a lesser extent on the cooking rate constant.

Variability in the pod and bean characteristics and their relationship with leaf nutrient content in cocoa (Theobroma cacao L.)

Theobroma cacao L., cocoa, produces fruits throughout the year with one or two peaks. The relationship between pod or bean characteristics and leaf nutrient status in cocoa genotypes grown in the humid tropics of India is not well documented. Our investigation found notable differences amongst twenty genotypes of cocoa for pod weight, husk weight, bean count, fresh bean weight pod, single dry bean weight, nib recovery, and shell percentage. Single dry bean weight is an important parameter of the cocoa beans for the industry, and it was significantly associated with the husk weight, pod weight, and nib recovery. The weight of the dry bean was found to be higher in pods with higher pod weight and husk weight. However, it decreased significantly with increased bean count per pod. Higher nib recovery is another important industry trait and was closely associated with single dry bean weight. Pearson’s correlation coefficients indicated pod and bean characteristics in different genotypes had no significant association with leaf nutrient status. Even, the nutrient ratios had no tangible influence on the pod/bean traits, except for K/P and Ca/B, which had significant associations with the husk weight and pod count per tree, respectively.

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 &amp;lt; 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 &amp;lt; 0.05, French beans: t = -2.684; df = 28; P &amp;lt; 0.05 and Cucumber t = 3.713; df = 18; P &amp;lt; 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

Effect of Different Spacing Levels on Yield and Yield Contributing Characters in Cocoa (Theobroma cacao L.)

The experiment titled "Effect of different spacing levels on yield and yield contributing characters in cocoa" was conducted at the Coconut Farm of the Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore. Utilizing a Randomized Block Design (RBD) with eight treatments replicated three times, the study aimed to investigate the impact of spacing levels on cocoa yield traits. The treatments involved in the experiment included a double row of cocoa planted between two rows of coconut trees, with spacing configurations as follows: T1 (3m x 1.2m), T2 (3m x 2m), T3 (3m x 2.5m), and T4 (3m x 3m). Additionally, a single row of cocoa between two coconut rows was examined, with spacings represented by T5 (1.5m), T6 (2m), T7 (2.5m), and T8 (3m). Results revealed significant variations among spacing treatments, with cocoa at 3m spacing demonstrating the highest productivity, yielding 43.47 pods per tree and 1021.48 g of dry beans per tree. Noteworthy findings included T1 (3m x 1.2m) exhibiting the longest pods (16.64 cm), T6 (2m) the widest pod girth (21.67 cm), and T8 (3m) producing the heaviest pods (204.50 g). Additionally, T6 yielded the highest total beans per pod (37.34) and dry bean weight (25.44 g), T4 had the heaviest single fresh bean (1.63 g), and T2 demonstrated the highest single dry bean weight (0.70 g). These findings offer valuable insights for optimizing cocoa cultivation practices, emphasizing the importance of spacing configurations in maximizing yield and bean characteristics.

Effects of heat-moisture treatment duration and bean condition on the physicochemical properties of red bean (Phaseolus vulgaris L) starch

Phaseolus vulgaris L (red beans) contain starch that is primarily composed of 44.8% amylose and 55.2% amylopectin but exhibit temperature instability despite their dietary prevalence. This study used Heat Moisture Treatment (HMT) to improve starch attributes in red beans, testing the effects of 4, 5, and 6-hour treatments at 110°C on both fresh and dried samples. The results indicated that both the HMT duration and the beans’ initial state significantly affected the starch’s properties. For fresh beans, the moisture content was reduced from 11.56%±0.54 to 3.04%±0.18, while in dried beans, it decreased from 9.32%±0.94 to 3.81%±0.04. Ash content changed minimally ranging from 1.14%±0.25 to 1.96%±0.02. Bulk density in native fresh and dried starches initially recorded at 0.71 g/mL±0.01 and 0.81 g/mL±0.01, respectively, was observed to decrease after HMT, particularly to 0.51 g/mL±0.01 for dried beans treated for 4 hours. Tapped density varied slightly, reaching up to 0.86 g/mL±0.04. Water activity in both bean types also reduced to 0.42±0.01. In conclusion, HMT significantly enhances Phaseolus vulgaris L starch by lowering moisture, bulk density, and water activity, while maintaining ash content. Further studies should explore the best HMT duration and examine the modified starch’s functional attributes.

The associations of fatty acids related dietary patterns with overweight and obesity among Chinese children

BackgroundChildhood overweight and obesity is becoming an emerging face of malnutrition. The aims of this study were to develop fatty acid (FAs) related dietary patterns and explored the associations of FAs related dietary patterns with overweight and obesity among Chinese children.MethodsAn observational study was conducted on 435 children aged 4 to 7 years old in South Central China. Erythrocyte FAs composition was analyzed by gas chromatography-mass spectrometry. Diet was collected by food frequency questionnaires and dietary patterns were evaluated by reduced rank regression. The logistic regression analysis was used to exploring the association of dietary patterns with overweight and obesity.ResultsThe prevalence of overweight, obesity, and overweight or obesity were 6.52, 4.59, and 11.11% in Chinese children, respectively. Twenty five types of FAs were detected in erythrocyte of children and four FAs related dietary patterns were identified. The dietary pattern positively correlated with n-3 PUFAs, but negatively with SFAs,was characterized by high intake of fish, shrimp, crab and shellfish, leaf-off vegetable, nuts, and tubers, which have a significantly decreased overweight risk (OR = 0.580, 95%CI: 0.375 ∼ 0.895, P = 0.014).The pattern positively strong associated with n-6 PUFAs, but negatively strong with n-3 PUFAs, had high intake of snacks, leaf-off vegetable, fresh beans, and coarse cereals, which have a significantly decreased obesity risk (OR = 0.518, 95%CI: 0.325 ∼ 0.827, P = 0.006).ConclusionFour FAs related dietary patterns were identified. The dietary pattern with high intake of fish, shrimp, crab and shellfish decreased overweight risk by increasing n-3 PUFAs, and decreasing SFAs. The dietary pattern with high intake of plant food, decreased obesity risk by providing an balanced n-6/n-3 PUFAs ratio.

From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru

From cocoa harvest to chocolate, different physical and chemical transformation processes take place. In addition to changes in the main components (lipids and proteins), the content and nature of other compounds of nutritional importance, such as bioactive compounds, which are mainly responsible for chocolate being considered a superfood, are also modified. The objective of this research was to evaluate the behavior of bioactive compounds during postharvest processing of three varieties of cocoa harvested in the Amazonas region of Peru. A batch of cocoa was sampled during five stages of postharvest processing (fresh bean, fermented bean, dry bean, roasted bean and cocoa paste), and the content of phenolic compounds (catechin, epicatechin, gallic acid and caffeic acid) and alkaloids (theobromine, caffeine and theophylline) was quantified by ultra high performance liquid chromatography (U-HPLC). The total phenolic content and antioxidant capacity were determined using spectrophotometric techniques; Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical capture. Except for roasting processing, the content of phenolic compounds increased. Theobromine is reduced with fermentation, drying and roasting. Cocoa liquor had a higher content of bioactive compounds, probably because it facilitates availability. Although a slight increase in total phenolic compounds was evident, antioxidant activity decreased to the same degree during postharvest processing of the cocoa bean. In conclusion, postharvest processing of cocoa beans affects their bioactive composition.

Germination effects on the physicochemical properties and sensory profiles of velvet bean (Mucuna pruriens) and soybean tempe.

Previous studies have shown that the velvet bean, an indigenous legume in Indonesia, possesses high protein content and bioactive compounds. However, the utilization of velvet beans in tempe production remains underexplored. This study aims to address this research gap by investigating the physicochemical properties and sensory profiles of tempe made from velvet beans, both individually and in combination with soybean. The study involved the production of tempe using germinated and non-germinated velvet bean, soybean, and a soy-velvet bean combination (61:39% ratio). Physicochemical analyses, including hardness, firmness, colour, antioxidant capacity, proximate, pH, and titratable acidity, were conducted. Hedonic rating and Check-All-That-Apply (CATA) tests were also performed to assess the sensory attributes of fresh and fried tempe. Germination treatment of velvet bean resulted in tempe with reduced hardness, firmness, antioxidant capacity, and pH levels compared to non-germinated velvet bean tempe. However, velvet bean tempe exhibited a darker colour, higher antioxidant capacity, higher pH levels, and lower titratable acidity compared to soybean tempe and soy-velvet bean combination tempe. The protein content in velvet bean tempe was found to be below the required threshold of 15%. Hedonic rating tests revealed that fresh and fried velvet bean tempe received lower scores than other samples. CATA tests identified specific sensory attributes essential for fresh and fried tempe, including beany aroma, white colour, nutty aroma, golden brown colour, solid and crunchy texture, umami taste, and nutty aftertaste. These findings provide valuable insights into the potential applications of velvet beans in tempe production and emphasize the significance of considering germination as a factor affecting the quality and sensory attributes of tempe.

Nutritional parameters and productive performance of grazing sheep using castor bean cake as supplement or fertilizer.

The objective was to evaluate the effect of detoxified castor bean replacing soybean meal in the concentrate diet or as nitrogen organic fertilizer replacing urea on intake and nutrient digestibility, blood parameters and productive performance of sheep finished on irrigated Tamani grass pasture under continuous stocking and variable stocking rate. The treatments were two concentrate diets: standard (ground corn and soybean meal) and alternative diet (ground corn and detoxified castor bean cake), and two nitrogen fertilizers: chemical (urea) and organic (fresh castor bean cake). The randomized complete block design was used in a 2 × 2 factorial arrangement with four replications (500m² paddocks). Four sheep (2 castrated males and 2 females) were distributed in each experimental unit, totaling 64 animals with an average initial weight of 19.42 ± 3.6kg. No effects (P > 0.05) were observed on the variables inherent to the evaluation of the pasture. The average stocking rate (SR) among treatments was 85.50 sheep/ha, equivalent to 9.87 Animal Units (AU)/ha. The alternative diet presented lower dry matter digestibility (62.71%), with no negative effects on nutrient intake and kidney parameters. Animals fed the standard and alternative diet showed average daily gain of 103.75 and 86.76g/day, respectively. A finishing period of up to 100 days is recommended for sheep selected for production systems in semi-arid regions managed intensively on pasture. Detoxified castor bean cake did not alter nutrient intake, liver and kidney parameters of the sheep and can be used in pasture-based sheep farming.

Distribution of Vicine, Convicine and Levodopa in Faba Bean Plant Tissues Determined by UltraHigh Performance Liquid Chromatography-Electrospray Ionization Mass Spectrometry

Faba bean is an emerging pulse crop for the Canada Prairies and is becoming an increasingly important source of plant sourced protein. It also has a high content of levodopa (up to 0.1 % of the dry seed weight), a nutraceutical compound for treating Parkinson's Disease (PD). The presence of pyrimidine glycosides, vicine and convicine, however, restricts the use of faba due to their potential to cause favism in susceptible individuals. For the rapid separation and quantification of levodopa, vicine and convicine, a 5-min ultrahigh performance liquid chromatography-electrospray ionization mass spectrometry method (UHPLC-ESI MS) was developed. This method provided a wide linear range of quantification (4.8 nM to 60 µM for vicine, and 6.0 nM to 24 µM for convicine and levodopa), and low limit of detection (1.2 to 3.0 nM). The method was applied in the analysis of diverse faba bean samples, from dehulled mature faba bean and seed coat, to fresh plant tissues such as flowers, leaves, stems, roots and pods. The results indicated that fresh faba bean plant tissues, such as leaves and flowers, had the highest concentration of levodopa and low level of VC, which makes them an alternative source of plant-based l-DOPA with potential as a food-based treatment for Parkinson's Disease.

Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families. The greatest percentage of these compounds were furans, pyrazines, pyridines and aldehydes. The positive aroma detected had the intensity of coffee odor and a roasted aroma, whereas the negative aroma was related to a burnt smell. A linear relationship between the toxic substances and the sensory defect was established. A high sensory defect implied a lower content of acrylamide and a higher content of 5-hydroxymethylfurfural. Finally, electronic signals were also correlated with the sensory defect. This relationship allowed us to predict the presence of these contaminants in the roasted coffee beverage with an indirect method by using this electronic device. Thus, this device may be useful to indirectly evaluate the chemical contaminants in coffee beverages according to their sensory characteristics.

Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta

SummaryMung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder (EWP) and water on pasta quality were investigated by extreme vertices mixture design. Seven formulations of MBB pasta were evaluated for colour, protein content, dietary fibre, cooking quality and textural properties. All MBB pasta formulations had significantly higher protein content and dietary fibre than semolina pasta. Higher EWP content increased optimum cooking time, firmness, tensile strength and elongation (P ≤ 0.05) and decreased cooking loss. Scanning electron micrographs showed that the EWP created a strongly continuous protein network. An increase in water reduced cooking time and firmness but increased cooking loss (P ≤ 0.05). Firm and elastic cooked MBB pasta was obtained under conditions of high EWP and low moisture content.