Fresh Beans Research Articles

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.

Effect of Concentration of Liquid Organic Fertilizer and Arbuscular Mycorrhizal Fungi (CMA) on Growth and Red Bean Plant (Phaseolus vulgaris L)

This study aims to determine the interaction between the effect of liquid organic fertilizer concentration and arbuscular mycorrhizal fungi (CMA) on the growth and yield of red bean plants (Phaseolus vulgaris L.). The experiment was conducted in Nusaherang Village, Nusaherang District, Kuningan Regency, from July to September 2022. The research method used is the experimental method of Group Random Design (RAK) factorial pattern. The treatment consists of two factors and is repeated three times. The first factor is the concentration of liquid organic fertilizer (P), which consists of three levels, namely: P1 (5 ml / l), P2 (10 ml / l), and P3 (15 ml / l). The second factor of arbuscular mycorrhizal fungi (C) consists of three levels, namely: C1 (5 g / plant), C2 (10 g / plant), and C3 (15 g / plant). The primary observation data is processed using variance analysis; if there is a noticeable effect, the test is continued with the Duncan multiple distance test. The results showed a real interaction between the concentration of liquid organic fertilizer and arbuscular mycorrhizal fungi on plant height aged 21 HST, root length aged 21 HST, number of flowers aged 35 HST, and number of pods per red bean plant. The concentration treatment of liquid organic fertilizer has an independent effect on the number of leaves aged 21 HST. In comparison, the treatment of arbuscular mycorrhizal fungi has an independent effect on the number of leaves aged 21 and 28 HST and the number of seeds per pod. The treatment of liquid organic fertilizer and arbuscular mycorrhizal fungi has the same effect on yield variables, so the average weight of fresh red bean beans per plot is 626 g (0.63 kg) or equivalent to 1.6 tons/ha, assuming 80% of the land is effective.

Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.

The aim of this work is to discriminate between the volatile org9anic compound (VOC) characteristics of different qualities of green coffee beans (Coffea arabica) using two analysis approaches to classify the fresh product. High-quality coffee presented the highest values for positive attributes, the highest of which being fruity, herbal, and sweet. Low-quality samples showed negative attributes related to roasted, smoky, and abnormal fermentation. Alcohols and aromatic compounds were most abundant in the high-quality samples, while carboxylic acids, pyrazines, and pyridines were most abundant in the samples of low quality. The VOCs with positive attributes were phenylethyl alcohol, nonanal and 2-methyl-propanoic acid, and octyl ester, while those with negative attributes were pyridine, octanoic acid, and dimethyl sulfide. The aroma quality of fresh coffee beans was also discriminated using E-nose instruments. The PLS-DA model obtained from the E-nose data was able to classify the different qualities of green coffee beans and explained 96.9% of the total variance. A PLS chemometric approach was evaluated for quantifying the fruity aroma of the green coffee beans, obtaining an RP2 of 0.88. Thus, it can be concluded that the E-nose represents an accurate, inexpensive, and non-destructive device for discriminating between different coffee qualities during processing.

The Effects of Fluidized Bed Drying, Soaking, and Microwaving on the Phytic Acid Content, Protein Structure, and Digestibility of Dehulled Faba Beans

Different pre-treatments of pulses affect the content of antinutritional factors and protein digestibility. This study addresses the challenge of removing phytic acid, which is one of the major anti-nutritional factors present in faba beans. From this study, fluidized bed drying at 120 °C and 140 °C removed 8–22% of the phytic acid present. Phytic acid is thermally stable, and drying did not lead to a large reduction in concentration. Greater drying temperatures and drying times had little effect on the removal of phytic acid. Soaking the dehulled faba beans in 0.1% citric acid for 12 h at 37 °C removed 51 ± 11% of the phytic acid. After soaking for 12 h, microwaving the faba beans for two minutes removed over 70% of the phytic acid, including soaking in water or soaking in 0.1% citric acid solution. The mechanism for phytic acid reduction after microwaving appears to be linked with changes in the cotyledon cellular structure of the faba bean, as demonstrated using scanning electron microscopy. The protein secondary structure in the faba bean was modified after microwaving. The in vitro protein digestibility of dehulled faba beans used in this study increased by 15.7% compared with the fresh faba beans of 75.5 ± 0.5%. The in vitro digestibility of dehulled faba beans increased to 88.3 ± 0.6% after two minutes of microwaving, so both dehulling and microwaving improved the digestibility of the faba bean proteins.

Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh

ABSTRACTGABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components that contribute to its health-promoting properties. This study aimed to determine the effect of the type of raw material and coloring method on the characteristics of the functional content of modified Tempeh. The research utilized a Completely Randomized Design with raw material types (sorghum, adlay, soybeans, and mung beans) and drying methods (oven drying and freeze-drying) as treatments. The results showed that the type of raw material and drying method had significant effect on the levels of GABA, flavonoids, total phenolic content, and the antioxidant activity of the modified Tempeh. The sorghum tempeh dried with a freeze dryer exhibits the highest GABA content at 1421 mg/100 grams. From a statistical perspective, the antioxidant capacity generated in fresh green bean and soybean tempeh is categorized as moderate. Modified Tempeh made from soybean had sensory acceptance and it did not significantly different from the control.

Growth Performance of Broiler Chicken Fed with Mung Bean Sprouts as Feed Ration

In the Philippines, organic farming is greatly promoted by the government. Producing an organic product is safer and more secure compared to the use of synthetic materials. In this study, mung bean sprout was used as a complement on a feed ration for the growth of broilers and its effect on feed conversion ratio. The growth of the broiler chicken is a significant factor in consumers' satisfaction. The study was laid out in a Complete Randomized Design (CRD). The birds were randomly distributed, into four (4) treatments and replicated three (3) times, with four (4) birds in for every replication. The different treatments were used in this study, as follows: Treatment 1 - 100% Commercial feeds + 0% fresh mung beans sprouts; Treatment 2 - 100% Commercial feeds + 5% fresh mung beans sprouts; Treatment 3 - 100% Commercial feeds + 10% fresh mung beans sprouts; and Treatment 4 - 100% Commercial feeds + 15% fresh mung beans sprouts. Overall results revealed that, Treatment 4 (100% Commercial feeds plus 15% fresh mung bean sprouts) has the highest body weight gain of 548.67 grams and the lowest feed conversion ratio of 1.74, revealing significant effects after 28 days of feeding broiler chickens with mung sprouts complimented feed ration.

Can foliar application of natural biostimulants reduce nitrate and fiber content in fresh green bean under soil nutrient deficiency?

BackgroundThere is a growing body of literature that recognizes the importance of natural biostimulants in the agricultural productivity. This potential can play an important role in addressing the issue of cultivation on sandy soil, which is well-known with soil nutrient deficiency stress. In the current study, the selected biostimulants (i.e., chitosan, amino acids, yeast extract, and humic acid) were foliar applied on green bean in the open field of alkaline sandy soils.ResultsThe main results that obtained after harvesting the fresh green bean pods were confirmed that all studied biostimulants improved the quantity and quality of green bean production compared to the control. Chitosan was the best applied biostimulants for producing green bean in a lower fiber and nitrate content of pods, a higher crude protein content of pods, and higher NPK content in the leaves.ConclusionThe role of studies biostimulants in promoting green bean productivity under nutrient deficiency stress may back to increase the uptake of nutrients (NPK), plant physiological (higher dry matter) and biochemical attributes (higher crude protein). More studies are needed using different applied doses and more different kinds of natural biostimulants.

Hasil Benih dan Polong Segar Buncis (Phaseolus vulgaris L.) yang Dipanen dari Pertanaman Tumpangsari dengan Sorgum (Sorghum bicolor [L.] Moench) dan Monokultur

Bean (Phaseolus vulgaris L.) is generally cultivated in monoculture (sole cropping) by farmers in the highlands as main crops. Increasing land use efficiency (LUE) by inter-cropping sorghum on bean requires certain cultivation techniques so as not reducing the production of seeds or fresh fruit bean. This experiment aimed at determine 1) the yields of seeds and fresh pods harvested from the bean-sorghum intercropping compared to those from the sole cropping and 2) the LUE of the bean-sorghum intercropping. The research, which was conducted during April-September 2021 in Sekincau District, West Lampung Regency, Lampung Province, Indonesia used dwarf beans Balitsa-2 variety and climbing bean Horti-3 variety, each of which to be intercropped with sorghum of Numbu variety. Five levels of cropping system treatment were arranged in a Completely Randomized Block Design (CRBD) with six groups as six replications. The results showed that there was no difference the seeds yield and fresh pods of bean between those harvested from bean-sorghum intercropping and from monocultures. The seed yield harvested from the dwarf bean-sorghum intercropping was higher, whereas those harvested from the climbing bean-sorghum intercropping was lower, respectively, compared to those harvested from the monoculture. In producing fresh pods, intercroppings of dwarf bean-sorghum and climbing bean-sorghum increased the LUE, respectively. Whereas in producing seeds, the dwarf bean-sorghum intercropping increased the LUE, but the climbing bean-sorghum intercropping decreased the LUE. Key words : bean, fresh pods, intercropping, seeds, sorghum

Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans

Hard-to-cook (HTC) is a textural defect that delays the softening of common bean seeds during cooking. While this defect is commonly associated with conventionally stored beans, soaking/cooking of beans in CaCl2 solutions or sodium acetate buffer can also prolong the cooking time of beans due to formation of Ca2+ crosslinked pectin retarding bean softening during cooking. In this study, the role of the cell wall-bound Mg2+/Ca2+ content and the degree of pectin methyl esterification (DM) was quantified, as important factors for bean texture-related changes stipulated in the pectin-cation-phytate hypothesis, the most plausible hypothesis of HTC development. Evaluation of texture changes during cooking of conventionally aged beans (35 °C and 83% RH for up to 20 weeks), beans soaked/cooked in CaCl2 solutions (0.01 to 0.1 M) or soaked in 0.1 M sodium acetate buffer (pH 4.4) revealed large bean-to-bean variations. Therefore a texture-based classification approach was used to better capture the relation between texture characteristics and cell wall polymer, in particular pectin, related changes. While cell wall-bound Ca2+ and pectin DM did not change/were not related to the texture variation during cooking of fresh beans, increased cell wall-bound Ca2+ and decreased pectin DM were associated with prolonged conventional storage of beans and their texture changes during subsequent cooking (due to pectin cross linking, retarding its solubilization during cooking). Exogenously added Ca2+ from pre-treating beans in CaCl2 solutions promoted to a great extent the cell wall-bound Ca2+ during soaking but even more so during cooking, complementing the harder texture associated with these beans during cooking (compared to conventionally stored and fresh beans). Similarly, free Ca2+ endogenously generated by phytase-catalysed phytate hydrolysis (beans treated by acetate buffer) promoted crosslinking of pectin by Ca2+ (cell wall-bound Ca2+), delaying softening of beans during cooking.

Prevalence and risk factors of dental fluorosis among children aged 8–12 years in Shandong province of China

ABSTRACT This study was to investigate the prevalence and severity of children’s dental fluorosis (DF) in Shandong and identified the potential risk factors for DF. A total of 87 villages in Shandong were investigated to calculate the prevalence of DF and Community Fluorosis Index (CFI) in 2018–2019. Six hundred and seventy children were enrolled to identify the potential risk factors using univariate and multivariate logistic regressions. Goodman–Kruskal Gamma was used to explore the factors related to the severity of DF. In 87 villages, 1249 of 8700 (14.36%) children still have DF. The prevalence of DF in most villages was below 40% in 2018–2019. Water fluorine concentration when selected for the study and urinary fluorine concentration were related to the risk of DF (P < 0.001). Some eating habits, like lower frequency of eating fresh vegetables, eggs, and beans, were associated with the risk of DF (P < 0.001). The high water fluorine concentration, and lower frequency of eating fresh vegetables, eggs, and beans were also related to the severity of DF (P < 0.001). DF in children in Shandong province is still a common endemic disease. This study tries to provide a useful guide for the prevention and control of DF.

Seleção de acessos de feijão-fava nos estádios verde e seco

ABSTRACT The selection of lima bean accessions in the fresh and dry stages is an excellent tool to increase crop yield in Brazil and ensure a source of vegetable protein for the population. Principal component analysis and nonparametric indices can be used to identify promising accessions based on the desired agronomic variables. The aim of the present study was to select accessions from traditional lima bean varieties in the fresh and dry stages using principal component analysis and nonparametric selection indices. The experiment consisted of a randomized block design, evaluating 13 treatments in four replicates. The experimental plot contained 20 plants in its study area. The first two principal components for the two stages explained more than 80% of the variation found among the accessions. The Mulamba &amp; Mock and Genotype-Ideotype selection indices were efficient in classifying promising varieties for breeding programs. The UFPI 1111 accession can be used in fresh lima bean production, and its UFPI 1248 and 1294 counterparts in lima bean breeding programs.

Characterization of time-series fluorescence properties of bean sprouts during storage using excitation emission matrix and fluorescence imaging

Soybean (Glycine max (L.) Merr.) and mung bean (Vigna radiata L.) are popular varieties of bean sprouts, which are used in various Asian cuisines. The freshness of bean sprouts reduces at fast rate during storage. Hence, determining index of monitoring the state of sprouts is required to prevent unnecessary food loss, which is also linked to economical loss. The aim of this study is to reveal fluorescence characteristic of bean sprouts and investigate its potentiality for tracking the freshness state of bean sprouts. The fluorescence spectroscopy and imaging were used. For fresh bean sprouts, the Excitation–Emission Matrix (EEM) showed two fluorescence regions: Excitation (Ex) 270–300 nm with Emission (Em) 300–400 nm and Ex 300–350 nm with Em 400–450 nm, which are suspected to be amino acids and vitamins, respectively. When browning process started, the new fluorescence region occurred at Ex 400–450 nm with Em 450–550 nm. Consistent with EEM, under 365 nm, bean sprouts initially had blue fluorescence emission, and later changed to green when they start spoiling. However, due to higher emission, 420 nm-excitation wavelength was preferable for detecting browning part. With these basic fluorescence information, further application on inspecting both physical change and chemical change of bean sprouts can be easily established.

Novel technologies for improving quality of tofu products and their packaging: A critical overview

AbstractThere are many kinds of tofu products, and they are mainly found in Asia. This paper mainly summarizes and classifies the tofu products of different countries through the analysis of the characteristics of different products and the differences between them. The storage conditions for most bean products are typically harsh, resulting in the shelf life of some fresh beans limited to 3–5 days. The new packaging technology avoids the shortcomings of traditional packaging, which makes it more effective to store. In this paper, biodegradable packaging materials, nanomaterials, active packaging, and intelligent packaging were reviewed. The significance of this review is to introduce various types of tofu products to gain a more comprehensive understanding of their advantages and disadvantages and to apply different packaging techniques to improve the preservation environment of tofu products. The purpose is to find suitable packaging technology, materials, and development route of tofu products.

Determination of Some Quantitative Characteristics of Fresh and Pinto Bean Genotypes Collected in Erzincan Province

Bitki genetik kaynakları ülkelerin en değerli kaynaklarını meydana getirmektedir. Bu kaynakların arasındaki kantitatif özelliklerinin belirlenmesi ve bu doğrultuda ıslah çalışmalarında kullanılması büyük önem arz etmektedir. Erzincan’da yaygın olarak yetiştiriciliği yapılan barbunya ve taze fasulye genotiplerinin bazı kantitatif özelliklerinin belirlenmesi amacıyla toplanan 71 fasulye genotipi (41 barbunya ve 30 taze fasulye) ile dört ticari çeşit (Aleyna, Gina, Perolar ve Serra) incelenmiştir. Araştırmada çıkış süresi, ilk ve %50 çiçeklenme süresi, çiçeklenme süresi, bakla oluşum süresi, taze bakla olgunlaşma ve hasat süresi, tohum hasat süresi, bakla boyu, bakla eni, 1000 tohum ağırlığı, bitki başına bakla sayısı, yeşil bakla ağırlığı, baklada tohum sayısı, bakla kalınlığı (mm), bitki başına bakla verimi (g), bitki başına tohum sayısı (adet), bitki başına tohum verimi (g) ve dekara bakla verimi (kg/da) gibi kantitatif özellikler incelenmiştir. Elde edilen veriler DUNCAN testine tabi tutulmuş analiz sonucuna göre, genotiplerin kantitatif özellikler bakımdan %1 seviyesinde farklılık gösterdiği belirlenmiştir.

Utilization of Vermicompost and Npk Fertilizers on the Growth, Yield, Nutrient and Protein Content of Mung Bean (Vigna Radiata L.)

A pot experiment was conducted in Soil, Water and Environment department, University of Dhaka, during the late rabi season for 60 days with mung bean plants. The study was cnducted to evaluate the interactive effects of vermicompost and NPK fertilizers on mung bean plants’ growth, yield, nutrient and protein content. The trial was laid out in a completely randomized design (CRD) followed by three replications, having ten treatments, including control. The first four treatments contained vermicompost mixed with soil at the rate of 2, 4, 6, and 8 ton ha-1. The other four treatments contained 50% of N12P22K10 kg ha-1, while a single treatment possesses N25P45K20 kg ha-1. The growth and yield contributing parameters, viz. plant height (30 cm), leaf number (18 plant-1), leaf area (152 cm2), branch number (4 plant-1), weight of seed (4.45 g), yield of fresh (17.81 g) and dry (10.32 g) mung bean plant was found maximum with T10 (vermicompost 8 ton ha-1 + N12P22K10 kg ha-1). The mineral nutrient content N (4.69%), P (0.08%) and K (0.65%) attained the highest in the harvested seed in the same T10. The protein content (29.32%) was also found highest in T10. On the basis of the findings, it may be recommended to use VC 8 ton ha-1 plus N12P22K10 kg ha-1 to cultivate the mung bean in the context of Bangladesh. J. Biodivers. Conserv. Bioresour. Manag. 2023, 9(1): 29-40

An Efficient Breeding Method for Eupeodes corollae (Diptera: Syrphidae), a Pollinator and Insect Natural Enemy in Facility-Horticulture Crops

Facility horticulture plays a crucial role in modern agriculture by utilizing the environment efficiently and ensuring food supply. The hoverfly Eupeodes corollae (Fabricius) (Diptera: Syrphidae) performs a dual ecological function in facility agriculture as larvae prey on aphids and adults pollinate, but it is not widely applied in agriculture due to the lack of a large-scale breeding technology. In this study, we investigated the effects of different factors on the development and reproduction of the prey (i.e., aphids), eggs, larvae, pupae and adults of E. corollae, and determined its propagation techniques. We transferred five pairs of newly emerging E. corollae adults and 40 broad bean plantlets infested with Aphis craccivora Koch to an insect cage. Aphid-infested broad bean seedlings were replaced each day to encourage E. corollae reproduction. Following hatching, we fed the E. corollae larvae with mixed populations of Myzus persicae (Sulzer), Megour japonica Matsumura and A. craccivora in insect boxes, and covered E. corollae pupae with fresh broad bean leaves. Based on the experiment results, an average female E. corollae produced 584.9 eggs. Survival, pupation and emergence rates were 91.1%, 100% and 96.3%, respectively. In conclusion, each pair of E. corollae adults produced 391 adult offspring (58.8% females). This research supplies an optimized mass-breeding technique for commercial production of the hoverfly, which will be helpful to promote its application in the production of green fruits and vegetables.

Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans.

In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.

Association between food addiction with ultra-processed food consumption and eating patterns in a Brazilian sample

The study objectives were to determine whether consumption of ultra-processed foods (UPF) and eating patterns are associated with food addiction (FA) in a Brazilian sample. This is a cross-sectional study. The Brazilian Food and Nutrition Surveillance System tool assessed food consumption markers and dietary patterns. The modified Yale Food Addiction Scale 2.0 was used to determine FA. 5946 participants were included with a mean age of 24 ± 6 years, and 4371 (73.5%) were female. After statistical adjustments for confounders, individuals with FA had lower consumption of fresh fruits (PR: 0.88; 95%CI: [0.79; 0.97]), vegetables (PR: 0.87; 95%CI: [0.79; 0.97]), and beans (PR: 0.85; 95%CI: [0.77; 0.95]). They also had higher consumption of UPF: hamburgers/sausages (PR: 1.15; 95%CI: [1.04; 1.27]), instant noodles, packaged snacks, and/or salty cookies (PR: 1.27; 95%CI: [1.13; 1.42]), and sandwich cookies, sweets, and/or treats (PR: 1.26; 95%CI: [1.14; 1.40]). Positive associations between FA and having meals in front of the screen (PR: 1.48; 95%CI: [1.28; 1.71]) and having a late-night snack (PR: 1.24; 95%CI: [1.11; 1.39]) remained. The negative association between FA and skipping breakfast (PR: 0.76; 95%CI: [0.68; 0.85]) also remained. These eating patterns may contribute to FA, which could be potential targets for clinical intervention.

Effects of the use of previous hydration and the region of production on the quality of canned carioca beans

The objective of this work was to evaluate the technological quality and adaptability in the industrial processing of carioca bean cultivar ANfc9, from two producing regions. Physical parameters were evaluated in fresh beans and quality parameters in canned beans with and without prior hydration in industrial processing. Descriptive analysis was performed for the data obtained and, through analysis of variance, the effects of the place of production (Mato Grosso e Paraná) and type of process (with and without prior hydration) were evaluated. The industrial processing was carried out at Indústria e Conservas Oderich, in the municipality of Orizona -– GO, followed by the unit operations of the industrial plant. The highest levels of technological quality in the grains were from Cascavel-PR, the in natura grain is the most indicated process. The evaluated production sites did not significantly influence the quality of the industrially processed product.

Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality

The purpose of this study is to determine the effect of roasting temperature on the chemical content of Robusta coffee at various levels of Robusta coffee maturity. The research will be conducted at roasting temperatures of 190℃, 200℃, 210℃, 220℃ and chemical content analysis is carried out bygravimetric method and UV-VIS spectrophotometry on fresh beans, green beans and coffee beans at each temperature variation and the maturity level of Robusta coffee. Maturity of coffee beans will be classified visually and use an RGB meter to help and facilitate the selection of coffee beans in accordance with the level of maturity. The variables taken and observed in the study are the temperature of the roasting process, the time required at the time of roasting, as well as the mass, chemical content and physical parameters of robusta coffee beans observed before and after the roasting process. Chemical content was observed in the form of water content, fat content, caffeine, and antioxidants, then the physical parameters observed were aroma, color, shape, taste, and characteristics of coffee beans at each level of robusta coffee fruit maturity. The results obtained value of the chemical content and organoleptic test at each level of maturity of the coffee fruit and roasting temperature variations because basically the roasting temperature will produce coffee beans that have their own characteristics and flavors. This study also determines the value of the mass transfer coefficient and heat transfer in the drying process by the roasting method.