Red Bean Research Articles

Using of Hot Red Bean Bag on the Symptoms of Depression, Sleep, and Fatigue in Stroke Patients.

Symptoms of depression, sleep, and fatigue in stroke patients are associated with each other, and intervention development for improving of these symptoms is needed. This study aimed to examine the effects of hot red bean bag on depression, sleep state, sleep satisfaction, and fatigue among Korean stroke patients. A quasi-experimental pretest-posttest control group design was employed. The study participants included 57 stroke patients (Intervention: n=28, Control: n=29) in a hospital in Seoul, South Korea from Aug 2017 to Mar 2018. Hot red bean bag, as an intervention, was heated in a 2,450 MHz microwave oven for 3 min, and applied for 30 min at 41±6 °C in the lower limbs of the intervention group for 5 days. There were statistically significant differences on depression (P<0.001), sleep state (P<0.001), sleep satisfaction (P<0.001), and total fatigue (P<0.001) between the two groups. Hot red bean bag was an effective intervention for decreasing depression and total/subcategories fatigue, and for improving sleep state and sleep satisfaction of Korean stroke patients. Research on complementary and alternative therapies for stroke patients needs be studied continuously.

Ultrasound-assisted germination of red kidney beans: Enhancements in physicochemical and nutritional profiles

To improve the conventional germination process and improve the nutritional quality of red kidney beans, this study employed high-intensity ultrasound (HIU) supplemented with hydrogen peroxide as a pre-germination treatment. The results showed that the 350 W-10 min treatment yielded the highest germination rate (77.09%), with its sprout length 81.13% greater than that of the control group. The 350 W-10 min treatment increased total protein, soluble protein, and ash content, while simultaneously reducing the fat, starch, and soluble sugar content. The HIU treatment accelerated the accumulation of phenolic and flavonoid compounds, ascorbic acid, and γ-aminobutyric acid. The 350 W-10 min treatment also decreased the levels of phytic acid, trypsin inhibitor activity, and tannin by 42.71%, 65.58%, and 53.18%, respectively. Furthermore, ultrasonic cavitation enhanced antioxidative capacity and improved amino acid composition and protein digestibility. Consequently, HIU serves as a cost-efficient method to accelerate the germination process and enhance their nutritional composition.

Research on the effects of intestinal FXR agonists and antibiotics on the regulation of red kidney bean polysaccharides in the liver metabolism in mice with type 2 diabetes

AbstractOur previous study revealed that red kidney bean polysaccharides (RKB) exhibit a pronounced hypoglycemic effect on type 2 diabetic rats, while simultaneously exerting a significant ameliorative impact on hepatic damage in these animals. However, the precise mechanism underlying the effects of RKB on diabetes and liver metabolism remains unproven. In this study, we utilized a mouse model of type 2 diabetes induced by a high‐fat diet combined with streptozotocin to investigate the impact of RKB. We administered a combined intervention involving antibiotics, fexaramine, and RKB to elucidate the mechanism underlying RKB's effects. Our findings demonstrated that RKB significantly ameliorated liver function indices and histopathological injuries. Nevertheless, when antibiotics and fexaramine were introduced as interventions, they hindered the beneficial effects of RKB on liver function in type 2 diabetic mice. Furthermore, our nontargeted metabolomics analysis revealed that antibiotics and fexaramine exerted their inhibitory actions on RKB efficacy through modulation of distinct metabolites involved in glycerophospholipid and purine metabolic pathways.

Impacts of Farming Activities on Nitrogen Degradability under a Temperate Continental Monsoon Climate

Nutrient fertilizer application to agricultural land has led to greenhouse gas emissions and has altered soil nitrogen (N) deposition. In soil, N can be degraded in four ways: entering surface water through water flow, absorption by plants and microorganisms, decomposition into gas, and deposition as minerals. This study proposes the concept of N degradability and aims to clarify how farming activities affect N degradability in soil. Over 260 soil profiles were excavated, and the effective soil depth, coordinates, soil types, and vegetation were recorded at each measurement point. The following characteristics were determined in the soil samples: pH, organic matter, total N, total phosphorus, total potassium, total soluble N, available phosphorus, and available potassium. The sample characteristics were subjected to Pearson correlation analysis, principal component analysis, and one-way analysis of variance. The 260 samples included four soil types: dark brown soil, black soil, albic black soil, and meadow soil. Black soil exhibited more stable N levels compared with the other three soil types, showing a tendency towards N accumulation. Ground vegetation was categorized into seven types: forest, rice, maize, red adzuki bean, grassland, soybean, and others. Forests contributed the most to N deposition. Conversely, planting maize led to a tendency for N loss compared with forests. This study can provide a reference for the sustainable development of agriculture and the balance of ecological protection.

Evaluation and Control of Fusarium acuminatum Causing Leaf Spot in Saposhnikovia divaricata in Northeast China.

Saposhnikovia divaricata is an authentic Chinese herbal medicine in Northeast China named Guanfangfeng, which is made from very high-quality plants for sufficient efficacy. However, leaf spot causes a very large reduction in the yield and quality of S. divaricata in Shuangyashan (46.58°N, 131.28°E), Northeast China. A total of 18 isolates were isolated from the diseased leaves of S. divaricata, following Koch's postulates, and identified as Fusarium acuminatum based on morphological, molecular biological, and phylogenetic tree analyses. To the authors' knowledge, this is the first report of F. acuminatum causing S. divaricata leaf spot in China. F. acuminatum infected perilla and mung beans but not foxtail millet, peanuts, wheat, peas, rye, red beans, or sorghum. Susceptibility assessment of F. acuminatum to fungicides using the mycelial growth rate method showed that isolates of F. acuminatum were most sensitive to prochloraz, with effective concentration values of 0.0005413 to 0.0009523 μg/ml. In the two field experiments, the average control efficacy of prochloraz at 0.450 g/liter on S. divaricata leaf spot caused by F. acuminatum was 75.42%. Therefore, nonhost plant rotation or intercropping with suitable chemical fungicides may be used to control S. divaricata leaf spot. This study's results provide a theoretical basis for controlling S. divaricata leaf spot and will facilitate the development of effective disease management programs.

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Red bean (Phaseolus vulgaris L.) has rapid growth in Indonesia with high production capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This makes red beans one of the potential raw materials for making sponge cake without using wheat flour. However, red bean-based products need additional food additives to improve the physical characteristics of sponge cake. The purpose of this study is to develop a sponge cake product made from red bean flour as a substitute for wheat flour with the addition of food additives (SP, TBM, ovalette, baking powder, baking soda, and cream of tartar) also to determine the effect of using the type of leavening agent on physical characteristic and preference level on red bean sponge cake. Hardness, density, swelling power, swelling stability, crumbs analysis, color properties, and sensory evaluation was conducted using six different leavening agents. Furthermore, the sample analysis was performed triplicate then analysed using one-way analysis of variance (ANOVA). Based on the physical characteristic test, the best addition of food additives is SP, TBM, and baking powder. Furthermore, red bean sponge cake with the addition of SP was the most liked by the panelists with a score of 3.79.

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.

Development of cookies made from red kidney beans, oyster mushroom, catfish and fermented soybean flours as a food alternative for stunting kids in Indonesia

The study developed cookie formulation using available local-based ingredients as an alternative for wheat-based cookies. The cookies were formulated using 2 main ingredients dominated by a mixture of red kidney bean with tempeh flour (BT-OC) or with catfish flour (BC-OT) in addition to oyster mushroom and tempeh flour as 2 minor ingredients. Compared to the high-catfish flour, the high-tempeh formulation allowed a higher rate water evaporation from the cookie matrix. All the cookies met the required standards for protein, fat content and calorie. High-tempeh formulation contained a higher level of ash content compared to that in high-catfish formulated. All formulated cookies contained a higher level of Fe (24.1–66.2 mg/Kg) than that in wheat-based cookies; Zn content ranged at 1.5 – 21 mg/Kg which was comparable with wheat-based cookies. High-tempeh formulated cookies had higher acceptability compared to the high-catfish one in terms of color, texture, taste and aroma. The results demonstrated the potential of developed cookies as functional food and as alternatives for wheat dependency thus providing low-price and nutritious food products which is expected to improve the nutritional status of stunted kids.

Isolation of Carbohydrate Hydrolyzing Enzymes from Red Kidney Beans

Isolation of Carbohydrate Hydrolyzing Enzymes from Red Kidney Beans

Peningkatan Kualitas dan Kuantitas Hasil Tanaman Kacang Merah Menggunakan Dosis POC Darah Sapi Serta Pupuk Anorganik Sumber Nitrogen dan Sulfur

This research was conducted to determine the effect of giving doses of liquid organic fertilizer cow's blood and inorganic fertilizers of the NPK Phonska and ZA on the quality and quantity of red bean plants (Phaseolus vulgaris L.). The research was carried out in August - October 2022 at the Kledung Research Park, Tidar University. The research method used a factorial experiment (4 x 2) with a complete group randomized design. The first factor is doses of cow blood liquid organic fertilizer consisting of 4 level: 0, 100, 200, 300 ml/plot 3,5 m2). The second factor was the addition of inorganic fertilizers with doses of NPK Phonska and ZA. The results of the analysis of this study showed that the application of liquid organic fertilizer cow blood at a dose of 160 - 240 ml/plot 3,5 m2 on red bean plants obtained the highest results on the number of pods planted, the weight of the pods planted, the number of seeds planted and the weight of seeds m2. The application of liquid organic fertilizer cow blood up to 300 ml/plot was able to increase yields on the wight of the seeds planted and the weight of Plant 100 seeds. The application of inorganic fertilizers of the NPK Phonska type gave higher results in number of pods per plant, weight of pods per plant, number of seeds per plant, weight of seeds/ m2 and weight of 100 seeds content compared with using ZA fertilizer. There was no interaction in the combined treatment of liquid organic cow blood fertilizer with inorganic fertilizers on all parameters. Keywords: Red bean, Cow blood liquid organic fertilizer, NPK Phonska, ZA

Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)

ABSTRACT Five varieties of beans from Laibin, Guangxi, China, including mung beans, soybeans, black beans, red beans, and adzuki beans, were chosen as study subjects for multi-index determination and full assessment. Data on the fat, ash, crude fiber, trace element, thermogravimetric analysis and combustion heat of five different types of beans were gathered. The results showed that the order of combustion heat of the 5 kinds of beans was black beans>soybeans>mung beans>adzuki beans>red beans, the order of combustion stability was soybeans>mung beans>black beans>red beans>adzuki beans, the order of fat content was soybeans>red beans>adzuki beans>black beans>mung beans, the order of ash content was black beans>soybeans>adzuki beans>mung beans>red beans, the order of crude fiber content was red beans>soybeans>adzuki beans, and the order of multi-index stoichiometric analysis was soybeans>red beans>black beans>mung beans>adzuki beans. The quality of the food was assessed and classified using the stoichiometric approach, while the food nutrition was assessed from the perspectives of fat, ash, crude fiber, trace elements, thermogravimetric analysis and combustion heat. This work provides a solid scientific foundation for the assessment and investigation of the thermo gravimetric analysis of food combustion stability. This study’s multi-index comprehensive evaluation approach offers a novel concept for food nutrition.

Anxiolytic and Antidepressant Effect of Phaseolus vulgaris on Animal Models.

An experimental study was conducted using rodents at different doses to evaluate the effect of Phaseolus vulgaris (red beans) on cage crossing, head dip, open field, elevated plus maze, and light and dark apparatus for anxiety and forced swim test for depression. The corticosterone level and histopathological evaluation was also done to correlate the antidepressive impact of the red beans. The study also identified the components responsible for the effect using GCMS. Based on the findings, red beans could be a potential non-pharmacological therapy for mild to moderate depressive patients. The anxiety model was conducted on mice weighing 20-25 gms. Group I was taken as control, group II as 500 mg/kg and group III as administered 1000 mg/kg. The tests were performed on 0th, 7th, 15th, 30th, 45th, and 60th day. The depression model research was conducted on albino rats weighing between 180 and 200 g, divided into four groups: a control group, a 500 mg/kg Phaseolus vulgaris group, a 1000 mg/kg Phaseolus vulgaris group, and a standard group treated with fluoxetine. The forced swimming test was performed on days 0, 7, 15, 30, 45, and 60, after which histopathological evaluations were conducted and blood samples were taken to assess corticosterone levels. GCMS was used to identify the constituents present in red beans, while optical spectroscopy was used to detect minerals and ions. Results showed that both doses of Phaseolus vulgaris possess anxiolytic effect and increased the struggling time of rats in depression model significantly, with the 1000 mg/kg dose showing more significant results than the 500 mg/kg dose. The GCMS results identified the presence of erucic acid, which causes an increase in α-amylase, thus reducing depression. Optical spectroscopy also showed that red beans contain zinc, which may increase BDNF and help in treating depression.

Protein from red adzuki bean: extraction optimization, glycosylation modification and physicochemical properties of glycation products

Protein from red adzuki bean: extraction optimization, glycosylation modification and physicochemical properties of glycation products

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée.

Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.

Effects of Red Bean Flour Substitution (Phaseolus vulgaris L.) On making sweet Kue Simping On Physical Quality And Consumer Acceptability

This study investigates the potential of red bean flour substitution in enhancing the physical quality and acceptability of sweet Kue Simping, a traditional Indonesian snack. Conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Program, State University of Jakarta, from February 2022 to January 2024, the research employed an experimental approach. Sweet Kue Simping cakes were substituted with red bean flour at varying percentages of 5%, 10%, and 15%, and evaluated by 30 moderately trained panelists. Statistical analyses, including the Friedman test, revealed no significant effect of red bean flour substitution on the acceptability of sweet Kue Simping in terms of various sensory attributes. However, physical quality tests using ANOVA demonstrated a significant influence of red bean flour substitution on the diameter of sweet Kue Simping. Duncan's test further confirmed notable differences among the treatments. The study recommends utilizing a 5% substitution of red bean flour to develop sweet Kue Simping, offering a novel approach to diversify traditional snacks and potentially reduce reliance on tapioca flour. Furthermore, data collection and analysis techniques were meticulously applied to ensure replicability and comprehensive interpretation of the research findings.

Improved disease tolerance, higher seed yield and shape in dark red kidney bean: Registration of ‘ND Redbarn’

Abstract‘ND Redbarn’ (PVP. no. 202300271; Reg. no. CV‐357, PI 703021) is a new dark red kidney bean (Phaseolus vulgaris L.) cultivar developed by the Dry Edible Bean Breeding Program at North Dakota State University and released in 2023 by the North Dakota Agricultural Experiment Station. Compared to other market classes, kidney beans usually command higher prices. However, kidney beans are less productive than other market classes. Minnesota is the largest dark red kidney bean producer in the United States, accounting for ∼90% of the total production in 2022. ND Redbarn was released based on its good adaptation to this region, higher seed yield, large seed size, and desirable seed shape characteristics. Between 2012 and 2021, ND Redbarn was tested across 16 environments in Minnesota, where seed yield was significantly higher than commercial checks ‘Montcalm’, ‘Red Hawk’, and ‘Talon’ (14%, 27%, and 9%, respectively) and comparable with ‘Dynasty’. ND Redbarn is resistant to Bean common mosaic virus and has intermediate resistance to common bacterial blight. ND Redbarn exhibits higher field tolerance to the root rot fungal complex infection compared to Montcalm, Red Hawk, and Talon, and is similar to Dynasty. ND Redbarn has shown higher levels of tolerance to white mold than Montcalm and Red Hawk. Under Minnesota environments, ND Redbarn shows an average plant height of 51 cm, has a 100‐seed weight of 50.4 g, and matures in approximately 99 days. The canning quality for Redbarn is within acceptable commercial ranges.

Innovation Communication in Local Potential Development Coffee Village in Lampung Province

The development of Kampoeng agro tourism is one of the prime reasons that falls into the category of underdeveloped areas, namely Pekon Rigis Jaya, Air Hitam District. However, the government’s innovation communication moved the village of Rigis Jaya, which had a local potential for red bean coffee. It also received the ADWI award in 2021 as a developing village with local potential. The innovation communication strategy was used to produce superior products that will add to or improve the community’s economy and require a commitment to structural elements in the village, including village communities. To innovate and be more creative so that they can become sustainable, and change becomes more adaptive. The research subject was the village of Rigis Jaya, West Lampung Regency with a qualitative approach. This study reveals that innovation communication is part of the development communication process that can lead to social change, as a form of community support for progress. The development of coffee villages is supported by the involvement of tourism-aware communities, namely Pokdarwis, bumpekon, and bumdes who have concerns and responsibilities, and play an active role as activators in supporting the creation of a conducive climate for the growth and development of tourism, the realization of sapta charm in enhancing the development area through tourism, and utilize it for the welfare of the surrounding community.&#x0D; Keywords: innovation communication, local potential, coffee village, West Lampung

Karakteristik Organoleptik Selai Kacang Merah (Phaseolus vulgaris L) dengan Variasi Penambahan Gula Pasir

Indonesia has many types of nuts with various colors, varieties, and shapes, which have great potential to add variety and nutrition to different patisserie products. One of them is red beans (Phaseolus Vulgaris L), which is a type of legume that has the highest carbohydrate content, protein content equivalent to green beans, much lower fat content than soybeans and peanuts and is also often used as an ingredient in making jam. This research aims to determine the appropriate sugar concentration on the organoleptic characteristics of red bean butter. The research was designed using a single factor. A completely randomized design with additional sugar concentration treatment consisting of 3 treatment levels of 30, 40, and 50%. The research results show that the addition of 50% sugar concentration is the best concentration based on the results of organoleptic tests, which include hedonic tests, like color (2.64), like taste (3.04), like texture (3.24), like aroma (3.24), Overall like is close to very like (3.64). Hedonic quality test for chocolate color (3.08), red bean aroma (3.36), soft texture (3.28), and red bean taste (3.24).

Resistant starch content of selected Australian foods

A growing body of research has identified interactions between microorganisms and nutrients within the gut, collectively referred to as the ‘gut microbiome’(1). Alongside this, distinct structural characteristics/components of dietary fibre have been recognised to exhibit various physiological effects on the body(1). These inherent physiological properties have the potential to result in diverse health benefits through the consumption of resistant starch, a specific form of dietary fibre(2). It is important to note that the laboratory-based techniques employed to assess resistant starch content from current Australian dietary composition data are antiquated and have not been conducted using updated testing methods(3). Results from updated testing methods may contribute to and inform nutritional recommendations to support and improve health outcomes. To assess the resistant starch content of starch-containing Australian foods using the updated Association of Analytical Chemists (AOAC) 2002.02 testing methods approved by Food Standards Australia New Zealand(3). Standardised kits (K-RSTAR) and control flours were used for assaying. Forty commonly consumed and available Australian foods were tested in duplicate for their resistant starch content. Calculated resistant starch values (in grams) were recorded using calculation tools provided by Megazyme. Means, standard deviations, and coefficient of variations between duplicate samples were recorded in a Microsoft Excel spreadsheet. The resistant starch content of foods varied from 0-13.72g/100g for rice crackers, beetroot, and hi-maize pancakes, respectively. Foods with the highest resistant starch were hi-maize flour pancakes, red kidney beans, Lebanese bread, and Cornflakes cereal, which ranged from 2.30-13.72g/100g. The lowest resistant starch foods included beetroot, rice crackers, All Bran cereal, and Nutri-grain cereal, ranging from 0-0.04g/100g. Changes in the foods’ natural chemical, physical, and enzymatic qualities may have led to slight batch variations and deviations from the literature available. This study is the first known Australian study to investigate the resistant starch content of selected Australian foods using the AOAC 2002.02 assay method. This data can be used to assess resistant starch consumption in the Australian population, inform gut microbiome research, and guide clinical practice recommendations for fibre intake.

The Effect of Red Bean Juice and Butterfly Pea Extract on Flavonoid Content, Antioxidant Activity, and Sensory Quality of Stirred Yoghurt

This study aimed to determine the effect of adding red bean juice and butterfly pea extract to stirred yogurt on antioxidant activity, total flavonoids, and sensory properties. Preliminary research on total plate count was conducted, followed by antioxidant activity, total flavonoids, and sensory properties. Data analysis used one-way ANOVA, Tukey HSD, and the Pearson correlation test. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly increased the antioxidant activity. All treatments had a significant effect on the increase of total flavonoids, but significantly decreased the preference of colour. The addition of 10% butterfly pea extract (A3), 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased overall preference. The addition of 10% red bean juice and 10% butterfly pea extract (A4) significantly decreased the preference of consistency as compared to the control.