Types Of Beans Research Articles

The influence of types and moisture contents of coffee beans (Coffea sp) on sphericity and geometric means diameter

Moisture content and particle dimension of coffee beans are the two important characteristics which often needed in many postharvest handling processes. This research was intended to investigate the effect of types and moisture contents on the changes of sphericity and geometric mean diameter of coffee beans. Three different types of coffee beans namely arabica, robusta, and liberica in three moisture contents of 9, 14, and 19% (w.b) were investigated in factorial design 3 x 3 with five replications. The dimensions of coffee bean were determined using ImageJ process and the values of sphericity and geometric mean diameter were then calculated. It was found that bean types, moisture contents, and the interaction between them were strongly affected the dimensions, sphericity, and geometric mean diameters of coffee beans (p<0.05). Robusta was found to have biggest sphericity and geometric mean diameter. As the moisture contents increased, it tends to produce higher geometric mean diameter, but this not applied to sphericity. The relationship between moisture content and sphericity could be expressed as polynomial of degree 2 equations, while geometric mean diameter can be correlated in linear regression equations for all types of coffee beans in this research.

The effects of lead on growth and stress markers in two types of Vicia faba L.

Lead (Pb) is one of the most dangerous pollutants in the environment. In this research, the effects of Pb on growth, Pb accumulation in root and shoot and the levels of physiological/biochemical stress markers in leaves were investigated in two types of faba bean (Vicia faba L.). Plants were grown in sand, watered with half-strength Hoagland’s nutrient solution with 0, 5, 25, 100 or 125 μM of lead nitrate. Pb did not significantly affect the root and shoot dry weights. After two weeks of Pb treatment, the plants were harvested and stored for analyses. In leaves Pb significantly decreased the relative water content and the total chlorophyll concentration and significantly increased the proline concentration, but did not significantly affect the peroxidase activity and soluble sugar concentration. Overall, the large-seeded and the small-seeded type responded similarly to Pb, although there were barely significant type *Pb interactions for total chlorophyll and proline. The large-seeded type had significantly higher root and shoot dry weights and a higher foliar soluble sugar concentration, compared to the small-seeded one. Pb accumulation in roots was not significantly different between the types. However, the small-seeded type accumulated much more Pb in the shoot, resulting in a significantly higher root to shoot translocation factor.

Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process.

Flavor is one of the most prominent characteristics of chocolate and is crucial in determining the price the consumer is willing to pay. At present, two types of cocoa beans have been characterized according to their flavor and aroma profile, i.e., (1) the bulk (or ordinary) and (2) the fine flavor cocoa (FFC). The FFC has been distinguished from bulk cocoa for having a great variety of flavors. Aiming to differentiate the FFC bean origin of Peruvian chocolate, an analytical methodology using gas chromatography coupled to mass spectrometry (GC-MS) was developed. This methodology allows us to characterize eleven volatile organic compounds correlated to the aromatic profile of FFC chocolate from this geographical region (based on buttery, fruity, floral, ethereal sweet, and roasted flavors). Monitoring these 11 flavor compounds during the chain of industrial processes in a retrospective way, starting from the final chocolate bar towards pre-roasted cocoa beans, allows us to better understand the cocoa flavor development involved during each stage. Hence, this methodology was useful to distinguish chocolates from different regions, north and south of Peru, and production lines. This research can benefit the chocolate industry as a quality control protocol, from the raw material to the final product.

Caffeine extraction from Arabic coffee

Objectives: The global population's primary intake of caffeine comes from the consumption of coffee. Arabic coffee is traditionally brewed and served using a unique process. The objective of this study was to examine the plausibility of two widespread myths regarding Arabic coffee; that the longer the cooking time, and/or the more roasted the coffee, the higher is the amount of caffeine extracted per kilo-gram of raw coffee (CE). Materials and Methods: A total of 12 different samples of traditionally brewed Arabic coffee (with correction of lost volume due to evaporation) were directly analyzed for their caffeine concentration using the ultra-high performance liquid chromatography. The amount of caffeine extracted per kilogram of raw coffee (CE) where then calculated. Comparisons were then made between the CE from three types of raw coffee beans; Yemeni Bari, Yemeni Kulani, and Ethiopian Harrari. They were each roasted to two different grades (light vs. medium-dark) and each grade was cooked for a different duration of time (15 min vs. 30 min). Results: The type of coffee bean used was shown to significantly affect the amount of CE from raw coffee (P = 0.011). The highest amount of caffeine was extracted from raw Ethiopian Harrari coffee bean, followed by the Yemeni Kulani bean (P = 0.020 and P = 0.027, respectively). A longer cooking time significantly decreased the amount of CE from raw coffee as compared to a shorter time (P = 0.041). Medium-dark roasting was observed to cause a slight but nonsignificant decrease in amount of CE compared to light roasting (P = 0.178). Conclusions: The type of coffee bean used in brewing Arabic coffee is the main determinant of the amount of caffeine extracted from raw coffee. Longer cooking time and a darker roast both decrease the amount of extracted caffeine in the final brew, rendering the old myths nonplausible.

COCOA AND COCOA BUTTER (Review Article)

Cocoa is a source of biologically active compounds, especially flavonoids such as epicatechin, catechin and procyanidin monomers, which positively affect health and aging, reduce the risk of chronic diseases such as cardiovascular diseases, metabolic disorders and cancer, as well as containing it vitamins, minerals, fats, proteins, stimulants and organic acids. Cocoa trees are classified into Forastero, Criollo, Trinitario and Nacional, differing from each other in the shape and color of the pods, the type and flavor of the cocoa produced from them, with different chemical composition. Fermentation, drying, roasting and alkalization are the most commonly used processing steps in the cocoa industry. Depending on the alkaline treatment, different types of modified and natural cocoa powders are produced that differ among themselves in color, taste, solubility and purpose of use. They may be used in the manufacture of many types of chocolate, including milk, dark and white chocolate, Nutella, cakes, pastries, hot drinks, ice cream and others. Cocoa butter is produced from a mixture of saturated (palmitic and stearic) and unsaturated (oleic) fatty acids. Its quantity and its melting or hardening properties depend on the type of cocoa bean, fermentation and drying conditions and environmental conditions.

Understanding Consumer Preference for Common Beans from Manifold Viewpoints of Attributes in Dar es Salaam, Tanzania

Common beans appeal to consumers in different ways. One important distinction of this nature is with respect to colour, size, cooking time and gravy quality. When multiple common bean varieties are exposed, consumers normally select several varieties on the same occasion while rejecting some of the offerings. Studies that have explicitly assessed factors underlying such a decision making are confined to demographic and socio-economic factors while ignoring societal and cultural factors. Ignoring these factors distort the measured effects and contribute to the failure of interventions aimed at altering food preferences. This study investigated the factors incorporative for a better understanding of consumers’ preferences for common beans. Discrete Choice Experiment was employed in order to elicit individual preference and uncover how individuals selected common beans with varying attribute levels using a random sample of 732 respondents. Using Poisson Regression Model, the results showed that probability of choosing two common bean types was the highest, although for some consumers, the number of choices ranged from zero to eight. Highlighted findings are essential for breeders, farmers and sellers of common beans to become certain on their decisions. The study recommends that breeding and market development efforts should primarily focus on unique preferences of consumers whose choices are predominantly within a narrow range of common beans and hence meeting their varied demand.

Hemolysis in children with Glucose-6-Phosphate Dehydrogenase deficiency after ingestion of fava beans; facts predicting severity

Objectives: This study aimed to assess the demographic, clinical and biochemical characteristics as predictors of haemolysis after ingesting fava beans.&#x0D; Methods: A cross-sectional study was undertaken. A total of 57 patients with G6PD deficiency were recruited from the Emergency Department of Children Welfare Teaching Hospital, Medical City. Data were collected using a specially designed form. A purposive sampling method was used to recruit 57 patients 49 males and 8 females who were visiting the pediatric emergency department from March to May 2017 with a presentation of acute hemolytic episode of G6PD. Patients were classified into mild or severe haemolysis groups based on their haemoglobin level at the time of admission.&#x0D; Results: Younger age group patients tend to present with the severe form of hemolysis (3.59 years with a P value of 0.001). No significant gender susceptibility between both types of hemolysis. The urban area based living individuals tend to present with mild hemolysis while those from rural areas tends to present with more severe episodes of hemolysis (P value 0.001). There was a significant correlation between the type of fava bean ingestion (fresh or dried) and the severity of hemolysis, those who presented with more severe hemolysis usually had a history of ingestion of fresh type of fava bean. Eight individuals of severe type recorded previous episodes of hemolysis while three individuals of the mild type recorded previous episodes (P value 0.001). Family history of G6PD was significant in 88.2% of individuals with the severe form (P value 0.005).&#x0D; Conclusions: This study is aimed to report several factors that might predict the severity of hemolysis among patients with G6PD deficiency. Younger age, residence in a rural region, ingestion of fresh fava beans, and history of frequent hemolysis incidents are predictors of developing severe hemolysis among children admitted to the emergency room of Children Welfare Teaching Hospital in Medical City/Baghdad.

Antioxidant Properties Research of Various Types of Coffee

The article presents results of antioxidant compounds determination (total amount of phenolic compounds, total amount of flavonoids) and parameters of the antiradical activity (by the DPPH method) and reducing power (by the FRAP method) in different types of coffee beans depending on roasting degree (weak, medium, strong), coffee variety (Robusta and Arabica) and the importing country. The researchers used the products presented in the retail chains of Samara. The study purpose was to reveal a universal and most common source of functional substances with an antioxidant effect for the human body and use it both in its pure form and in combination with other products (BAS). According to the research results, Robusta coffee (Coffea Canephora) of medium roasting from Brazil has high indicators for all the conducted analyses and can be used as an additional source of antioxidant substances, and as a raw material for obtaining BAS. Coffee Arabica (Coffea Arabica) of medium roasting of Indonesian origin has the highest restoring power, and the highest content of phenols and flavonoids. Coffee Arabica (Coffea Arabica) of a strong degree of roasting from India has the lowest rates. All other types of coffee have average, slightly different results.

Evaluation of Cluster Bean (Cyamopsis Tetragonoloba (L.) Taub) Genotypes for Fruit and Gum Yield

An experiment on evaluation of cluster bean genotypes was conducted at the department of vegetable crops, Horticultural College and Research Institute, Periyakulam. Fifty genotypes of gum type of cluster bean from NBPGR, Regional Station Jodhpur, two varieties viz., Thar Bhadavi and the check variety Pusa Navbahar were collected for the study. The collected fifty two (Ct - 1 to Ct - 52) genotypes were evaluated for their growth, yield and gum content for three seasons from November 2013 to February 2015. The data collected from the 52 genotypes. The three seasons data were pooled and statistically analysed. From the above study it is concluded that the variety Pusa Navbahar (Ct – 52 check variety) recorded highest total fruit yield per plant, fruit length, number of seeds per fruit and seed yield per plant than other genotypes taken for evaluation. The same genotype Ct - 52 also recorded the highest guar gum content of 13.44 per cent followed by 12.94 per cent in Ct – 39 and the lowest gum yield of 5.79 per cent was observed in Ct - 47.

Effect of heat processing methods on the protein molecular structure, physicochemical, and nutritional characteristics of faba bean (low and normal tannin) grown in western Canada

This study aimed to determine the heat processing impact on the protein molecular structure (amide I, amide II, α-helix, and β-sheet), and the nutritional characteristics (nutrient profiles, rumen degradation, intestinal digestion, and true protein supply) of faba bean grown in western Canada. Low tannin (LT) and normal tannin (NT) faba bean varieties were used for the present study, where varieties (n = 3) for each tannin level were used as a replicate. Based on previously published studies, sample groups were either heated with steam pressure at 121 °C for 30 minute (min) using a medium steam sterilizer or with microwave irradiation for 3 min in a conventional microwave with a power of 900 W and irradiation frequency of 2450 MHz. All seed was ground using a roller mill before heating. Heat-induced molecular structure changes were determined with Fourier Transformed Infrared spectroscopy (FTIR) while nutrient profiles, including dry matter (DM), crude protein (CP), soluble crude protein (SCP), and starch were obtained with traditional chemical analyses. An in situ rumen degradation study and a modified three-step in vitro technique was performed to analyze the degradation parameters and intestinal digestibility of feed nutrients in faba bean. Results showed that the peak area ratio of amide I to amide II was lower in normal tannin faba bean types (1.835 vs. 2.073 absorbance units (AU), P < 0.0001) compared to low tannin faba bean types with both heat treatments, while the peak height ratio of α-helix to β-sheet was higher in normal tannin types (1.249 vs. 1.090 AU, P < 0.0001) relative to low tannin types. Additionally, steam pressure reduced the SCP (45 vs. avg. 188 g/kg DM, P < 0.01), and increased the intestinal digestibility of crude protein (dIDP, 0.89 vs. avg. 0.79, P = 0.03) compared to other treatments. The truly absorbed protein supply in the small intestine was higher with steam pressure (DVE, 180 vs. 130 and 117 g/kg DM, P < 0.01) relative to the control and microwave irradiation, respectively. The feed milk value was higher with steam pressure (FMV, 3.65 vs. 2.65 and 2.38 kg milk/kg DM feed, P < 0.01) compared to the control and microwave irradiation, respectively. In the present study, steam pressure reduced the soluble crude protein and the effective degraded crude protein, increasing the truly digested protein in the small intestine more than microwave irradiation. These results suggest that steam pressure toasting of faba bean was a better treatment to improve protein degradability and supply in dairy cattle compared to microwave irradiation.

Agronomic potential and genetic dissimilarity among coffee cultivars: Hierarchical method and optimization

The coffee growing in Minas Gerais has been outstanding due to the high quality in the production and the cultivar choice is very important during the culture implantation process. Genetic dissimilarity studies are very important to make further advances in breeding programs to obtain more adapted cultivars. Thus, the objective of this work was to evaluate the agronomic potential and genetic dissimilarity among coffee cultivars based on hierarchical and optimization methods. The experiment was installed at the Federal University of Uberlândia, Campus - Monte Carmelo. The planting was carried out in December 2015, using a randomized block design with four replications. A spacing of 3.5 m between rows and 0.6 m between plants was adopted. The treatments consisted of the Coffea arabica cultivars: Acaiá Cerrado - MG 1474; Mundo Novo IAC 379-19; Bourbon Amarelo IAC J10; Catuaí Vermelho IAC 99; Topázio MG 1190; Acauã Novo and IAC 125 RN. Growth, crop yield and physical classification were evaluated for type, size and shape of coffee beans. There was consistency between hierarchical and optimization methods in the groups formation. The cultivar Mundo Novo IAC 379-19 showed the highest vegetative vigor. The cultivar Acaiá Cerrado MG 1474 was the one that obtained the highest yield in the first crop. The cultivar Topázio MG 1190 showed higher genetic dissimilarity compared to the other cultivars. UPGMA multivariate analysis and Tocher optimization methods indicated that the cultivars have genetic variability for the region under study.

Genetic and morphological characterization of traditional rice and bean varieties from the Pantanal of Mato Grosso, Brazil

Farmers from the district of São Pedro de Joselândia, belonging to the municipality of Barão de Melgaço, Pantanal of Mato Grosso, have been cultivating for some time two rice plant materials and three types of beans that, according to them, are not commercial. For this reason, the objective of this work was to test the originality of the materials by means of genetic and morphological characterization in order to identify whether the nature of the subsamples would be effectively traditional or whether they are varieties already known in the market. Morphological analyzes of the cultivated plants (phenotypic characteristics, cycle and flowering) and seed of the rice subsamples, hereinafter called Agulhinha Vermelho and Branquinho and of the Amarelinho, Rosinha and Roxinho subsamples were performed. Also, the evaluation of distribution of comparative genetic variability with other materials of the same species, already cataloged, was determined. The subsamples were characterized as traditional varieties different from those already cataloged and they are not found in the Nuclear Collection of Rice and Beans of the Brazilian Agricultural Research Corporation (Embrapa). They have distinct morphological characteristics, being potential species for use in the market of new technologies. This should guarantee to the residents of that community that they are breeders of specific materials of cultural heritage adapted to the local conditions.

Evaluation of total and bioaccessible concentration of minerals in creole beans

The present study evaluated the total and bioaccessible concentrations of minerals in raw and cooked Creole beans. An analytical methodology was optimized, which involved several steps from sample preparation, accuracy study, data treatment, and instrumental analysis – using a microwave-induced plasma optical emission spectrometer (MIP OES). The present study provides information about the total concentration of the metals Ba, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Pb, Zn and the bioaccessible fraction of metals Ba, Cu, Fe, Mn, Pb and Zn in three different types of creole beans. The elements that presented a greater quantity on all beans, both raw and cooked, were K and Mg. K varied from 12,600 to 13,300 mg/kg for the raw beans and 4590–10300 mg/kg for the cooked beans. Mg varied between 1620 and 1980 mg/kg for the raw beans and 670–1040 mg/kg for the cooked beans. The BRS Expedito type showed a higher concentration of K and Mg on raw and cooked beans. However, when the bioaccessibility study was carried out among the elements listed above, the most bioaccessible were Cu and Zn. Cu presented a bioaccessible fraction percentage between 52.6–59.2% for raw beans and 38.5–61.2% for cooked beans. Zn presented a bioaccessible fraction percentage between 45.6–50.6% for raw beans and 43%–63.5% for cooked beans. The results found on this study indicate that, possibly, the water and the cooking process significantly influences the mineral content. Also, studying mineral concentration on cooked beans is more nutritionally important than characterizing the raw grain, as beans are a type of food mostly consumed on its cooked form.

Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch

Starches were isolated from three cultivars of red adzuki beans, including Da Hongpao (DHP), Bao Qinghong (BQH) and Zhen Zhuhong (ZZH), and their morphological, structural and physicochemical properties were studied. Statistical analysis of the physicochemical and functional properties data revealed a significant (P &lt; 0.05) difference among the three starch types. Starch of DHP cultivar showed low amylose content, smooth and round particle morphology, with obvious polarised crosses. The average particle size of the three adzuki bean types was in the range of 35.58–43.29 μm, with that of DHP being the smallest, 35.58 μm. The X-ray diffraction patterns showed that all the starches were type A with reflections (2θ) at 15.0°, 17.03° and 23.3°. The bands of Fourier transforms infrared spectra of the three starches revealed their carbohydrate properties, and the intensity of the Fourier spectral absorption band of starch from DHP was weaker than that of the other cultivars. Further, the relative crystallinity of the three starches ranged from 22.7 to 29.4%, and DHP showed the highest crystallinity of 29.4%. Additionally, starch of the DHP cultivar revealed high gelatinisation, peak viscosity and enthalpy as compared to those from the other two adzuki bean cultivars. The shear viscosity of the three starch types decreased with increasing shear rate; when the shear rate was 10 s-1, the shear viscosity of the DHP-derived starch significantly decreased. Moreover, both the modulus (G’) and the loss modulus (G’’) increased with increasing dynamic frequency, and the DHP-derived starch showed the lowest G’ and G’’ values. In summary, this work provides data that may help in promoting the application of starches isolated from red adzuki bean in the food industry.

Klasifikasi Jenis Kacang-Kacangan Berdasarkan Tekstur Menggunakan Jaringan Syaraf Tiruan

Classification of types of beans is done on red beans, green beans, and peanuts. Texture features are obtained using the Gray Level Co-occurrence Matrix (GLCM) algorithm. The algorithm used to do the classification is Artificial Neural Networks (ANN). Experiments carried out with 3 different numbers of neurons in the hidden layer. Also, there are 17 types of training functions used. Each experiment scenario was repeated 5 times. Based on the experimental scenario, the best results are 99.8% for accuracy, 99.6% for precision and 99.8% for recall using 20 neurons in the hidden layer.

The Effectiveness of Coffee Bean Processing Machines in the Rezeki Farmers Group in Takengon, Central Aceh

The appropriate technology program in the Community Service Scheme of Science and Technology for the community entitled “Effectiveness of Coffee Bean Processing Machines in the Rezeki Farmers Group in Takengon, Central Aceh” is to assist partner communities in efforts to improve UD Rezeki Group productivity through the application of appropriate technology and training in product diversification skills. coffee preparations. The method in implementing the Community Service Program consists of three activities, namely (1) making Coffee Roasting machines, flour and packaging, (2) training in processing skills for types of coffee beans, Arabica and Robusta and (3) Coffee Packaging Systems. The purpose of this Coffee Grinder Machine Design activity can facilitate the work in large-scale coffee milling. The methods taken in this design include: the survey stage, the planning stage, the implementation phase, post-construction and report making. Through engine performance test results obtained as follows: 70 watt wiper motor capable of rotating a load of 10 kg with a 72 rpm rotational speed. Gear transmission can reduce rotation from 180 rpm to 72 rpm. The temperature control unit can regulate temperatures from 500 C to 2500 C, while the rotation speed control unit can set the speed from 10 rpm to 72 rpm.

Growth Region Impacts Cell Wall Properties and Hard-to-Cook Phenotype of Canned Navy Beans (Phaseolus vulgaris)

Cellular mechanisms underpinning the hard-to-cook phenomenon are poorly understood. Navy beans (Phaseolus vulgaris) from the same cultivar but grown in different regions of North America showed different canning characteristics. Up to 46.4% more force was required to disrupt hard beans (HB) grown in Ontario compared with soft beans (SB) grown in Manitoba. HB absorbed 12.5% and 14.7% less water during blanching and canning, respectively. Microscopic assessment revealed that canning led to swelling of middle lamella and cell walls, but preservation of cell adhesion in both types of beans. Immunofluorescence microscopy showed reduced labelling of methyl-esterified homogalacturonan (HG) and more non-methyl-esterified HG and arabinan epitopes in HB. Compositional analysis indicated that the polysaccharides from HB were less water soluble and enriched in neutral sugars, including 46.5% more arabinose and 51.8% more galactose than in SB. ELISA analysis of polymers in the canning medium supported the increased solubility of cell wall polymers in SB. In the same cultivar, growth region affects cell wall properties with consequences for processing, eating and nutritional quality.

Contamination and health risk assessment of heavy metals in cereals, legumes, and their products: A case study based on the dietary structure of the residents of Beijing, China

Food safety has always attracted considerable attention in Beijing, the capital of China; however, very few studies have investigated the heavy metal (HM) pollution, dietary exposure, and health risk assessment of the high dietary structure of cereals, legumes, and their products (CLPs). Herein, we collected seven types of CLP samples, i.e., rice, wheat flour, dried noodles, corn porridge, millet, mung bean, and soybean from the 16 districts of Beijing, and used atomic spectrometry to detect the concentrations of Cd, Cr, Pb, Cu, Fe, Mn, and Zn in the CLP samples. Further, we evaluated the contamination degree of Cd, Cr, and Pb in the CLP samples using the Nemerow pollution index method (NPIM). Finally, we assessed the dietary exposure and health risk based on the HM contents and dietary structure of the Beijing residents. The results denoted that the CLPs sold in Beijing were safe and that the daily exposure doses (DEDs) of Cd, Cr, Pb, Cu, Fe, Mn, and Zn were 0.0772, 0.2251, 0.3350 μg kg·d−1, 0.0119, 0.0417, 0.0367, and 0.0505 mg kg·d−1, respectively. The hazard quotients (HQs) of the aforementioned HMs were 0.08, 0.08, 0.24, 0.32, 0.06, 0.22, and 0.17, respectively. The integrated hazard index (HI) was greater than 1 but less than 10, indicating that the long-term consumption of these CLP samples may cause non-carcinogenic adverse effects to the Beijing residents. Furthermore, this study denoted that Cr, Mn, and Cu may damage the Beijing residents’ health through dietary consumption compared with the remaining HMs. We believe that providing quick response (QR) code labels on a commodity containing information about the supplier, producer, and vendor would reduce China’s future food safety issues.

Male harassment leads to fitness costs for females by disrupting oviposition site preferences

Abstract In many species, a difference in the optimal number of copulations for males and females leads to sexual conflict. This is well documented in the bean beetle Callosobruchus maculatus, where both sexes mate multiply and females incur fitness costs from injuries caused by the male genitalia. Here, we demonstrate that sexual conflict also decreases female fitness due to male harassment. We hypothesized that harassment costs would come as 1) decreased clutch size, egg size, or both and by 2) disruption of female preference for higher-quality oviposition substrate. Mated females were housed with two bean types—cowpeas, their preferred natal hosts, and toxic pinto beans. They were then submitted to either no, moderate, or high male harassment in the oviposition site. Females under harassment produced smaller clutch sizes but not smaller eggs, resulting in the absence of an egg-size/clutch-size trade-off. Additionally, females did not exhibit a preference for their natal cowpeas hosts over toxic pinto beans when males were present at the oviposition site, although they do so when harassing males are not present. Harassment disrupted female responses to variation in oviposition substrate quality, resulting in considerable fitness consequences in the form of lower offspring production and survival.

Dietary fibre extracted from different types of whole grains and beans: a comparative study

SummaryDietary fibre (DF) from different whole grains and beans (quinoa, buckwheat, highland barley, pea and mung bean) was extracted by enzymatic action. The components, crystallinity and properties were comparatively studied. Furthermore, we evaluated correlations between DF components and their crystallinity, thermal, physicochemical and functional properties. Results showed quinoa DF had highest polyphenol (25.58 mg GAE per 100 g), pectin (4.68%) and cellulose (52.34%) contents, crystallinity value (CV, 30.24%), ΔH (185.53 J g−1), water‐holding capacity (WHC, 5.35 g g−1), α‐amylase activity inhibition ratio (α‐AAIR, 13.34%) and glucose absorption capacity (GAC), but lowest protein content (9.78%) and Tp (163.05 °C). Mung bean DF had highest lignin content (33.56%), fat adsorption capacity (4.73 g g−1), and Tp (176.25 °C), but lowest CV (15.26%) and ΔH (132.15 J g−1). Correlation analysis showed cellulose content had positive linear correlations with CV, ΔH, WHC, α‐AAIR and GAC, but a negative correlation with Tp. The structure and properties of DF are largely attributed to cellulose content.