Untreated Bean Research Articles

Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments.

To the best of our knowledge, few studies have utilized cold plasma to improve soybean protein extraction yield and the functional properties of soybean protein. In this study, we aimed to assess the benefits of remote plasma treatments on soybean with respect to the utilization of soybean protein. This study involved two different sample forms (whole and crushed beans), two different plasma chemistry modes (ozone and nitrogen oxides [NOx = NO + NO2]), and a novel pressure-swing reactor. Crushed soybeans were significantly affected by NOx-mode plasma treatment. Crushed soybeans treated with NOx-mode plasma had the best outcomes, wherein the protein extraction yield increased from 31.64% in the control to 37.90% after plasma treatment. The water binding capacity (205.50%) and oil absorption capacity (267.67%) of plasma-treated soybeans increased to 190.88% and 246.23 % of the control, respectively. The emulsifying activity and emulsion stability slightly increased compared to those of the control. The secondary structure and surface hydrophobicity were altered. The remote plasma treatment of crushed soybeans increased soybean protein extraction yield compared to plasma-treated whole beans as well as untreated beans and altered the structural and physicochemical properties of soybean proteins.

Bean weevil Acanthoscelides obtectus (Say) survival and progeny production affected by residual insecticide deposits, and related damage of two types of bean

The bean weevil, Acanthoscelides obtectus (Say) is a serious pest of stored bean seeds. In an effort to improve current management programs the intention of our study was to assess in the laboratory the impact of insecticide deposits on weevil survival and progeny production after 0, 7, 14, 30, 75, 120 and 165 days of residual activity on beans, and the related bean damage. Two bean types (Gradištanac and Biser) were dusted by malathion (10 mg AI/kg, DP formulation), and treated by water dilutions of spinosad (1 mg AI/kg, SC formulation) and two deltamethrin products, either without the synergist piperonyl butoxide – PBO (0.25 mg AI/kg, SC formulation) or with PBO (0.25 mg AI/kg + 2.25 mg AI/kg, EC formulation). Weevil survival was assessed after 2, 7 and 14 days of exposure and after 0 and 7 days of recovery. Progeny production and damage (kernel damage and weight loss), were assessed after additional 8 weeks. Malathion residual deposits showed the highest effectiveness on survival (no survived weevils), while deltamethrin deposits with PBO were the least effective, i. e at the same level or lower than weevil survival in untreated beans. The highest impact in terms of progeny production and damage were showed by the residual deposits of both deltamethrin formulations (no progeny or damage). In the presence of spinosad and malathion deposits, we recorded low progeny and damage, significantly under the economic threshold. No significant differences between Gradištanac and Biser types were recorded in treatments, while higher progeny and damage we recorded by the control Gradištanac bean than the Biser type, which exceeded economic threshold. Our data show that residual deposits of all tested insecticides on bean kernels demonstrated high control potentials against A. obtectus but deltamethrin deposits, especially with PBO, caused high variation in weevils response.

Effect of Microwave Treatment on Adzuki Beans (Vigna angularis L.) under Dry State-Analyzing Microstructure, Water Absorption, and Antioxidant Properties.

In this study, a microwave was used on adzuki beans (Arari and Geomguseul) without water, in order to investigate their changes in microstructure, water absorption, and antioxidative properties. As the microwave treatment time increased (2450 MHz, 0 to 60 s), the lightness, redness, and yellowness were reduced, and moisture content significantly decreased in both varieties. The microstructure space between the seed coat, cotyledon, and pores within the cotyledon were observed, due to the loss of moisture. Regardless of microwave treatment, the water absorption behavior of the adzuki beans was sigmoidal. However, the water absorption kinetics of Arari increased after microwave treatment, whereas with microwave-treated Geomguseul, the water absorption rate decreased, compared to the control, except for the sample treated for 30 s. During soaking, the water absorption and softening rates in the microwave-treated adzuki bean were twice as fast as the untreated beans. Antioxidant activity, total phenolic compounds, and total flavonoid compounds were greatly improved by microwave treatment. These results indicate that microwave treatment affects the color, hydration, and bioactive compounds, and it can be used as a pretreatment method before processing adzuki beans.

Hybrid Treatment via MHz Acoustic Waves and Plasma to Enhance Seed Germination in Mung Bean.

We investigate a hybrid treatment-consisting of an atmospheric pressure plasma pretreatment, followed by an MHz surface acoustic waves (SAWs) treatment with either de-ionized (DI) water or plasma activated water (PAW)-on mung beans to accelerate the germination process, as mung bean sprout is one of the important food staples. For the early growth rate (after 320 min), we observe that the hybrid treatment with PAW can lead to approximately 217% higher moisture content for the treated beans when compared with that without hybrid treatment. Additionally, the hybrid-treated beans germinate in around 120 min, while the untreated beans germinate only in around 420 min, that is, 3.5-fold faster for treated beans. This can be attributed to the dominant effect of SAW that accelerates stage 1 water absorption process and the effect of direct plasma and PAW that promote stage 2 metabolism process, leading to the enhancement in stage 3 germination process in early growth rate. For the post growth rate (after 24 h), we observe that the hybrid treatment with DI water can lead to an approximately 44.20% in higher moisture and 71.17% in radicle length when compared with untreated beans. Interestingly, the hybrid treatment with PAW, on the other hand, is observed to have an adverse effect on germination after 24 h, that is, approximately 14.51% lower in moisture content and 43.49% lower in radicle length for the hybrid-treated beans with PAW when compared with that with DI water.

Amelioration of cocoa organoleptics using A.oryzae cysteine proteases

The A.oryzae strains isolated from coffee were screened to evaluate their potential for production of acid aspartic protease. The strains with highest activity were then subjected to UV-mutagenesis and the lethality was determined by spore spread plate method. The mutant strain CPO 025 produced 1.3 × 104 U/ml, which is 1.53 fold higher than the parent with survival rate of 76 ± 2%. The Central Composite Rotatable Design(CCRD) based Response Surface Methodology(RSM) was employed to optimize the parameters for Aspartic protease production. The mutant strain subjected to solid-state fermentation (SSF) using wheat bran as substrate yielded 1820 U/mg specific activity with functional conditions of moisture (35%), inoculum (6.5 CFU/ml), fermentation duration (108 h), and temperature (28 °C). The partially purified proteases by DEAE-Sepharose had attributes with 6082 U/mg specific activity, optimum pH 3.6, temperature 35 °C and MW of 35 kDa. Enhanced activity by β-mercaptoethanol and inhibition by iodoacetic acid confirmed cysteine protease. Application of cysteine protease with cocoa beans upsurged flavour profile compared to the untreated beans. The elevated level of dimethylpyzarine and ketone3,5-Bis(tert-butyl)-4-hydroxy-propiophenone indicated efficient protein hydrolysis with desirable cocoa flavour. Thus cocoa organoleptic enhancement with flavourzyme can camouflage poorly fermented cocoa and economy of the industry.

Roasting optimization and kinetics of raw and instant controlled pressure drop pre-treated coffee beans

Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed duringroasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) technology is controlled hightemperature and short time process which been used successfully to improving the kinetics of drying, extraction, and decontamination of fresh and dried natural products. The main advantages of DIC are that it is a master controlled temperature and time process, the dwell times are short, reducing the chemical degradation, so new products with superior quality attributes may be developed. Materials and Methods: Two coffee beans varieties were investigated by Brazilian and Ethiopian sources. The raw beans were pre-treated using the DIC process under adopted conditions prior to roasting. A two-factor central composite design was used to optimize the settings of roasting time and roasting temperature on response variables of bulk, true and normalized density, and roasting degree. Also, microscopic analysis using Scanning Electron Microscopy (SEM) and kinetics of the roasting processes are included. Results and Discussion: The obtained results confirmed that the roasted DIC treated beans for both varieties have lower densities, higher roasting degree and lower activation energy needed for roasting compared to the raw beans. The physical properties’ magnitude is highly relevant to coffee origin. Roasting time and the temperature seemed to be of significant regarding all the physical characteristics of the beans, however, time was of topmost significance. Besides, treating coffee been by DIC prior to roasting leads to texture modification and conservation of time and energy needed for roasting. Conclusions: The physical properties of the roasted coffee beans are highly affected and changed with the coffee origin, roasting conditions and pre-treatment of coffee beans prior to roasting using the DIC process. The incorporation of the DIC process prior to roasting seemed to achieve more conservation of time and energy needed for roasting compared to the raw untreated beans. The higher degree of roasting and the competitive roasting activation energy of Brazilian coffee beans give aconclusion that more economic roasting process could be achieved with the Brazilian coffee. The pre-treatment by DIC enhances the remarkable reduction in coffee beans density and increasing in the roasting degrees that are in line with the industrial needs of coffee beverages. Response Surface Methodology is an efficient tool for optimization and mathematical modeling of the coffee roasting process.

Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles

ABSTRACTThe cocoa (Theobroma cacao) fermentation was carried out using starter consortia of Saccharomyces cerevisiae, Lactobacillus plantarum, and Acetobacter aceti with 10% inoculum. The fermented beans were soaked with sterile water (1:3 wt/v) for the duration of 1, 3, and 5 h. The treated beans were dried to the moisture content of 7 ± 1%. The samples were then roasted, ground and subjected to steam distillation. The volatiles were extracted and identified using GC-MS. The samples soaked for 1 h scored 100% cut score along with 0.85% fermentation index. The volatile and non-volatiles were associated with beans treated in water after fermentation. Volatile compounds were classified as esters, alcohols, acids, aldehydes, ketones, pyrazines, hydroperoxides, and hydrocarbons. Most of the oxygenated aliphatic compounds and aromatics were potentially derived via an acetic acid and shikimic acid pathways, respectively. Untreated cocoa beans contained 12 sesquiterpene hydrocarbons potentially derived through the mevalonic acid pathway and contributed to harsh notes. Also, these metabolites were completely absent in the treated samples indicating depletion while soaking. Thus, the treated samples (1 h) had enhanced quality with high flavor notes with 8.5 rating on sensory evaluation. Thus, these soaking treatments with fermentation lead to improvement of flavor profiles which confers improved cocoa quality.

High pressure processing and post-high pressure storage induce the change of polyglutamyl folate and total folate from different legumes.

The aim of this work was to study the effect of high pressure processing (HPP) and post-HPP cold storage on the distribution of polyglutamyl and monoglutamyl folate and the absolute concentration of total folate in green beans, yardlong beans and winged beans using a validated ultra-high performance liquid chromatography-tandem mass spectrometry method. The results showed that HPP led to the deglutamylation of polyglutamyl folate to monoglutamyl folate in all of the investigated beans. The degree of deglutamylation was increased with enhancing processing pressure and extending holding time. During HPP, significant loss of total folate was observed under 600MPa/10min treatment. Uniquely 300MPa/5min and 450MPa/5min could significantly release more folate from yardlong beans and green beans matrix. During the following cold-storage, the deglutamylation keep progressing. For those untreated beans, no significant deglutamylation and total folate loss was observed during cold storage for yardlong beans and green beans while there is slight change for the total folate in winged beans. For those HPP treated beans, total folate loss followed the first order kinetics over the storage. The rate constant of degradation was positively proportional to the applied pressure, holding time and the proportion of monoglutamyl folate. This research provided a reference for understanding the deglutamylation of polyglutamyl folate and folate loss during HPP treatment and further shelf life.

Faba bean flavour and technological property improvement by thermal pre-treatments

Food-use of faba bean has been commonly limited by the unpleasant “beany flavour” that can be induced by untreated beans. Pre-treatment of faba beans with microwave heating for different durations and with conventional oven heating was investigated, in order to resolve the “beany flavour” problem. Heating the seeds by microwave for 1.5 min at 950 W was found to be an optimum pre-treatment method that effectively inactivated the endogenous peroxidase and lipoxygenase, which are responsible for the beany flavour causation. In addition, the treatment improved the technological properties of the beans as it decreased seed hardness, improved milling quality, and increased flour pasting viscosity. It slightly decreased protein solubility, while heating with microwave for 2 min or longer decreased the protein solubility more severely and decreased the flour pasting viscosity. Conventional oven heating at 170 °C for 30 min also inactivated the peroxidase and lipoxygenase. The microstructure of the particles in flour-water-suspension was changed by both microwave and conventional oven heating methods, which induced the formation of water-insoluble starch-protein aggregates. Microwave heating for 1.5 min provided an excellent balance of improved milling properties, preserved protein solubility and minimized activity of enzymes that are detrimental to product flavour.

Laboratory Bioassay Evaluation of IKI-3106 (Cyclaniliprole) for Control of Mexican Bean Beetle and Japanese Beetle, 2014

This experiment evaluated the efficacy of a new diamide insecticide, IKI-3106 50SL (cyclaniliprole), against MBB and JB. All insects were collected from wild populations at Kentland Research Farm in Blacksburg, VA, in the summer of 2014. MBB adults and larvae were collected from untreated snap bean plants, Phaseolus vulgaris , and JB adults were collected from untreated Pennsylvania smartweed, Polygonum pensylvanicum . All insects were brought back to the laboratory and maintained in cages for 24 h prior to use …

Modulation of Isoflavonoid Composition of Rhizopus oryzae Elicited Soybean (Glycine max) Seedlings by Light and Wounding

The isoflavonoid profile of soybean was altered in different ways by stimulation of defense response upon germination. The combination of simultaneous germination and induction by Rhizopus oryzae increased the total isoflavonoid content of soybeans over 2-fold. Pterocarpans became the predominant isoflavonoids, up to 50% (w/w) of total isoflavonoids. To modulate both isoflavonoid content and composition further, the treatment was extended with wounding or light stimuli. The total isoflavonoid content could be increased over 3-fold compared to untreated beans by growing fungus-elicited soybean seedlings in light, whereas wounding was less effective. Interestingly, light altered the composition of prenylated pterocarpans by mediating the position of prenylation. The 2-prenylated pterocarpan level increased 2-fold, whereas that of 4-prenylated pterocarpan remained similar. Taken together, fungus was the most effective elicitor to alter the isoflavonoid content and composition of soybean seedlings, the impact of which can be further enhanced and mediated by additional stimuli, particularly light.

電解処理バイオマスの発酵原料としての利用

In the current study, the usability of weed and bean curd refuse pretreated with 30V of a direct electric current was investigated for acetic acid fermentation and hydrogen production, respectively. The solubilization and the elution of soluble substances such as polysaccharides were enhanced by pretreatment. Moreover, the contaminants attached to the surface of the raw materials were sterilized by pretreatment. Acetic acid fermentation from pretreated weed performed satisfactory and the culture broth exhibited an antibacterial activity against bacteria. Also, the amount of hydrogen produced from the pretreated bean curd refuse totaled twice as much as that from untreated bean curd refuse.

Toxicity and repellency of essential oils to Zabrotes subfasciatus (Boheman) (Coleoptera, Chrysomelidae, Bruchinae) in Phaseolus vulgaris L

The effects of tangerine (Phaseolus vulgaris Blanco), lemon (Citrus medica limonum Lush), pear orange (Citrus sinensis L. Osbeck), red copaiba (Copaifera langsdorffii Desf.), rosemary (Baccharis dracunculifolia De Candole), Eucalyptus (Eucalyptus globulus Labillardière and E. citriodora Hook), lemongrass (Cymbopogon citratus Stapf.) and citronella (Cimbopogon nardus Linnaeus) oils at several concentrations on Zabrotes subfasciatus (Boheman) were studied. In toxicity tests, grains of Phaseolus vulgaris L. cv. Rajadinho were impregnated with oils and infested with adults of Z. subfasciatus up to 24 hours old. All tested oils were effective in reducing the viable egg-laying and adult emergence of this pest, in function of the concentrations used, highlighting E. citriodora and E. globulus oils which caused 100% effectiveness from 0.5 mL Kg-1 concentration. In repellency tests, two arenas consisting of plastic containers, connected symmetrically to a central box by two plastic tubes were used. In one of the boxes, untreated beans were placed and on the other ones beans treated with each oil concentration were used. In the central box, five couples of Z. subfasciatus were released. Grains of P. vulgaris treated with oils of E. citriodora, C. citratus and C. oleifera reduced the attraction percentage of Z. subfasciatus adults, while the E. globulus increased this percentage. The percentages of reduced viable eggs ranged from 17.9% (C. medica limonum) to 93.3% (C. nardus), while the reduction on the number of emerged insects was 23.9% and 95.9%, respectively for these same oils.

Effects of processing methods on the chemical composition of flour, <i>moinmoin</i> and <i>akara</i> from <i>mucuna</i> <i>pruriens</i>

Dry seeds of Mucuna pruriens were processed into two indigenous food products – moinmoin and akara – using the traditional processing methods while varying steaming time for moinmoin and parboiling time of beans for akara. Raw and untreated bean flour (UWMF) served as the control. The nutrient and antinutrient composition of raw beans and processed beans were evaluated. Results showed that for moinmoin, processing caused significant (p

Toxic and behavioural effects of carvacrol and thymol on Frankliniella occidentalis larvae

Bioassays using bean leaf discs were conducted to investigate toxic and behaviour-modifying effects of carvacrol and thymol, two monoterpenoid phenols, on second instar larvae of Frankliniella occidentalis (Thysanoptera: Thripidae) at concentrations of 0.1% and 1%. We tested the contact toxicity of carvacrol and thymol to F. occidentalis larvae and studied the settlement preference of thrips larvae for treated or untreated bean leaf discs and the effects of the compounds on their feeding activity. Mortality rates after 24 h were 24.1% for carvacrol at 1% concentration, 16.5% for carvacrol at 0.1%, 7.7% for thymol at 1% concentration and 3.6% for thymol at 0.1%. Thrips larvae showed a significant preference for untreated leaf discs in choice tests with carvacrol 1% or thymol 1%. Likewise, in the no-choice tests feeding damage after 24 h was significantly lower on leaf discs treated with 1% carvacrol or 1% thymol compared to the control, but not on discs treated with 0.1% concentration of either compound. We conclude that an application of carvacrol or thymol to bean leaves does not result in a high mortality of F. occidentalis larvae but affects their behaviour.

Effect of pest controlling neem and mata-raton leaf extracts on greenhouse gas emissions from urea-amended soil cultivated with beans: A greenhouse experiment

In a previous laboratory experiment, extracts of neem ( Azadirachta indica A. Juss.) and Gliricidia sepium Jacquin, locally known as mata-raton, used to control pests on crops, inhibited emissions of CO 2 from a urea-amended soil, but not nitrification and N 2O emissions. We investigated if these extracts when applied to beans ( Phaseolus vulgaris L .) affected their development, soil characteristics and emissions of carbon dioxide (CO 2) and nitrous oxide (N 2O) in a greenhouse environment. Untreated beans and beans planted with lambda-cyhalothrin, a commercial insecticide, served as controls. After 117 days, shoots of plants cultivated in soil amended with urea or treated with lambda-cyhalothrin, or extracts of neem or G. sepium were significantly higher than when cultivated in the unamended soil, while the roots were significantly longer when plants were amended with urea or treated with leaf extracts of neem or G. sepium than when treated with lambda-cyhalothrin. The number of pods, fresh and dry pod weight and seed yield was significantly higher when bean plants were treated with leaf extracts of neem or G. sepium treatments than when left untreated and unfertilized. The number of seeds was similar for the different treatments. The number of nodules was lower in plants fertilized with urea, treated with leaf extracts of neem or G. sepium, or with lambda-cyhalothrin compared to the unfertilized plants. The concentrations of NH 4 +, NO 2 − and NO 3 − decreased significantly over time with the lowest concentrations generally found at harvest. Treatment had no significant effect on the concentrations of NH 4 + and NO 2 −, but the concentration of NO 3 − was significantly lower in the unfertilized soil compared to the other treatments. It was found that applying extracts of neem or G. sepium leaves to beans favored their development when compared to untreated plants, but had no significant effect on nitrification in soil.

In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease

The common bean (Phaseolus vulgaris L.) is a staple food in the Brazilian diet and represents the major source of dietary protein and other micronutrients and minerals. Despite the considerable protein concentration in beans, the food is considered of low biological value when compared to animal proteins and other plant protein sources. To improve the availability of protein in beans, enzymatic treatments were performed in four cultivars (ON, OPNS, TAL and VC3). The approach was a completely randomized design with four replicates. We used a 4 × 3 factorial arrangement (four cultivars and three treatments: treatment 1-addition of commercial protease (Trypsin 250, Difco), treatment 2-addition of protease from Bacillus sp., and treatment 3:-control without enzyme addition). The enzyme: substrate ratio was 5% w/w (amount of enzyme per total protein in bean flour). The approach was a completely randomized design with four replicates. A 4 × 3 factorial arrangement (four cultivars and three treatments, the same as those mentioned above) was used. The concentration of total protein (g.100 g-1 of dry matter) in the samples ranged from 16.94 to 18.06%, while the concentration of total phenolics was between 0.78 and 1.12% (g Eq. tannic acid.100 g-1 dry matter). The in vitro protein digestibility of enzymatically untreated bean flour (control) ranged from 47.30 to 56.17% based on the digestibility of casein. Concentrations of P, K, Ca, Mg, and Zn observed in the four cultivars tested were within the average values available in the literature. Treatment 2 with protease from Bacillus sp. induced decreases in the levels of Cu and Mn. The average Fe content increased in all bean flour samples when treated with proteases, reaching a maximum increase of 102% in the TAL flour treated with protease from Bacillus sp. The digestibility of all beans tested was significantly increased (p < 0.05) after the enzyme treatment. The greatest change was observed in the OPNS cultivar treated with protease from Bacillus sp., which increased its digestibility from 54.4% (control treatment) to 81.6%.

Comparative utilisation of alkali-treated and untreated cocoa bean in diets of egg-type chickens

Comparative utilisation of alkali-treated and untreated cocoa bean in diets of egg-type chickens

Effect of foliar fungicide application timing on the control of bean anthracnose in the navy bean ‘Navigator’

Bean anthracnose, caused by Colletotrichum lindemuthianum, can severely reduce bean yield and seed quality. A 2-year field study at two sites in southern Manitoba examined the effect of the timing of foliar applications of the fungicide pyraclostrobin (Headline® 250 EC) on the control of bean anthracnose in navy bean (Phaseolus vulgaris) ‘Navigator’. Single and (or) sequential applications of pyraclostrobin at a rate of 0.1 kg active ingredient (a.i.)/ha were made at four growth stages. Single applications of pyraclostrobin, at either 3 to 5 trifoliolate leave stage, early flowering (40% bloom), late flowering (80% bloom), or 10 days after flowering, reduced disease development in the crop canopy, but had inconsistent effects on pod infection, seed discoloration, and yield. Sequential applications of pyraclostrobin at the early and late flowering stages usually resulted in the lowest disease severity on all parts of the plant and in the highest yield. Sequential applications of pyraclostrobin at the late flowering stage and 10 days after flowering were less effective in reducing anthracnose severity and seed discoloration than the earlier sequentialapplication treatment. Both sequential-application treatments of pyraclostrobin had similar yields. Under Manitoba growing conditions, seed-borne infection by C. lindemuthianum resulted in yield reductions that ranged from 15.2% to 32.1% in the untreated bean plots.

Field trials with plant products to protect stored cowpea against insect damage

Plant products were evaluated under field conditions for their efficacy as insecticides against the cowpea beetle, Callosobruchus maculatus, on stored cowpea. Seeds, mixed with finely ground clay and three volatile oils were stored in air-tight jerry-cans and canisters. Pods were treated with leaf powders of two plant species and stored in traditional palm-leaf huts. Beetle damage was evaluated before and after storage. The treatments did not prevent damage, but after treatment with oils, fewer beans showed beetle emergence holes; also, the percentage of uninfested beans and the weight of one litre of beans were each higher than for untreated beans. The percentage of germination of stored beans was highest after treatment with Ocimum basilicum oil. Leaf powder of Momordica charantia was effective against weight loss of stored seeds, whereas Ficus exasperata caused a decrease in both the percentage of infested beans and the number of emerged beetles, and more parasitoids emerged than from untreated beans. Laboratory tests on the effect of the oils on the development of the beetle and on bean germination did not reveal effects of the oils. We compare data obtained from the laboratory and with those obtained in the field.