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The effects of solid-state fermentation with Cordyceps militaris (L.) Fr. on the nutritional, physicochemical, and functional properties as well as angiotensin I converting enzyme (ACE) inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour were determined. Fermentation increased the amount of small peptides but significantly decreased large peptides. Fermentation also increased proteins and essential amino acids (by 9.31 and 13.89%, respectively) and improved the in vitro protein digestibility (6.54%) of red beans. Moreover, fermentation increased the water holding capacity (from 2.36 to 2.59 mL/g), fat absorption capacity (from 84.65 to 114.55%), emulsion activity (from 10.96 to 52.77%), emulsion stability (from 5.43 to 53.82%), and foaming stability (from 11.95 to 20.68%). Fermented red bean flour achieved a lower least gelation concentration of 14% than that of the control (18%). In contrast to the non-fermented red bean, the fermented red bean showed ACE inhibitory activity, with IC50 value of 0.63 mg protein/mL. Overall, fermentation improved the nutritional, physicochemical, and functional properties as well as the biological activity of red bean flour. Thus, fermented red bean flour may serve as a novel nutritional and functional ingredient for applications in food design.

During 2016 and 2017, four field experiments were conducted at Huron Research Station near Exeter, ON, to evaluate the sensitivity of dry bean grown under a strip-tillage cropping system, to potential herbicides for the control of glyphosate-resistant (GR) horseweed. At 8 wk after emergence (WAE), saflufenacil, metribuzin, saflufenacil + metribuzin, 2,4-D ester, flumetsulam, cloransulam-methyl, and chlorimuron-ethyl caused 13% to 32%, 8% to 52%, 32% to 53%, 5% to 7%, 13% to 21%, 16% to 29%, and 23% to 43% visible injury in dry beans, respectively. Saflufenacil decreased aboveground biomass 65% in kidney bean and 80% in white bean. Metribuzin decreased biomass 82% in kidney bean and 50% in white bean. Saflufenacil + metribuzin decreased biomass 88% in kidney bean, 68% in small red bean, and 80% in white bean. Chlorimuron-ethyl decreased biomass 40% in white bean. There was no decrease in dry bean biomass with the other herbicides evaluated. Metribuzin and saflufenacil + metribuzin reduced kidney bean seed yield 72% and 76%, respectively. Saflufenacil + metribuzin, flumetsulam, cloransulam-methyl, and chlorimuron-ethyl reduced small red bean seed yield 39%, 27%, 30%, and 54%, respectively. Saflufenacil, metribuzin, saflufenacil + metribuzin, flumetsulam, cloransulam-methyl, and chlorimuron-ethyl reduced seed yield of white bean 52%, 32%, 62%, 33%, 42%, and 62%, respectively. There was no decrease in dry bean yield with the other herbicides evaluated. Among herbicides evaluated, 2,4-D ester caused the least crop injury with no effect in dry bean seed yield. Nomenclature: 2,4-D ester, chlorimuron-ethyl; cloransulammethyl; flumetsulam, metribuzin; saflufenacil; horseweed, Conyza canadensis L.; dry bean, Phaseolus vulgaris L.; soybean, Glycine max (L.) Merr.

This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products.

The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results showed that, compared to unfermented controls, the tannins, phytic acid, and trypsin inhibitor levels were significantly reduced, whereas the phytochemical (TPC, TFC, and gallic acid) and soluble dietary fiber were increased in sourdough. Meanwhile, more outstanding changes were obtained in sourdough following a mixed-strain than single-strain fermentation, which might be associated with its corresponding β-glucosidase, feruloyl esterase, and phytase activities. An increased specific volume, reduced crumb firmness, and greater sensory evaluation of bread was achieved after mixed-strain fermentation. Moreover, diets containing sourdough, especially those prepared with mixed-strain-fermented red bean with wheat bran, significantly decreased serum pro-inflammatory cytokines levels, and improved the lipid profile, HDL/LDL ratio, glucose tolerance, and insulin sensitivity of mice. Moreover, gut microbiota diversity increased towards beneficial genera (e.g., Bifidobacterium), accompanied with a greater increase in short-chain fatty acid production in mice fed on sourdough-based bread diets compared to their controls and white bread. In conclusion, mixed-strain fermentation’s synergistic effect on high fiber-legume substrate improved the baking, sensory quality, and prebiotic effect of bread, leading to potential health benefits in mice.

Criteria for diagnosis of diabetes mellitus are fasting blood sugar levels > 126 mg / dL or at 2 hours after eating > 200 mg / dL or HbAlc > 8%1-2. Diabetes is the leading cause of blindness, kidney failure, heart attack, stroke, amputation of the lower extremities, and death. The selection of tempe as a processed red bean product is based on several research results where tempe is not only good for consumption, has a high nutritional content and this form can increase the antioxidant levels in the form of isoflavones, namely genestein, daizein, and 8 hydroxy daizein, SOD (Super Oxide Dismutase) and vitamin E14. Chemicals and reagents: red beans (Phaseulus vulgaris L), aquadest, ethanol 70% p.a (Medica), methanol p.a (Bratacem), spiritus, allumunium (III) chloride p.a (Merck), potassium acetate p.a (Merck), concentrated HCl (Merck), Mg metals, NaOH (Merck), quercetin (Aldrich Chemistry), mobile phase (toluene p.a: ethyl acetate p.a: ethanol p.a (3: 3: 0.5), glucose standard (Merck), anthrone powder (Merck), concentrated sulfuric acid (Merck), tempe raprima yeast powder containing Rhizopus oligosporus and Rhizopos orrizae, Mayers, Dragondorff reagents, Ferric chloride (Merck).

Guava seeds are produced as a waste product by the guava processing industry. Their high carbohydrate contents may suit the carbohydrate needs of the feed sector but their high dietary fiber content limits their feed value. The feed values of fruit seeds can be improved through germination, which involves the mobilization of nutrients through seed enzymes and alters the seed carbohydrate composition. The changes of selected carbohydrates in guava ( Psidium guajava L.) seeds brought by germination to those in red bean ( Vigna angularis ) and winter wheat ( Triticum aestivum L.) were compared. The contents of soluble carbohydrates, digestible starch, resistant starch and cellulose in the seeds were determined. The radial diffusion method was used to detect carbohydrate-degrading enzymes in the seed extracts. Guava seeds were rich in cellulose (402.2 mg/g), which decreased progressively during germination, probably through the action of cellulase. Winter wheat contained the highest starch content (412.2 mg/g) and also distinct quantities of α-amylase and cellulase. The starch contents of all the seeds decreased, but the soluble carbohydrate contents in red beans and guava seeds increased significantly by the end of germination, suggesting the transient oversupply of reserve metabolites. The content of hydrolyzed polysaccharides increased in the germinated seeds with detectable amounts of cellulose-degrading enzymes present, indicating improved value as feed. Further research is warranted to explore the potential of guava seeds as a source of low-cost animal feed supplements.

Background and Aims Polyamines and nitric oxide (NO) are two important molecules modulating numerous environment stresses in plants. This study was to investigate the roles of polyamines and NO in aluminum (Al) tolerance in red kidney bean. Methods The interaction between putrescine (Put) and NO under Al stress was examined. NO donor and scavenger were used to further examine the role of NO in Al-induced citrate secretion from roots by high performance liquid chromatography. Results Al stress caused increase of endogenous free Put, and exogenous Put alleviated Al-induced inhibition of root elongation and Al accumulation. In addition, Put induced NO production and nitrate reducíase (NR) activity under Al stress. Al-and Put-induced NO production could be reversed by NR inhibitor. Furthermore, Al stress stimulated citrate secretion from roots, and this response was stimulated by NO donor, whereas NO scavenger inhibited Al-induced citrate secretion from roots. Concomitantly, NO donor reduced Al accumulation in root apexes, while NO scavenger further enhanced Al accumulation. Al-induced inhibition of root growth was significantly improved by exogenous citrate treatment. Conclusions Put and NO enhanced Al tolerance by modulating citrate secretion from roots, and NO may act downstream of Put in red kidney bean under Al stress.

The aim of this study was to identify an efficient agrophotovoltaic (APV) system structure for generating electricity from solar radiation without causing an adverse impact on crop growth. In a temperate climate region, it is critical to design an APV system with appropriate structure with the maximum amount of electricity generation because, unlike in desert areas, strong solar radiation is only available for a few hours a day. In this study, APV systems with three different shading ratios (i.e., 32%, 25.6%, and 21.3%) were considered, and the optimum structure in terms of electricity efficiency and profitability was investigated via nonlinear programming. Moreover, an estimation model of electricity generation was developed via a polynomial regression model based on remote sensing data given by the APV system located at Jeollanamdo Agricultural Research and Extension Services in South Korea. To evaluate the impact of the APV on crop production, five different grain crops—sesame (Sesamum indicum), mung bean (Vigna radiata), red bean (Vigna angularis), corn (Zea mays), and soybean (Glycine max)—were cultivated in the system. As a result, the proposed optimization model successfully identified the best APV system structure without reducing existing crop production.

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.

Common bean and azuki bean are poor competitors with weeds and demonstrate sensitivity to herbicides used for weed control in soybean. S-metolachlor, flufenacet, and acetochlor are categorized as Group 15 herbicides and provide control of multiple annual grass and select small-seeded broadleaf weeds. By way of field trials near Exeter and Ridgetown, Ontario, in 2019, 2020, and 2021, four dry bean market classes (azuki, kidney, small red, and white bean) were evaluated for their tolerance to 1× established label rates and 2× rates of S-metolachlor (1,600 and 3,200 g ai ha–1), flufenacet (750 and 1,500 g ai ha–1) and acetochlor (1,700 and 3,400 g ai ha–1) applied preplant incorporated (PPI). Injury was evaluated by assessing visible injury symptoms, density, shoot biomass, height, seed moisture content, and seed yield. Azuki bean was more sensitive to the Group 15 herbicides than other dry bean market classes; the Group 15 herbicides caused a 12% reduction in azuki bean growth at 2 wk after emergence; growth reduction was ≤2% in the other bean classes. Flufenacet (2× rate) was the most injurious treatment, causing a 27% reduction in azuki bean yield. This study concludes that kidney, small red, and white bean have a sufficient margin of crop safety to flufenacet, acetochlor, and S-metolachlor applied PPI. Azuki bean was sensitive to flufenacet; additional research is needed to investigate azuki bean tolerance to acetochlor and S-metolachlor applied PPI. Nomenclature: Flufenacet; acetochlor; S-metolachlor; Azuki bean; Vigna angularis (Willd.) Ohwi & H. Ohashi; kidney bean; Phaseolus vulgaris L.; small red bean; Phaseolus vulgaris L; white bean; Phaseolus vulgaris L.; common bean; Phaseolus vulgaris L.; soybean; Glycine max (L.) Merr.