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Journal articles on the topic 'Dried beans'
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Shahanas, E., Seeja Thomachan Panjikkaran, C. L. Sharon, E. R. Aneena, B. Suma, J. S. Minimol, and Minimol Janaki Saifudheen. "Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 249. http://dx.doi.org/10.21048/ijnd.2019.56.3.23579.
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<p>A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.</p>
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Yang, Bokun, Mariyam S. Ferdousi, Julianna Morris, Rose H. Durnell, Daren Chan, Neila Rekić, Todd C. Rideout, and Xiaozhong Wen. "Maternal Bean Consumption during Pregnancy: Distribution and Nutritional Outcomes." Nutrients 15, no. 9 (May 8, 2023): 2234. http://dx.doi.org/10.3390/nu15092234.
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(1) Background: Due to their high nutritional value, we aimed to characterize the frequency and amount of maternal consumption of beans during pregnancy and their associations with diet quality and nutrient intake. (2) Methods: We conducted a secondary data analysis of US pregnant women (n = 1444) from the Infant Feeding Practices Study II, a longitudinal study that followed mother–infant pairs from late pregnancy to 1 year postpartum. Maternal bean intake (food types [dried beans, chili, and bean soup], frequency, serving size, and amount), diet quality (Healthy Eating Index [HEI]), and nutrient intake were estimated with a Food Frequency Questionnaire taken in the third trimester of pregnancy. Associations of bean consumption with diet quality and nutrient intake were examined with analysis of variance, Fisher’s least significant difference tests, correlation coefficients, and coefficients of determination. (3) Results: In general, maternal bean consumption was low during pregnancy: 0.31 cups/week of dried beans, 0.37 cups/week of chili, and 0.10 cups/week of bean soup. Maternal bean consumption varied by socio-demographics and geographic regions. In comparison with those who never consumed dried beans, mothers who ate dried beans ≥ 1 time per week had a higher mean HEI score (67.5 vs. 63.6), intake of total fiber (24.4 vs. 17.4 g/day), and protein (93.4 vs. 79.9 g/day), but a lower percentage of energy from added sugar (12.6 vs. 15.2%). Higher dried bean consumption had weak-to-moderate correlations with intake of total fiber (correlation coefficient, 0.320), insoluble fiber (0.316), soluble fiber (0.310), and folate (0.286). Similar but less extensive correlations were observed for chili and bean soup consumption. (4) Conclusions: In this US cohort of pregnant women, bean consumption was low. Increased intake of beans (≥1 time per week) may improve maternal diet quality during pregnancy.
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Choudhary, Divya, Todd C. Rideout, Amy E. Millen, and Xiaozhong Wen. "Bean Consumption during Childhood Is Associated with Improved Nutritional Outcomes in the First Two Years of Life." Nutrients 16, no. 8 (April 10, 2024): 1120. http://dx.doi.org/10.3390/nu16081120.
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Bean consumption during childhood may play a role in promoting early-life health given their high nutritional quality. To examine the associations of children’s bean consumption with the socio-demographic characteristics of the child and mother and the child’s nutrient intake, we analyzed data from the WIC-ITFPS-2, which followed children and their mothers at 1, 3, 5, 7, 9, 11, 13, 15, 18, and 24 months (m) following birth. Caregivers (mostly mothers) responded to an interview-administered 24 h recall on their child’s dietary intake at each time point. The intake of dried beans, chili, yellow beans, and lima beans was quantified. Correlate measures included socio-demographic characteristics. Outcome measures of interest focused on the intake of macronutrients (grams and % kcals) and micronutrients at 11 (infancy) and 24 m (toddler) only. To ensure statistical power, we only examined the associations of dried beans and chili with socio-demographics (Chi-square tests) and nutritional outcomes (ANOVA) at 11 and 24 m. The proportion of children who consumed dried beans or chili was very low in the first 6 m of age, started to increase at 7 m (1.2% and 0.4%) and 11 m (4.9% and 2.3%), and reached a high level at 18 m (10.5%) and 24 m (5.9%), respectively. Consumption of yellow or lima beans was rare (<0.1%). At 11 and 24 m, dried bean consumption was higher in children who were White (vs. Black). Dried bean and chili consumption was higher in children who were of Hispanic or Latino ethnicity (vs. non-Hispanic or non-Latino ethnicity). Children who consumed dried beans and chili at 11 or 24 m had a higher intake of total energy, protein, total fiber, potassium, folate, and magnesium compared with non-consumers. The bean consumption was low amongst children, differed by race and ethnicity, and was associated with improved macro- and micronutrient intake in children at 11 and 24 m.
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Tunjung-Sari, Ariza Budi, Misnawi Jati, Noor Ariefandie Febrianto, and Teguh Wahyudi. "Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 35, no. 3 (January 13, 2020): 205–11. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v35i3.371.
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In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers.
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Dian Adi A. Elisabeth and Ludivica Endang Setijorini. "KERAGAAN MUTU BIJI KAKAO KERING DAN PRODUK SETENGAH JADI COKELAT PADA BERBAGAI TINGKATAN FERMENTASI." Jurnal Matematika Sains dan Teknologi 10, no. 1 (August 15, 2009): 36–46. http://dx.doi.org/10.33830/jmst.v10i1.570.2009.
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Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i. e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables observed were dried cocoa beans physic and chemical quality, and also cocoa products chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The result showed that the fermentation process had significant influence to dried cocoa beans chemical quality and its products. Fermentation had no significant influence to dried cocoa beans physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fully fermented cocoa bean.
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Ridawati and Alsuhendra. "Effects of heat-moisture treatment duration and bean condition on the physicochemical properties of red bean (Phaseolus vulgaris L) starch." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (May 1, 2024): 012027. http://dx.doi.org/10.1088/1755-1315/1338/1/012027.
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Abstract 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.
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Aravindakshan, Shruti, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, and Marc E. Hendrickx. "The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans." Foods 10, no. 7 (July 19, 2021): 1665. http://dx.doi.org/10.3390/foods10071665.
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Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
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Firdissa, Elfinesh, Ali Mohammed, Gezahegn Berecha, and Weyessa Garedew. "Coffee Drying and Processing Method Influence Quality of Arabica Coffee Varieties (Coffee arabica L.) at Gomma I and Limmu Kossa, Southwest Ethiopia." Journal of Food Quality 2022 (April 6, 2022): 1–8. http://dx.doi.org/10.1155/2022/9184374.
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Solar tunnel drying and semiwash processing methods are popular among coffee growers in southwestern Ethiopia. However, the effect of these processing methods on coffee quality has not been studied in detail. The objective of this study was to evaluate the effect of processing and drying methods on the quality of coffee varieties at Gomma-I and Limmu Kossa areas in the 2016/2017 growing season. Two processing methods (fully washed and semiwashed) and three drying methods (solar tunnel, artificial, and natural sun) were compared using three coffee varieties (741, 7440, and 74110) to test their effect on coffee quality. Coffee beans processed by semiwash method and dried by solar tunnel produced nondefective (primary and secondary) coffee beans compared with others at both locations. Similarly, coffee beans processed by semiwashed method recorded the highest mean value for shape and make and body than wet processing method. Best coffee bean color, greenish color, was produced from coffee beans processed by the fully washed processing method. All coffee varieties processed by semiwashed method produced medium pointed acidity, the second most acceptable grade value for coffee quality for all drying methods. Coffee beans processed by the fully washed method produced more flavor than semiwash processing method. Coffee beans dried by sun and solar tunnel drying methods also produced better flavor than artificial drier. In general, all coffee varieties processed by semiwash method and dried by natural sun and solar tunnel method produced higher preliminary total quality and total specialty coffee value, graded under specialty grade Q1. Hence, coffee growers in the study area can use semiwash processing method and solar tunnel dryer as an alternative/complementary processing method since they produce better or equivalent quality product with full wash and natural sun drying method.
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Li, Si, Fangwei Liu, Mulan Wu, Yuhao Li, Xiaoxiao Song, and Junyi Yin. "Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans." Foods 12, no. 11 (May 26, 2023): 2160. http://dx.doi.org/10.3390/foods12112160.
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In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.
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AKÇA, Burcu. "An Experimental Study on the Measurement of Gamma-Ray Linear Attenuation Coefficients with Transmission Factors for Ispir and Kızılcahamam Dry Bean." Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 6, no. 1 (March 10, 2023): 585–93. http://dx.doi.org/10.47495/okufbed.1081811.
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In the present work, the gamma-ray linear attenuation coefficients (µ) and transmission factors (TF) were measured for Erzurum Ispir dry bean (IDB) and Ankara Kızılcahamam dry bean (KDB). Photons of the Am-241 point source with an energy of 59.54 keV, an Energy Dispersive X-Ray Fluorescence Spectrometer (EDXRFS), and a Si (Li) detector were used in the experiment. As a result, it was observed that the average transmission factor of Erzurum İspir dried beans was higher than that of Ankara Kızılcahamam dry beans, and the average linear attenuation coefficient was smaller. This means that Ankara Kızılcahamam dry beans absorb more gamma rays than Erzurum İspir dry beans, that is, they interact more with gamma rays.
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Tran, Thi Ngoc Mai, Phuong Quyen Huynh, and Thai Ngoc Uyen Nguyen. "Study the effect of drying conditions and flour content of germinated black bean (Vigna cylindrica) on the production of GABA-rich cookies." Ministry of Science and Technology, Vietnam 65, no. 1 (January 25, 2023): 61–66. http://dx.doi.org/10.31276/vjst.65(1).61-66.
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This study aims to find a recipe to make cookies containing the functional ingredient (GABA) from germinated black beans. Results showed that the germination process of black beans consists of three steps. First, black beans were immersed for 6 h and germinated for 60 h. After that, the germinated bean was dried at 70oC for 6 h, ground to 0.20 mm. The cookie recipe included wheat flour 21%, germinated black bean flour 21%, sugar 25%, butter 10%, shortening 10%, and egg 13%. The obtained cookies had a protein content of 13%, lipid 25.1% and high amount of GABA 402 mg/kg.
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Liu, Chien-Kuo, Sanboh Lee, Wei-Jen Cheng, Chia-Jung Wu, and I.-Fan Lee. "Water absorption in dried beans." Journal of the Science of Food and Agriculture 85, no. 6 (2005): 1001–8. http://dx.doi.org/10.1002/jsfa.2058.
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Radiati, Ani, and Irma Nuraeni. "Physical and Organoleptic Properties of Freeze-dried Local Beans and Salak Yogurt Powder." Journal of Tropical Life Science 13, no. 2 (May 25, 2023): 311–18. http://dx.doi.org/10.11594/jtls.13.02.09.
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Yogurt is one of the most popular fermented dairy products worldwide, with huge consumer acceptance due to its health benefits. While its shelf life is still relatively low, freeze-drying could extend the shelf life of yogurt. Other non-milk raw materials that can be an alternative substrate in yogurt are local Indonesian beans, namely Mung bean and Garut red bean. Additionally, yogurt can be added to the fiber- and carbohydrate-rich Manonjaya salak flour to produce a synbiotic product. Hence, this study aimed to produce yogurt powder comprising local nuts and Manonjaya salak through a freeze-drying process, which physical properties are organoleptically acceptable and meet Indonesian standards. In this study, the yogurt powder comprising the local Garut red- and Mung beans mixed with Manonjaya salak flour was compared to fresh yogurt as the control, plus yogurt powders from milk and nuts, as well as synbiotic yogurt powder from nuts, and Manonjaya salak flour. The physical properties of the resultant yogurt were tested for pH, %brix, moisture content, and organoleptic properties with hedonic testing. The findings revealed that the freeze-dried yogurt powder comprising Garut red- and Mung beans mixed with Manonjaya salak flour exhibited acceptable water content (10.39) with a 5.57 %brix and a final pH of 5.0, and was organoleptically acceptable by panelists. The physical and organoleptic properties of the Garut red-, mung beans, and Manonjaya salak flour yogurt power met the Indonesian national standards.
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Bizimungu, G., R. H. Ahouansou, and G. C. Semassou. "Physical and mechanical properties of Arabica coffee (Coffea arabica L.) cherries and beans in Rwanda." Food Research 7, no. 5 (October 24, 2023): 283–96. http://dx.doi.org/10.26656/fr.2017.7(5).498.
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Arabica coffee is worldwide predominated and accounts for about 97% of Rwandan coffee production. Up to 70% of exported washed coffee is pulped using high-capacity coffee pulping machines while the remaining is pulped by smallholder farmers. However, the lack of information on coffee beans can affect depulping activity, especially when using locally-made pulping machines. Therefore, this study aimed to investigate Arabica coffee's physical and mechanical properties from eight districts of Rwanda to improve the pulping process. The coffee parameters were investigated using precision measuring instruments and statistically analysed using One-Way ANOVA, one-sample t-test, and the Turkey multi-comparison method in GraphPad Prism 9.3.1 software. The investigation found the mean length of 15.40 mm, 12.12 mm and 11.85 mm, the width of 13.03 mm, 8.26 mm and 8.15 mm, the thickness of 13.03 mm, 4.88 mm and 4.87 mm for Arabica cherries, wet parchment beans and dried parchment beans, respectively. Their corresponding average mass of 1.53 g, 0.43 g, and 0.173 g, the density of 1.006 g/mL, 0.894 g/mL and 0.390 g/mL for Arabica cherries, wet parchment beans, and dried parchment beans, respectively. The Arabica showed a true volume of 1.531 mL and 0.271 mL for cherries and dried coffee beans, respectively. The wet parchment coffee was dried from 29.9 to 10.8% wb. The dried parchment beans showed a coefficient of static-friction and fracture force of 0.585 and 29.85±6.81 kgf, respectively. The other parameters evaluated for cherries and dried parchment coffee beans include moisture content, true volume, density, porosity, sphericity, and angle of repose. The results showed that coffee's size, mass, densities, and diameters from different districts are significantly different at Pvalue < 0.05 and also showed a perfect correlation. Each of the above coffee parameters provides the general information needed to develop a pulping machine for cherries. Therefore, the small-scale coffee pulping machine should be developed, and properly adjusting the pulping unit to enhance the performance of the machine based mainly on the size, fracture force, and density of the coffee.
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Feyera, Milkesa, and Demirew Abera. "Effect of Canning Variables on Minerals Content of Bruchid Resistant, Maz-Type Common Bean Lines." Journal of Food and Nutrition Sciences 12, no. 3 (June 3, 2024): 164–68. http://dx.doi.org/10.11648/j.jfns.20241203.15.
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Dried beans are rich in proteins and good in important micronutrients like potassium, magnesium, folate, iron and zinc. Canning is a conventional food preserving method in which beans and other products are sterilized by heat after placed in hermetically sealed containers. Screening of bean lines for micronutrient retention during canning is an important input for food industry, beans researcher and other end users. The objectives of this study was to evaluate minerals retention of canned maz-lines common beans. A total of 3 Maz-lines of common beans were evaluated under 9 different canning treatments. Accordingly, mineral contents of maz-type canned common beans were evaluated using atomic absorption spectrophotometer. The result showed maz-type common bean lines and canning variables significantly affects minerals content. The highest calcium (68.79mg/100g) and zinc (2.68mg/100g) were exhibited in Maz-200 common bean lines. Canning variables caused an increment of sodium and calcium contents. However, potassium and zinc contents of canned beans decreased as result of varied canning variables. Good retention of potassium was demonstrated in samples soaked at ambient temperature for 30minutes before blanched at 88°C for 30 minutes. Similarly, good retention of zinc was recorded for sample soaked at room temperature for 40 minutes followed blanched at 75°C for 40 minutes.
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OGWAL, M. O., and D. R. DAVIS. "Rapid Rehydration Methods for Dried Beans." Journal of Food Science 59, no. 3 (May 1994): 611–12. http://dx.doi.org/10.1111/j.1365-2621.1994.tb05574.x.
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Peláez, Pedro, Inés Bardón, and Pedro Camasca. "Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor." Scientia Agropecuaria 7 (December 31, 2016): 355–65. http://dx.doi.org/10.17268/sci.agropecu.2016.04.01.
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Wangge, Emilia S. A. "ISOLASI DAN IDENTIFIKASI JAMUR PENGHASIL MIKOTOKSIN PADA BIJI KAKAO KERING YANG DIHASILKAN DI FLORES-LEMBATA." AGRICA 6, no. 1 (July 22, 2020): 23–32. http://dx.doi.org/10.37478/agr.v6i1.423.
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A study entitled “Isolation and Identification of Mycotoxin-producing Fungi on Cocoa Beans Produced in Flores and Lembata” was done in order to know the population and species of fungi and to know the concentration of mycotoxin in the dried cocoa beans. The dry cocoa beans used in this study were collected from several locations in Flores. Isolation of the fungi was done using Sabouraud Dextrose Agar (SDA). Results of this study showed that there were several fungi were found in the dried cocoa beans produced in Flores, namely Aspergillus niger, A. flavus, A. parasiticus, A. fumigatusandMucor sp.
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López Fontal, Elkin Mauricio. "Fuzzy logic systems applied to fluidise bed coffee drying." Ingeniería e Investigación 25, no. 3 (September 1, 2005): 84–91. http://dx.doi.org/10.15446/ing.investig.v25n3.14671.
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The present investigation deals with a system for coffee bean drying on a fluidised bed. A prototype was used in which coffee beans were dried using several drying temperatures. The results showed 6 to 8 hour drying periods. The coffee beans presented uniform final humidity content and the product presented good sensory characteristics. Complementing the foregoing and considering this process' degree of uncertainty, fuzzy logic systems were used for establishing some possible preliminary control strategies for drying coffee beans on a fluidised bed related to establishing the point of fluidisation, controlling surface air speed and using air temperature greater than 50°C at the start of the process.
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Rujiah, Rujiah, Mulono Apriyanto, and Akbar Alfa. "PERUBAHAN SIFAT KIMIA DAN POPULASI MIKROBILOGI SELAMA FERMENTASI." Selodang Mayang: Jurnal Ilmiah Badan Perencanaan Pembangunan Daerah Kabupaten Indragiri Hilir 10, no. 1 (April 8, 2024): 54–60. http://dx.doi.org/10.47521/selodangmayang.v10i1.361.
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This study aims to determine changes in chemical properties in the fermentation of dried cocoa beans. Sun-dried cocoa beans obtained from farmers have a non-uniform moisture content. In order to minimize fermentation failure, dry cocoa beans are obtained by drying fresh cocoa beans using a dryer cabinet with previously conditioned temperatures such as drying with sunlight, and each sugar content is determined. Fermentation experiments of dried cocoa beans were carried out fermentation in fermentation containers with a number of beans of 150 grams per container. Before fermenting, dry cocoa beans are rehydrated so that the moisture content is close to fresh beans, then dried cocoa beans are incubated for six days without being turned over during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. The results showed that chemical and physical changes increased according to SNI.
Penelitian ini bertujuan untuk mengetahui perubahan sifat kimia pada fermentasi biji kakao kering jemur. Biji kakao kering jemur yang diperoleh dari petani memiliki kadar air yang tidak seragam. Guna menimalkan kegagalan fermentasi maka biji kakao kering jemur diperoleh melalui pengeringan biji kakao segar menggunakan kabinet dryer dengan sebelumnya dikondisikan pada suhu seperti pengeringan dengan sinar matahari, dan masing ditentukan kadar gula reduksinya. Percobaan fermentasi biji kakao kering dilakukan fermentasi pada wadah fermentasi dengan jumlah biji 150 gram setiap wadah. Sebelum difermentasi terlebih dahulu biji kakao kering jemur di rehidrasi agar didapat kadar air mendekati biji segar, kemudian biji kakao kering jemur diinkubasi selama enam hari dan tanpa dibalik selama fermentasi. Setiap perlakuan diulangi tiga kali dan diamati tiap 24 jam sampai 120 jam. Hasil penelitian menunjukan perubahan kimia dan fisik mengalami peningkatan sesuai SNI.
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Sayaka, Bambang, Muhammad Maulana, and Deri Hidayat. "An Opportunity And Policy to Improve Performance of Peanut Agribusiness in South Sulawesi." Analisis Kebijakan Pertanian 9, no. 2 (August 26, 2016): 157. http://dx.doi.org/10.21082/akp.v9n2.2011.157-181.
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Peanut agribusiness in South Sulawesi does not develop optimally. During harvest season the peanut production of this province is sufficient to meet local demand and is sold for inter-island trade. During off-season local demand for peanut is fulfilled through inter-island trade and import. The traders usually buy fresh pods and dried pods from the farmers and traders’ profits are earned through processing them into dried beans. Retailers in urban areas sell fresh pods and dried beans. The main consumers of dried beans are local peanut processors. Credit access for the farmers may improve quantity and quality of peanut production. Roads improvement in peanut producing centers may accelerate peanut transportation and reduce its transportation cost. Illegal retribution should be removed. The traders need credit access for their business scale improvement. Partnership between the farmers and the peanut processing companies will enhance peanut agribusiness in South Sulawesi Province.
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La Teng, P. Natsir, Muh Ruslan Yunus, and Kalsum Kalsum. "PERUBAHAN KANDUNGAN POLIFENOL DAN KEASAMAN BIJI KAKAO YANG DIFERMENTASI DENGAN PENAMBAHAN ENZIM KASAR POLIFENOL OKSIDASE DARI PULP KULIT BUAH KAKAO." Jurnal Industri Hasil Perkebunan 11, no. 2 (January 11, 2018): 51–58. http://dx.doi.org/10.33104/jihp.v11i2.3411.
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The aims of this research is to investigate changes in polyphenol contents and acidity of cocoabeans which were fermented by adding rough polyphenol oxidase enzymes, and dried by sun-dryingmethod. Enriched with nutrient, the rough enzymes was prepared from cocoa pod husk pulp. Fermentationtimes were varied at 16, 20, 24, 32, 36, 40, 44, and 48 hours, 2whereas the incubation periods of therough enzyme were varied at 24, 36, and 48 hours. Control treatment was also conducted by spontaneousfermentation for five days. Variables studied include polyphenol content, acidity, and reducing sugarcontent of the dried- cocoa beans. Results showed that fermentation by adding the rough polyphenoloxidase enzymes in the fermentation process could reduce polyphenol oxidation and acidification of thecocoa beans, compared to the spontaneous fermentation. This is indicated by the polyphenol contents(2.88-3.88 %), acidity (pH=5.25-6.50), and reducing sugar contents (0.60- 1.12%) of the dried cocoabeans in the fermentation by polyphenol oxidase enzyme addition for the six fermentation times, whilepolyphenol content, acidity (pH), and reducing sugar content of the dried beans were 0.98%, 52, and0.59%, respectively in the spontaneous fermentation.Keywords: cocoa beans, fermentation, polyphenol oksidase, polyphenol content, acidity. reducing sugarcontent
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Lam, T. V. H., T. B. T. Phan, T. N. Truong, and T. T. Ha. "A comparative study of the physico-chemical properties of prominent cocoa bean in Southern Vietnam." Food Research 6, no. 3 (May 14, 2022): 101–6. http://dx.doi.org/10.26656/fr.2017.6(3).359.
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Fourteen prominent cocoa varieties commonly cultivated in the central highlands of Vietnam were characterized based on their physico-chemical properties. The mass ratio and bean size (value index), as well as proximate composition (total protein, ash, moisture, and lipid content) of the dried fermented cocoa beans, were measured using the AOAC methods. The results showed that cocoa bean variety TD8 recorded the largest size (1.5 g of mass, 25.02 mm of length, 14.28 mm of width and 7.96 mm of thickness). The moisture content of the sampled cocoa beans was in the range of 5.64 and 6.99 (%wb) and the ash content measured between 3.67 and 2.47 (%wb). Noticeably, the fat content of seven (TD1, TD2, TD5, TD11, TD12, TD13, TD14) out of the fourteen beans sampled was over 50%. Thus these varieties have great potential for industrialized cultivation and cocoa breeding projects.
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Coelho, Ana P. de F., Juarez de S. e. Silva, Antônio P. S. Carneiro, Evandro de C. Melo, Camilla S. da Silva, and Cristiane F. Lisboa. "Quality of coffee beans from peeled green fruits after temporary immersion in water." Revista Brasileira de Engenharia Agrícola e Ambiental 24, no. 10 (October 2020): 713–18. http://dx.doi.org/10.1590/1807-1929/agriambi.v24n10p713-718.
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ABSTRACT The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to adequately manage and add value to coffee beans from this fruit category. The objective of this work was to evaluate the quality of coffee beans from green fruits separated during a wet processing and peeled after temporary immersion in water. A completely randomized design was used, consisting of six treatments (ripe peeled coffee fruits dried on suspended yards, non-peeled green coffee fruits under traditional dry management on a concrete yard, and peeled and non-peeled green coffee fruits temporarily immersed in water and dried on suspended and concrete yards) and four replications, in the 2018 crop season. Samples of coffee beans temporarily immersed in water were peeled and separated into peeled and non-peeled fractions and dried in suspended and concrete yards. The peeling yield of green coffee beans and the physical and sensorial characteristics of the processed coffee beans were evaluated. The mean peeling yield was 62% and allowed the separation of more developed green fruits, equating them to ripe peeled coffee beans regarding physical and sensorial quality.
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Niikoi Kotey, Rahim, Daniel Asomaning Odoom, Patrick Kumah, Joseph Oppong Akowuah, Esther Fobi Donkor, Emmanuel Kwatei Quartey, Ebenezer Kofi Sam, et al. "Effects of Fermentation Periods and Drying Methods on Postharvest Quality of Cocoa (Theobroma Cacao) Beans in Ghana." Journal of Food Quality 2022 (October 28, 2022): 1–14. http://dx.doi.org/10.1155/2022/7871543.
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Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with Ghana’s cocoa bean quality. One such problems stems from farmers paying less attention to the required postharvest activities (fermentation and drying) which contributes significantly to bean quality losses. This study investigated the effect of the duration of the traditional heap fermentation period and different drying methods: solar biomass hybrid dryer (SBHD) and traditional sun drying method (TSDM) on the bean quality of two cocoa varieties (hybrid cocoa and Amazonia). Quality attributes of cocoa beans such as pH, moisture content, fat content, crude protein, free fatty acids, phenolic contents, colour, and bean size were examined. The statgraphics statistical tool was used to analyse data and the least significant difference (LSD) was used to compare treatment means. Purple beans incidence was observed to be lower in hybrid with a value of 21.90% in the solar biomass hybrid dryer after 5 days of fermentation. Hybrid recorded the highest flavonoid value of 6069.74 mg QE/g DW in the traditional sun drying after 7 days of fermentation. Hybrid as well recorded the highest total phenolic value of 711.44 mg GAE/g DW in the solar biomass hybrid dryer under 5 days of fermentation. Results also indicated that using the solar biomass hybrid dryer resulted in the best moisture content removal and was very efficient compared with the traditional sun drying method in ensuring high-quality beans per international market standards. Cocoa beans dried under SBHD had the overall highest purity and were of better quality compared to those dried directly in the sun. There were no significant differences ( p ≤ 0.24 ) in percentage purity among the cocoa samples studied.
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Hustiany, R. "Sustainability of protein potential in nagara beans (Vigna unguiculata ssp Cylindrica) from South Kalimantan." IOP Conference Series: Earth and Environmental Science 1302, no. 1 (February 1, 2024): 012085. http://dx.doi.org/10.1088/1755-1315/1302/1/012085.
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Abstract Nagara bean planting is very dependent on a wetland environment, where the land is only dry for a few months. Conditions like this affect the sustainability of the existence of nagara beans. The aim of this research is to analyze the feasibility of sustaining the existence of nagara beans based on the potential protein present in various forms. The protein content of whole nagara beans was 14.22%, when roasted it was 18.42%, when peeled and dried into flour it was 24.16%, when the fat is removed it was 22.54%, concentrate flour was 17.58%, the protein isolate was 61.31%, when fermented it becomes tempeh at 9.58%, tempeh defatted flour was 26.09%, tempeh flour concentrate was 21.28% and tempeh flour protein isolate was 38.4%, sprout flour on a small scale was 31.06%, and sprout flour on a big scale becomes 19.83%. The amino acid composition that was often found in nagara beans was glutamic acid, aspartic acid, lysine, phenylalanine, threonine and leucine. Nagara bean protein is mostly in the form of globulin and albumin. Based on its protein potential, nagara beans are feasible to maintain their continued existence.
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Mendes, Udenys Cabral, Osvaldo Resende, Juliana Rodrigues Donadon, Dieimisson Paulo Almeida, Anísio Correa da Rocha, and Daniel Emanuel Cabral Oliveira. "Efeito da secagem nas propriedades físicas dos grãos de feijão adzuki." Semina: Ciências Agrárias 37, no. 6 (December 14, 2016): 3871. http://dx.doi.org/10.5433/1679-0359.2016v37n6p3871.
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The goal of the present study was to assess the effect of drying on the physical properties of adzuki bean (Vigna angularis Willd.). Adzuki beans with moisture content of 47.9% were dried in a oven with forced air ventilation at temperatures of 40, 60 and 80 °C and relative humidity of 18.5, 8.6, and 3.8%, respectively, until the moisture content reached 12.9%. We used 15 adzuki beans individualised in aluminium capsules. The orthogonal axes of the beans (length, width, and thickness) were measured at intervals of five percentage points during the reduction of moisture content. The parameters determined were: sphericity; circularity; volume of beans; volumetric contraction index; volume contraction percentage; surface area; projected area; and surface-volume ratio. The drying conditions altered the physical properties of adzuki bean. As a result of moisture content reduction, there was increased sphericity and surface-volume ratio, and decreased volume, unitary volumetric contraction, surface area, and projected area. Circularity was not influenced by the drying temperatures within the range of moisture content analysed.
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Wahyuni, Retno tri, Dodi Saputra, Elva Susianti, and Amirul Amirul. "Alat Pemeras Lendir (Depulper) dan Pengering Biji Kakao Berbasis Programmable Logic Controller (PLC)." Jurnal Elektro dan Mesin Terapan 6, no. 2 (November 30, 2020): 19–31. http://dx.doi.org/10.35143/elementer.v6i2.4431.
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The quality of dry cocoa beans is highly dependent on the drying process. The drying rate of cocoa beans needs to be regulated so that the quality of dry cocoa beans is maintained. The drying rate that is too fast causes the acetic acid to become trapped in the seeds, affecting the smell and taste. The slow drying rate causes the cocoa beans to rot or to sprout. The drying process of cocoa beans can be done conventionally using the sun's heat or using a drying machine. The use of a drying machine allows drying at any time without being affected by the weather. A cocoa bean press and drying machine is a device designed from a mechanical and electronic perspective to properly dry the cocoa beans. The electronic system consists of input, controller and output parts. The input section consists of a start stop button and a thermocouple sensor, the controller is a programmable logic controller (PLC) while the output is a heating element (heater) and an AC motor. In this cocoa bean drying machine, the most suitable temperature for the proper drying rate is 500 Celsius. The drying cylinder is rotated using an AC motor so that heat energy can be distributed evenly. The test results show that the drying machine can control a stable cylinder temperature around 500 Celsius and can dry the cocoa beans in 3.5 to 5 hours depending on the weight of the beans being dried and their water content.
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Messina, Virginia. "Nutritional and health benefits of dried beans." American Journal of Clinical Nutrition 100, suppl_1 (May 28, 2014): 437S—442S. http://dx.doi.org/10.3945/ajcn.113.071472.
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Manna, Khin Maung, Khin Maung Naing, and Hla Pe. "Amylase Activity of Some Roots and Sprouted Cereals An Beans." Food and Nutrition Bulletin 16, no. 2 (June 1995): 1–5. http://dx.doi.org/10.1177/156482659501600211.
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Locally available cereals, beans, and roots that can be used as amylase-rich food (ARF) were studied Three types of beans-green mung beans, black mung beans, and soya beans-and three types of common cereals-paddy, glutinous rice, and corn (maize)- were germinated, dried, and powdered, and their amylase activity was studied at 30°C, 60°C, 70°C, 80°C, and 90°C. Three types of roots-sweet potato, dasheen tare, and potato-were cut into small pieces, dried, and powdered, and their amylase activity studied at the same temperatures. Five grams of powder prepared from germinated paddy, glutinous rice, corn, or green mung beans were mixed with 95 g of rice powder to get 100 g of mixed powder. Gruels containing 25% solid were prepared from the mixtures, and their viscosity was measured Gruels containing ARF prepared from germinated corn had the lowest viscosity, and, as the amylase activity of germinated corn is not destroyed at high temperatures, it may be the most suitable ARF in rice-eating countries.
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Andika, Ari, Feri Kusnandar, and Slamet Budijanto. "KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI." Jurnal Teknologi dan Industri Pangan 32, no. 1 (June 2021): 60–71. http://dx.doi.org/10.6066/jtip.2021.32.1.60.
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Several grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder except for sesame which was in whole seed. Four formulas of rice analogues were produced at a different level of millet (0-15%), corn (35-50%) with fixed level of red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and glycerol monostearate (GMS) (2%). The products were analyzed in terms of proximate composition, hardness, water absorption index, development ratio, cooking time, in vitro protein digestibility, amino acids composition, and protein digestibility-corrected amino acid score (PDCAAS). The four analogue rice formulas contained high level of protein and protein digestibility, but they did not fulfill the targeted complementation. The protein content of the analogue rice varied from 18.19 to 19.09% (wet based) with protein digestibility of 81.27-88.86%. The most preferred formulas of the rice analogue was composed of corn (40%), millet (10%, red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and GMS (2%). It contained 42.48% of amino acids score and 36.53% of PDCAAS value.
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Nafi', Ahmad, Maria Belgis, and Aisyah Fridannisa. "The Extraction and Partial Characterization of Lunatin from Lima Bean (Phaseolus lunatus L.)." International Journal on Food, Agriculture and Natural Resources 2, no. 2 (August 28, 2021): 7–12. http://dx.doi.org/10.46676/ij-fanres.v2i2.30.
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Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seeds, namely crushed dry seeds, Lima bean flour, and Modified Legume Flour (MOLEF). In addition, it delved into the differences resulting from different extraction temperatures (27ºC, 40ºC, and 50ºC) on the lunatin extract obtained. The results show that the total protein in dry seeds, flour and MOLEF Lima beans are 23.18%, 24.20% and 17.12%, respectively. The molecular weight of lunatin detected is 30.25 kDa; The highest antioxidant activity, marked at 83.58% , is obtained by lunatin extract from samples of crushed dried Lima beans, with an extraction temperature of 50ºC, while the lowest activity, 45.97%, is indicated by lunatin extract from MOLEF samples of Lima beans, with extraction temperature of 40ºC. Temperature variations in general do not affect the protein bands detectable. Likewise, the antioxidant activity also does not show antifungal activity against Aspergillus niger.
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Raghavendra, Chikkanna K., and Krihnapura Srinivasan. "Anti-cholelithogenic effect of dietary tender cluster beans (Cyamopsis tetragonoloba) on the formation of cholesterol gallstones in mice." Applied Physiology, Nutrition, and Metabolism 39, no. 2 (February 2014): 152–57. http://dx.doi.org/10.1139/apnm-2013-0176.
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Providing a lithogenic diet that contains 0.5% cholesterol to experimental mice for 10 weeks resulted in cholesterol supersaturation in gallbladder bile, which induced the formation of cholesterol gallstones. In this study, to evaluate the anti-cholelithogenic potential of dietary tender cluster bean, a freeze-dried powder of the test legume was included in the lithogenic diet at 5%, 10%, and 15%. Dietary cluster beans reduced the cholesterol gallstone incidence by 43%, 46%, and 58% at the respective doses. Dietary cluster beans markedly reduced biliary cholesterol and, hence, the cholesterol saturation index. This was corroborated by the beneficial modification of the cholesterol/phospholipid ratio and the cholesterol/bile acid ratio in the bile. Dietary cluster beans countered the alterations in serum and liver cholesterol and lipid profiles caused by the lithogenic diet. Thus, dietary tender cluster beans exerted an anti-cholelithogenic influence by decreasing cholesterol hypersecretion into bile and, hence, the cholesterol saturation index, decreasing the formation of lithogenic bile in experimental mice.
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Peñuela Martínez, Aida Esther, Juan Rodriguez Sanz Uribe, and Rubén Darío Medina Rivera. "Influence of drying air temperature on coffee quality during storage." Revista Facultad Nacional de Agronomía Medellín 76, no. 3 (September 1, 2023): 10493–503. http://dx.doi.org/10.15446/rfnam.v76n3.104115.
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Drying is the most important stage for maintaining coffee quality. The temperature conditions at which drying is performed can affect bean integrity. This research was developed with the aim of determining the effect of mechanical drying air temperature on the quality of coffee during storage and verifying its effect on the generation of bleached beans evaluating two air temperatures at 50 and 40 °C, and solar drying was used as a control, using an experimental design of random blocks with 10 blocks. The response variables were related to beans color and sensory quality. The analysis of repeated measures indicated that there were differences in the initial color of the coffee beans due to the effect of the treatments and the storage time. A greater magnitude of color change was obtained for coffee dried at 50 °C and that dried with solar drying. Germination was lower and different for the 50 °C treatment. This treatment also showed greater fat content since the beginning of the storage; meanwhile, the two other treatments just presented greater fat content at the end of the experiment. Regarding to sample proportion of clean cups, the multiple comparison Tukey–Kramer test was significantly different in terms of favoring solar drying at 40 °C. The effect of the drying conditions on beans has not been appreciated; however, the deterioration generated during this stage occurs during storage and manifests itself in a loss of quality, with an increase in defects.
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Key, Flona B., and J. C. Matherst. "Complex carbohydrate digestion and large bowel fermentation in rats given wholemeal bread and cooked haricot beans (Phaseolus vulgaris) fed in mixed diets." British Journal of Nutrition 69, no. 2 (March 1993): 497–509. http://dx.doi.org/10.1079/bjn19930050.
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The digestion of non-starch polysaccharides (NSP) and of resistant starch (RS) by rats fed on wholemeal-bread-based diets containing 0-450 g cooked, freeze-dried haricot beans (Phaseolus vulgavis)/kg diet was measured over the final 14 d of a 21 d feeding experiment. The bread and beans provided all the dietary polysaccharide. RS could not be detected consistently in faeces and it was assumed that this fraction was entirely fermented in the large bowel (LB). NSP digestibilities were 0.56 and 0.86 for wholemeal bread and beans respectively with no evidence that the dietary presence of beans affected digestibility of bread NSP. Bean non-cellulosic polysaccharides were highly digestible with values of 0.98, 0.88 and 0.99 for arabinose, xylose and uronic acids components respectively. There were large increases in organic matter flow to the LB when beans were fed which was associated with marked caecal hypertrophy and alterations in caecal volatile fatty acids (VFA) pattern. Calculated VFA absorption from the LB was 5-fold higher with the highest level of beans and this was reflected in higher concentrations of VFA in portal and heart blood.
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Moulia, Mona Nur, Sigit Setyabudi, Baharuddin Salleh, and Endang S. Rahayu. "Penicillium Species Isolated From Cocoa, Coffee Beans, and Dried Cassava in Yogyakarta Indonesia and Their Ochratoxin Production." Indonesian Food and Nutrition Progress 13, no. 1 (September 10, 2014): 1. http://dx.doi.org/10.22146/jifnp.115.
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The presence of Penicillium in cocoa and coffee beans, and dried cassava are detrimental due to its ability in ochratoxin A (OTA) production which carcinogenic and mutagenic to human. Objectives of this study were to isolate and identify Penicillium from cocoa, coffee beans and dried cassava in Yogyakarta by morphological and molecular characteristics, as well as to observe the ability of these isolates in OTA production on Yeast Extract Sucrose Agar (YES) medium. In this study, morphological characteristics were mainly based on the growth of isolates on identification media, while molecular characteristics were based on the similarity of PCR products using ITS4 and ITS5 as primers. OTA was detected by ELISA and UPLC methods. The result showed that 15 of 16 representative isolates obtained during this study were identified as Penicillium citrinum, one of the representative isolate from cocoa beans was identified as Penicillium paneum. Surprisingly, 13 among 15 of the obtained P. citrinum isolates from cocoa and coffee beans were positive in the production of OTA in YES medium, at the concentration of 4.64 to 25.26 µg/g media, while OTA was not detected in YES grown media by P. paneum and two isolates of P. citrinum from dried cassava. Conclusion of this study, the most found species Penicillium in cocoa and coffee beans were belong to P. citrinum which likely have a capability in the production of OTA.
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Raharja, Sapta, Yogi Purna Rahardjo, Samsudin, and Khaswar Syamsu. "Aroma precursor enhancing in dried cocoa beans fermentation using enzyme and heat addition." AIMS Agriculture and Food 8, no. 2 (2023): 674–86. http://dx.doi.org/10.3934/agrfood.2023037.
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<abstract> <p>Changes in amino acids and reducing sugars in cocoa beans during fermentation were investigated using a 3 × 3 full complete factorial design using different enzyme additions (cellulase, papain and control–no enzyme) and water bath temperatures (40, 45 and 50 ℃) as variables over three days of fermentation. Aroma precursors (reducing sugars and free amino acids) developed inside the bean by enzymatic mechanisms during fermentation are converted into volatile compounds such as pyrazines and aldehydes during roasting. This study aimed to improve the fermentation process of dried beans by adding acetic acid, heat and enzymes, because there is insufficient pulp for the ideal spontaneous fermentation process. Samples were analyzed for fermentation index, cut bean, reducing sugar amino acid composition and volatile aroma composition profile using headspace solid phase microextraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). The results showed that the fermentation index was significantly affected by the addition of enzymes and water temperature. Although amino acids rose to 200%–300%, the composition contained several acidic amino acids because the pH utilized less than 4. Adding cellulase enzymes increases the amount of reducing sugars and amino acids but does not result in the formation of various amino acids.</p> </abstract>
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Hosfield, George L., and Clifford W. Beninger. "381 Differential Leaching of Anthocyanins during Thermal Processing of Selected Black Bean (Phaseolus vulgaris L.) Genotypes." HortScience 34, no. 3 (June 1999): 509E—509. http://dx.doi.org/10.21273/hortsci.34.3.509e.
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Seed coat color in dry bean (Phaseolus vulgaris L.) is determined by the presence or absence of tannins, flavonoids, and anthocyanins. Black beans contain three main anthocyanins that are responsible for their black seed coat color: delphinidin 3-O-glucoside, petunidin 3-O-glucoside, and malvidin 3-O-glucoside. Leaching of anthocyanins occurs in many black bean genotypes during thermal processing (i.e., blanching and cooking). Black beans that lose their dark color after processing are unacceptable to the industry. Since the marketability of black beans can be adversely affected by thermal processing, an experiment was conducted to ascertain whether pigment leaching was due to qualitative or quantitative changes in anthocyanins during processing. Four black bean genotypes that showed differential leaching of color were investigated. `Harblack' retains most of its black color after processing while `Raven' loses most of its color. `Black Magic' and `Black Jack' are intermediate between `Harblack' and `Raven' in processed color. Bean samples (119 ± 1.5 g) of the four genotypes were thermally processed in 100 x 75-mm tin cans in a pilot laboratory. Seed coats were removed from the cooked beans, freeze-dried, and placed in solutions of formic 10 acid: 65 water: 25 methanol to extract anthocyanins. The extracts were analyzed by HPLC. Although all genotypes retained some color, there were no detectable anthocyanins in seed coats of the cooked beans. In a second experiment, raw beans of each genotype were boiled in distilled water for 15 minutes. All four genotypes lost color during boiling, but `Harblack' retained most of its color and had a five-fold higher concentration of the three anthocyanins than did the other genotypes. `Harblack' may retain color better than other black beans because of physical characteristics of the seed coat.
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Kian Chee, Samuel Yap, Arief Huzaimi Bin MD Yusof, and Hui Han Chin. "Cocoa fresh beans aqueous extract as free radical quencher and ferric reducer." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, no. 2 (August 15, 2022): 138–44. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i2.502.
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The presence of free radicals and oxidants in our body is either produced by our body through normal cell metabolisms or from environment surrounding us such as radiation, medication, pollutants or others. The free radicals and oxidants can be harmful to our body when their accumulation posing oxidative stress in the body. Cocoa beans are rich in polyphenols, which are functioning as antioxidant. However, each antioxidant has difference response towards either free radicals or other oxidants. The purpose of this research was to study the ability of cocoa fresh beans aqueous extract functions as antioxidant between its ability to reduce ferric to ferrous and number of free radicals removed from organic chemical compound of 2,2-diphenyl-1-picrylhydrazyl (DPPH). A series concentration of cocoa fresh beans aqueous were prepared. Its ability as ferric reducer was determined based on ferric reducing antioxidant power (FRAP) assays and its ability as free radicals scavenger was determined using DPPH assays. This study revealed that freeze dried cocoa fresh beans aqueous extract of 50 ppm was able to reduce 3.2 x 10 15 of ferric molecules to ferrous. Concentration below 20 ppm generally was not able to reduce Fe(III) to Fe(II). Whereas, at concentration of 45 ppm freeze dried cocoa fresh beans aqueous extract was estimated able to remove 1.4 x 10 17 organic nitrogen free radicals from DPPH assay. This study suggests that freeze dried cocoa fresh beans aqueous extract has better performance in quenching free radicals compared to reducing ferric into ferrous.
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Mohammed, Afnan, Albin Binny, Aysha Meharin, Mariya Lal, Rajesh G. K., Shahama K., and Anjaly M. G. "Development and Performance Evaluation of a Batch-Type Waste Fired Dryer for Cocoa." Current Journal of Applied Science and Technology 42, no. 33 (October 2, 2023): 1–11. http://dx.doi.org/10.9734/cjast/2023/v42i334221.
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The project work depicts the development and performance evaluation of a batch-type waste-fired dryer for cocoa. Drying is an important step in the postharvest processing of cocoa beans. A batch-type waste-fired dryer was developed and its evaluation was conducted at three different temperaturesviz., 50℃, 60℃ and 70℃. The capacity of the dryer was found to be 12 kg. The optimization of drying temperature was done based on the physico-chemical quality of the dried cocoa beans i.e. free fatty content. Based on the results, it was understood that the cocoa beans dried at 50°C were found to be superior among the other treatments. The combustion efficiency and energy requirement of the dryer were found to be 24.61% and 83.68 MJ respectively.
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Zhang, Jianyou, Xuehua Xie, Lyu Zhang, Yiling Hong, Gaopeng Zhang, and Fei Lyu. "Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean." Foods 11, no. 2 (January 10, 2022): 171. http://dx.doi.org/10.3390/foods11020171.
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Pre-cooked adzuki beans (Vigna angularis), which looks like dried adzuki bean, is easily cooked and preserved. This study aimed to optimize the microwave pre-cooked conditions on adzuki beans by applying the response surface methodology. The results showed that soaking time has a significant effect on the gelatinization degree of adzuki beans according to microwave time. The most suitable gelatinization and the sensory scores were obtained with a soaking time of 7.8 h, a microwave power of 830 W, and microwave time of 92 s. The pre-cooked treatment had no significant effect (p > 0.05) on the protein, free amino acid, fat and starch content of adzuki bean products. The results of SEM and polarized light microscopy showed that the surface and center of starch were damaged after microwave treatment. XRD showed that microwave pre-cooking did not change the crystal structure of starch and maintained the original order of type A structure while reducing the relative starch crystallinity. FT-IR showed that the pre-cooked treatment did not produce new structure in adzuki bean starch, but the ratio of 1047/1022 cm−1 was slightly decreased, indicating that the starch crystallization area decreased relative to the amorphous area and the relative crystallinity decreased. The results of FTIR were consistent with X-ray diffraction results. Therefore, microwaves improved the gelatinization of adzuki beans and made the pre-cooked adzuki beans more suitable.
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Kadir, I., R. P. Tanhindarto, H. Widyastuti, I. M. Pratama, and D. Lasmawati. "Application of Gamma Irradiation in Dried Cocoa (Theobroma Cacao L.) Seeds Physico-Chemical Properties." IOP Conference Series: Earth and Environmental Science 1177, no. 1 (May 1, 2023): 012041. http://dx.doi.org/10.1088/1755-1315/1177/1/012041.
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Abstract A preliminary study has been conducted on the Physicochemical properties of irradiated cocoa beans. Polyethylene (PE) plastic was used to pack dried cocoa beans. After that, samples were vacuumed and irradiated using the gamma rays at the levels dose of 2 kGy, 4 kGy, and 6 kGy as well as non-irradiated used as control. Physico-chemical properties were tested, including water content, pH, water activity (Aw), protein, fat, and polyphenols of irradiated cocoa beans, immediately after the irradiation process. The examination results revealed that moderate doses of 2 kGy up to 6 kGy did not affect the moisture content, pH, water activity (Aw), protein, and fat content of cocoa beans, whereas the polyphenol content tends to increase. Therefore, the moderate levels dose of irradiation 2 kGy up to 6 kGy can maintain the quality of cocoa beans such as moisture content, pH, water activity (Aw) as well as protein and fat content, whereas polyphenols content was increased. Further investigation is needed on the effect of gamma irradiation on the physicochemical properties of other cocoa beans and the microbiological properties and storage time.
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Sari, Ariza Budi Tunjung, Fahrurrozi, Tri Marwati, Titiek Farianti Djaafar, Retno Utami Hatmi, Purwaningsih, Yeyen Prestyaning Wanita, et al. "Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia." International Journal of Food Science 2023 (March 11, 2023): 1–13. http://dx.doi.org/10.1155/2023/5639081.
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The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java, West Sumatra, West Sulawesi, East Kalimantan, and Yogyakarta. The cocoa beans were fermented and sun-dried according to the producers’ protocols and local practices. The sensory profile, fat content, total phenolic content, and the composition of sugars, organic acids, and amino acids of the cocoa bean samples were analyzed. The results revealed that the chemical composition and sensory profiles of the samples were diverse. The sensory profiles of cocoa liquor samples were described by low intensities of cocoa notes with the occurrence of fruity, floral, spicy, and sweet notes. The concentration of acetic acid, lactic acid, and some amino acids (glutamic acid, proline, and methionine) was associated with fresh fruit, browned fruit, and roasted note of the cocoa liquor, respectively. The variation in the environmental conditions and postharvest practices contributed to the diversity of cocoa beans’ chemical and sensory characteristics.
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Wibawa, Agung Ari Chandra. "Kapasitas Total Antioksidan Ekstrak Metanol Biji Kakao (Theobroma cacao. L) Dengan Metode Spektrofotometri Uv-Vis." Hydrogen: Jurnal Kependidikan Kimia 9, no. 1 (June 8, 2021): 30. http://dx.doi.org/10.33394/hjkk.v9i1.3794.
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Antioxidant compounds is one of compounds are needed by the body to reduce free radicals. The ability of antioxidants to reduce free radicals is called antioxidant capacity. The purpose of this study was to provide information on the total antioxidant capacity of the methanol extract of cocoa beans with the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method using spectrophotometer uv-vis. The crude extract obtained was extracted using methanol solvent by maceration method. The results of the phytochemical screening test on the methanol extract of cocoa beans showed the presence of flavonoids and tannins. The total antioxidant capacity test of cocoa bean extract used the standard equivalent value of gallic acid which has been shown to have a strong antioxidant ability to reduce DPPH free radicals at a wavelength of 517 nm. The results of the measurement of total antioxidant capacity in the variation of treatment, namely sun-dried cocoa beans and oven cocoa beans were 27.730 and 42.454 mg/mL GAEAC. Based on the results of this study, it was found that the ethanol extract of oven cocoa beans had the greatest total antioxidant capacity, namely 42.454 mg/mL GAEAC.
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Resende, Osvaldo, Dieimisson Paulo Almeida, Lílian Moreira Costa, Udenys Cabral Mendes, and Juliana de Fátima Sales. "Adzuki beans (Vigna angularis) seed quality under several drying conditions." Food Science and Technology 32, no. 1 (February 16, 2012): 151–55. http://dx.doi.org/10.1590/s0101-20612012005000013.
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This study analyzed the drying process and the seed quality of adzuki beans (Vigna angularis). Grains of adzuki beans, with moisture content of 1.14 (decimal dry basis) at harvest and dried until the moisture content of 0.11 (decimal dry basis.) were used. Drying was done in an experimental drier maintened at controlled temperatures of 30, 40, 50, 60, and 70 ºC and relative humidity of 52.0, 28.0, 19.1, 13.1, and 6.8%, respectively. Physiological and technological seed quality was evaluated using the germination test, Index of Germination Velocity (IGV), electrical conductivity, and water absorption, respectively. Under the conditions tested in the present study, it can be concluded that drying time for adzuki beans decreases with the higher air temperatures of 60 and 70 ºC, and it affected the physiological and technological seed quality. Thus, to avoid compromising adzuki seeds quality, it is recommended to promote its drying up to 50 ºC.
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Hariyati, Y., W. E. Saputri, and A. U. Hasanah. "Farmers’ contributions in the establishment of value-added from holistic cocoa processing: A case study in Trenggalek Regency, East Java." IOP Conference Series: Earth and Environmental Science 974, no. 1 (January 1, 2022): 012128. http://dx.doi.org/10.1088/1755-1315/974/1/012128.
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Abstract One of the efforts that can be taken to increase the competitiveness of smallholder cocoa plantations is to increase the value of the product through processing from upstream to downstream. The study aimed to analyze the value-added at various stages of processing cocoa beans and identify the contribution of farmers in creating value-added in the processing flow of the people’s cocoa beans from upstream to downstream in Karangan District, Trenggalek Regency. The study was conducted in Karangan District that has facilities to perform cocoa processing from upstream to downstream. Hayami method was used to value-added from various stages of smallholder cocoa bean processing and descriptive analysis was used to analyze the contribution of farmers in processing activities. The results showed that the percentages of value-added from the processing of cocoa pods into wet cocoa beans were 0.99%, cocoa pods into non-fermented dry cocoa beans was 2.27%, cocoa-pods into fermented dry cocoa beans was 4.82%, fermented dried cocoa beans into pure cocoa powder was 20.06%, and processing pure cocoa powder into instant drinks was 71.86%. The study means that the value-added value and profits obtained by farmers for their contribution to cocoa processing are still relatively low.
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Streule, Stefanie, Susette Freimüller Leischtfeld, Karin Chatelain, and Susanne Miescher Schwenninger. "Effect of Pod Storage and Drying Temperature on Fermentation Dynamics and Final Bean Quality of Cacao Nacional in Ecuador." Foods 13, no. 10 (May 15, 2024): 1536. http://dx.doi.org/10.3390/foods13101536.
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The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at 60 °C and 0 days of PS, dried at 80 °C. Pod weight during storage, pulp content, pH, temperature, microbial counts, total free amino acids, protein profiles, sugars, organic acids, cut-test, fermentation index, and sensory profiles were analyzed. Minor differences in fermentation dynamics and bean quality were found between variations with and without PS. A rather accelerated fermentation with pod-stored beans was observed (e.g., faster color change, slightly lower pH in cotyledon after 48 h), along with a significantly higher maximal temperature during 24–42 h (43.1 ± 3.2 °C compared to 39.2 ± 2.0 °C without PS). More well-fermented beans were reached with PS (52.3 ± 22.6%) than without (62.7 ± 9.2%). Differences during fermentation were observed between the locations (e.g., pH, acids, sugars), but sensory evaluation indicated that the impact of location was mitigated with PS. Drying at 80 °C showed no adverse effects, as evidenced by the results of the cut-test and fermentation index. However, sensory evaluations revealed significant differences between 80 °C and 60 °C, with the former exhibiting more bitter and astringent cocoa liquor.
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Winter, Rolf G. "On the difference between fluids and dried beans." Physics Teacher 28, no. 2 (February 1990): 104. http://dx.doi.org/10.1119/1.2342954.
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Botutihe, Fadlianto, Mimin Yulita Kusumaningrum, and Nicolays Jambang. "STRATEGI PEMENUHAN SYARAT MUTU STANDAR NASIONAL INDONESIA (SNI) BIJI KAKAO FERMENTASI." Jurnal Teknologi Pertanian 21, no. 3 (December 14, 2020): 191–202. http://dx.doi.org/10.21776/ub.jtp.2020.021.03.5.
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ABSTRAK Hubungan atribut mutu biji kakao fermentasi dengan Standar Nasional Indonesia serta tahapan dan prioritas pengolahannya perlu dituangkan dalam suatu matriks. Penelitian ini bertujuan untuk mendeskripsikan hubungan atribut mutu biji kakao fermentasi yang dipersyaratkan SNI 2323-2008 dan tahapan pengolahannya dengan metode Quality Function Deployment (QFD), sehingga menghasilkan urutan prioritas tahapan pemrosesan. Penelitian ini terdiri dari 5 langkah, yaitu menyusun atribut kualitas, menyusun atribut proses produksi, menghubungkan atribut kualitas dan atribut tahapan pengolahan, menghubungkan tahapan pengolahan, serta menghitung dan memilah tahapan prioritas pengolahan. Hasil penelitian menunjukkan bahwahubungan yang sangat kuat terdapat pada atribut mutu pengotor memiliki nilai hubungan sebesar 3,8 dengan proses pengeringan biji kakao, kadar biji berjamur memiliki nilai hubungan sebesar 3,8 dengan penyimpanan biji kakao, kadar air memiliki nilai hubungan sebesar 3,6 dengan penyimpanan dan 4 dengan pengeringan biji kakao, serangga hidup memiliki nilai hubungan sebesar 3,8 dengan penyimpanan dan 3,6 dengan kemasan biji kakao. Hubungan yang erat antara pengolahan biji kakao ditunjukkan pada proses pengeringan memiliki nilai 3 dengan fermentasi biji kakao, biji kakao kering kemasan memiliki nilai 2,8 dengan pengeringan dan memiliki nilai2,6 dengan sortasi biji kakao kering, kakao penyimpanan biji memiliki nilai hubungan 2,8 dengan pengeringan, dan memiliki nilai hubungan 2,6 dengan pemilahan biji kering dan memiliki nilai hubungan 3 dengan kemasan. Kata kunci : Biji Kakao; Fermentasi; Pascapanen; Prioritas; Pengolahan ABSTRACT The relationship of the quality attributes of fermented cocoa beans in the Indonesian National Standard and its processing steps and priorities needs to be spelled out in a matrix. This study aims to describe the relationship between the quality attributes of fermented cocoa beans required by SNI 2323-2008 and the processing stages using the Quality Function Deployment (QFD) method, to produce a priority sequence of processing stages. This research consists of 5 steps, including arranging quality attributes, arranging the attributes of the production process, connecting quality attributes and processing step attributes, connecting the processing steps, and calculating and sorting the priority stages of processing. The results shown that a very strong relationship is in the attributes of the quality of impurities has a relationship value of 3.8 with the drying process of cocoa beans, moldy seed content has a relationship value of 3.8 with the storage of cocoa beans, water content has a relationship value of 3.6 with storage and 4 with drying cocoa beans, live insects have a relationship value of 3.8 with storage and by 3.6 with the packaging of cocoa beans. A strong relationship between cocoa bean processing is shown in the drying process has a value of 3 with the fermentation of cocoa beans, dried cocoa bean packaging has a value of 2.8 with drying and has a value of 2.6 with a sortation of dried cocoa beans, cocoa bean storage has a relationship value of 2.8 with drying, and has a relationship value of 2.6 with dry seed sortation and has a relationship value of 3 with packaging. The results of the priority sequence analysis of the processing stages showed that cocoa bean storage had anaverage contribution value of 0.130, drying cocoa beans had an average contribution value of 0.120, and packaging had an average contribution value of 0.112, soo that the strategy to fulfill SNI for cocoa bean fermentation can be optimal by using the QFD matrix Keywords : Cocoa Beans; Fermentation; Postharvest; Processing; Priority
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Gębczyński, Piotr, Małgorzata Tabaszewska, Katarzyna Kur, Maria Zbylut-Górska, and Jacek Słupski. "Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables." Molecules 29, no. 8 (April 11, 2024): 1732. http://dx.doi.org/10.3390/molecules29081732.
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This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2–4 °C, 18–22 °C) applied to two legume species: green beans and green peas. The raw and dried materials were determined for selected physical parameters typical of dried vegetables, contents of bioactive components (vitamin C and E, total chlorophyll, total carotenoids, β-carotene, and total polyphenols), antioxidative activity against the DPPH radical, and sensory attributes (overall quality and profiles of color, texture, and palatability). Green beans had a significantly higher content of bioactive components compared to peas. Freeze-drying and cold storage conditions facilitated better retention of these compounds, i.e., by 9–39% and 3–11%, respectively. After 12 months of storage, higher retention of bioactive components, except for total chlorophyll, was determined in peas regardless of the drying method, i.e., by 38–75% in the freeze-dried product and 30–77% in the air-dried product, compared to the raw material.