in this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. the isoelectric point of all the samples were determined as about ph=4 but other than lentil, the remaining sample...

in this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that beans had the highest emulsifying capacity. this property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. salt concentration of 0.5 m did not have a significant influence on emulsifying capacity but ...

Beany and grassy flavors in raw edible bean flours reduce consumer acceptability of bean-based baked products. In order to improve consumer acceptability, beans may be further processed by cooking and germination. However, these operations drive up the cost of end-products. Therefore, it is necessary to develop formulations, using raw edible bean flours that have acceptable sensory attributes. ...

This study was conducted to detect for the first time the occurrence of phytoplasma in symptomatic faba bean plants in Saudi Arabia. Faba bean is one of the most widely grown protein-producing food legumes. Ten leaf and stem samples showing symptoms of phyllody and stunting were collected from plants grown in Agricultural Research Station field Riyadh region, Saudi Arabia during December, 2011....

High-fat-high-cholesterol diets containing casein or a Vicia faba bean (faba bean) protein concentrate as the protein source were given to rats for 5 weeks. When the faba bean protein concentrate or its ethanol extract was present in the diet, a marked decrease was found in the level of circulating cholesterol associated with the lower-density lipoproteins (very-low-, intermediate- and low-dens...

Common bean (Phaseolus vulgaris L.) is an important legume, useful for its high protein and dietary fiber. The fungal pathogen Uromyces appendiculatus (Pers.) Unger can cause major loss in susceptible varieties of the common bean. The Ur-3 locus provides race specific resistance to virulent strains or races of the bean rust pathogen along with Crg, (Complements resistance gene), which is requir...

Conditions influencing the opening of the bean (Phaseolus vulgaris L.) and cotton (Gossypium hirsutum L.) hypocotyl hook were defined. Such hooks were shown to undergo geotropic curvature; orientation of the hook with respect to gravity greatly affected the observed opening. Cotton and bean hooks behaved exactly opposite in regard to the presence of the cotyledons and apical bud. The cotton hoo...

The physiology and anatomy of abscission has been studied in considerable detail; however, information on the regulation of gene expression in abscission has been limited because of a lack of probes for specific genes. We have identified and sequenced a 595 nucleotide bean (Phaseolus vulgaris cv Red Kidney) abscission cellulase cDNA clone (pBACl). The bean cellulase cDNA has extensive nucleic a...

A longitudinal cross-over feeding design was used to investigate the relationship of dietary lipid composition to the membrane lipid environment and activity of mitochondrial ATPase in vivo. Rats were fed a polyunsaturated fatty-acid-rich oil (soya-bean oil) for 12 days, crossed-over to a monounsaturated fatty-acid-rich oil (rapeseed oil) for the next 11 days, then returned to soya-bean oil for...