In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium (230°C, 10 min), city (230°C, 12 min) and french (230°C, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were 8.81±0.05, 9.77±0.03, 9.9...

Kidney beans and soybeans have the potential to be developed because they contain good nutrient. are sources of vegetable protein. One form development legume products is composite flour. The aim this study was analyze physical chemical characteristics flour made kidney soybeans. experiment designed using Completely Randomized Design with nine treatments each treatment replicated three times. f...

Five field experiments were conducted in Ontario to determine the tolerance of dry beans pyraflufen-ethyl (6.7 and 13.4 g ai ha-1), 2,4-D ester (520.3 1040.6 ha-1) pyraflufen-ethyl/2,4-D (527 1054 applied preplant. Pyraflufen-ethyl at 6.7 ha-1 caused < 2% injury azuki, kidney, small red, white bean. 520.3 up 4 6% azuki bean; 5 12% kidney 7 red 8% bean, respectively. Pyraflufen-ethyl/2,4-...

The beans function BG(x) of a connected graph G is defined as the maximum number of points on G such that any pair of points have distance at least x > 0. We shall exhibit lower and upper bounds of BG(x) for x < 1 and a class of graphs which have the same number of edges and whose beans functions distinguish them. Also, we give some non-isomorphic graphs which have the same beans function.

Aikpokpodion PE, Dongo LN (2010) Effects of fermentation intensity on polyphenols and antioxidant capacity of cocoa beans. Int. J. Sustain. Crop Prod. 5(4), 66-70. Cocoa beans were fermented for 1 day, 2 days, 3 days up to 6 days. Result showed that, polyphenols content of the fermented beans dropped from 16.11% on day 0 to 6.01% on day 6. The antioxidant capacity also dropped from 96% (IP) on ...

The use of cacao, in its familiar food and beverage form, dates back about 3,800 years. By the time of the discovery of America by Europeans, the Aztecs and Mayans had developed methods for drying, roasting and grinding cacao beans for use in beverages and foods. Today, the same processes are used, but have been adapted to modern machinery. The current study was conducted to compare the traditi...