INTRODUCTION The objective of this exploratory study was to determine whether fruit and vegetable consumption differed by race/ethnicity, by origin and nativity among Hispanics, and by language preference (as an indicator of acculturation) among foreign-born Hispanics. METHODS We recruited 723 women enrolled in the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) a...

generally the biggest group of people diet every grain of rice cereal group is the second largest member in some regions. however, unlike other grains such as rice, white beans and cooked completely consumed, fastidious taste may vary from one region to another. the overall index of consumer tastes more rice grains in appearance, size and shape, manner of cooking, the aroma, the taste of it mea...

a total of 280 unsexed broiler chicks, 21 days-old and weighing 580 g on average were randomly distributed into 28 experimental units of 10 birds each. seven experimental diets containing respectively 0% (t0 control), 20% raw cowpeas (t1), 20% raw cowpeas + 0.2% of canarium charcoal (t2), 20% raw cowpeas + 0.2% maize cob charcoal (t3), 20% cooked cowpeas (t4), 20% cooked cowpeas + 0.2% canarium...

Phenolic compounds, which naturally occur in beans, are known to have antioxidant activity, which may be partially lost during the processing of this legume. This study evaluated the effect of thermal processing and maceration on the phenolic acid and flavonoids profile and content and on the antioxidant activity of white beans. According to the results obtained from the 2,2-azino-bis (3-ethylb...

A total of 280 unsexed broiler chicks, 21 days-old and weighing 580 g on average were randomly distributed into 28 experimental units of 10 birds each. Seven experimental diets containing respectively 0% (T0 control), 20% raw cowpeas (T1), 20% raw cowpeas + 0.2% of Canarium charcoal (T2), 20% raw cowpeas + 0.2% maize cob charcoal (T3), 20% cooked cowpeas (T4), 20% cooked cowpeas + 0.2% Canarium...

BACKGROUND There are few references of allergic reaction to beans in childhood. We report the case of a seven years old boy who suffered from angioedema associated to inhalation of vapours from cooked white bean. METHODS skin prick tests (SPT) were performed by prick-by-prick with cooked white bean and legumes. It was also determined total IgE and specific IgE antibodies to bean and legumes w...

BACKGROUND According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. O...

Results are presented of the effect of freezing followed by thawing (air and water immersion, both at environmental temperature) and cooking (traditional boiling in a covered pot) on quality profile (in terms of objective texture, colour, chlorophylls and pheophytins and sensory attributes) and structure of green beans (cv. Win). Freezing was carried out at three different rates by forced conve...