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RELEASE OF 'BENÍQUEZ' WHITE BEAN (PHASEOLUS VULGARIS L.) CULTIVAR

Limited information is available on the sensitivity of dry beans to tribenuron and carfentrazone applied preplant (PP). Four field trials were conducted at Exeter and Ridgetown, ON, Canada in 2019 and 2020 to determine the tolerance of azuki, kidney, small red and white beans to glyphosate (1800 g·ae·ha-1) + tribenuron (15 g·ai·ha-1), glyphosate (1800 g·ae·ha-1) + carfentrazone (35 g·ai·ha-1) and glyphosate (1800 g·ae·ha-1) + tribenuron (15 g·ai·ha-1) + carfentrazone (35 g·ai·ha-1) applied PP 1 - 2 days prior to seeding dry beans. Glyphosate + tribenuron, glyphosate + carfentrazone, and glyphosate + tribenuron + carfentrazone, applied PP, caused 5%, 5% and 9% bean injury at 1 WAE; 7%, 6% and 10% bean injury at 2 WAE and 6%, 5% and 8% bean injury at 4 WAE, respectively. At 8 WAE, there was 0, 1% and 4% injury in azuki bean; 1%, 2% and 2% injury in kidney bean; 3%, 2% and 3% injury in small red bean; and 6%, 3% and 2% injury in white bean with glyphosate + tribenuron, glyphosate + carfentrazone, and glyphosate + tribenuron + carfentrazone applied PP, respectively. The injury was significantly greater with glyphosate + tribenuron in small red and white beans compared to the azuki and kidney beans. There was no difference between injury levels among market classes of dry been with glyphosate + carfentrazone or glyphosate + tribenuron + carfentrazone applied PP. There was no effect of glyphosate + tribenuron, glyphosate + carfentrazone and glyphosate + tribenuron + carfentrazone on dry bean plant stand, maturity and seed yield. However, dry bean biomass was reduced as much as 15% with glyphosate + tribenuron and 13% with glyphosate + tribenuron + carfentrazone compared to the untreated control. Dry bean height was reduced 4% with glyphosate + tribenuron + carfentrazone but was not affected with other treatments. Based on these results, there is potential for using glyphosate plus tribenuron or carfentrazone for preplant weed management in dry bean production.

Six field trials were conducted over a four-year (2017-2020) period near Exeter and Ridgetown, Ontario to determine the efficacy of halosulfuron tankmixes applied postemergence to control broadleaf weeds in white bean. Halosulfuron caused up to 4% injury in white bean at 2 and 4 weeks after treatment (WAT). Bentazon, acifluorfen, fomesafen, bentazon/acifluorfen, and bentazon + fomesafen caused 2% - 16% injury at 2 WAT and up to 3% injury at 4 WAT in white bean. The addition of halosulfuron to the aforementioned herbicides did not accentuate white bean injury. Reduced weed interference with the herbicides evaluated increased white been yield 50% - 90% compared to the weedy control; there was no difference in seed yield among herbicide treatments evaluated. At 4 WAT, halosulfuron at 25, 37.5 and 50 g ai ha-1 controlled velvetleaf 86%, 93% and 97%; redroot pigweed 83%, 85% and 89%; common ragweed 90%, 93% and 94%; common lambsquarters 27%, 28% and 36%; flower-of-an-hour 66%, 76% and 69%; and wild mustard 100%, 100% and 100%, respectively. Bentazon, acifluorfen, fomesafen, bentazon/acifluorfen, and bentazon + fomesafen controlled velvetleaf 73%, 14%, 52%, 42% and 68%; redroot pigweed 40%, 91%, 85%, 75% and 80%; common ragweed 36%, 81%, 92%, 68% and 84%; common lambsquarters 87%, 39%, 48%, 60% and 76%; flower-of-an-hour 90%, 66%, 63%, 73% and 83%; and wild mustard 97%, 97%, 100%, 99% and 100%, respectively. Halosulfuron tankmixed with bentazon, acifluorfen, fomesafen, bentazon/acifluorfen or bentazon + fomesafen controlled velvetleaf 90%, 51%, 68%, 75% and 90%; redroot pigweed 80%, 99%, 95%, 92% and 91%; common ragweed up to 94%, 97%, 93%, 94% and 95%; common lambsquarters 74%, 62%, 43%, 62% and 66%; flower-of-an-hour 92%, 78%, 74%, 82% and 87%; and wild mustard 100%, 100%, 100%, 100% and 100%, respectively. Weed density and dry biomass followed the same trend. This study concludes that the optimal halosulfuron tankmix is broadleaf weed species specific for weed management in dry bean production.

Neste trabalho elaboraram-se diferentes tipos de nuggets vegetarianos enriquecido com fibras e sem glúten, e avaliou-se a aceitabilidade entre acadêmicos de uma faculdade privada de Montes Claros – MG. Participaram da pesquisa 200 acadêmicos e funcionários. Foram elaborados três nuggets vegetarianos sendo um a base de farinha de feijão-branco, um a base de farinha de berinjela e a base farinha de grão-de-bico e, todos foram enriquecidos com gergelim e linhaça; para a comparação usou-se o nuggets industrial sabor de frango. Utilizou-se a escala hedônica de 9 pontos e a intenção de compra (escala de 7 pontos). Foram avaliados os valores dos macronutrientes, o valor energético total, as vitaminas A e C, e os minerais ferro, cálcio e sódio, e fibras. Foram realizados os testes de Salmonella spp., coliformes a 35 e 45ºC. A quantidade de fibras foi maior no nuggets a base de farinha de grão-de-bico (2,5g). Quanto à análise sensorial, 20 e 30% dos entrevistados avaliaram os nuggets nos sabores de farinha de berinjela e grão-de-bico como “gostei moderadamente”. E 75% dos participantes avaliaram o nuggets industrializado como “gostei extremamente”. Os resultados da intenção de compra mostram que o nuggets industrial apresentou a melhor avaliação, com a escala de “certamente compraria” por 74% dos avaliadores. Observa-se que os três nuggets vegetarianos elaborados encontram-se dentro do permitido pela legislação brasileira. Os nuggets elaborados apresentaram boas quantidades de vitaminas e minerais, além de fibras, o que pode contribuir com a saúde do consumidor.

A total of six field experiments were conducted in southwestern Ontario over a 3-yr period (2016, 2017, 2018) to evaluate the efficacy of trifluralin and halosulfuron applied preplant incorporated (PPI) for weed management in white bean. Trifluralin, halosulfuron, and trifluralin + halosulfuron applied PPI caused as much as 2%, 6%, and 8% white bean injury, respectively. Weed interference delayed maturity and reduced white bean yield 56% compared with the weed-free control. Weed interference with trifluralin and halosulfuron applied alone reduced white bean seed yield as much as 35% and 29%, respectively; however, white bean seed yield with the trifluralin + halosulfuron tankmixes was similar to the weed-free control. Trifluralin, halosulfuron, and trifluralin + halosulfuron applied PPI provided 6%–12%, 75%–92%, and 71%–95% control of velvetleaf; 89%–95%, 93%–98%, and 96%–99% control of pigweed species; 5%–18%, 82%–96%, and 90%–97% control of common ragweed; 90%–97%, 81%–97%, and 95%–99% control of common lambsquarters; 23%–43%, 55%–88%, and 83%–96% control of flower-of-an-hour; 4%–25%, 94%–100%, and 95%–100% control of wild mustard; 96%–100%, 18%–45%, and 97%–100% control of barnyardgrass; and 92%–98%, 21%–40%, and 93%–98% control of green foxtail, respectively. Results indicated that low rates of trifluralin tank-mixed with halosulfuron has the potential to control problematic weeds and improve white bean yields in Ontario.

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the in vitro bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest in vitro bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products.

This research was intended to determine the effect of different cereal and pulse flours and commercial gluten-free flour on the mineral content, fatty acid composition, and volatile compounds of the gluten-free tarhana (cereal-based fermented dry soup). In order to produce the gluten-free tarhana, white bean (BF), chickpea (CF), commercial gluten-free (GWF), yellow lentil (LF), and rice (RF) flours were used. The Mg, K, Al, and Mn contents of tarhanas obtained using different pulse and cereal flours were found to be quite high compared to tarhanas produced with commercial GWF. The utilization of different cereal and pulse flours in the tarhana formulation resulted in an increase in the percentage (30.37-51.47%) of the total polyunsaturated fatty acid (TPUFA). The highest (452.4 µg/g) and the lowest (241.17 µg/g) total concentration of all compounds were detected in BF and GWF, respectively. The highest number (21) of compounds belonged to terpenes and terpenoids, followed by acids, hydrocarbons, alcohols, aldehydes, esters, ketones, and alkanes. PRACTICAL APPLICATION: This study shows that cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents. The results of the current study may be useful and applicable to food manufacturers producing gluten-free products for celiac patients.

The white bean represents the most important nutrition legume in many coun-tries in the world, including Kosovo. It has high protein, dietary fibers and mineral content and it is mainly used in the form of cooked food. This paper has the objective to review the parameters of rheological properties, qualitative properties and nutrition values of the bread produced by adding various per-centages of the flour obtained from white bean. The results from rheological analysis of the dough indicate that with the increase of bean flour content the water absorption and the dough development time are increased; however there is a considerable tendency to reduce the extensibility, the resistance and dough energy. In addition, the increase of the white bean amount influences the decrease of the qualitative properties of bread. With the increase of the white bean flour content, one observes a considerable increase in nutrition values, especially that of proteins, cellulose and minerals. Whereas the positive Pearson correlation between qualitative properties and nutrition in the bread thus obtained exists only in the level p

Three field experiments were carried out during 2017-2019 at the University of Guelph Huron Research Station near Exeter, Ontario, Canada to determine the effect of halosulfuron rate (25, 37.5 or 50 g∙ai∙ha-1) and application timing (POST 1, POST 2 and POST 3) on volunteer azuki bean control in white bean. At POST 1, halosulfuron at 25, 37.5 and 50 g∙ai∙ha-1 controlled volunteer azuki bean 46% - 50% at 1 week after application (WAA), controlled decreased to 16% - 25% at 8 WAA. At POST 2, volunteer azuki bean controlled decreased from 34% - 39% at 1 WAA to 17% - 27% at 8 WAA. A similar trend was observed at POST 3. Halosulfuron applied POST 1 at 25, 37.5 and 50 g∙ai∙ha-1 reduced biomass 49%, 64% and 69%, respectively. Halosulfuron applied POST 2 did not reduce volunteer azuki bean biomass at 25 g∙ai∙ha-1, but decreased biomass 51% at 37.5 g∙ai∙ha-1 and 49% at 50 g∙ai∙ha-1. Similarly, halosulfuron applied POST 3 did not reduce volunteer azuki bean biomass at 25 g∙ai∙ha-1, but decreased biomass 40% at 37.5 g∙ai∙ha-1 and 44% at 50 g∙ai∙ha-1. There was as much as 19%, 22% and 25% dockage with halosulfuron applied POST 1, POST 2 and POST 3, respectively. Volunteer azuki bean interference reduced white bean yield 40%. Reduced volunteer azuki bean interference with halosulfuron applied POST 1 at 37.5 or 50 g∙ai∙ha-1 resulted in an increase in white bean yield relative to the weedy control; however white yield was less than the weed-free control. This study concludes that halosulfuron at rates and application timings evaluated does not provide adequate control of volunteer azuki bean in white bean.

There are a limited number of soil-applied herbicides available for broad-spectrum weed control in dry bean production in Ontario, Canada. Four experiments were conducted from 2017 to 2019 in southwestern Ontario to compare the efficacy of six soil-applied grass herbicides [trifluralin (600 g ai ha-1), ethalfluralin (810 g ai ha-1), pendimethalin (1080 g ai ha-1), S-metolachlor (1050 g ai ha-1), dimethenamid-p (544 g ai ha-1) and EPTC (3400 g ai ha-1)] and halosulfuron (35 g ai ha-1) applied alone and in combination, applied preplant incorporated (PPI), on white bean tolerance and yield, and weed control efficacy. There was no white bean injury from the herbicide treatments evaluated. Grass herbicides (trifluralin, ethalfluralin, pendimethalin, S-metolachlor dimethenamid-P and EPTC) controlled velvetleaf 0% - 82%, pigweeds 87% - 99%, common ragweed 0% - 93%, common lambsquarters 81% - 99%, wild mustard 0% - 71%, barnyardgrass 98% - 100% and green foxtail 98% - 99%. Halosulfuron controlled velvetleaf 98%, pigweeds 94%, common ragweed 90% - 94%, common lambsquarters 97%, wild mustard 98% - 100%, barnyardgrass 19% - 24% and green foxtail 20% - 25%. Tankmixes of halosulfuron with soil-applied grass herbicides provided ≥93% control of the weed species evaluated. Reduction in density and biomass generally followed the same trend as visible control with herbicide treatments evaluated. Weed interference reduced white bean seed yield 70%. Seed yield was 53% - 66% of the weed-free control with trifluralin, ethalfluralin, pendimethalin, S-metolachlor and dimethenamid-P, 81% of the weed-free control with EPTC, 58% of the weed-free control with halosulfuron, and 87% - 95% of the weed-free control with halosulfuron tankmixes with the grass herbicides evaluated. Based on these results, halosulfuron in combination with trifluralin, ethalfluralin, pendimethalin, S-metolachlor, dimethenamid-p and EPTC, applied PPI at rates evaluated, can be used to effectively control common annual grass and broadleaf weeds in white beans.

There are a limited number of herbicides registered for weed management in white bean production in Ontario, Canada. Five field experiments were completed in Ontario from 2016 to 2018 to compare the efficacy of trifluralin and ethalfluralin applied alone and in combination with halosulfuron, applied preplant incorporated (PPI), for weed control efficacy and white bean tolerance and seed yield. At 2 and 4 WAE, there was no white bean injury from the herbicide treatments evaluated. Trifluralin applied PPI provided up to 32%, 99%, 13%, 99%, 27%, 99% and 99% control of velvetleaf, redroot pigweed, common ragweed, common lambsquarters, wild mustard, barnyardgrass and green foxtail, respectively. Trifluralin and ethalfluralin provide similar control of velvetleaf, redroot pigweed, barnyardgrass and green foxtail control, however, ethalfluralin is slightly more efficacious on common ragweed, common lambsquarters and wild mustard. Halosulfuron (35 g∙ai∙ha−1), applied PPI, provided as much as 76%, 98%, 96%, 96%, 100%, 19% and 23% control of velvetleaf, redroot pigweed, common ragweed, common lambsquarters, wild mustard, barnyardgrass and green foxtail, respectively. Trifluralin (600 or 1155 g∙ai∙ha−1) + halosulfuron (35 g∙ai∙ha−1), applied PPI, provided up to 88%, 100%, 98%, 100%, 100%, 99% and 98% control of velvetleaf, redroot pigweed, common ragweed, common lambsquarters, wild mustard, barnyardgrass and green foxtail, respectively. Ethalfluralin (810 or 1080 ai∙ha−1) + halosulfuron (35 g∙ai∙ha−1) provided similar control. Weed interference decreased white bean seed yield 44% - 45% with trifluralin, 30% - 41% with ethalfluralin and 34% with halosulfuron. However, decreased weed interference with trifluralin and ethalfluralin applied in combination with halosulfuron resulted white bean seed yield that was similar to the weed-free control. Trifluralin or ethalfluralin co-applied with halosulfuron can be safely used in white bean production for the control of common annual grass and broadleaf weeds in Ontario.

espanolIntroduccion: El frijol blanco (Phaseolus lunatus L)., es una leguminosa de alto valor nutricional, gracias a sus contenidos de proteinas, carbohidratos complejos y fibra. Es importante fomentar su consumo y diversificar su uso en el desarrollo de productos, para lo cual es necesario conocer sus propiedades funcionales y determinar su potencial uso agroalimentario. Objetivo: Caracterizar las propiedades funcionales de la harina de frijol blanco (Phaseolus lunatus L.) sometida a diferentes tratamientos, con el fin de evaluar el efecto de los tratamientos sobre las propiedades tecnofuncionales de la harina. Metodologia: Se formulo un DCA (diseno completamente al azar), se evaluo la composicion bromatologica y funcional en harinas obtenidas a partir de frijol blanco, donde los granos fueron sometidos a 3 tratamientos previos a la etapa de secado (60 oC), los cuales fueron: Remojo (12h), coccion (97 oC, 90 minutos) y escaldado (72 oC, 5 minutos). Resultados: Los contenidos de proteina disminuyeron al aumentar el tiempo de exposicion a los tratamientos. El tratamiento de coccion incremento las propiedades de absorcion de agua y aceite. El mejor resultado para la capacidad emulsificante los mostro el tratamiento de remojo con un 43,0%. No se encontraron diferencias significativas entre los tratamientos de remojo y escaldado para la capacidad espumante. Conclusiones: Las harinas sometidas a los tratamientos presentan propiedades funcionales que les confieren gran potencial para la elaboracion de productos tales como bebidas instantaneas, salsas, galletas, embutidos, productos fritos y productos de reposteria. EnglishIntroduction: The white bean (Phaseolus lunatus L)., Is a legume of high nutritional value, thanks to its contents of proteins, complex carbohydrates and fiber. It is important to encourage their consumption and diversify their use in the development of products, for which it is necessary to know their functional properties and determine their potential agri-food use. Objective: Characterize the functional properties of white bean flour (Phaseolus lunatus L.) subjected to different treatments, in order to evaluate the effect of the treatments on the functional properties of the flour. Method: A DCA (completely randomized design) was formulated, the bromatological and functional composition was evaluated in flours obtained from white beans, where the grains were subjected to 3 treatments prior to the drying stage (60oC), which were: Soaking (12h), cooking (97 oC, 90 minutes) and blanching (72 oC, 5 minutes). Results: The protein content decreased with increasing the time of exposure to the treatments. The cooking treatment increased the water and oil absorption properties. The best result for the emulsifying capacity was shown by the soaking treatment with 43.0%. No significant differences were found between the soaking and scaling treatments for the foaming capacity. Conclusions: The flours subjected to the treatments have functional properties that confer great potential for the production of products such as instant drinks, sauces, biscuits, sausages, fried products and confectionery products.

Halosulfuron (35 g a.i. ha−1) applied preemergence (PRE), early-postemergence (EPOST), and late-postemergence (LPOST) does not adequately control volunteer adzuki bean in white bean, but halosulfuron applied EPOST and LPOST has the potential to be used for control of volunteer soybean in white bean.

To investigate the effect of boric acid on yield and yield components of three white bean cultivars consisted of Jules, G11867, and Shekoofa, a 2-year field split-plot experiment was carrie...

White bean is one of the mayor legumes, which covers a wide surface in planting structure. High yields are closely related to the right regionalization of this crop and the implementation of agrotechnical provisions. One of the most important agrotechnical issue is: to determine the optimal number of plants in regard to the distance between rows and the distance of plants in a row. Depending on the morphological differences of beans, the number of plants per unit of surface should change. In order to determine this optimal number, it is necessary to experiment different plant varieties with an average number of 250-400 thousand plants / ha. The study was carried out by experimenting two autochthonous varieties Eҫmeniku and Trenare (they were evaluated as the best varieties in Korça District among 5 experimented varieties.) The study aims to identify the influence of the plant number and planting method on the production results. For this purpose, we studied the varieties with a distance of 5-12 cm between plants in a row (distance between rows 60 cm), with a number of about 50,000 plants per hectare. We used two planting methods, that of individual planting of beans and the bouquet planting where the beans are placed 2 by 2. We draw respective conclusions based on experimental results calculated according to the three-factorial statistical analysis.

Due to the presence of some vegetarian groups in society, this study was conducted with the purpose of producing and preparing a vegetarian burger in the form of pre-cooked products equipped with a dehydrated, fast-soluble form that can be prepared by retrieving in a few minutes. The objective of this work was to evaluate the different nutritive of vegetarian burger mixtures for female (age 9-13years) and female (age over 51 years) from whole brown lentil (Cynara scolymus L.), whole chickpea (Cicer arietinum) , whole white bean (Phaseolus vulgaris L.), grits wheat (Triticum aestivum) and barley (Hordeum vulgare L.) seeds and compared with commercial beef burger. It could be noticed that the germination process followed by cooking process lowered the phytic acid and trypsin inhibitor value in the white bean ,chickpea and brown lentil. The data showed that the highly significant oil absorption was noticed in the CLGB blend (55.0%) than that found in the LCG (40.0%) blend and control(33.13%). The nutritional values were closed to the recommended daily requirements for female (9-13 years) and female (over 51 years). Supplementation with white bean, whole lentil and chickpea significantly increased in vitro Fe, Zn, Ca and P bioavailability. The vegetarian burgers are acceptable in terms of sensory quality. In conclusion, this study showed that it could be prepared good nutritional vegetarian burger mixtures for female (9-13 years) and female (over 51 years), and through it can meet the needs of working family members, especially vegetable groups. It can also be used to feed students of schools, university cities, and Christian brothers because of its high nutritional value, cheap price, and a long shelf life without the need to save it by refrigeration or freezing, and it can be used as commercial products.

A different rice/white bean-based gluten-free fettuccine (rice 0–100%, bean 0–100%) fortified with 10% carob fruit has been developed. The proximate composition, total and resistant starch, and total, soluble and insoluble dietary fibre content as well as the cooking and sensorial quality of uncooked and cooked pasta were determined. All the novel gluten-free fettuccine forms showed good cooking quality (cooking loss < 10%) highlighting that those containing the carob fruit had better nutritional and healthy profiles than the commercial gluten-free rice pasta; they were low in fat (10-fold) and high in protein (on average 3.6-fold) with resistant starch (16%) and dietary fibres (2.4-fold). The cooking process increased (p < 0.05) the protein and total dietary fibre content but reduced the total and resistant starch. The addition of carob fruit increased the total dietary fibre content, thus improving the functional value of fettuccine. Considering the sensorial analysis, fettuccine produced with 40% bean and 10% carob could be well accepted by consumers and can be advised as a functional food.

Key message Cooked bean flavor and texture vary within and across 20 Andean seed types; SNPs are significantly associated with total flavor, beany, earthy, starchy, bitter, seed-coat perception, and cotyledon texture. Abstract Common dry beans are a nutritious food recognized as a staple globally, but their consumption is low in the USA. Improving bean flavor and texture through breeding has the potential to improve consumer acceptance and suitability for new end-use products. Little is known about genetic variability and inheritance of bean sensory characteristics. A total of 430 genotypes of the Andean Diversity Panel representing twenty seed types were grown in three locations, and cooked seeds were evaluated by a trained sensory panel for flavor and texture attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Extensive variation in sensory attributes was found across and within seed types. A set of genotypes was identified that exhibit extreme attribute intensities generally stable across all three environments. seed-coat perception and total flavor intensity had the highest broad-sense heritability (0.39 and 0.38, respectively), while earthy and vegetative intensities exhibited the lowest (0.14 and 0.15, respectively). Starchy and sweet flavors were positively correlated and highest in white bean genotypes according to principal component analysis. SNPs associated with total flavor intensity (six SNPs across three chromosomes), beany (five SNPs across four chromosomes), earthy (three SNPs across two chromosomes), starchy (one SNP), bitter (one SNP), seed-coat perception (three SNPs across two chromosomes), and cotyledon texture (two SNPs across two chromosomes) were detected. These findings lay a foundation for incorporating flavor and texture in breeding programs for the development of new varieties that entice growers, consumers, and product developers alike.

Five experiments were conducted in Ontario, Canada from 2016 to 2018 to determine how doses of S-metolachlor and halosulfuron applied preemergence (PRE) should be adjusted to control specific weed species in white bean. S-metolachlor, halosulfuron, and S-metolachlor + halosulfuron caused minimal (1% to 4%) injury in white bean. Weed interference reduced white bean yield 54%. On average, weed interference with S-metolachlor and halosulfuron decreased yield 34% and 29%, respectively. In contrast, white bean seed yield was similar to the weed-free control with the S-metolachlor + halosulfuron tankmixes. S-metolachlor applied alone controlled A. theophrasti, A. retroflexus, A. artemisiifolia, C. album, E. crus-galli and S. viridis 0% to 3%, 78% to 93%, 0% to 9%, 5% to 15%, 97% to 99% and 96% to 98%, respectively. Halosulfuron applied alone controlled A. theophrasti, A. retroflexus, A. artemisiifolia, C. album, E. crus-galli and S. viridis 39% to 87%, 93% to 99%, 64% to 88%, 34% to 59%, 10% to 30% and 13% to 35%, respectively. S-metolachlor + halosulfuron tankmixes controlled A. theophrasti, A. retroflexus, A. artemisiifolia, C. album, E. crus-galli and S. viridis 47% to 94%, 98% to 100%, 78% to 94%, 37% to 78%, 94% to 98% and 91% to 96%, respectively. Weed density and biomass reductions with the herbicides evaluated followed the same pattern as visible weed control assessments. Results from this study indicate that doses of S-metolachlor and halosulfuron, when applied as a tankmix, should be adjusted based on a weed species composition in each individual white bean field.

Six field experiments were conducted during 2015 to 2017 in Ontario, Canada, to determine the efficacy of pethoxamid applied alone, and in combination with broadleaf herbicides, for the control of annual grass and broadleaved weeds in white navy bean. Visible injury was generally minimal (0 to 8%) with herbicide treatments evaluated. Weed control was variable depending on the weed species evaluated. Pethoxamid,S-metolachlor, halosulfuron, imazethapyr, sulfentrazone, pethoxamid + halosulfuron, pethoxamid + imazethapyr, and pethoxamid + sulfentrazone controlled redroot pigweed 82 to 98%; common ragweed 19 to 93%; common lambsquarters 49 to 84%; and green foxtail 47 to 92% in white bean. Weed biomass and weed density reductions were similar to visible control ratings for herbicides evaluated. Weed interference delayed white bean maturity and reduced yield by 50% in this study. Weed interference in plots sprayed with pethoxamid,S-metolachlor, and sulfentrazone reduced white bean yield 36%. White bean yield was similar to the weed-free with other herbicides evaluated. This study concludes that there is potential for the tank-mix of pethoxamid with halosulfuron, imazethapyr, or sulfentrazone for weed control in white bean production.

A study consisting of four field experiments was conducted over a 2-yr period (2016, 2017) near Exeter and Ridgetown, ON, to compare the tolerance of adzuki, kidney, small red, and white beans to four Group 15 herbicides including pethoxamid (1200 and 2400 g a.i. ha−1), S-metolachlor (1600 and 3200 g a.i. ha−1), dimethenamid-P (693 and 1386 g a.i. ha−1), and pyroxasulfone (100 and 200 g a.i. ha−1) applied preplant incorporated (PPI). At 1 wk after emergence (WAE), pethoxamid, S-metolachlor, dimethenamid-P, and pyroxasulfone caused as much as 22%, 17%, 38%, and 15% adzuki bean injury, respectively. The injury decreased with time; at 8 WAE, pethoxamid, S-metolachlor, dimethenamid-P, and pyroxasulfone applied PPI caused as much as 3%, 4%, 12%, and 7% adzuki bean injury, respectively. The injury was lower in other market classes of dry bean. At 1, 2, and 4 WAE, pethoxamid, S-metolachlor, dimethenamid-P, and pyroxasulfone caused as much as 4%, 2%, 4%, and 14% injury in kidney bean, 3%, 2%, 4%, and 12% injury in small red bean, and 5%, 3%, 6%, and 13% injury in white bean, respectively. However, the injury at 8 WAE was 5% or less in kidney, small red, and white beans with all Group 15 herbicides evaluated. Based on this research, pyroxasulfone was the most injurious to dry beans, it reduced plant height as much as 15% and seed yield as much as 17%. The Group 15 herbicides evaluated were more injurious to adzuki bean than kidney, small red, or white beans.

This model study aimed to evaluate the effect of phenolic–food matrix interactions on the in vitro bioaccessibility and antioxidant activity of selected phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) as well as protein and starch digestibility in fortified white bean paste. The magnitude of food matrix effects on phenolics bioaccessibility and antioxidant activity was estimated based on “predicted values” and “combination indexes”. Furthermore, the protein–phenolics interactions were investigated using electrophoretic and chromatographic techniques. The results demonstrated phenolic–food matrix interactions, in most cases, negatively affected the in vitro bioaccessibility and antioxidant activity of phenolic compounds as well as nutrient digestibility. The lowest in vitro bioaccessibility of phenolic compounds in fortified paste was found for quercetin (45.4%). The most negative impact on the total starch digestibility and relative digestibility of proteins was observed for catechin–digestibility lower by 14.8%, and 21.3% (compared with control), respectively. The observed phenolic–food matrix interactions were strictly dependent on the applied phenolic compound, which indicates the complex nature of interactions and individual affinity of phenolic compounds to food matrix components. In conclusion, phenolic–food matrix interactions are an important factor affecting the nutraceutical and nutritional potential of fortified products.

Field experiments (4 in total) were conducted in 2016 and 2017 in southwestern Ontario to compare the sensitivity of dry bean to four Group 15 herbicides applied preemergence (PRE). At 4 weeks after emergence (WAE), pethoxamid, S-metolachlor, dimethenamid-P and pyroxasulfone applied PRE at the 2X rate caused 5%, 9%, 9% and 14% visible injury in adzuki bean, 2%, 2%, 2% and 3% visible injury in kidney bean, 6%, 4%, 5% and 4% visible injury in small red Mexican (SRM) bean, and 9%, 6%, 8% and 9% visible injury in white bean, respectively. Pyroxasulfone reduced adzuki bean shoot biomass (m-1 row) 42% and height 12%. However, the other Group 15 herbicides did not reduce shoot biomass and height of adzuki bean. Kidney bean shoot biomass and height were not adversely affected by the Group 15 herbicides evaluated. S-metolachlor caused no adverse effect on SRM bean dry weight or height, but pethoxamid, dimethenamid-P and pyroxasulfone at the 2X rate reduced dry weight 26%, 28% and 28% and height 7%, 7% and 7% in SRM bean, respectively. Pethoxamid, S-metolachlor, dimethenamid-P, and pyroxasulfone applied PRE at the 2X rate reduced white bean dry weight 50%, 37%, 47% and 43% and height 16%, 10%, 16% and 15% in white bean, respectively. Pyroxasulfone (2X rate), applied PRE, reduced bean stand count and seed yield 12% and 7%, respectively. However, pethoxamid, S-metolachlor, and dimethenamid-P, applied PRE caused no decrease in stand count and seed yield of dry beans evaluated. In general, kidney and SRM bean are most tolerant, white bean is intermediate, and adzuki bean is most sensitive to Group 15 herbicides applied PRE.

Five field experiments were conducted in Ontario Canada during 2018-2020 to determine the level of crop injury, weed control and white bean yield with up to four-way mixtures of herbicides applied preplant incorporated (PPI). The trials were arranged in a factorial design: Factor 1 was “Grass herbicide” including no grass herbicide, trifluralin, S-metolachlor and trifluralin + S-metolachlor and Factor 2 was “Broadleaf herbicide” including no broadleaf herbicide, halosulfuron, imazethapyr and halosulfuron + imazethapyr. At 2 and 4 weeks after emergence (WAE), there was minimal (≤ 4%) white bean injury. At 8 weeks after herbicide application (WAA), trifluralin, S-metolachlor or trifluralin + S-metolachlor averaged across Factor 2 controlled velvetleaf 69, 71 and 62%, respectively; halosulfuron, imazethapyr and halosulfuron + imazethapyr averaged across Factor 1 controlled velvetleaf 75, 95 and 97%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled pigweed 93, 90 and 97%, respectively, and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled pigweed 97, 79 and 98%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor provided poor (≤ 32%) control of common ragweed while halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled common ragweed 86, 53 and 87%, respectively. The 4-way tankmix of trifluralin, S-metolachlor, halosulfuron + imazethapyr controlled common ragweed 95%. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled common lambsquarters 81, 38 and 91%, respectively, and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled common lambsquarters 94, 97 and 99%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor provided poor (≤ 46%) control of wild mustard while halosulfuron, imazethapyr and halosulfuron + imazethapyr provided excellent (≥ 97%) wild mustard control. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled barnyardgrass 70, 85 and 94%, respectively, and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled barnyardgrass 9, 50 and 59%, respectively. At 8 WAA, trifluralin, S-metolachlor and trifluralin + S-metolachlor controlled green foxtail 89 to 98% and halosulfuron, imazethapyr and halosulfuron + imazethapyr controlled green foxtail 19, 69 and 67%, respectively. Weed interference reduced white bean yield 76%. Generally, white bean yield reflected the level of weed control. Based on these results, the 2- and 3-way tankmixes of herbicides evaluated generally provide similar weed control as the 4-way tankmixes.

Soil-applied broadleaf herbicides for weed management in dry beans (Phaseolus vulgaris L.) in Ontario are limited. Sulfentrazone is an effective broadleaf herbicide with some grass activity and is ...

This study investigated the physicochemical and sensory characteristics of white bean paste prepared with various amounts of aronia powder (as ratios of 0%, 2%, 4%, 6%, 8%, 10%). The result shows that the pH of white bean paste decreased significantly with the addition of aronia powder. From chromat...

The aims of this study were to determine the physico-chemical features of tempehs produced from different sources of legume (soybean (control), chickpea, lentils (red and green), and beans (white, black, and broad)) using Rhizopus oligosporus and to specify the best tempeh by sensory evaluation. Results showed that the lowest ash (0.53%) and moisture (44.88%), and the highest protein (47.11 mg/mL) levels were determined in chickpea tempeh, which contained slightly low phenolic compared to soybean tempeh while its sugar content was about 3.58-fold higher than that of soybean tempeh. Thus, the moisture content of white bean (55.20%) and red lentil (55.99%) tempehs was similar to soy tempeh (55.45%), and the ash contents of the remaining tempehs except for chickpea tempeh (0.53%) were approximately the same (1.20–1.91%). The color and texture profile values of chickpea tempeh showed similarity with that of soybean tempeh. Besides, while no phytic, acetic, fumaric, and iso-citric acids were detected in chickpea, red lentil and broad bean tempehs, acetic acid was detected in soybean, white bean, black bean, green lentil, and broad bean tempehs. Sensory evaluations indicated that the chickpea tempeh was superior to the other produced tempehs. Consequently, tempehs from different sources of legume were successfully produced.

[EN] Aging is accompanied by changes in gastrointestinal functions. The impact of the gastrointestinal (GI) conditions of the elderly on the extent of proteolysis and glycolysis as well as calcium bioaccessibility in some cooked legumes (chickpea, lentils, soya bean and white bean) and cereals/pseudocereals (oats, spelt and quinoa) were studied. Samples were digested in vitro using three GI models specifically focused on the elderly in which oral, gastric and intestinal conditions were altered (E1: altered oral conditions, E2: altered oral and gastric conditions and E3: altered oral, gastric and intestinal conditions). Samples were also subjected to a standardized GI digestion as a control (C). The extent of proteolysis was only significantly affected with suboptimal intestinal conditions (p < 0.05). Protein digestibility of cereal grains decreased to a greater extent than for legumes. The release of non-essential amino acids was more affected than that of essential ones, mainly in legumes such as soya bean, lentils and white bean. The extent of glycolysis was much higher in cereal grains than legumes regardless of GI digestion conditions. Glycolysis declined with altered intestinal conditions (E3) compared to the C, in all legumes and spelt. Calcium bioaccessibility was much higher in cereal/pseudocereals than in legumes. However, calcium bioaccessibility seems to be highly limited in elderly people suffering from oral, gastric or intestinal alterations (up to 53% reduction compared to C). Such data might be helpful to develop dietary strategies based on protein-rich vegetal foods, including alternative crops such as oats, quinoa and spelt, specifically used to mitigate sarcopenia and osteoporosis in elderly people., The authors gratefully acknowledge the financial support from the Generalitat Valenciana (AICO/2018/289) . Also, Ever HernandezOlivas was a beneficiary of a predoctoral grant from the Mexican Government (CONACYT MEX/Ref. 306682) .

The use of Atonik, a synthetic biostimulant, to improve the yield and quality of red and white bean was studied. The 0.1% and 0.3% solutions of Atonik biostimulant were applied by a single and double spraying of plants. The yield of the investigated common beans increased after Atonik treatment with the highest impact recorded upon the double spraying with the 0.3% solution. The studied treatments had no significant effect on phenolics content; however, some differences were found in the antioxidant potential. The applied biostimulant had no significant effect on the reducing power either. The angiotensin-converting enzyme inhibitory activity was noted only for Aura bean; however it remained unchanged upon the biostimulant treatment. All the analyzed types of application had no significant effect on starch and protein contents; however, a slight, insignificant decrease was observed in starch content in Aura cultivar. An insignificant decrease of globulins in beans obtained from plants double-sprayed with 0.1% Atonik should also be noted. Most importantly, the studied treatment did not enhance the activity of α-amylase and trypsin inhibitors. In summary, results of the study demonstrate that Atonik effectively improves the yield and nutraceutical potential of beans without any negative effects on their nutritional quality.

Halosulfuron was recently registered as the second soil-applied herbicide for broadleaf weed control in Ontario dry beans, but does not provide an alternative mode of action. Sulfentrazone is used to control broadleaf weeds in soybean and other pulse crops, and its registration for Ontario dry beans would provide a different mode of action for broadleaf weed control. Five field studies were conducted over two years (2014, 2015) to determine if the spectrum of broadleaf weed control is improved by adding a half-rate of halosulfuron to sulfentrazone PRE, and to determine the tolerance of white bean to sulfentrazone (140 or 210 g ai ha-1), s-metolachlor (1050 g ai ha-1), and halosulfuron (17.5 g ai ha-1) applied alone and in combination. Crop injury was assessed at 2 and 4 weeks after crop emergence. Weed control was assessed at 4 and 8 weeks after herbicide application (WAA), and weed density and biomass were determined at 8 WAA. Seed moisture and yield were determined at harvest. Halosulfuron added to sulfentrazone improved the control of Ambrosia artemisiifolia and Sinapis arvensis. Sulfentrazone + s-metolachlor + halosulfuron caused up to 23% crop injury. Therefore, this study concludes that sulfentrazone + s-metolachlor + halosulfuron provides broad spectrum weed control, but is too injurious to white bean for registration in Ontario.

The potential indirect effects of soil applied herbicides have not been adequately explored. The objective of this study was to explore the potential and relative importance of the indirect effects of halosulfuron applied preplant incorporated (PPI) on several weed species common in white bean fields in Ontario. Halosulfuron applied PPI at 35 g ai ha-1 delayed common lambsquarters and wild mustard emergence and reduced their densities over 70%. It did not delay green foxtail emergence, but the density was decreased over 30%. Indirect herbicidal effects such as delayed emergence timing may be important for weed management in non-competitive crops such as white bean. Based on these results, the indirect effects of soil applied herbicides are real and are potentially important for providing additional prevention of yield loss in field crops. This may be particularly important for relatively non-competitive crops such as white bean and for reducing weed seed return to the seedbank.

Potteries are traditionally used for cooking and storing foods in Turkey, the Mediterranean, and Middle East regions. Leaching of inorganic arsenic into the traditional white bean dish cooked in pottery has been determined for the first time in the literature. Accuracy of this method was validated by the analysis of a certified reference material, commercially marketed standard solutions, and arsenic spiked solutions. Locally available potteries were examined for the leaching studies. Variation in the leachability of inorganic arsenic from the potteries by acetic acid versus the number of use was studied. The concentrations of arsenic leached by 4% acetic acid decreased by the usage number. The glazed potteries released arsenic at lower concentrations to leaching by acetic acid than the same group of nonglazed potteries. The concentrations of leached arsenic were relatively high in the white bean dish, where the leach of arsenic from the potteries to acetic acid was low. All of the potteries examined released inorganic arsenic to white bean dish in concentrations that exceed the daily BMDL 0.5 (210 μg/day). However, because the potteries are used only about once a month, direct application of the daily dietary intake limits is not appropriate. According to the weekly BMDL 0.5 , the estimated contribution from arsenic was in the range of 34–79% of BMDL 0.5 . The results of this study showed that the potteries are the potential sources of arsenic. Pottery oiling in ovens, which is another traditional procedure before using the potteries, reduced the leaching of arsenic to foods.

This study investigated the quality characteristics of Yanggaeng added with lentil bean sediment. Yanggaeng was prepared by addition of 0, 25, 50, and 75% (w/w) lentil bean sediment to white bean basic formulation. For the proximate composition measurement, lentil bean sediment consisted of 15.63% moisture, 17.31% crude protein, 0.92% crude ash, and 0.31% crude fat. The sediment yield of lentil beans was 54.25%. The moisture content of Yanggaeng significantly increased with increasing lentil bean sediment content. The total soluble solid content (°Brix) of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas the pH was not significantly different between the control and experimental groups. The lightness of Yanggaeng significantly decreased with increasing lentil bean sediment content, whereas redness and yellowness significantly increased with increasing lentil bean sediment content. The springiness, gumminess, and chewiness of Yanggaeng decreased with increasing lentil bean sediment content, whereas hardness and cohesiveness was not significantly different between the control and experimental groups. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity significantly increased with increasing lentil bean sediment content. Yanggaeng containing 25% lentil bean sediment had acceptable sensory properties, such as taste, texture, and overall preferences. Thus, our results suggest that Yanggaeng containing 25% lentil bean sediment could improve the sensory properties and antioxidant activities of Yanggaeng.

Six field experiments were conducted over a two-year period (2013 and 2014) to evaluate the tolerance of white bean and spectrum of weeds controlled with halosulfuron applied preplant incorporated (PPI) alone or tankmixed with trifluralin, pendimethalin, EPTC, dimethenamid-P, or S-metolachlor. Halosulfuron applied alone or in tankmix with trifluralin, pendimethalin, EPTC, dimethenamid-P, or S-metolachlor caused 2% or less visible injury 1 and 4 weeks after emergence (WAE). Halosulfuron applied PPI controlled common lamb's-quarters, wild mustard, redroot pigweed, and common ragweed greater than 90% and green foxtail less than 60% 4 and 8 WAE. Weed biomass and density followed a similar pattern. White bean yield with halosulfuron applied alone or in tankmix with the same herbicides was equivalent to the weed-free control.

This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was approximately 5 ppm. Granulometry properties showed that flours have coarser than finesse particles, water absorption capacity showed a range of 60 to 80 g of water for 100 g of flour. In nixtamalized tortillas, high protein content was observed in samples with 25 % of corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary fiber, and higher ash content than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn flour and 75% of white-bean flour. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness parameter showed that the sample CPB2575: Corn flour (25%) + White-bean flour (75%); was harder than the control. The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish. Andean crop flours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.

This study was conducted with an aim to determine the interactions of pure phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) and phenolics from plant extracts (green tea and green coffee) with protein fractions of white bean (albumins and globulins). The physicochemical properties of complexes were established through an analysis of the UV-Vis spectrum, relative content of free amino groups, thiol groups, and tryptophan residues, chromatographic (SE-HPLC) and electrophoretic (SD-PAGE, Native-PAGE) properties, and conformational changes reflected by Fourier transform infrared spectra. Further, the effect of pH and ionic strength on the solubility and stability of complexes as well as the binding capacity of phenolics to proteins were determined. Results show that, in most cases, phenolics significantly affected the measured parameters, however, the effects were strongly differentiated by the type of phenolic compounds and protein fraction that were applied. Moreover, it may be that changes in the properties of complexes are reflected in the biological nature of proteins and phenolic compounds such as their bioavailability and physiological activity. However, due to the structural complexity of proteins, and the multitudinous factors that affect their interactions, such studies are a great and long-term challenge for the domain of food science.

Bean paste is a confectionery ingredient originating in Asia made from cooked beans and sugar. In Japan, bean paste-containing products play an important role in the traditional confectionery industry. Common beans (Phaseolus vulgaris L.) are used for making white bean paste, and the tebou market class is dedicated to white paste production. Bean paste qualities include paste yield, color, stickiness, smoothness, aroma and flavor. High paste yield, whiteness and smoothness are preferred. The ideal stickiness depends on the final product to be made using bean paste. In terms of aroma and flavor, high sweetness and low beaniness are generally desired. Most of the paste qualities can only be measured by preparing bean paste, which is labor intensive and low throughput. Yuki and Kinu tebou bean varieties were developed in this manner because the highest end-use quality is indispensable to domestic varieties. Tebou bean breeding in Japan is at the stage where more research is necessary to develop faster screening methods to predict important paste quality attributes. This review summarizes the literature on research on white bean paste quality and common bean breeding efforts conducted so far written either in English or Japanese, covering: (1) bean paste production and ingredient sources, (2) the selection criteria and methods used by Japanese breeders and (3) the resulting varieties developed for bean paste. © 2019 Society of Chemical Industry.

Only one herbicide mode of action (ALS inhibitor) is currently available to Ontario dry bean producers for soil-applied broadleaf weed control. Four field studies were conducted over two years (2014, 2015) to examine the tolerance of four market classes of dry beans to sulfentrazone (210 and 420 g·ai·ha-1) and pyroxasulfone (100 and 200 g·ai·ha-1) applied alone and in combination. The registration of these two herbicides would provide Ontario dry bean producers with two additional modes of action for broadleaf weed control. Pyroxasulfone caused up to 23%, 6%, 7% and 10% injury in adzuki, kidney, small red Mexican and white bean, respectively; sulfentrazone caused up to 51%, 12%, 15% and 44% injury and the combination caused up to 90%, 23%, 29% and 62% injury, respectively. Kidney and small red Mexican bean density, height, seed moisture content and yield were not affected. Pyroxasulfone (200 g·ai·ha-1) + sulfentrazone (420 g·ai·ha-1) reduced adzuki and white bean density, shoot dry weight, height and yield. This study concludes that pyroxasulfone (100 g·ai·ha-1) + sulfentrazone (210 g·ai·ha-1) applied PRE can be safely used to control weeds in Ontario kidney and small red Mexican bean production.

Nine field trials (five with PPI and four with PRE herbicides) were conducted at Exeter and Ridgetown, Ontario during 2013 to 2015 to determine if the tolerance of white bean to preplant incorporated (PPI) and preemergence (PRE) herbicides is influenced by the herbicide carrier (water vs. UAN at 200 L&#8226ha-1). There was no significant interaction between the carrier and herbicide for visible injury, plant stand, plant height, shoot dry weight, seed moisture content and yield. There was also no significant difference between the herbicide carriers for all parameters measured except for the shoot dry weight which was 6.5% greater when UAN was used as the carrier with PPI herbicides. Dimethenamid-p, pendimethalin, imazethapyr and halosulfuron applied PPI or PRE caused no visible injury except for imazethapyr PPI which caused 2% visible injury and dimethenamid-p PRE which caused 7% - 14% injury in white bean. There was no effect of the PPI and PRE herbicides evaluated on white bean stand, shoot dry weight, height, maturity and yield. Based on these results, using water or UAN could be used as the carrier for PPI and PRE herbicides in white bean.

Ontario dry bean growers are currently limited to ALS inhibitor herbicides for soilapplied broadleaf weed control; therefore another mode of action is needed. Sulfentrazone is a PPO inhibitor herbicide that has activity on some annual grass and broadleaf weed species. Four field trials were conducted over two years (2014, 2015) to determine the tolerance of four commonly grown dry bean market classes (adzuki, kidney, small red Mexican and white bean) to PRE applications of sulfentrazone at 140, 210, 280 and 420 g·ai·ha-1. Crop injury, plant height, plant density, shoot biomass, seed moisture content and yield were examined. Sulfentrazone (420 g·ai·ha-1) caused up to 74%, 22%, 30%, and 57% injury in adzuki, kidney, small red Mexican and white bean, respectively. Plant density, height and yield were not reduced for kidney or small red Mexican bean. Sulfentrazone (420 g·ai·ha-1) reduced white bean plant density, height and yield by 28%, 29% and 29%, respectively; and reduced adzuki bean plant density, height and yield by 51%, 34% and 57%, respectively. Overall, kidney and small red Mexican bean were the most tolerant to sulfentrazone, followed by white bean, and then adzuki. This study determined sulfentrazone applied PRE is safe for Ontario kidney bean and small red Mexican bean crops.

High temperature drying is commonly used for the production of durum wheat pasta because it induces superior product quality and reduces process costs. In respect to gluten-free noodles no information about high temperature drying is available. Aim of this study was to investigate the influence of high temperature drying on gluten-free pasta properties. Two types of gluten-free pasta (one amaranth/quinoa/buckwheat and second millet/white bean) were produced und dried under different conditions. Durum wheat pasta was used as a reference. Drying temperatures of 60, 80 and 100 °C with optional pre-drying at 40 °C for 0, 2 and 4 h were applied. The influence of drying parameters on cooking quality (cooking loss, cooking weight), texture properties (firmness, elasticity and tensile strength), and protein solubility were determined. Higher drying temperature increased pasta properties significantly, especially texture. Pre-drying had a significant effect on most pasta properties. Compared to the millet/white bean pasta, the pasta from amaranth/quinoa/buckwheat exposed a higher degree of quality improvement after high temperature drying. The differences can be explained predominately by differences in the chemical composition, especially their amino acid composition. Texture properties reached values comparable to the wheat reference, but elasticity of the gluten-free pasta still needs further optimisation.

Weight of evidence continues to be a powerful metaphor within formal approaches to epistemology. But attempts to construe the metaphor in precise and useful ways have encountered formidable obstacles. This paper shows that two quite different understandings of evidential weight can be traced back to one 1878 article by C.S. Peirce. One conception, often associated with I.J. Good, measures the balance or net weight of evidence, while the other, generally associated with J.M. Keynes, measures the gross weight of evidence. Conflations of these two notions have contributed to misunderstandings in the literature on weight. This paper shows why Peirce developed each conception of weight, why he distinguished them, and why they are easily mistaken for one another.

The aim of this study was to evaluate suitability of legumes as carriers for probiotic strain Lactobacillus rhamnosus GG, leading to the development of new probiotic foods for consumers who have to restrict or dislike dairy products. The growth and metabolic activity of the probiotic strain Lactobacillus rhamnosus GG during fermentation of waterbased leguminous porridges, prepared from soy bean, soy flour, green lentil, husked lentil, white bean, speckled bean, red bean, yellow pea, chickpea, and chickpea flour, were monitored. Viable cell counts, pH values, and contents of organic acids were analysed during static fermentation of autoclaved substrates at 37 °C for 48 h. Lactobacillus rhamnosus GG was able to grow up to the counts higher than 6 log CFU g–1 (measured values in the range of 7.8–8.9 log CFU g–1), which is legislative limit for labelling food as probiotic. pH values of fermented substrates varied between 4.0–6.0, concentration of lactic acid ranged from 99.9 to 687.7 mg kg–1, and level of ace...

Pethoxamid has not been evaluated for use in dry bean in Ontario. Seven field experiments were established at three Ontario locations to evaluate the effect of pethoxamid applied preplant incorporated (PPI) and preemergence (PRE) at 1200 and 2400 g a.i. ha−1 in dry bean. At 2 wk after emergence, pethoxamid caused as much as 19%, 4%, 4%, and 6% injury when applied at 1200 g a.i. ha−1 and 32%, 6%, 9%, and 10% injury when applied at 2400 g a.i. ha−1 in adzuki, kidney, small red Mexican, and white bean, respectively. There was no difference in plant stand of dry beans with pethoxamid applied PPI and PRE at 1200 or 2400 g a.i. ha−1. Pethoxamid applied PPI reduced shoot dry weight 15% compared with when applied PRE. Pethoxamid applied at 2400 g a.i. ha−1 also reduced shoot dry weight 12% compared with when applied at 1200 g a.i. ha−1. There was no difference in the seed yield of adzuki, kidney, small red Mexican, and white bean with pethoxamid applied PPI or PRE at 1200 or 2400 g a.i. ha−1. Based on this study,...

White bean is a high-value, important export field crop for farmers in Canada. Effective weed management in white bean is important as this crop is not competitive with weeds. Use of preplant incorporated, preemergence, and postemergence herbicides are effective means for weed control in white bean production in Canada. There are a range of herbicides registered for use on white bean in Canada, but in comparison with other high-acreage field crops such as corn and soybean, the options are relatively limited. This can pose challenges for white bean producers trying to use multiple herbicide modes of action to reduce the evolution of herbicide-resistant weeds and limits management options for troublesome weeds. In particular, management of perennial weeds in white bean with currently registered herbicides is difficult. There is a continued need to evaluate and register additional herbicide options for weed management in white bean in Canada.