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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

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.

Graphical abstract Patient serum from 106 suspected food-allergic patients was evaluated using line blots to investigate the prevalence of sensitization for legume extracts and individual legume components as a parameter to characterize allergenicity. A ranking was found based on the prevalence of sensitization and weakly and strongly sensitizing legumes were indicated., Highlights • 10 different legumes extracts could be ranked based on the variations in the prevalence of sensitization. • Variations in the prevalence of sensitization allowed for ranking of 18 different individual legume proteins. • Ranking can be used to select reference proteins to develop predictive assays for the assessment of the sensitizing potential of novel proteins., Predicting the allergenicity of novel proteins is challenging due to the absence of validated predictive methods and a well-defined reference set of proteins. The prevalence of sensitization could be a parameter to select reference proteins to characterize allergenic proteins. This study investigated whether the prevalence of sensitization of legume extracts and proteins can indeed be used for this purpose. A random sample of suspected food-allergic patients (n=106) was therefore selected. 10 extracts (processed and non-processed) and 18 individual proteins (2S albumins, 7S and 11S globulins) from black lentil, blue and white lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, and white bean were isolated and the prevalence of sensitization and the intensity of IgE binding were evaluated. The prevalence of sensitization ranged from 5.7 % (faba bean and green lentil) to 14.2 % (peanut). The prevalence of sensitization for individual legume proteins ranged from 0.0 % for albumin 1 (pea) to 15.1 %–17.9 % for Ara h 1, 2, 3, and 6 (peanut). The prevalence of sensitization correlated strongly with the intensity of IgE binding for individual proteins (p

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.

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.

The antioxidant potential and phenolic compounds content were investigated in ten white bean varieties widely consumed in Turkey. Total phenolic contents of seeds varied between 0.33 and 0.63 mg GAE/g. The Trolox Equivalent Antioxidant Capacity (TEAC) determined by the ABTS assay and the Ferric-Reducing Antioxidant Power (FRAP) of bean varieties ranged from 3.50 to 5.17 mu mol Trolox/g seed and from 7.99 to 11.20 mu mol Fe2+-/g seed, respectively. Strong correlations were found between total phenolic content and FRAP (r=0.850) and between TEAC and FRAP (r=0.734). The antioxidant activity was investigated in a beta-carotene-linoleic acid model system, as well. Differences in the inhibition of emulsion oxidation by extracts of white bean varieties were slight. The RP-HPLC fingerprint analysis of extracts showed the presence of five dominant phenolic compounds which were described as ferulic or caffeic acids derivatives. Four of them significantly contributed to reducing power and antiradical activity against ABTS(center dot+) of extracts.

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.

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.

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.

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...

This study evaluated and compared the effect of the utilization of five different non-conventional starches (chickpea, common bean, Peruvian carrot, sweet potato and white bean) and four different commercial starches (cassava, corn, potato and rice) in pound cake. Common bean starch, followed by Peruvian carrot starch were the non-conventional starch sources that showed tendency to improve the technological quality of pound cake, mainly in relation to corn starch, the most common commercial source. With these sources, the batters presented lower specific gravity and the cakes presented higher specific volume, lighter color, lower crumb moisture reduction during the storage period, and better texture attributes during all the cake shelf-life. Moreover, common bean starch provided higher scores in the cake sensory evaluation; especially for grain and texture attributes (moisture, tenderness and softness). Chickpea and white bean starches were more similar to corn starch in pound cake application. Este estudo avaliou e comparou o efeito da utilização de cinco amidos de fontes não convencionais (grão de bico, feijão carioca, mandioquinha, batata doce e feijão branco) e de quatro diferentes amidos de fontes comerciais (mandioca, milho, batata e arroz) em bolo inglês. Amido de feijão carioca, seguido pelo amido de mandioquinha, foram os amidos de fontes não convencionais que mostraram tendência a melhorar a qualidade tecnológica do bolo inglês, principalmente em comparação com o amido de milho, o qual é a fonte comercial mais utilizada. Com o amido dessas fontes, os batidos apresentaram menores valores de gravidade específica e os bolos maiores valores de volume específico, cor mais clara, menor redução da umidade durante o período de estocagem e melhores valores nos atributos de textura durante a vida de prateleira. Além disso, amido de feijão carioca promoveu maiores escores na avalição sensorial; especialmente para os atributos do miolo e textura (umidade, suavidade e maciez). Amidos de grão de bico e feijão branco foram muito similares ao amido de milho em aplicação em bolo inglês.

A total of twelve field trials (6 with kidney bean and 6 with white bean) were conducted over a three-year period (2010 to 2012) at various locations in Ontario to evaluate the tolerance of kidney and white bean to imazethapyr applied preplant incorporated (PPI), preemergence (PRE), and postemergence (POST) at 37.5, 75 and 150 g·ai·ha-1. Imazethapyr applied PPI or PRE in kidney or white bean caused 0%-1%, 0%-4%, and 0%-9% injury at 1, 2, and 4 weeks after application (WAA), respectively. However, the injury was transient and had no adverse effect on shoot dry weight, height, seed moisture content, and yield of kidney or white bean except for shoot dry weight which was reduced 32% with imazethapyr applied PPI compared to the weed free control in white bean. Imazethapyr applied POST in kidney or white bean caused as much as 17%, 18%, and 11% injury at 1, 2, and 4 WAA, respectively. There was no adverse effect on shoot dry weight, height, seed moisture content, and yield of kidney or white bean except for imazethapyr applied POST which increased seed moisture content 1.9% compared to the weed free control in white bean. Based on these results, there is an adequate margin of crop safety in dry bean to imazethapyr applied PPI or PRE at 37.5 or 75 g·ai·ha-1 in kidney and white beans. However, there is not an adequate margin of crop safety for imazethapyr applied POST at rates higher than 37.5 g·ai·ha-1 in kidney and white bean.

The present study evaluated the effects of cooking on the total, soluble and insoluble oxalate contents in six different types of locally consumed vegetables and beans (spinach, carrots, beet root, white bean, red bean and soybean). The foods were cooked in water until they reached the soft consistency (12–15 min for vegetable and 2 h for beans). The raw and cooked samples were analyzed for their soluble and insoluble oxalate contents using the HPLC techniques. The total oxalate content of raw spinach, carrot, beet root, white bean, red bean and soybean, were found to be 978 ± 5, 49 ± 7, 67 ± 12, 158 ± 16, 113 ± 15, and 497 ± 22 mg/100 g of fresh weight respectively. The total oxalate contents of these foods after boiling were 477 ± 8, 16 ± 9, 52 ± 14, 47 ± 17, 72 ± 17, and 224 ± 25 mg/100 g of fresh weight respectively. The results showed that boiling significantly (P < 0.05) reduced both soluble and insoluble oxalate contents. More losses were observed in the soluble than the insoluble oxalates. The red...

The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS &Aacute, rtico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians&rsquo, traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability.

Summary. Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan. Sorghum, like other cereals, has some limitations due both to its low protein content and to limitations in some essential amino acids particularly lysine. The objective of the present work was to increase the protein content of Kisra and improve the amino acid profile, especially lysine. Protein isolates were prepared from bonavist bean and white bean by alkaline extraction. The protein isolates were used to increase the protein content of the fermented sorghum dough to about 25%. The legume protein isolate supplemented dough was fermented in the traditional method used for making Kisra. The most significant effect of Kisra supplementation was the improvement in protein content (two-fold) as well as the increase in the limiting amino acids. The results indicated a significant increase (P < 0.01) in lysine in the protein supplemented doughs and Kisras as compared to the control. The increase in lysine ranged 2–2.6 folds. Sorghum supplementation with legume protein isolates was not accompanied by signifi- cant changes in organoleptic properties of the end product.

White bean seeds were subjected to soaking in distilled water for 1, 2 and 3 days. In order to perform complete processing, the seeds were cooked until soft. Effects of soaking and/or cooking of white bean seeds on antinutritional factors, mineral contents and HCl-extractability were studied. Phytic acid and polyphenol contents of all cultivars were reduced. Soaking alone and soaking, followed by cooking, reduced mineral contents of the cultivars, but HCl-extractability was significantly (P ⩽ 0.01) improved to varying extents, depending on cultivar type. Soaking and/or cooking treatment was thus found to be an effective technique and caused further improvement in the availability of both major and trace minerals in white bean.

OAC Rex is an upright indeterminate bush white bean (Phaseolus vulgaris L.) cultivar intended for use in areas with greater than 2800 crop heat units. It has good yield potential in either wide or narrow row production. It is resistant to races 1 and 15 of bean common mosaic virus and is the first common bean cultivar resistant to common bacterial blight (Xanthomonas axonopodis pv. phaseoli) in Ontario. Seed has acceptable cooking and canning quality. Key words: Phaseolus vulgaris L., white bean, common bean, common bacterial blight, cultivar description

Water absorption in dried beans has been investigated. Diffusion equations based on wetting theory are proposed and an analytical solution was obtained using Duhamel's theorem. The green bean, red bean, California small white bean and soybean are considered. Some green beans and red beans were irradiated by gamma-rays. The theoretical predictions are in excellent agreement with the experimental data. The diffusion coefficients of water in green bean and red bean satisfy the Arrhenius equation. The testa wetting was analyzed on a thermodynamic basis. The wetting time of water molecules from water reservoir to embryo of green bean and red bean via testa was found to satisfy a modified Arrhenius equation. The activation energy of diffusion is greater for non-irradiated red bean than for irradiated red bean, but the energy barrier of wetting is smaller for non-irradiated red bean than for irradiated red bean. However, the effects of gamma-rays on diffusion and wetting in green bean are not pronounced. The time to cook the green bean until well done was analyzed and the effect of water uptake on cooking time is discussed. The water transport in hulled green bean was also investigated. The wetting behavior was not observed in the hulled green bean. This is direct evidence of the wetting behavior of the testa. The water uptake in the hulled green bean is greater than that in the coated green bean.

The study was addressed to evaluate the in vitro iron and zinc dialysability from the globulin fraction of six legumes. Five legume species including white bean, mottled bean (Taylor bean), chickpea, lentil, lupin, and a modified mottled bean variety, selected by back-crossing to obtain seeds with globulins composed by G1 fraction only, were used. Globulins (G1 + G2) were extracted from the seeds and analysed for their in vitro iron and zinc dialysability. The highest globulin concentration was detected in lentil (89%). The percentage of globulins in the modified variety of Taylor bean (G1 only) was higher than that of the commercial variety (G1 + G2). The highest concentration of iron was found in Taylor bean globulins. The modified variety of Taylor bean contained 2.6-fold higher iron concentration than the whole seed, and the commercial variety had 1.8-fold higher iron only. The highest zinc concentration was found in lentil globulins. Also iron dialysability from globulins was markedly higher than that of the respective whole seed. The highest value of iron dialysability was found in lentil (10.8%). Zinc dialysability was generally high (above 20%), but no significant differences between whole seed and globulins were detected. The results showed that globulins enhanced iron but not zinc dialysability. Lupin and the modified variety of Taylor bean showed a different behaviour in terms of mineral dialysability compared to the other legumes. The amino acid composition of the digestion products of whole seeds and globulins failed to evidence any direct influence on iron and zinc availability.

Powder and essential oil obtained from dry ground leaves of Chenopodium ambrosioides were tested under laboratory conditions (25±1°C, 70–75% r.h.) for their ability to protect grains from damage by six insect pests, Callosobruchus chinensis , C. maculatus , Acanthoscelides obtectus , Sitophilus granarius , S. zeamais and Prostephanus truncatus . The insects were reared and tested on whole maize grain for S. zeamais and P. truncatus , whole wheat for S. granarius , green peas for C. chinensis , mung bean for C. maculatus and white bean for A. obtectus . The powder prepared from dry leaves of C. ambrosioides was mixed with grains at different dosages ranging from 0.05–0.80% (wt/wt) for C. chinensis , C. maculatus and A. obtectus and from 0.8–6.4% (wt/wt) for S. granarius , S. zeamais and P. truncatus . The dosage of 0.4% killed more than 60% of all the bruchids 2 days after treatment, while a dosage of 6.4% induced total mortality of S . granarius and S. zeamais within the same exposure time. All levels of the dry ground leaf concentrations inhibited F1 progeny production and adult emergence of the tested insects. The dosage of 0.2 μl/cm 2 of the essential oil killed 80–100% of the beetles within 24 h except C. maculatus and S. zeamais , where this dosage induced only 20% and 5% mortality, respectively. These results indicate a scientific rationale for the use of this plant in grain protection by local communities in the western highlands of Cameroon.

The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept constant. Investigated parameters were the iron content and its bioavailability, as well as the functional properties (cooking weight, cooking time, cooking loss and texture) of the noodles. Results of the study showed that the content of white bean in the noodles had a direct influence on the iron content and bioavailability. As expected, the iron content and bioavailability was higher the higher the amount of white bean added. Additionally, the iron content and bioavailability was affected by the addition of guar gum and the pregelatinised flours. Iron content of noodles decreased with the increase of guar gum content while the addition of white bean pregelatinised flour showed an increase in the iron content and bioavailability. On examination of the functional properties, the 50% white bean noodles gave the best results in terms of texture, cooking loss, cooking time and cooking weight. Cooking time, cooking weight and cooking loss were comparable to that of durum wheat noodles. Noodles prepared with 50% white bean flour and pregelatinized flours (extruded or drum dried) received the best rankings in the sensory evaluation. The result of this study showed that the higher the amount of white bean added, the superior was the noodle quality, therefore fulfilling the requirements of the objectives i.e. good quality noodles with high iron content and bioavailability. Austrian Academic Exchange service

Verano', Reg. No. CV-282, PI 653706, a multiple disease resistant white bean (Phaseolus vulgaris L.) cultivar adapted to the humid tropics, was developed and released in 2007 cooperatively by the University of Puerto Rico Agricultural Experiment Station and the USDA-ARS. Verano has tolerance to high temperature and resistance to Bean golden yellow mosaic virus, a whitefl y (Bemisia tabaci (Gennadius))-transmitted begomovirus, Bean common mosaic virus, and common bacterial blight (caused by Xanthomonas axonopodis pv. phaseoli (Smith) Dye). The release and adoption of a high temperature-tolerant cultivar such as Verano will improve yield and seed quality of green-shelled beans produced in Puerto Rico. Verano possesses traits that may be useful to breeding programs where high temperature, viral diseases, and common bacterial blight limit bean production.

Galley, white bean (navy bean) (Phaseolus vulgaris L), has good yield potential with dull white seed coat luster and semi-determinate growth habit with upright plant type. It is resistant to lodging, early medium season maturity in southwestern Ontario. Key words: Phaseolus vulgaris, dry bean, cultivar description, plant type, white mould

The chemical composition of small white (navy) beans grown in Ontario and at two locations in Alberta was compared to see if chemical composition was influenced by environment. The Ontario-grown beans had more starch and less protein than beans grown in Alberta. Of the fiber components, only enzyme-extractable pentosan was higher in beans from Alberta compared to beans from Ontario. Most other chemical components had similar levels in both environments. Simple and partial correlations revealed the relationships among a number of the chemical components. However, the effect of chemical composition on maturity was not obvious and may be complex.

The influence of dehulling and cooking on in-vitro Fe dialysability from two varieties of Phaseolus vulgaris L. (mottled and white beans) was investigated. Fe and seed constituents (phytate, tannin, dietary fibre) were differently distributed between hull and cotyledon. Fe dialysability from mottled bean was 2.5%, from white bean 3.6%. Dehulling significantly decreased Fe dialysability (36%, P < 0.025) from both varieties. Cooking significantly reduced Fe dialysability from mottled bean (59%, P < 0.025), whereas in white bean no modifications were detected. On the other hand, cooking positively influenced Fe dialysability from cotyledon: compared with the raw samples, both varieties showed a significant increase (54%, P < 0.025) in Fe dialysability. This study showed that localization of both Fe and some seed constituents in seed affected Fe dialysability. Changes in food constituents (i.e. degree of protein digestion) account for the modifications in Fe dialysability subsequent to cooking.

This study was conducted to evaluate the potential induction of genotoxic effects of white bean flour using the Comet assay. The test was conducted with human lymphocytes present in whole blood immediately after collection, by incubation with white bean flour in three concentrations (3.92, 9.52 and 18.18 mg/mL) at 37 ºC for 4 h followed by preparation of slides. Samples were considered positive (above 20% damage) when the damage observed to cellular DNA was higher than the negative control. No genotoxic potential was found at the doses tested. However, it would be premature to suggest absence of risk to human health of DNA damage since the exposure of cells to the extract was restricted to four hours rather than a whole cell cycle. Additionally, further information on toxicology should be obtained in future studies.Este estudo foi realizado para avaliar o potencial de indução de efeitos genotóxicos da farinha de feijão branco utilizando o teste do Cometa. O ensaio foi realizado com linfócitos humanos presentes no sangue imediatamente após a coleta, por incubação com farinha de feijão branco em três concentrações (3,92, 9,52 e 18,18 mg/mL) a 37 ºC por 4 h, seguida de preparação das lâminas. As amostras foram consideradas positivas (acima de 20% de dano), quando os danos observados no DNA celular foram maiores do que o controle negativo. Verificou-se que as doses testadas não mostraram potencial genotóxico. No entanto, seria prematuro fazer recomendações sobre o padrão de riscos para a saúde humana resultantes de danos ao DNA já que exposição das células ao extrato foi restrito ao período de quatro horas e não durante um ciclo celular completo. Além disso, outras informações sobre a toxicologia devem ser obtidas no futuro.

Case 1 Thirty one years old male that presented at age 15 allergic rhinoconjunctivitis and cutaneous pruritus after ingestion of honey and spices. Three years later, he had the same symptoms with ingestion of pepper. Skin prick tests were positive to grass, mugwort, dandelion and ragweed pollen, as well as pepper, curry, paprika and anise. Serum specific IgE was positive to carrot, pea, white bean and chick pea, mugwort, dandelion and grass. ImmunoCAP ISACR was positive to Art v1, Art v 3, Phl p 1 and Cyn d 1.

In order to study seed yield and seed yield components in bean under reduced irrigation condition and assessment drought tolerance of genotypes, 15 lines of White beans were evaluated in two separate RCB design with 3 replications under stress and non stress conditions. Analysis of variance showed that there were significant differences among varieties in terms of traits under study, indicating the existence of genetic variation among varieties. The results indicate that drought stress reduced seed yield, number of seed per plant, biological yield and number of pod in White been. In non stress condition, yield was highly correlated with the biological yield, whereas in stress condition it was highly correlated with harvest index. Results of stepwise regression showed that, selection can we done based on, biological yield, harvest index, number of seed per pod, seed length, 100 seed weight. Result of path analysis showed that the highest direct effect, being positive, was related to biological yield in non stress and to harvest index in stress conditions. Factor analysis were accomplished in stress and nonstress condition a, there were 4 factors that explained more than 76 percent of total variations. We used several selection indices such as Stress Susceptibility Index ( SSI ), Geometric Mean Productivity ( GMP ), Mean Productivity ( MP ), Stress Tolerance Index ( STI ) and Tolerance Index ( TOL ) to study drought tolerance of genotypes, we found that the best Stress Index for selection tolerance genotypes were STI, GMP and MP were the greatest correlations between these Indices and seed yield under stress and non stress conditions. In classification of genotypes base on phenotypic characteristics, using cluster analysis ( UPGMA ), all allels classified in 5 separate groups in stress and non stress conditions., {"references":["Acosta Gallegos, J. A., and Adams. M. W. 1991. Plant traits and yield\nstability of dry bean ( Phaseolus vulgaris ) cultivars under drought stress.\nJ. Agric. Sci. 117:213-219.","Ahmadi. J., H. Zeinali_Khanghah., M. Rostami., R. Chogan. and H. R.\n2000. Evaluation tolerance index and use by plot methods in hybrid\nmaize. Iran J. Agri. J. of Iran. 31: 513-523.","Azizi, F., Rezaei, A. M., and Meybody. M. 2001. evaluation genotypic\nand phenotypic diversity and factor analysis of morphological\ncharacters in bean genotypes. Iranian Journal. Sci. Techology &. Natur.\nResour. Vol. 5(3):140-127.","Baigorri, H., Antolini, M.C., Sanchez-diaz, M. 1999. Reproductive\nresponse of two morphological different pea cultivars to drought.\nEuropean Journal of Agronomy. v.10. p.119-128.","Barrios, N. A., Hoogenboom, G., and Nesmith, S. D. 2005. Drought\nstress and the distribution of vegetative and reproductive traits of a bean\ncultivar. Sci. Agric. v.62. n.1. p.18-22.","Beaver, J.S. and J.C. Rosas. 1998. Heritability of the length of\nreproductive period and rate of seed mass accumulation in common\nbean. J. Amer. Soc. Hort. Sci. 123:407-411.","Beizaei. A. 2002. evaluation qualitative and quantitative characters and\ntheirs relation with seed yield in White, Red and Pinto bean genotypes.\nM.Se thesis of Agriculural Islamic Azad University, Iran_ Kraj.","Blum, A., B .Sinmene, and Ziv, O. 1985. An evaluation of seed and\nseedling drought tolerance screening test in wheat .Euphytica. 22:727-\n736.","Bramel, P. L., Hinz, P. N., Green, D. E., and Shibles, R. M. 1984. Use of\nprincipal factor analysis in the study of three stem termination types of\nsoybean. Euphytica 33:387-400.\n[10] COSTA-FRANCA, M.G., THI, A.T., PIMENTEL, C., PEREYRA, R.O.,\nZUILY-FODIL, Y., LAFFRAY, D. 2000. Differences in growth and\nwater relations among Phaseolus vulgaris cultivars in response to\ninduced drought stress. Environmental Experiment Botany.v.43. p.227-\n237.\n[11] Denis, J. C., and Adams, M. W. 1972. A factor analysis of plant\nvariables related to yield in dry beans. I. Morphological traits. Crop Sci.\n18:71-78.\n[12] FARAH, S.M. 1981. An examination of the effect of water stress on leaf\ngrowth of field beans, crop growth and yield. Journal of Agricultural\nScience, v.96, p.327-336.\n[13] Fernandez, G. C. J. 1992. Effective selection criteria for assessing of\nplant stress tolerance. In adaptation of Food Crop to Temperature and\nwater stress. (ed. Kue, C. G.), AVRDC. Shanhua, Tawian. pp. 257-270.\n[14] ] Fisher, R. A., and Maurer, R. 1978. Drought resistance in spring\nwheat, cultivar, I grain yield responses .Aust. J. Agric. Res. 29:897-\n912.\n[15] Foster, E.F., A. Pajarito, and J. Acosta-Gallegos. 1995. Moisture stress\nimpact on N partitioning, N remobilization and N-use efficiency in beans\n(Phaseolus vulgaris). J. Agric. Sci. (Cambridge) 124:27-37.\n[16] Frahm, M.A., J.C. Rosas, N. Mayek-Pérez, E. L┘Ä pez-Salinas, J.A.\nAcosta-Gallegos, J. D. Kelly. 2004. Breeding Beans for Resistance to\nTerminal Drought in the Lowland Tropics. Euphytica 136: 223-232.\n[17] Habibi. G. R., M. R. Ghanadha, A. R. Sohani and H. R. Dory. 2006.\nEvaluation of relation of seed yield with important agronomic traits of\nRed bean by different analysis methods in stress water condition. J. Agri.\nSci. Nat. Res. 38: 44-58.\n[18] Haurd EA ( 1976 ) Plant breeding for drought resistance. In: Koslowski,\nT. T. (ed.). Water Deficits and Plant Growth. Academic Press. New\nYork. USA. 4: 317-353.\n[19] Johnson, R. A., and Wichern, D. W. 1982. Applied multivariate\nstatistical analysis. Prentice Hall Internat. Inc., New york. 26 .\nMouhouche, B., Ruget, F., and Delecolle, R. 1998. Effects of water\nStress Applied at different Phenological phases on yield components of\ndwarf bean. Agronomic 18: 3, 197-207.\n[20] Mc clean, P.E., Myers, J.R., and Hammond, J.J. 1993. Coefficient of\nparentage and Cluster analysis of","North America dry bean cultivars.\nCrop Sci: Vol.33 (1): 190-197.\n[21] Mohamadi, A., Ahmadi, J. Habibi, D. 2005. selection indices for\ndrought tolerance in bread wheat ( Triticum aestivum). Iranian Journal of\nAgronomy & Plant. Breeding. Vol. 1, No. 1: 47-62\n[22] Mwanamwenge, J., Loss, S.P., Siddique, K.H.M., Cochs, P.S. 1999.\nEffect of water stress during floral initiation, flowering and podding on\nthe growth and yield of faba bean ( Vicia faba L.). European Journal of\nAgronomy. v.11. p.1-11.\n[23] Ramirez-Vallejo. P& j. D. Kelly ( 1998 ) traits related to drought\nresistance in common bean. Euphytica 99:127-136.\n[24] Rosielle, A, A. & J. Hamblin ( 1981 ) Theoretical aspects of selection for\nyield in stress and non-stress environments, Crop Sci 21:943-946.\n[25] Santalla, M., Eseribano, M. R., and Ron, A. M. 1993. Correlation\nbetween agronomic and immature pod characters in population of\nFrench bean. Abs. On plant Breed. Vol.63(4):495.\n[26] Schneder, K. A., Rosales-Serna, R., Ibarra -Perez F., Cazares -Enriquez,\nB., Acostagallegos, J. A., Rmirez-vallejo, P., Wassimi, N., and Kelly, J.\nD. 1997. Improving common bean performance under drought stress,\nCrop Sci. 37:43-50.\n[27] Schoonhoven, A. Van and Voysest, O. 1991. Common beans research\nfor crop improvement C.A.B International in Association with CIAT.\n[28] Singh, S.P. 1995. Selection for water-stress tolerance in interracial\npopulations of common bean. Crop Sci. 35:118-124.\n[29] Singh, S. P., Ter├ín. H., and Gutiérrez, J. A. 2001b. Registration of SEA\n5 and SEA 13 drought tolerant dry bean germplasm. Crop Sci. 41: 276-\n277\n[30] Subbarao, G., C. Johansen, A. Slinkard, R. Nageswara, N. Saxena, and\nY. Chauhan. 1995. Strategies for improving drought resistance in grain\nlegumes. Critical review in Plant Science. 14(6):469-523.\n[31] Szilagyi, L. 2003. Influence of drought on seed yield components in\ncommon bean, Blug. J. Plant Phsio., Special Issue. 320-330.\n[32] Teran, H., and Singh, S. P. 2002.Comparison of sources and lines\nselected for drought resistance in common bean. Crop Sci. 42(1).\n[33] Walton, P. D. 1971. The use of factor analysis in determining characters\nfor by yield selection in wheat. Euphytica. 20: 416-421.\n[34] Wang, W., B. Vinocur, A. Altman, 2003. Plant responses to drought,\nsalinity and extreme temperatures: towards genetic engineering for stress\ntolerance. Planta, 218, 1-14.\n[35] WEIN, H.C., SANDSTED, R.F., WALLACE, D.H. 1973. The influence\nof flower removal on growth and seed yield of Phaseolus vulgaris L.\nJournal of the American Society for Horticultural Science. v.98. p.45-49.\n[36] White, J.W., R. Ochoa, F. Ibarra and S.P. Singh. 1994. Inheritance of\nseed yield, maturity and seed weight of common bean (Phaseolus\nvulgaris L.) under semi-arid rainfed conditions. J. of Agricultural\nScience 122:265-273.\n[37] ] White, J.W. and S.P. Singh. 1991. Breeding for adaptation to drought\np. 501-551. In A. van Schoonhoven and O. Voysest (ed.) Common\nbeans: Research for crop improvement. C.A. B. International.\nWallingford, U.K. and CIAT, Cali, Colombia.\n[38] XIA, M.Z. , 1997.Effect of soil drought during the generative\ndevelopment phase on seed yield and nutrient uptake of faba bean (Vicia\nfaba L.). Australian Journal of Agricultural Research, v.48, p.447-451.\n[39] Zlatev, S. Z., and Yordanov, I. T. 2005. Effects of soil drought on\nphotosynthesis and chlorophyll fluorescence in bean plants. Bulg. J.\nPlant Physiol. 30 ( 3-4 ). 3-18."]}

This study was conducted to determine how fast and slow cooking dry bean cultivars and novel cooking methods affected firewood use, cooking time, and cooked bean texture among 15 homesteads in southern Rwanda. Cooking was done on the homestead by the women of the household with a known quantity of firewood. ‘Calima’ and ‘Rubona 5’ were evaluated as pure lines and as components of market mixtures. The open wood fire cooking method was compared to cooking beans after soaking them overnight and cooking beans in a haybasket cooker. Results indicated that the use of the haybasket cooker and ‘Calima’ (fast‐cooking), significantly reduced fuelwood consumption and the amount of labor needed to prepare beans for eating. ‘Calima’ required 16% less firewood and 8% less time to cook than the slower cooking cultivar ‘Rubona 5’. The haybasket cooker used 40% less firewood than the traditional open fire cooking method.

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 with the use of the CAP enzymo-immunoassay. Subsequently, a oral challenge test was carried out with white bean. Results The prick-by-prick with white bean was positive in our case, and negative in ten controls patients. Specific IgE in patient serum, assayed by CAP was positive for white bean and green bean. The patient developed angioedema after ingestion cooked white bean. Conclusion we demonstrated a type I hypersensitivity to white bean in a seven years old child by SPT, specific IgE antibodies and challenge test.

Different solvent mixtures were examined for extraction of fumonisins from various naturally contaminated and spiked foods and foodstuffs: rough rice, retail rice, rice flour, white corn flour, corn meal, corn starch, corn flakes, tortilla/corn chips, white bean flour, white beans, mung beans, adzuki beans and infant cereals. Most of the naturally contaminated samples were analyzed using the extraction solvent mixtures methanol-acetonitrile-water (25:25:50) (solvent A) and methanol-water (75:25 or 80:20) (solvents B, BB); some were extracted with 0.1 M sodium hydrogen phosphate-acetonitrile (1:1, adjusted to pH 3.0 with o-phosphoric acid) (solvent C) and methanol-0.025 M borate buffer (3:1, adjusted to pH 9.2 with 1 N sodium hydroxide) (solvent D). A 1-ml SAX solid phase extraction column was used for the cleanup in all cases except for infant cereals, for which immunoaffinity chromatography was used; fumonisin concentrations were determined by liquid chromatography.Solvent A gave slightly better extraction of fumonisins from one of two samples of naturally contaminated rough rice than solvent B (fumonisin B1: 4080 ng/g versus 3150 ng/g; fumonisin B2:1100 ng/ g versus 922 ng/g) and much better extraction than solvent C (1210 ng/g fumonisin B1 and 315 ng/g fumonisin B2) or solvent D (372 ng/ g fumonisin B1 and 191 ng/g fumonisin B2). However, spike recoveries on a similar rice naturally contaminated at a lower level were only in the 43-53% range (solvent A). Recovery of fumonisins was very poor from spiked white rice flour but satisfactory from other rice foods.Solvent A similarly gave slightly better extraction of fumonisins from a sample of naturally contaminated white corn flour than solvent B (fumonisin B1 1260 ng/g versus 931 ng/g; fumonisin B2: 511 ng/g versus 447 ng/g ) and better extraction than solvents C and D. Solvent A was also a better solvent for extraction of fumonisins from naturally contaminated tortilla chips and infant cereals. Study of naturally contaminated corn starch was confounded by instability of fumonisins in this food. Recovery of fumonisins from spiked corn meal, tortilla chips, corn flakes, various types of beans and infant cereals with solvent A and/or solvent B (or BB) was satisfactory.

Background The legume food family is large and includes peanut and soybean, two of the most frequent causes of food allergy. Literature on type I hypersensitivity to lentils, also a legume, is scarce. Objective To describe a child with repeated anaphylactic reactions related to lentils. Methods Skin prick tests with both commercial and cooked extracts and serum-specific IgE measured by CAP-RIA were used to identify specific IgE antibodies to various legumes. Results An 8-year-old girl suffered four episodes of anaphylaxis related to lentils from age 3 to 7 years. The first three involved ingestion of cooked lentils and each time smaller amounts induced symptoms. The fourth episode occurred with inhalation exposure to cooking lentil soup. Subsequently, she presented with contact uticaria from raw chickpeas and an anaphylactic reaction after ingestion of cooked chickpeas. Prick tests showed strongly positive reactions to lentil and chickpea and weaker positive reactions to peanut, pea, soybean, and white bean. CAP-RIA was class 6 to lentil; class 5 to peanut, pea, and soybean; class 4 to white bean, and class 0 to green bean. Conclusion Severe type I hypersensitivity to lentils occurred in this patient and was associated with clinically relevant hypersensitivity to chickpeas. Prick tests and CAP-RIA demonstrated multiple positive reactions to other legumes.

Five legumes including chick pea (Cicer arietinum Linn), pigeon pea (Cajanus cajan Linn. Huth.), black bean (Phaseolus vulgaris Linn), mung bean (Phaseolus areus Roxb) and white bean (Phaseolus vulgaris Linn) were cooked and tested for blood glucose response among healthy human volunteers. The blood glucose response to all legumes was significantly lower compared to bread. The glycaemic response to chick pea was significantly lower (P < or = 0.01) than that to black bean, pigeon pea and mung bean. The glycaemic index of chick pea (13.87 +/- 3.0) was significantly lower than those of black bean (27.91 +/- 4.0), pigeon pea (30.99 +/- 4.1) and mung bean (44.38 +/- 5.8) (P < 0.01) but was not different from that of white bean (19.48 +/- 4.9). The differences in the glycaemic responses among the legumes could be due to the differences in amount and kind of dietary fibre, amylose content and the presence of antinutrients. Legumes could therefore be added to the list of foods for diabetics and hyperlipidaemics and continuous consumption in larger amounts should be recommended to the general Filipino population.

Background Phase 2® is a dietary supplement derived from the common white kidney bean (Phaseolus vulgaris). Phase 2 has been shown to inhibit alpha-amylase, the complex carbohydrate digesting enzyme, in vitro. The inhibition of alpha-amylase may result in the lowering of the effective Glycemic Index (GI) of certain foods. The objective of this study was to determine whether the addition of Phase 2 would lower the GI of a commercially available high glycemic food (white bread). Methods An open-label 6-arm crossover study was conducted with 13 randomized subjects. Standardized GI testing was performed on white bread with and without the addition of Phase 2 in capsule and powder form, each in dosages of 1500 mg, 2000 mg, and 3000 mg. Statistical analysis was performed by one-way ANOVA of all seven treatment groups using unadjusted multiple comparisons (t tests) to the white bread control. Results For the capsule formulation, the 1500 mg dose had no effect on the GI and the 2000 mg and 3000 mg capsule doses caused insignificant reductions in GI. For the powder, the 1500 mg and 2000 mg doses caused insignificant reductions in the GI, and the 3000 mg dose had a significant effect (-20.23 or 34.11%, p = 0.023) Conclusion Phase 2 white bean extract appears to be a novel and potentially effective method for reducing the GI of existing foods without modifying their ingredient profile. Trial Registration Trial Registration: ISRCTN50347345

OAC Thunder is an indeterminate bush white bean (Phaseolus vulgaris L.) cultivar intended for use in areas with greater than 2600 crop heat units. It has excellent yield potential in either wide or narrow row production and is resistant to races 1 and 15 of bean common mosaic virus. Seed has acceptable cooking and canning quality. Key words: Phaseolus vulgaris L., white bean, common bean, cultivar description

A function for ozone (O3) dose and yield response in white bean (Phaseolus vulgaris L.) was developed using data from antioxidant trials (EDU) over a 4-yr period. The best-fitting dose-response function was obtained only when weather factors were included. Mean reduction in yield associated with variable O3 dose over a 4-yr period was 13%. Assuming adaptive expectations, the stock adjustment model most accurately estimated the supply curve for white bean. Factors used in estimating white bean supply included hectares planted, price, yield and insurance premiums. Based on the effect of yield reductions on producer surplus, the short-run loss due to O3 in real average income is approximately 15% and the long-run loss is approximately 12% of real average income.Key words: Bean (white), ozone, ethylene diurea, dose-response function, economic loss

Sclerotinia sclerotiorum survived in infected seeds of white beans as dormant mycelium in testa and cotyledons. The rate of survival averaged 85 to 89% and did not change appreciably over a 3-year period. When the infected bean seeds were sown in soil or sand, 88 to 100% failed to germinate. The seeds that failed to germinate, depending on the severity of seed infection, were rotted by S. sclerotiorum. In place of each seed, 3 to 6 sclerotia were formed. A low percentage of these sclerotia germinated carpogenically with or without preconditioning, (2.5 and 11.5% respectively). Myceliogenic germination of sclerotia with and without preconditioning was 35.5% and 70.5% on water agar and 81.0% and 93.0% on glucose agar, respectively. Both, preconditioning and nonpreconditioned sclerotia which were scattered on soil surface could germinate myceliogenically and infect bean leaves by contact. It is therefore, concluded that dormant mycelia in the infected seeds play an important role notonly in dissemination of the fungus but also in epidemiology of the disease.

Acetylene reduction estimates of N2 fixation and nodulation by white bean (Phaseolus vulgaris) are generally low under field conditions. Recent reports using 15N dilution have resulted in higher estimates. In the work reported here, estimates of white bean N2 fixation determined by acetylene reduction, 15N dilution, and the difference method were compared under field conditions. Difference and acetylene reduction assays were also compared under controlled environment conditions. Soybean (Glycine max), which has given high estimates by all three methods and is generally well nodulated under field and controlled environment conditions, was included as a control. Results from field experiments showed that the 15N dilution and difference method estimates were not different within or between species. Acetylene reduction estimates of N2 fixation for soybean grown in the field or under controlled environment conditions were about half those of the difference assay. This was also true for white bean in the growth room, but in the field the acetylene reduction estimate for white bean was about 10% that of the difference or 15N dilution method. Either the acetylene reduction assay is not applicable to white bean under field conditions, or white bean has access to a source of N not detected by acetylene reduction and not available to soybean or the control plants used in the 15N dilution and difference methods. In support of the latter possibility, white beans grown under controlled environment conditions, without soil N, nodulated and reduced acetylene as well as soybeans grown under the same conditions.Key words: Phaseolus vulgaris, Glycine max, N2 fixation assay methods, alternate N sources, bean (white), soybean

The nutritional values of one variety of white and four varieties of colored beans were determined using a quail growth assay. The beans contained 7.2 to 7.5% moisture, 3.7 to 6.0% ash, 2.1 to 2.7% lipid, and 21.9 to 25.3% protein. The amino acid profile of the beans was also determined. Trypsin inhibitor activity was highest in the bean varieties of Small White and Black Turtle Soup (89.8 and 90.7 trypsin inhibitor activity/mg, respectively). The nutritional value of the Small White bean in a test diet containing 24% protein, without additional methionine, was superior to the colored beans. When .4% methionine was supplemented, this nutritional difference disappeared. The Small White bean elicited the poorest growth response when incorporated at a level of 70% in test diets containing 24% protein and .4% methionine. Air-dried residues of the Small White bean, extracted with either water or 80% methanol, were lethal to growing quail, adult quail, and growing rats. The addition of the freeze-dried extracts to an isolated soybean protein control diet improved the physical appearance of the quail without influencing their body weight.

Ex Rico 23, a cultivar of white bean (Phaseolus vulgaris L.) introduced into Canada from Columbia, showed tolerance to white mold (Sclerotinia sclerotiorum) in an Ontario White Bean Variety Test at a site having severe white mold infection in 1978. Other entries, including the recommended cultivars, Fleetwood, Kentwood and Seafarer, suffered severe white mold infection and yield loss. The tolerant characteristic of Ex Rico 23 was confirmed experimentally in 1980 in both small-plot and large-scale plantings. In a field with severe white mold infection in Fleetwood, Ex Rico 23 had consistently lower disease incidence and a slower rate of disease spread. The yield loss in 1980 for Ex Rico 23 was minimal, but for Fleetwood was approximately 25 and 50% in a small-plot and a large-scale planting, respectively. The application of benomyl for disease control did not significantly increase the yield of dry beans.

The nutritional value of cultivars and breeding lines of dry field beans (Phaseolus vulgaris) were evaluated using a chick growth assay. The crude protein (N X 6.25) varied from 20.1 to 26.4% among the lines tested. Beans from each line were ground, autoclaved, and used to supply 11% protein in a diet containing 22.6% total protein. Pinto beans gave significantly better growth than Red Mexican and Pink beans. Among Pinto beans, breeding lines 6R-113 and 6R-476 gave significantly better growth compared to most of the other lines in the same type. White bean cultivars, Sanilac and Aurora, gave significantly better growth than most of the other White beans. Among the Pink beans, breeding line 7-SR gave significantly better growth than other lines of this type. The differences among the breeding lines varied from 37 to 78% of the control soybean meal in their ability to support chick growth.

(1987). Epidemiology of white mold of white bean in Ontario. Canadian Journal of Plant Pathology: Vol. 9, No. 3, pp. 218-224.

The effects of 0.15 ppm sulphur dioxide and (or) 0.15 ppm ozone on membrane permeability, measured by electrical conductivity of solute leakage, were determined for soybean, white bean, cucumber, and radish. Solute leakage increased significantly prior to visible injury for soybean and white bean exposed to 0.15 ppm ozone alone. This results in water-soaked lesions on the upper leaf surface prior to visible coloured necrotic lesions and is representative of a "leaky" plasmalemma. The sulphur dioxide – ozone mixture did not increase solute leakage above that of the control for white bean and soybean. Therefore, the presence of sulphur dioxide, in combination with ozone, attenuates or reduces the effects of ozone on increasing membrane permeability of white bean and soybean. Ozone alone did not affect membrane permeability in cucumber and radish. The sulphur dioxide – ozone mixture, which produced more injury than ozone alone, did increase membrane permeability temporarily for radish and cucumber but this occurred only after visible injury symptoms appeared. Overall, the effects of the pollutants singly or in combination on membrane permeability appear to offer an explanation of differences in species responses.

White bean (Phaseolus vulgaris L.) and soybean (Glycine max L. Merr.) plants were exposed to 15 pphm (v/v) ozone and/or 7.5, 15, 30, 45 or 60 pphm sulphur dioxide for 5 or 10 days in controlled environment facilities. Ozone-induced leaf injury consisted of bronze flecking on mature leaves of both species. Sulphur dioxide caused bifacial necrotic lesions on mature leaves of some white bean plants exposed to 60 pphm and had no effect on soybean leaves. The combined gases on white bean resulted in leaf injury symptoms consisting of yellow interveinal chlorosis which appeared several days later than did bronzing on corresponding leaves exposed to ozone alone. In soybean, characteristic ozone-induced lesions appeared on leaves of plants exposed to the combined gases but the onset of injury was several days later than in plants exposed only to ozone. Both injury ratings and plant weight data corresponded to the observed injury pattern.

White bean (Phaseolus vulgaris L.) is generally reported to fix less N than soybean (Glycine max Merrill [L.]). Recent work has shown that in soybean the onset of physiological responses that conserve plant and soil water occurs at greater water deficits than in some other legumes. Little is known about water use regulation in white bean. Research was conducted to compare the responses of these two species to water deficit, particularly its effects on N2 fixation, in both controlled environment and field conditions. In the growth room, plant water potential, leaf diffusive resistance, acetylene reduction and nodule mass per plant were measured for both species during progressive drought, and compared to watered controls. In the field, the leaf diffusive resistance of irrigated and unirrigated plants of both species was measured, as was the soil water potential in plots where these crops were grown. Under conditions of increasing water deficit white bean reacts to conserve plant and soil water sooner than soybean: closing its stomates earlier under drought conditions and maintaining higher plant water potentials. White bean acetylene reduction declined more rapidly over time and over plant water potential levels, but not over changes in leaf diffusive resistance, than that of soybean, as the droughting progressed. In the field, under drought conditions, white bean root nodules senesced, while soybean nodules did not, and white bean was observed to exhibit more parahelionasty than soybean. The onset of physiological responses that conserve plant and soil water occurred at lesser water deficits in white bean than soybean, and this was reflected in more extreme effects on N2 fixation by white bean.Key words: White bean, soybean, water deficit, acetylene reduction, nitrogen fixation, nodulation

Plants that were pretreated with 0.15 ppm SO 2 for either 2 or 3 d before an intermittent O 3 or SO 2 /O 3 exposure exhibited differences in per cent visible foliar injury that often varied significantly from plants that received no SO 2 pretreatment. Differences that were observed could not be explained on the basis of leaf diffusive resistance alone. The SO 2 pretreatment for 2 d caused a decrease in visible O 3 injury in white bean, an increase in visible O 3 injury in cucumber and radish, and had no effect on soybean and tomato. The same pretreatment caused an increase in visible injury from the SO 2 /O 3 mixture in white bean, a decrease in visible injury for cucumber and tomato, and had no effect on soybean and radish. However, these same trends did not occur when the SO 2 pretreatment was increased to 3 d. Pretreatment with sub-acute levels of SO 2 can significantly alter a plant's response to O 3 or a mixture of SO 2 /O 3 , the change in response being sensitive to the pretreatment SO 2 dosage. The nature of the visible injury symptoms from O 3 or the pollutant mixture were not altered for any of the plant species regardless of the length of time of the SO 2 pretreatment and, generally, the onset of visible injury was not greatly altered.