Registration of ‘Adams’ black bean

2021 ◽  
Author(s):  
James D. Kelly ◽  
Halima E. Awale ◽  
Andrew T. Wiersma ◽  
Evan M. Wright
Keyword(s):  
Black Bean

Registration of ‘Zorro’ Black Bean

2009 ◽  
Vol 3 (3) ◽  
pp. 226-230 ◽  
Author(s):  
James D. Kelly ◽  
Gregory V. Varner ◽  
Pat O'Boyle ◽  
Brian Long
Keyword(s):  
Black Bean

Registration of ‘UI 906’ Black Bean

Crop Science ◽  
1991 ◽  
Vol 31 (6) ◽  
pp. 1710-1710 ◽  
Author(s):  
J. R. Myers ◽  
R. E. Hayes ◽  
J. J. Kolar
Keyword(s):  
Black Bean

scholarly journals An Untargeted Metabolomics Approach for Correlating Pulse Crop Seed Coat Polyphenol Profiles with Antioxidant Capacity and Iron Chelation Ability

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3833
Author(s):  
Fatma M. Elessawy ◽  
Albert Vandenberg ◽  
Anas El-Aneed ◽  
Randy W. Purves
Keyword(s):  
Antioxidant Capacity ◽  
Seed Coat ◽  
Iron Chelation ◽  
Iron Bioavailability ◽  
Untargeted Metabolomics ◽  
Black Bean ◽  
Pulse Crops ◽  
Pulse Crop ◽  
Seed Coats ◽  
Crop Seed

Pulse crop seed coats are a sustainable source of antioxidant polyphenols, but are typically treated as low-value products, partly because some polyphenols reduce iron bioavailability in humans. This study correlates antioxidant/iron chelation capabilities of diverse seed coat types from five major pulse crops (common bean, lentil, pea, chickpea and faba bean) with polyphenol composition using mass spectrometry. Untargeted metabolomics was used to identify key differences and a hierarchical analysis revealed that common beans had the most diverse polyphenol profiles among these pulse crops. The highest antioxidant capacities were found in seed coats of black bean and all tannin lentils, followed by maple pea, however, tannin lentils showed much lower iron chelation among these seed coats. Thus, tannin lentils are more desirable sources as natural antioxidants in food applications, whereas black bean and maple pea are more suitable sources for industrial applications. Regardless of pulse crop, proanthocyanidins were primary contributors to antioxidant capacity, and to a lesser extent, anthocyanins and flavan-3-ols, whereas glycosylated flavonols contributed minimally. Higher iron chelation was primarily attributed to proanthocyanidin composition, and also myricetin 3-O-glucoside in black bean. Seed coats having proanthocyanidins that are primarily prodelphinidins show higher iron chelation compared with those containing procyanidins and/or propelargonidins.

Effects of the Ant, Lasius niger (L.), on the Behaviour and Reproduction of the Black Bean Aphid, Aphis fabae Scop

1958 ◽  
Vol 49 (4) ◽  
pp. 701-714 ◽  
Author(s):  
C. J. Banks
Keyword(s):  
Natural Enemies ◽  
Plant Tissue ◽  
Food Supply ◽  
Aphis Fabae ◽  
Lasius Niger ◽  
Average Difference ◽  
Young Plant ◽  
Black Bean ◽  
Bean Plants ◽  
Aphid Populations

SummaryCage experiments confirmed that, in the absence of natural enemies, populations of Aphis fabae Scop., attended on bean plants (Vicia faba) by the ant, Lasius niger (L.), multiply more rapidly than otherwise similar but ant-free populations. The average difference in numbers recorded, was about one-third, the maximum being 70 per cent. No doubling or trebling of aphid numbers as claimed by an earlier worker was ever recorded.When the Aphids are attended by ants, their excretion behaviour alters and the normal dispersal of the apterae from the young apical growth of bean plants is considerably delayed.No significant differences were found between the numbers of nymphs produced by individual Aphids from ant-visited and ant-free plants, respectively, living on leaves of the same age; but the numbers were significantly affected by the age of the leaf or part of the plant on which the Aphids had developed or were then feeding.It is suggested that ant-attended aphid populations multiply more rapidly because most of the Aphids feed for a much longer time on young plant tissue where, presumably, their food supply is more nutritious.

Manufacturing and Quality Characteristics of Puffed Black Bean Fermented by Lactobacillus plantarum Strains Isolated from Kimchi

2020 ◽  
Vol 35 (6) ◽  
pp. 618-629
Author(s):  
Un-Sik Hwang ◽  
◽  
So-Yeon Jeong ◽  
Soo-Yeon Park ◽  
Mi-Sun Park ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Quality Characteristics ◽  
Black Bean
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