scholarly journals Preparation and Characterization of Wet Noodle Containing Germinated Small Black Bean Flour

2011 ◽  
Vol 43 (5) ◽  
pp. 597-602 ◽  
Author(s):  
Sung-Mi Han ◽  
Jung-Ah Han
Keyword(s):  
Black Bean ◽  
Bean Flour

scholarly journals Physical and chemical characterization of composite flour from canna flour (Canna edulis) and lima bean flour (Phaseolus lunatus)

2018 ◽  
Author(s):  
Danar Praseptiangga ◽  
Anisha Ayuning Tryas ◽  
Dian Rachmawanti Affandi ◽  
Windi Atmaka ◽  
Achmad Ridwan Ariyantoro ◽  
...  
Keyword(s):  
Chemical Characterization ◽  
Lima Bean ◽  
Phaseolus Lunatus ◽  
Composite Flour ◽  
Physical And Chemical Characterization ◽  
Bean Flour ◽  
Physical And Chemical

Purification and characterization of new phytoferritin from black bean (Phaseolus vulgaris L.) seed

2010 ◽  
Vol 147 (5) ◽  
pp. 679-688 ◽  
Author(s):  
Jianjun Deng ◽  
Xiayun Liao ◽  
Ju Hu ◽  
Xiaojing Leng ◽  
Jianjun Cheng ◽  
...  
Keyword(s):  
Phaseolus Vulgaris ◽  
Phaseolus Vulgaris L ◽  
Purification And Characterization ◽  
Black Bean

scholarly journals The Extraction and Partial Characterization of Lunatin from Lima Bean (Phaseolus lunatus L.)

2021 ◽  
Vol 2 (2) ◽  
pp. 7-12
Author(s):  
Ahmad Nafi' ◽  
Maria Belgis ◽  
Aisyah Fridannisa
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Lima Bean ◽  
Phaseolus Lunatus ◽  
Extraction Temperature ◽  
Temperature Variations ◽  
Bean Flour ◽  
Legume Flour ◽  
Lima Beans

Lima Bean (Phaseolus lunatus L.) contains a lectin called lunatin which is an antinutrient with antioxidant, antifungal, and antiproliferative properties. The purpose of this study was to determine the effect of different processing of Lima bean seeds, namely crushed dry seeds, Lima bean flour, and Modified Legume Flour (MOLEF). In addition, it delved into the differences resulting from different extraction temperatures (27ºC, 40ºC, and 50ºC) on the lunatin extract obtained. The results show that the total protein in dry seeds, flour and MOLEF Lima beans are 23.18%, 24.20% and 17.12%, respectively. The molecular weight of lunatin detected is 30.25 kDa; The highest antioxidant activity, marked at 83.58% , is obtained by lunatin extract from samples of crushed dried Lima beans, with an extraction temperature of 50ºC, while the lowest activity, 45.97%, is indicated by lunatin extract from MOLEF samples of Lima beans, with extraction temperature of 40ºC. Temperature variations in general do not affect the protein bands detectable. Likewise, the antioxidant activity also does not show antifungal activity against Aspergillus niger.

scholarly journals Characterization of pre-gelatinized rice and bean flour

2013 ◽  
Vol 33 (2) ◽  
pp. 245-250 ◽  
Author(s):  
Ana Vânia Carvalho ◽  
Priscila Zaczuk Bassinello ◽  
Alessandro de Oliveira Rios ◽  
Tayse Ferreira Ferreira ◽  
Rosângela Nunes Carvalho ◽  
...  
Keyword(s):  
Bean Flour

scholarly journals Development and characterization of common black bean lines resistant to anthracnose, rust and angular leaf spot in Brazil

Euphytica ◽  
2010 ◽  
Vol 176 (2) ◽  
pp. 149-156 ◽  
Author(s):  
M. R. Costa ◽  
J. P. M. Tanure ◽  
K. M. A. Arruda ◽  
J. E. S. Carneiro ◽  
M. A. Moreira ◽  
...  
Keyword(s):  
Leaf Spot ◽  
Angular Leaf Spot ◽  
Black Bean

Characterization of Black Bean (Phaseolus vulgarisL.) Anthocyanins

1997 ◽  
Vol 45 (9) ◽  
pp. 3395-3400 ◽  
Author(s):  
Gary R. Takeoka ◽  
Lan T. Dao ◽  
Gerhard H. Full ◽  
Rosalind Y. Wong ◽  
Leslie A. Harden ◽  
...  
Keyword(s):  
Black Bean
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