Bean, black

Takeoka, G.R. et al.. Characterization of black bean (Phaseolus vulgaris L.) anthocyanins, J. Agric. Food Chem., 45, 3395, 1997. 

A bag of jellybeans contains 8 black beans, 10 green beans, 3 yellow beans, and 9 orange beans. What is the probability of selecting either a yellow or an orange bean ... 

Faba bean, Vicia faba cultured hydroponically with nutrient solutions containing 100 mg Cu/L for 24 days shoots analyzed before (day 4) and after (day 24) 20-day infestation by the black bean aphid, Aphis fabae. Controls were raised Aphid infestation caused a significant reduction in copper content of shoots from 51 mg Cu/kg DW to 17 mg/kg copper in control was 25 mg/kg DW prior to aphid infestation and 14 mg/kg after 20-day infestation 3... 

Crawford, L.A., I.D. Hodkinson, and N.W. Lepp. 1990. The effects of feeding by the black bean aphid Aphis fabae Scap. (Homoptera Aphididae) on copper and cadmium accumulation in broad bean (Viciafaba L.). Environ. Geochem. Health 12 245-251. 

Hallberg and Rossander (38) fed 9 or 10 subjects a basal test meal containing maize, rice and black beans or the same meal with beef or soy flour added. 

Nine or 10 subjects fed meal (a) basal containing maize, rice, and black beans, or the basal meal with (b) 75g beef added, (c) 15g soy flour added, or (d) iron (ferrous sulfate) added in an amount equivalent to that provided by the soy flour in (c) Non-heme iron absorptions of (a) 3.2, (b) 8.4, and (c) 4.8,-total iron absorptions of (a) 0.18, (b)0.63, (c)0.51 and (d)0.64mg. Soy product "substantially augmented" the amount of non-heme iron absorbed from basal meal (38)... 

Lynch et al. (5 7) found non-heme iron absorptions, as measured by single test meals, for black beans, lentils, mung beans split peas, and whole soybeans to be low (0.84 to 1.91%). This suggests that many commonly consumed legumes are poor sources of iron whether legumes other than soy may have an "offsetting" enhancing effect on heme-iron absorption cannot be predicted. 

Polymeric procyanidin extraction from black beans (Phaseolus vulgaris L. cv. Black Turtle Soup) and purification was a... 

The method of Kato and Nakai (27) for determining protein surface hydrophobicity was adapted for evaluating procyanidin binding to BSA and Gl. The procedure is based on the fact that the fluorescence quantum yield of cis-parinaric acid increases 40-fold when cis-parinaric acid enters a hydrophobic environment from a hydrophilic environment. The digestion of BSA by trypsin in the presence of procyanidin dimer, procyanidin trimer and black bean procyanidin polymer was evaluated by discontinuous sodium dodecyl sulfate (SDS) slab gel electrophoresis and a picryl sulfonic acid (TNBS) assay (28). 

The present research was conducted to evaluate selected physicochemical properties of the dry roasted and air-classified navy, pinto, and black bean flour fractions. Studies were conducted to determine the chemical composition and to characterize the functional properties of dry-roasted bean flour fractions and to evaluate the suitability of the flours for use in foods systems. 

Figure 2. Percentage yield of flour fractions obtained from navy, pinto, and black beans, (Reproduced with permission from reference 33.)...

Cake Donuts. The effects of 0-30% substitution of dry-roasted air-classified navy, pinto or black protein flour for wheat flour on the physical and sensory qualities of cake donuts were investigated. In general, fat absorption decreased as the level of substitution increased with the pinto bean variable having the lowest values. An increase of navy bean and pinto protein levels decreased donut height after the 10% level. The donuts with pinto bean protein exhibited less spread than the other bean type donut variables. Navy bean protein produced a more tender donut than the other bean types. The control donut and those with navy bean protein were the lightest in color, followed by pinto and black bean protein donuts,... 

Hoover, R. and Ratnayake, W. S. (2002). Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem. 78, 489-498. 

Aphids on fava beans The black bean aphid is a common pest of fava beans, congregating on the tender shoot tips to pierce the plant and suck sap. If you nip out the shoot tips, the aphids usually shun the less palatable older growth. 

Hardie J., Isaacs R., Pickett J. A., Wadhams L. J. and Woodcock C. M. (1994) Methyl salicylate and (-)-(lR,5S)-myrtenal are plant-derived repellents for the black bean aphid. Aphis fabae Scop. (Homoptera Aphididae). J. Chem. Ecol. 20, 2847-2855. 

Xu, B. Chang, S.K.C. 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans Phaseolus vulgaris. ) as affected by thermal processing. J. Agric. Food Chem. 57 4754 764. 

Get two or three different types of dried beans. Lentils, black beans, and gar-banzo beans work well because they have different sizes, shapes, and densities. Weigh the amount of each bean type. Compute and record the percent weight of each bean type for the combination. Consider these the true percent weights. You will compare results from various samples to the true values to see how representative your samples are. 

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