Bean, dry

Raw soybeans also maybe used as a supplemental protein source. Dry beans, ie, beans normally harvested in the green / imm a tiire state, fava beans, lupins, field peas, lentils, and other grain legumes are potential supplemental protein sources however, several of these may have deleterious effects, predominantly enzyme inhibition, on the animal. The supply of each is limited (5). 

Dimethipin. 2,3-Dihydro-5,6-dimethyl-l,4-dithiin-l,l,4,4-tetraoxide [55290-64-7] (dimethipin, oxidimetbiin, UBI-N252, Harvard) (25) is used as a cotton defoHant and has been used as an experimental desiccant in potato vines. In addition, it defoHates nursery stock, grapes, dry beans, and natural mbber and is used as a desiccant for seed of canola, flax (l lnum usitatlssimum), rice, and sunflower (He/lanthus annuus) (10). The product has been available since the mid-1970s and the experimental work was first reported in 1974 (44). 

Dry bean curd refuse was used as the substrate in the lactic acid fermentation with simultaneous saccharification (SSF). The dry bean curd refuse was preliminarily sieved under a mesh size of 250 II m. It contained 12.3% water, 4.0% ash, 0.8% lipid, 29.3% protein, 53.6% carbohydrate, respectively, in weight basis. The cellulase derived from Aspergilltis niger with an enzymatic activity of 25,000 units/g (Tokyo Kasei Industry Inc.) was employed as the saccharification enzyme. 

ANDERSON J w, SMITH B M and WASHNOCK c s (1999) Cardiovascular and renal benefits of dry bean and soybean intake. Am J Clin Nutr. 70 (3 Suppl) 464S—474S. 

Diary products, cola beverages, beer, dried beans, peanut butter... 

The term vitamin is a misnomer, the name means vital amines, and while vitamins are essential for life they are not, as was originally supposed, amines. Most vitamins were discovered as a result of a deficiency disease produced by a restricted diet. Long voyages on sailing ships with a diet composed of ship s biscuit, dried beans, dried peas and salted meat produced scurvy. In the worst cases the whole crew were affected, but the ship s officers tended to be less severely affected. 

Tarkalson DD, Jolly VD, Robbins CW, Terry RE (1998) Mycorrhizal colonization and nutrient uptake of dry bean in manure and compost manure treated subsoil and untreated top and subsoil. J Plant Nutr 21 1867-1878... 

Zeven AC (1997) The introduction of the common bean (Phaseolus vulgaris L.) into Western Europe and the phenotypic variation of dry beans collected in the Netherlands in 1946. Euphytica 94 319-328... 

On a world wide basis, man obtains approximately 70% of his daily protein intake from plant sources and 30% from animal and fish sources. These figures are 50 and 50%, respectively, for the developed nations, and 83 and 17% for the developing countries. Oilseeds and pulses (dry beans, lentils and peas) are concentrated sources of proteins, and are expected to play increasingly important roles in human nutrition as world population grows. 

Soybean flour Ground roasted dry beans, nutty flavor. Used as filling or coating for pastries. 

More water added to make ratio of water to dry beans 10 1... 

Protein-Procyanidin Interaction and Nutritional Quality of Dry Beans... 

This paper presents research data that delineate the relationship of dry bean proteins to dry bean procyanidins, and discusses the constraints protein-procyanidin interaction places on nutritional quality of dry beans. 

Tannins are one of several antinutritional factors present in dry beans. Any polyphenolic compound that precipitates proteins from an aqueous solution can be regarded as a tannin (11). Tannins precipitate proteins due to functional groups that complex strongly with two or more protein molecules, building up a large cross-linked protein-tannin complex (12). 

Dry beans have been traditionally prepared by soaking and cooking in the home or consumed as commercially processed canned beans. Whole beans require soaking and cooking to ensure uniform expansion of the seed coat and hydration of the cotyledon matrix. Long cooking times required to achieve satisfactory palatability have impeded further utilization of dry beans. The use of dry edible beans could be readily expanded if they were available in the form of a shelf-stable flour. 

Dry beans (Phaseolus vulgaris), represented by the commercial classes of navy, pinto and black were used to produce flour fractions at the Food Protein Research and Development Center, Texas A M University. Beans were dry-roasted under selected process conditions in a gas fired solid-to-solid heat exchanger, dehulled by air aspiration, pin-milled and air-classified to obtain four flour fractions. These fractions included whole, hulls, high protein, and high starch flours. 

Sugar Snap Cookies. Quality characteristics of sugar snap cookies incorporating dry bean hulls were evaluated in a factorial... 

Dry bean flour fractions produced by dry roasting, milling and air classification resulted in versatile food ingredients. Fractions possessed good functional and nutritional properties which were found to be acceptable in a variety of food systems. These processes and products appear to have potential for improving nutritive status through improved dry bean utilization. 

Air classification dry beans, 192,193f field pea and fababean into protein and starch, 177,178f Akamu, use of cottonseed, 66 Akara... 

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