Raw beans

MYER R o, FROSETH J A, COON 0 N (1982) Protein utilization and toxic effects of raw beans (Phaseolus vulgaris) for young pigs. . 1 Anim Sci. 55 1087-98. 

The heat transfer medium of the exchanger consisted of 1.6 mm (1/16") diameter, type A, 90% aluminum oxide ceramic beads (Coors Ceramic Co., Golden City, CO) with a specific gravity of 3.6 g/cm. Selected roasting conditions were maintained by control of bead temperature and resident time. The beads were heated to 240°C and were maintained in the chamber with the raw beans for 100 seconds in a 1 5 ratio of beans to beads. These processing conditions resulted in an exit temperature of the beans of 113°C. Roasted beans were cracked through a corrugated roller mill (Ferrell... 

A shrubby tree native to Ethiopia, coffee is now cultivated in many tropical countries throughout the world. Its bright red fruits, called cherries, each contain two seeds, or beans. The raw beans are gray-green and odorless, but when roasted they turn dark brown and develop their characteristic aroma and flavor. Legend has it that coffee was first discovered long ago by Ethio-... 

Full-fat soybean meal is an excellent source of energy and protein with special value in diets for poultry when high nutrient concentration is required. This is the case for all turkey diets, most broiler diets, and feeds for laying hens early in the production cycle, as raw bean contain antinutrients. 

Workers in the coffee industry often develop allergic reactions, in the form of dermatitis, rhinitis, and bronchial asthma, on exposure to dust in the process of stripping the chaff from raw beans before roasting (2). This may or may not be a reaction to caffeine itself. 

Raw bean freezing and melting micrographs (magnification 180x). 

The raw beans, with their extremities cut, were immersed for 3 min in a water bath, at a temperature of 96°C. Afterwards, they were submitted to a DSC test and an example of the thermograms obtained for successive cycles performed on the same sample is given in Figure 8.11. The thermograms obtained are very similar to the ones obtained for raw beans. Nevertheless, some slight differences can be observed. First, the shoulder is less... 

In spite of careful examination of the published results, the number of chemicals identified in the volatiles of green coffee beans is difficult to calculate exactly. Figure 2.10 lists the four research groups that have been particularly active in the analysis of raw beans. 

The phytate content of California small white beans (Phaseolus vulgaris) can be greatly reduced by allowing a suspension of raw beans to autolyze (pH 5.2, 35°-55°C, 20-48 hr) or by adding a preparation of wheat germ phytase under the same conditions (47, 59). 

Design a plant for the deodorization of raw soybean oil obtained from an expressing plant handling 50 tons of raw beans, according to general practice the deodorized oil is to be used for oleomargarine. 

This pathway has been demonstrated in many vegetables. In addition to fruits the 9-LOOH are also decomposed into Cg-components by specific endogenous cleaving enzymes E2 (Cucurbitaceae). The situation in vegetables is more complex compared to fruits, since vegetables are normally consumed in cooked form. The breakdown products chemically formed of LOOH are also involved (examples asparagus (1 3) 1 potatoes (J 4), tomatoes (J 5 ), beans ( 1 6). Table IV presents the formation of Cs-components in raw beans. According to... 

Coffee is a drink appreciated as much for its stimulating effect as for its attractive flavor. This is due to the presence of 1.2 to 1.9% caffeine that exists in the raw beans and survives any subsequent processing. Caffeine is an alkaloid, which is bitter in taste and is moderately soluble in hot water. To meet a demand for caffeine-free coffee, the alkaloid may be removed by extracting the dried beans using a nonpolar solvent (e.g., supercritical CO2). This extraction process has a small effect on the flavor of the final beverage. 

The winnowing process provides on the average 78-80% nibs, 10-12% shells, with a small amount of germ and about 4% of fine cocoa particles as waste. All yields are calculated on the basis of the weight of the raw beans. 

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