• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.97-103
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• 2017

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, 'L' value of breads decreased, whereas 'a' and 'b' values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

• Korean Journal Plant Pathology
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• v.11 no.1
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• pp.30-38
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• 1995

Anthracnose fungi associated with soybean (Glycine max), small red bean (Vigna angularis), and green bean (Phaseolus radiatus var. aurea) were compared with respect to cultural characteristics, morphological aspects, and pathogenicity. From the legumes, four different species of Colletotrichum were identified based on their morphological characters : C. truncatum, C. destructivum, C. trifolii and C. gloeosporioides. Colonies of Colletotrichum spp.on culture media varied in colour and growth habits depending upon the media and isolates. In general, formation of conidia, setae, and perithecia on water agar leaf medium was better than that on potato dextrose agar medium under near ultraviolet light. In cross inoculation tests, isolates of C. truncatum, c. destructivum, C. trifolii and C. gloeosporioides could infect soybean, small red bean, and green bean at different growth stages. There were some differences in pathogenicity or susceptibility depending on crops tested. C. truncatum was the most virulent and major pathogenic species among the four species.

• Korean Journal of Agricultural Science
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• v.44 no.1
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• pp.114-122
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• 2017

An experimental pick-up type pulse crop harvester was built and its harvesting performance for green kernel black bean was evaluated. Field bean loss and harvested bean quality of the harvester were analyzed according to engine speeds of 2,000; 2,400; 2,800; 3,000; and 3,200 rpm, and travel speeds of 0.6; 1.0; and 1.4 m/s. Operating conditions and field capacity of the harvester for proper harvesting were estimated. The harvester had an optimum performance at a grain moisture content of 13.4%, an engine speed of 3,000 rpm, and a travel speed of 1.2 - 1.3 m/s. Subsequently, the picking-up, discharging, and total bean loss ratios were found to be 1.6, 1.3, and 2.9%, respectively. The whole bean, damaged bean, unthreshed bean, and foreign material ratios were determined to be 96.2, 1.0, 0.1, and 0.3%, respectively. Results showed that the harvester had lower bean loss and higher harvested bean quality than those of imported bean combines. The harvester could harvest 2 rows with a crop spacing of an approximately 1.4 m. Its optimum travel speed was estimated to be approximately 1.2 m/s when harvesting performance was taken into account using such variables as field bean loss and harvested bean quality for green kernel black bean. Effective field capacity of the harvester was estimated at approximately 40 a/h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1799-1807
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• 2016

This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at $37^{\circ}C$ for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L*, a*, and b* values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.114-119
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• 2016

This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1115-1122
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• 2002

To evaluate the physiological properties of 22 varieties of legumes, antioxidative activity, antimutagenicity against Mitomycin C, genotoxicity, and mutagenicity were tested. Ethanolic extracts of legumes had significant antioxidative activities in the tests of electron-donating ability to DPPH radical, hydroxy radical-scavenging activity, and inhibitory effect on lipid auto-oxidation model system. Soy sprout bean (green), mung bean, and small black bean (green) had excitatory effects on the growth of E. coli PQ 37 cell. Black bean and green soy bean had inhibitory effects on the mutagenicities of the cells. Rice bean, pea, mung bean, and bonavista bean showed antimutagenic activities against chemical mutagen, Mitomycin C. Thus, rice bean and mung bean were found to be appropriate auxiliary ingredients of rice cake and rice processing food for the promotion of health and augmentation of rice and legume consumptions.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.46-48
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• 2005

Growth inhibitory effects of ethanol extracts of green tea and pine needles on Bacillus stearothermophilus isolated from spoiled red bean paste were detected at concentrations higher than 750 ppm, and antimicrobial activity of pine needle extract was slightly higher than that of green tea exract. Growth inhibitory effect of pine needle extract in nutrient broth adjusted to pH 6.0, water-activity 0.92, and $45\;^{\circ}$Brix was observed at 500 ppm. These results indicated growth of B. stearothermophilus could be inhibited by adding pine needle and green tea extracts.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.72-78
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• 1988

Microstructures of 18 kinds of legume seeds (15 varieties including 3 strains) which were cultivated in tropical areas, were observed under a light microscope. Majority of legume seeds were composed of starchy cotyledonary cells in which large amounts of single starch granules were contained, while a few had cotyledonary cells filled with a number of protain bodies. Starch granules were different in size and shape depending on varieties. Some contained lipid bodies distributed in cytoplasmic network, and were distinctive in thick cell walls. Microstructure of soybean was also observed for the comparison of the structures.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.6
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• pp.836-842
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• 2009

The objectives of this study were to evaluate potential benefits of intercropping of corn with runner bean for a smallsized farming system, based on land equivalent ratio (LER) and silage yield and quality of corn intercropped with runner bean (Phaseolus vulgaris L.), in arid conditions of Turkey under an irrigation system. This experiment was established as a split-plot design in a randomized complete block, with three replications and carried out over two (consecutive) years in 2006 and 2007. Seven different mixtures (runner bean, B and silage corn sole crop, C, 10% B+90% C, 20% B+80% C, 30% B+70% C, 40% B+60%C, and 50% B+50%C) of silage corn-runner bean were intercropped. All of the mixtures were grown under irrigation. The corn-runner bean fields were planted in the second week of May and harvested in the first week of September in both years. Green beans were harvested three times each year and green bean yields were recorded each time. After the 3rd harvest of green bean, residues of bean and corn together were randomly harvested from a 1 $m^{2}$ area by hand using a clipper when the bean started to dry and corn was at the dough stage. Green mass yields of each plot were recorded. Silages were prepared from each plot (triplicate) in 1 L mini-silos. After 60 d ensiling, subsamples were taken from this material for determination of dry matter (DM), pH, organic acids, chemical composition, and in vitro DM digestibility of silages. The LER index was also calculated to evaluate intercrop efficiencies with respect to sole crops. Average pH, acetic, propionic and butyric acid concentrations were similar but lactic acid and ammonia-N levels were significantly different (p<0.05) among different mixtures of bean intercropped with corn. Ammonia-N levels linearly increased from 0.90% to 2.218 as the percentage of bean increased in the mixtures up to a 50:50 seeding ratio. While average CP content increased linearly from 6.47 to 12.45%, and average NDF and ADF contents decreased linearly from 56.17 to 44.88 and from 34.92 to 33.51%, respectively, (p<0.05) as the percentage of bean increased in the mixtures up to a 50:50 seeding ratio, but DM and OM contents did not differ among different mixtures of bean intercropped with corn (p>0.05). In vitro OM digestibility values differed significantly among bean-corn mixture silages (p<0.05). Fresh bean, herbage DM, IVOMD, ME yields, and LER index were significantly influenced by percentage of bean in the mixtures (p<0.01). As the percentage of bean increased in the mixtures up to a 50:50 seeding ratio, yields of fresh bean (from 0 to 24,380 kg/ha) and CP (from 1,258.0 to 1,563.0 kg/ha) and LER values (from 1.0 to 1.775) linearly increased, but yields of herbage DM (from 19,670 to 12,550 kg/ha), IVOMD (from 12,790 to 8,020 kg/ha) and ME (46,230 to 29,000 Mcal/ha) yields decreased (p<0.05). In conclusion, all of the bean-corn mixtures provided a good silage and better CP concentrations. Even though forage yields decreased, the LER index linearly increased as the percentage of bean increased in the mixture up to a 50:50 seeding ratio, which indicates a greater utilization of land. Therefore, a 50:50 seeding ratio seemed to be best for optimal utilization of land in this study and to provide greater financial stability for labor-intensive, small farmers.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.413-419
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• 2011

Recently, the rate of cultivation of such as hairy vetch was increased as a way of reducing the current soil problem. However, the occurrence of insect pest such as bean bugs, Riptortus pedestris, were increased in the field of green manure crops and their injuries to hairy vetch were observed. While minimizing insecticide use for the environmental friendly agriculture, the control of the bean bug can be utilized environmental friendly agricultural materials (EFAMs) in the green manure crop fields. The control effects of some EFAMs and most of chemical insecticides to the bean bug were significantly high. As a result of direct spray of EFAM that contained sophora extract or neem extract, the control effects of six EFAMs were higher than 70% at 120 hours after treatments. Among them, three EFAMs were showed over 90% of control effects. On the other hand, most of chemical insecticides were showed 100% of control effect against the bean bug at 48 hours after treatment. As mortality effects of EFAMs were sloely observed until 120h after treatment, we must use selected EFAMs at the beginnibgs of occurrence and entrance in the field of green manure for effective control of bean bugs.