During the course of investigations on riboflavin 5’-phosphate and flavin adenine dinucleotide-hydrolyzing enzymes in green gram (Phaseolus radiatus), we observed that crude extracts possessed high phosphatase activity against a variety of phosphorylated compounds. Despite intensive studies on the animal phosphatases, plant phosphatases have received very little attention. Pfankuch (1) purified...

An experiment was conducted at National Horticulture Research Centre (NHRC), Khumaltar, Lalitpur, Nepal from March to July of 2019 and 2020 identify suitable bean genotypes for spring season planting. The laid out in Randomized Complete Block Design (RCBD) with three replications having seven as treatments viz. Semi Light Long, Long Green Bean, Trishuli, Four Season, LB-37, Pahelo Gheusimi, Kha...

Coffee roasting is a heat treatment process that transforms green coffee into product can subsequently be ground and brewed. Understanding critical in developing new downstream processes formulations, as well optimising existing ones. Positron Emission Particle Tracking (PEPT) allows tracking of particles equipment has been used here to characterise particle dynamics beans within spouted bed ro...

The occurrence of viral co-infection is a common phenomenon in cultivated and native plant species and can alter the dynamics of virus infection. In this study, disease progress was examined in single and mixed infections of Cucumber mosaic virus (CMV) and Bean yellow mosaic virus (BYMV) by measuring the rate of symptom development, disease severity and area under disease progress curve on infe...

Fresh bean is the most important pulse crop which are sold fresh, canned, and frozen. The genetic variability association studies help in selection would increase yield potential of fresh bean. experiment was conducted using randomized block design 2021 at Konya with 25 genotypes (5 parents 20 F2 Population). General special combination abilities, heterosis heterobeltiosis values, broad narrow ...

Previous investigations on the phenolic constituents of Theobroma cacao L. have been largely limited to studies on the polyphenols of the ripe bean (Forsyth, 1952, 1955; Forsyth & Quesnel, 1957), which have been shown to be of major importance in determining the taste characteristics of processed cacao. Studies are now being pursued in this Laboratory on the nature of the factors determining th...