The free fatty acid (FFA) content in dry cocoa beans is expected to be less than 1.0% to meet the acceptable level of 1.75% in cocoa butter. This study therefore investigates the impact of insect infestation on FFA formation in raw cocoa beans in storage from Ghana and Côte d’Ivoire. Hence, the effect of storage management on FFA content in dry cocoa beans is very important. The effect of insec...

Urea hydrolysis is widely used in agriculture, environment and other engineering fields, among which urease contained beans can catalyze urea hydrolysis. The activity of legume plant leaching solution (LPLS) was investigated, including soybeans, black beans, mung red as well soybean hulls, leaves, stems pods. For the high economic efficiency, most suitable for agricultural fields than soybean-r...

a procedure for the in vitro evaluation of the toxicity of fava beans has been applied to 17 varieties of the bean and one batch of beans purchased on the open market; the latter consisted of unknown varieties. the procedure involves the incubation of a saline extract of the beans with red cells from normal individuals and with red cells from g6pd deficient patients. 2. normal red cells under t...

In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium (230°C, 10 min), city (230°C, 12 min) and french (230°C, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were 8.81±0.05, 9.77±0.03, 9.9...

The beans function BG(x) of a connected graph G is defined as the maximum number of points on G such that any pair of points have distance at least x > 0. We shall exhibit lower and upper bounds of BG(x) for x < 1 and a class of graphs which have the same number of edges and whose beans functions distinguish them. Also, we give some non-isomorphic graphs which have the same beans function.

Aikpokpodion PE, Dongo LN (2010) Effects of fermentation intensity on polyphenols and antioxidant capacity of cocoa beans. Int. J. Sustain. Crop Prod. 5(4), 66-70. Cocoa beans were fermented for 1 day, 2 days, 3 days up to 6 days. Result showed that, polyphenols content of the fermented beans dropped from 16.11% on day 0 to 6.01% on day 6. The antioxidant capacity also dropped from 96% (IP) on ...