International Journal of Food Properties, 2022 Four improved varieties of haricot bean flour prepared by soaking, autoclaving, germination, and germination followed by autoclaving were investigated.
Shimelis Admassu Emire
exaly +4 more sources
Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’ [version 2; peer review: 1 approved, 2 approved with reservations] [PDF]
F1000Research, 2022 Background: Protein-energy malnutrition and vitamin A deficiency (VAD) are the most important public health issues, and a food-based strategy is crucial to combat those health problems among the vulnerable group of people.
Gesessew L. Kibr +3 more
doaj +2 more sources
Formulation optimization and characterization of functional Kemesha [PDF]
Heliyon, 2023 This study aimed to enhance Kemesha by incorporating a blend of composite flours, including germinated haricot bean, ultrasonicated fine-milled pumpkin, CMC (Carboxymethyl cellulose), and common wheat flour.
Derese Wodajo Bekele +1 more
doaj +2 more sources
Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean (Phaseolus vulgaris L) [PDF]
International Journal of Food Science, 2020 Common beans are a leguminous plant of the genus Phaseolus. They are rich in protein, energy, and minerals. They confer a wide range of health benefits when consumed.
Vivian C. Kitum +3 more
doaj +2 more sources
Integrated Management of Haricot Bean Foliage Beetle in Northeastern Ethiopia [PDF]
Psyche: A Journal of Entomology, 2019 A field experiment was conducted to determine the integrated effect of planting dates, insecticides, and their interaction on the reduction of yield and yield related components of haricot bean caused by haricot bean foliage beetle damage at Sirinka ...
Setu Bazie +3 more
doaj +3 more sources
Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates [PDF]
Foods, 2022 Faba bean (Vicia faba L. minor) is an emerging plant-based ingredient due to its environmental, nutritional and functional benefits. However, like other pulses, it exhibits many off-flavours that limit its consumption.
Adeline Karolkowski +6 more
doaj +2 more sources
International Journal of Food Properties, 2021 The geometric characteristics and mass-volume-area properties of haricot beans are essential for the design of equipment for harvesting, handling, drying, storing, dehulling, processing, and packaging.
Belay Dereje
exaly +2 more sources
International Journal of Food Properties, 2023 This research aimed to verify how the germination method affects the pasting, thermal and structural properties of haricot bean flours to expand their potential for application in various food products.
Derese Wodajo Bekele, Shimelis Admassu
exaly +3 more sources
Cogent Food and Agriculture, 2021 Current knowledge on product marketing in Ethiopia is poor and inadequate for designing and implementing policies to overcome problems in the marketing system. This study was conducted to identify the factors influencing the market participation decision
Adino Andaregie, Tess Astatkie
exaly +2 more sources
Variability analysis of soil properties, mapping, and crop test responses in Southern Ethiopia [PDF]
Heliyon, 2023 Agricultural productivity is significantly impacted by soil properties, which vary spatially from a small to a larger area. This variation may be caused by a combination of intrinsic and extrinsic factors, including human activities like soil management ...
Abass Abdu +4 more
doaj +2 more sources