Effect of Soaking Formalin Solution on The Quality in Bean Sprout

2019 ◽  
Author(s):  
Harirat Nimprasert ◽  
Varipat Areekul
Keyword(s):  
Bean Sprout

scholarly journals Inhibition of Bean Sprout Pathogenic Fungi Growth Using Allylisothiocyanate Vapor.

2002 ◽  
Vol 49 (6) ◽  
pp. 388-394 ◽  
Author(s):  
Kanako Furuya ◽  
Shigeo Miyao ◽  
Kenji Isshiki
Keyword(s):  
Pathogenic Fungi ◽  
Bean Sprout

scholarly journals Anti-inflammatory effects of functional milk drink enriched with soya bean sprout protein in breastfeeding mothers

2020 ◽  
Vol 26 (2) ◽  
pp. 289-302
Author(s):  
Hery Winarsi ◽  
◽  
Alice Yuniaty ◽  
Gumintang Ratna Ramadhan ◽  
◽  
...  
Keyword(s):  
Soya Bean ◽  
Bean Sprout ◽  
Anti Inflammatory

scholarly journals Pengaruh Perbandingan Terigu Dengan Tepung Kecambah Kacang Merah (Phaseolus vulgaris (L.) Terhadap Karakteristik Pancake

2020 ◽  
Vol 9 (2) ◽  
pp. 117
Author(s):  
Lucky Arisonna Roring ◽  
Ni Wayan Wisaniyasa ◽  
I Dewa Gede Mayun Permana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Bean Sprout ◽  
Crude Fiber Content ◽  
Red Bean ◽  
Bean Sprouts

This study was aimed to determine the effect of wheat flour comparison with red bean sprout flour on the characteristics of pancakes and to determine the exact concentration of red bean sprout flour that was able to produce pancakes with the best characteristics. This study used a randomized block design with the ratio of flour and red bean sprouts (100%: 0%, 60%: 40%, 50%: 50%, 40%: 60%, 30%: 70%), repeated three times to obtain 15 units of experiment. The data obtained were then analyzed by variants and if there was any effect on the treatment, then continued with Duncan test. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate levels, coarse fiber content, and sensory characteristics. The results showed that the addition of red bean sprout effected moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, colour, aroma, taste, texture, and overall acceptance of pancake. The best characteristic of pancake substitution was 50% wheat flour and 50% red bean sprout flour that produced moisture content 36.14%, ash content 1.86%, fat content 24.15%, protein content 8.31%, carbohydrate content 29.53 %, crude fiber content 16.81%, light brown colour (liked), typical aroma of red beans (liked), soft texture (liked), flavour of red beans (liked), and overall acceptance (liked). Keywords: wheat flour, red bean sprouts, characteristics, pancakes.

Comparison of the Diatheva STEC FLUO with BAX System Kits for Detection of O157:H7 and Non-O157 Shiga Toxin-Producing Escherichia coli (STEC) in Ground Beef and Bean Sprout Samples Using Different Enrichment Protocols

2018 ◽  
Vol 11 (10) ◽  
pp. 2822-2834 ◽  
Author(s):  
Luca Rotundo ◽  
Pina M. Fratamico ◽  
Giulia Amagliani ◽  
Elisa Carloni ◽  
Enrica Omiccioli ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Ground Beef ◽  
Bean Sprout

Biomass of Mastigocladus HS-46 in NPK medium with addition of bean sprout extract in flat photobioreactor system: As a potential biofuel feedstock

2021 ◽  
Author(s):  
Aditya Toriq Rochmanto ◽  
Ni Wayan Kristina Eka Yanti ◽  
Sri Handayani ◽  
Nasruddin ◽  
Nining Betawati Prihantini
Keyword(s):  
Biofuel Feedstock ◽  
Bean Sprout

scholarly journals The Use of Bean Sprout Extract as Supplement for the Growth of Plaintain Unti Sayang (Musa paradisiaca L.) by Tissue Culture

2014 ◽  
Vol 2 (1) ◽  
pp. 99
Author(s):  
Nirwana Jufri ◽  
Dr. Abdullah ◽  
Devi Susanti
Keyword(s):  
Tissue Culture ◽  
Root Length ◽  
Culture Media ◽  
Leaf Number ◽  
Wide Field ◽  
Root Number ◽  
Bean Sprout ◽  
Musa Paradisiaca ◽  
Tissue Culture Media ◽  
Growth Quality

One of the problems in plaintain development is on the plant breeding that has been conducted convensionally by using seedlings, so that it requires time and wide field, different treatment, and potentially brings pests and deseases. The bean sprout extract is potentially useful in improving the explant growth quality of plaintain by tissue culture. This study aims to know the influence of bean sprout extract concentration as supplement in tissue culture media upon the explant growth of plaintain Unti sayang (Musa paradisiaca L). There are 4 dosages of bean sprout extract as control. The data was analyzed by using ANOVA and was continued by using BNJ test. The result of the experiment shows that the bean sprout extract influences significatly on the plantlets height, leaf number, root length, and root number. The dosage of 100 g/l and 200 g/l bean sprout extracts provide the best result on the experimenting component of plantlet height, leaf number, root length, and root number. Meanwhile, the experimenting component of leaf number and the wet weight of the plantlets provide the best result on MS without any addition of bean sprout extract.

scholarly journals Enzymatic Browning and Polyphenol Oxidase of Mung Bean Sprout during Cold Storage

2018 ◽  
Vol 24 (4) ◽  
pp. 573-581 ◽  
Author(s):  
Yukako Kogo ◽  
Nana Sameshima ◽  
Yuki Ukena ◽  
Satomi Tsutsuura ◽  
Masatsune Murata
Keyword(s):  
Polyphenol Oxidase ◽  
Cold Storage ◽  
Mung Bean ◽  
Enzymatic Browning ◽  
Bean Sprout

scholarly journals The effect of tomato juices and bean sprout extracts on vitro shoot regeneration of Physalis angulata L.

2017 ◽  
Author(s):  
Retno Mastuti ◽  
Aminatun Munawarti ◽  
Mufidatur Rosyidah
Keyword(s):  
Shoot Regeneration ◽  
Bean Sprout ◽  
Physalis Angulata
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