DOCSLIB.ORG

Basic Beanery

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Basic Beanery 344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes. All cooking times are approximate. The older the bean is, the longer it will take to cook. Always taste for tenderness about three-quarters of the way through the shorter suggested time when using a conventional pot or slow-cooker. When using a pressure cooker, stop the cooking at the earlier end of the cooking range, let pressure release gradually, open, and taste. If not tender, reseal the lid and bring it back up to high pressure for the remaining time. 11 Beans BM 6th.indd 344 5/21/12 2:55 PM basic beanery 345 a vailability s ubstitutes u sage Widely available in Mung beans can and often Sweetened and made into a paste, used natural foods markets do serve as a substitute— in many Asian desserts, including moon and Asian groceries. similar taste and cooking cakes and ice cream. Cooked with sticky time—but visually quite rice (Japan). Cooked with butter and sugar different. as a pudding (Somalia). Bean of choice for dahls in North India. Occasionally available in Pinto, pink, tepary, “real” Usually in stews with Southwestern natural foods markets, appaloosa. Though different seasonings (chile, cumin, garlic, onion, specialty foods stores. visually and tastewise, peppers). Sometimes used in baked Online: Purcell’s Mountain navy and black beans work beans in the Southwest (often added: Farm; Rancho Gordo; functionally. ham, bacon, or salt pork). In Southwest, Bob’s Red Mill; Adobe often served at festivals honoring Native Milling of Dove Creek. Americans. Not in most Pinto, pinquito, anasazi, Usually cooked as a stew, with supermarkets. Online: tepary. Though different Southwestern seasonings (see above). Rancho Gordo; Bob’s Red visually and tastewise, Often ham, bacon, or salt pork is added. Mill; Purcell’s Mountain navy and black beans work Also sometimes used in baked beans in Farm. functionally. the Southwest. Widely available in All cowpeas share about the Akkra, a deep-fried fritter (Africa). Buñelo, supermarkets. same cooking time, though a similar fritter (Colombia). Chèotâutráng, each differs slightly in flavor. a sweet pudding (Thailand). Tossed with Lady, crowder, cream, clay, olive oil, vegetables, and lemon (Greece). and pigeon peas, or goat’s As Hoppin’ John and Texas Caviar (U.S.). eye or asparagus beans work In many regional curries (India). Also a in black-eyed pea recipes. traditional side dish for a meal of cod and potatoes (Portugal). Yields forvirtuallyalldriedbeans:1cupdriedbeans,peas,orlentilsequals2¼to2½cupscooked. 346 appendix name(s) origin & CharaCteristiCs soaking & Cooking Black bean New World native. Shiny, true black Soak? Yes. Conventional Stovetop: 1¹⁄²–2 (turtle bean, blaCk uncooked; cooking liquid turns hours. pressure Cooker: 15–18 minutes valentine, frijol negro, smoky-purplish. Creamy texture at full pressure; let pressure release feijão preto) when cooked. Flavor has an unusual, gradually. Slow-Cooker: 1¹⁄² hours on faintly sweet note, reminiscent of high, then 6–7 hours on low. some chocolate. Cannellini New World (Argentina) native, now Soak? Yes. Conventional Stovetop: Cook (white kidney bean) much loved and used in Italy. White, at a full, hard boil for 10 minutes, then slightly elongated. Creamy texture, cook slowly 1¹⁄²–2 hours. pressure pleasingly bland, slightly nutty. Cooker: 11–13 minutes; let pressure release gradually. Slow-Cooker: Boil on stovetop for 10 minutes, then transfer to cooker for 1 hour on high, then 6–7 hours on low. Chickpea Middle East (probably Turkey) Soak? Yes. Conventional Stovetop: 2–3 (garbanzo, CeCe, CeCi, native. Round, pale yellow to light hours. pressure Cooker: 12–15 minutes; Channa; also available as brown, with a ridge on one side. Slow let pressure release gradually. Slow- flour, or besan) to cook, holds its shape well, has a Cooker: 2 hours on high, then 6¹⁄²–7¹⁄² pleasant, nutty flavor and slightly hours on low. mealy texture. Desi dahl Desi dahl is a second variety of (kala Channa or blaCk chickpea—smaller, firmer, darker, ChiCkpea; also available more wrinkled, a staple of Indian as flour, or Kala besan; regular besan Can home cooking; used in channa dahl. substitute) 11 Beans BM 6th.indd 346 5/21/12 2:55 PM basic beanery 347 a vailability s ubstitutes u sage Widely available in For cooking properties, Feijoada (Brazil). MoorsyChristianos supermarkets. interchangeable with most soup (Cuba). In New Mexico, served New World beans, including with every Southwestern plate by cranberry, pinto, navy, and default. Common in chili, especially chili many more. But for flavor and mole; and in soup, often with sherry color, nothing else looks or (U.S.). Excellent in bean-burgers; flavor tastes like black beans. compatible with mushrooms. In some supermarkets. Interchangeable with most Often used in minestrone, pastaefagioli, Online: Purcell’s New World beans, but navy and other Tuscan bean soups. Also Mountain Farm; Rancho and Great Northern are marinated and used as an appetizer Gordo. closest visually. or addition to salad (Italy). The European/Middle The chickpea is sui generis. Base for hummus and falafel, and used Eastern variety is widely It’s one of the slowest- in many soups (Middle East). Used in available. cooking beans (second only countless curries, especially with potato to the soybean) and is shaped and cauliflower, as well as a plain dahl like no other bean, with a (India). The whole cooked beans, in sugar flavor and texture like no syrup, are also eaten as a sweet and used other bean. If you fall in love in a variety of desserts (Philippines). Part with a chickpea recipe but of most three-bean salads, and often want to make it with some a component of bean-burgers (U.S.). other bean, fine; just adjust cooking time according to the bean cooked. You’ll have a good result, it just won’t be chickpea-ish. Desidahl is available at See comments above. Desidahl, curried, is classic Indian home any Indian market. Besan cooking. Flour is an ingredient in batter is available at many for deep-fried vegetables (India). Used natural foods markets, in shortbreadlike cookies (Persia/Iran), Indian groceries, and and in flatbreads (panelle,Sicily;socca, through Bob’s Red Mill. France). 348 appendix name(s) origin & CharaCteristiCs soaking & Cooking Cranberry New World (Colombia) native. Ivory Soak? Yes. Conventional Stovetop: 1¹⁄²–2 (borlotti, tongues of fire, or tan, beautifully mottled with hours. pressure Cooker: 11–13 minutes. dragon’s tongue ) striations of red, burgundy, even Slow-Cooker: 1¹⁄² hours on high, then 6 bright pink. A melting, creamy hours on low. texture; a little nutlike; very pleasing. Fava North Africa native. Shaped like Soak? Yes, for whole favas. No, for split, (broad bean, horse bean, fat, bumpy lima beans, dried favas peeled favas. extra Step for whole beanS: bell bean, windsor bean) are usually golden brown, with After soaking, pop each fava out of its sold whole with skin on, the occasional ivory bean. Tough- skin, discarding the skins. Conventional or split, skin removed. skinned, they must be peeled after Stovetop: whole peeled favas, 1–1³⁄4 for fresh favas, soaking. Smooth, creamy, a little hours; peeled and split, 40 minutes. see page 44. buttery, with a trace of bitterness. In either case, cook until disintegrated and creamy. Cannot be pressure-Cooked. Slow-Cooker: whole peeled favas, 1 hour on high, then 3–4 hours on low. Peeled and split favas, 40 minutes on high, then 2–3 hours on low. In either case, cook until disintegrated and creamy. Flageolet New World native, an immature Soak? Yes. Conventional Stovetop: kidney bean, grown, developed, and 1³⁄4–2¹⁄4 hours. pressure Cooker: 15–20 adored in France. Smallish beans are minutes. Slow-Cooker: 1³⁄4 hours on pale green, with an occasional ivory high, then 6–7 hours on low. one sneaking in; turn ivory-golden when cooked. Creamy, agreeable. Gigande New World origin, but bred and now Soak? Yes. Conventional Stovetop: 1¹⁄4–1¹⁄² (giant lima, giant butter primarily grown and eaten in Greece. hours. pressure Cooker: 11–13 minutes. bean, elephante, elephant Shaped like a giant lima, this is a Slow-Cooker: 1¹⁄ hours on high, then bean) ² huge, sweet-starchy white bean. 6–7 hours on low.
Load more

Recommended publications
  • WINTER Warmers the PERFECT WINTER RECIPE COLLECTION
    WINTER Warmers THE PERFECT WINTER RECIPE COLLECTION What better time to chow down on hearty, soul-warming comfort food than winter? This Winter Warmers cookbook is the best collection of winter recipes around. It has soups, stews, casseroles and many more recipes to help get you through the winter blues with a satisfied stomach. TABLE OF CONTENTS Randall’s White Bean and Turkey Chili ..........................................................................................................................2 Slow Cooker White Beans with Smoked Turkey .............................................................................................................3 Great Northern Beans and Ham with Cornbread ...........................................................................................................3 Tortilla Soup with Chicken and Beans .............................................................................................................................4 Green Chili Pork Stew with Pinto Beans .........................................................................................................................5 Pinto Bean Chili Casserole ...............................................................................................................................................6 Spicy Shrimp and Corn White Bean Chowder .................................................................................................................7 Corned Beef and Bean Soup ...........................................................................................................................................8
    [Show full text]
  • Glycemic Index of Rajma Bean (Phaseolus Vulgaris) and Guar (Cyamopsis Tetragonoloba) Incorporated Noodles: a Volunteers Study
    Research Article 2015 iMedPub Journals International Journal of Digestive Diseases http://journals.imedpub.com Vol. 1 No. 1:1 Glycemic Index of Rajma Bean Srinivasan Bharath Kumar, (Phaseolus vulgaris) and Guar Pichan Prabhasankar (Cyamopsis tetragonoloba) Flour Milling Baking and Confectionery Incorporated Noodles: A Volunteers Technology Department, CSIR-Central Study Food Technological Research Institute, Mysore 570 020, India Corresponding author: Abstract Pichan Prabhasankar Context: Diabetes mellitus is one of the non-communicable disorders, affecting over 2.8% of the World’s population. As noodles are becoming popular diets now-a-days and is categorized as high glycemic index (GI) product this is not recommended for diabetics. [email protected] Objective:Current study focuses on the influence of low-GI ingredients on noodle GI. Flour Milling Baking and Confectionery Technology Department, CSIR-Central Methods: On basis of preliminary studies, rajma flour, whole guar and guar seed Food Technological Research Institute, powder incorporated noodles were selected for the study. Noodles were prepared, Mysore 570 020, India dried and cooked just before the test. 15 healthy and 10 diabetic subjects were chosen for the study. All the subjects were healthy except for diabetes. All the Tel: 91-821-2517730 subjects were given a test food after an overnight fasting. Fasting blood glucose was measured before the test. Blood glucose levels were measured at different Fax: 91-821-2517233 time intervals. Results: Results of the study indicated that with different ingredients incorporation there was significant difference in the GI of the noodles. Noodles with added ingredients showed significant reduction of GI value of 49, 32 and 25 with rajma, whole guar and guar seed powder respectively compared to control noodles.
    [Show full text]
  • Consumer Preference and the Technological and Nutritional Quality of Different Bean Colours
    Acta Scientiarum. Agronomy ISSN: 1807-8621 Editora da Universidade Estadual de Maringá - EDUEM Consumer preference and the technological and nutritional quality of different bean colours Kläsener, Greice Rosana; Ribeiro, Nerinéia Dalfollo; Casagrande, Cleiton Renato; Arns, Fernanda Daltrozo Consumer preference and the technological and nutritional quality of different bean colours Acta Scientiarum. Agronomy, vol. 42, 2020 Editora da Universidade Estadual de Maringá - EDUEM Available in: http://www.redalyc.org/articulo.oa?id=303062597015 DOI: 10.4025/actasciagron.v42i1.43689 PDF generated from XML JATS4R by Redalyc Project academic non-profit, developed under the open access initiative CROP PRODUCTION Consumer preference and the technological and nutritional quality of different bean colours Greice Rosana Kläsener Universidade Federal de Santa Maria, Brazil Nerinéia Dalfollo Ribeiro * Universidade Federal de Santa Maria, Brazil ORCID: hp://orcid.org/0000-0002-5539-0160 Cleiton Renato Casagrande Universidade Federal de Santa Maria, Brazil Fernanda Daltrozo Arns Universidade Federal de Santa Maria, Brazil Acta Scientiarum. Agronomy, vol. 42, 2020 ABSTRACT. : Beans can be found in different grain colours, and for this reason, it is Editora da Universidade Estadual de important to understand the technological and nutritional quality of the diverse types Maringá - EDUEM of beans that are consumed. e objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether Received: 12 July 2018 Accepted: 03 September 2018 different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, DOI: 10.4025/actasciagron.v42i1.43689 and black) were obtained from supermarkets.
    [Show full text]
  • Lectin Free Diet
    THERMO-TECH INC. Lectins Free Diet Lectins are proteins in plants that have been associated with both positive and negative health effects. Some plant-based foods, such as beans and legumes, whole grains, nuts, seeds and certain vegetables contain a high amount of lectins. Lectins are a type of protein that, in humans, may help cells interact with one another. Some scientists also believe that lectins provide a form of defense in plants to keep insects away. These proteins also contain nitrogen, which is needed for plants to grow. While many parts of plants contain lectins, the seed is the part that people eat most often. Lectins may impact health in multiple ways, ranging from digestive disturbances (a dysbiotic condition of the gut) to chronic disease risk (inflammation and autoimmune disease including: celiac disease, psoriasis, diabetes, rheumatoid arthritis, MS and Parkinson's Disease to name a few). They have also been shown to cause red blood cells to cluster together thus not carrying the nutrients and oxygen to our cells this can cause malnutrition although our diet is varied and plentiful. Lectins are categorized as anti-nutrients since they block the absorption of some nutrients. Lectins may cause an upset stomach when plant foods are eaten uncooked. They are also the reason why it can be dangerous to eat undercooked legumes. The lectins in red kidney beans is called phytohaemagglutinin is responsible for red kidney bean poisoning, which results from eating raw or undercooked kidney beans. According to the United States Food and Drug Administration (FDA), consuming just four raw kidney beans could cause symptoms including severe nausea, vomiting, and diarrhea.
    [Show full text]
  • Vegetables: Dark-Green Leafy, Deep Yellow, Dry Beans and Peas (Legumes), Starchy Vegetables and Other Vegetables1 Glenda L
    Archival copy: for current recommendations see http://edis.ifas.ufl.edu or your local extension office. FCS 1055 Vegetables: Dark-Green Leafy, Deep Yellow, Dry Beans and Peas (legumes), Starchy Vegetables and Other Vegetables1 Glenda L. Warren2 • Deep yellow vegetables provide: Vitamin A. Eat 3 to 5 servings of vegetables each day. Examples: Carrots, pumpkins, sweet potatoes, Include all types of vegetables regularly. winter squash. What counts as one serving? • 1 cup of raw leafy vegetables (such as lettuce or spinach) • ½ cup of chopped raw vegetables • ½ cup of cooked vegetables • ¾ cup of vegetable juice Eat a variety of vegetables • Dry Beans and Peas (legumes) provide: It is important to eat many different vegetables. Thiamin, folic acid, iron, magnesium, All vegetables provide dietary fiber, some provide phosphorus, zinc, potassium, protein, starch, starch and protein, and they are also sources of fiber. Beans and peas can be used as meat many vitamins and minerals. alternatives since they are a source of protein. Examples: Black beans, black-eyed peas, • Dark-green vegetables provide: Vitamins A chickpeas (garbanzos), kidney beans, lentils, and C, riboflavin, folic acid, iron, calcium, lima beans (mature), mung beans, navy beans, magnesium, potassium. Examples: Beet pinto beans, split peas. greens, broccoli, collard greens, endive, • Starchy vegetables provide: Starch and escarole, kale, mustard greens, romaine varying amounts of certain vitamins and lettuce, spinach, turnip greens, watercress. minerals, such as niacin, vitamin B6, zinc, and 1. This document is FCS 1055, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida.
    [Show full text]
  • APRIL 2021 Menu
    APRIL 2021 Menu MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 1 2 Cinnamon Toast Blueberry Muffins AM Snack Milk Water Shepherds Pie Cheese Pizza Green Beans Seasoned Corn Lunch Diced Pears Juicy Sliced Peaches Milk Milk Vegetarian Meal: Veggie Pie Nacho Chips/Soft Tortilla & Cheese Dip PM Snack Spring Party & Egg Hunt Water 5 6 7 8 9 Biscuits & Gravy Waffles Apple Cinnamon Oatmeal Bagel & Cream Cheese Whole Grain Cereal AM Snack Water Water Water Water Milk Chicken & Rice Casserole Salisbury Steak & Gravy Egg and Cheese McMuffins Spaghetti Vegetarian Lasgna Seasoned Corn Mashed Potatoes Tator Tots Green Beans Lima Beans Lunch Diced Pears Juicy Pineapple Tidbits Juicy Sliced Peaches Applesauce Tropical Fruit Milk Milk Milk Milk Milk Vegetarian Meal: Cheesy Rice Vegetarian Meal: Veggie Patty Warm Cinnamon Rolls Orange Slices & Graham Crackers Cheerios & Raisins Applesauce & Vanilla Wafers Pizza Bagels PM Snack 100% Fruit Juice Water Water Water 100% Fruit Juice 12 13 14 15 16 French Toast Sticks Cheesy Tator Tots English Muffin W/ Grape Jelly Bananas & Yogurt Egg & Cheese Croissants AM Snack Water Water Water Water Water Chicken & Potato Bowl Juicy Cheese Burgers Mile High Taco Bean Pie Cheese Tortellini Mac & Cheese Seasoned Corn French Fries Lima Beans Green Beans Green Peas Lunch Sweet Pineapple Tidbits Juicy Sliced Peaches Tropical Fruit Diced Pears Sweet Pineapple Tidbits Milk Milk Milk Milk Milk Vegetarian Meal: Cheesy Potato Bowl Vegetarian Meal: Veggie Burger Sliced Cheese & Crackers Mozzarella Sticks W/ Marinara Trail Mix Sliced Apples
    [Show full text]
  • Dry Beans for the Cafeteria, Classroom, and Community Home | Vermontharvestofthemonth.Org to Promote the Use of Local, Seasonal Foods
    Harvest of the Month provides resources Dry Beans for the cafeteria, classroom, and community Home | VermontHarvestoftheMonth.org to promote the use of local, seasonal foods. Kid-Friendly Eating Tips Tidbit Sauté beans in olive or vegetable oil, add a few Beans are a great addition to main or side spices along with salt and pepper and you have dishes: they are affordable, versatile and hearty. yourself a delicious side for breakfast or dinner. They take on flavors well, are an excellent Raw veggies with bean dip is a great after-school source of protein and can be stored dry, eaten snack option. fresh or cooked. Add beans to a soup, chili or stew recipe. Burritos and tacos are an excellent way to Cooking Tips incorporate beans into your kids’ diet. Soak overnight—the ratio of water to beans is Storage Tips 4:1. The beans will double in volume. Simmer, covered, until cooked and tender Store beans in airtight containers and out of (times vary slightly by bean, generally 1-2 hrs). the light, in order to avoid rancidity and Sprinkle a little baking soda or oil in the maintain the highest nutritional value. water to reduce foaming. Stir occasionally and add water if needed, to prevent burning. Recipes Black Bean Pie Roasted Sweet Potato & Black Bean Salad Yield: one 9 inch pie, ~8 servings. Yield: 75, ¼ cup servings Crust Ingedients: Filling Ingredients: Salad Ingredients: Dressing Ingredients: ½ cup all purpose flour 4 cups black beans 3 large sweet potatoes, peeled 2 Tbsp. extra virgin olive oil ¼ cup cornmeal 1 cup onion, chopped and cut into ~1” chunks 2 cloves roasted garlic ¼ cup whole wheat flour 1 cup tomatoes 1 cup black beans, 3 Tbsp.
    [Show full text]
  • Livret De Recettes
    RESTAURATION SCOLAIRE EXPÉRIMENTATION DU MENU VÉGÉTARIEN LIVRET DE RECETTES CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE OCTOBRE 2020 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE 1 2 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE Préambule Dans le cadre du Groupe de Travail sur la Nutrition sous l’égide du Conseil National de la Restauration Collective (CNRC), le sous-groupe « recettes et menus » s’est constitué afin d’apporter aux acteurs de la restauration, un outil pratique pour faciliter la mise en œuvre de l’article n° 24 de la Loi EGALIM qui vient compléter « le Guide - Expérimentation du menu végétarien en restauration scolaire ». Guide - Expérimentation du menu végétarien (PDF, 1.97 Mo) https://agriculture.gouv.fr/telecharger/116169?token=88db1e987b4ae08d473c36ba66b9e- da400f70974f564a4bb2d45d5751a08063b Les membres de ce sous-groupe, provenant d’horizons divers se sont réunis à plusieurs reprises afin de concevoir ce document d’informations générales sur les aliments de la cui- sine végétarienne et de proposer une douzaine de recettes réalisables en restauration collec- tive. Les recettes choisies mettent toutes à l’honneur les légumes secs : lentilles, haricots, pois chiches et pois cassés. Nous tenons à remercier Hélène Garcia – gestionnaire des actions de restauration/Conseil départemental de Haute Garonne et Maryline Tosi – Diététicienne à la CDE – Paris 11 qui nous ont aidés dans la rédaction des recettes en vérifiant notamment tous les process et en nous faisant partager leurs
    [Show full text]
  • Evaluation of Yard Long Bean (Vigna Unguiculata Ssp
    Nepalese Horticulture 14 : 43-47, 2020 ISSN : 2092-1122 | Print : 2542-2936 (Online) DOI : https://doi.org/10.3126/nh.v14i1.30604 Research Article Evaluation of Yard Long Bean (Vigna unguiculata ssp. sesquipedalis) Genotypes for Commercial Production in the Central Mid hills Region of Nepal Suprabha Pandey, Surendra Lal Shrestha, Ishwori Prasad Gautam, Mira Dhakal and Sangita Sapkota Horticulture Research Division, Khumaltar, Lalitpur, Nepal Corresponding author’s email: [email protected] Received on: 14 July 2019, Revised on: 3 December 2019, Accepted on: 4 January 2020 Abstract The experiment on evaluation of open pollinated genotypes of Yard long bean (Vigna unguiculata ssp. sesquipedalis) was conducted during summer season of 2016 and 2017 at Horticulture Research Division, Khumaltar Lalitpur to assess the variability in the genotypes and yield potentiality for commercial production. The experiment was laid out in Randomized Complete Block Design with three replications. Six genotypes viz. Great Wall 01, Great Wall 02, Great Wall 03, Great Wall 04 and Great Wall 08 were compared with Khumal Tane. Observations were recorded on fresh pod yield and yield attributing parameters. The plant vigor and plant uniformity score (1-5 scale) was not found significantly different among the tested genotypes. The highest number of pods per plant (46) was observed on the variety Great Wall 03 and the lowest number of pods (33) on Great Wall 01 followed by Khumal Tane (39). The fresh pod yield was noted the highest with Great wall 03 (24 t/ha) followed by Great Wall 2 (19.4 t/ha).The lowest yield was observed with Khumal Tane (12.7 t/ha).
    [Show full text]
  • G6PD Deficiency Food to Avoid Some of the Foods Commonly Eaten Around the World Can Cause People with G6PD Deficiency to Hemolyze
    G6PD Deficiency Food To Avoid Some of the foods commonly eaten around the world can cause people with G6PD Deficiency to hemolyze. Some of these foods can be deadly (like fava beans). Some others can cause low level hemolysis, which means that red blood cells die, but not enough to cause the person to go to the hospital. Low level hemolysis over time can cause other problems, such as memory dysfunction, over worked spleen, liver and heart, and iron overload. Even though a G6PD Deficient person may not have a crises when consuming these foods, they should be avoided. • Fava beans and other legumes This list contains every legumes we could find, but there may be other names for them that we do not know about. Low level hemolysis is very hard to detect and can cause other problems, so we recommend the avoidance of all legumes. • Sulfites And foods containing them. Sulfites are used in a wide variety of foods, so be sure to check labels carefully. • Menthol And foods containing it. This can be difficult to avoid as toothpaste, candy, breath mints, mouth wash and many other products have menthol added to them. Mint from natural mint oils is alright to consume. • Artificial blue food coloring Other artificial food color can also cause hemolysis. Natural food color such as found in foods like turmeric or grapes is okay. • Ascorbic acid Artificial ascorbic acid commonly put in food and vitamins can cause hemolysis in large doses and should be avoided. It is put into so many foods that you can be getting a lot of Ascorbic Acid without realizing it.
    [Show full text]
  • Effect of Varieties on Growth and Yield of Yard Long Bean Under Songkhla Conditions, Southern Thailand
    Modern Applied Science; Vol. 9, No. 13; 2015 ISSN 1913-1844 E-ISSN 1913-1852 Published by Canadian Center of Science and Education Effect of Varieties on Growth and Yield of Yard Long Bean under Songkhla Conditions, Southern Thailand Karistsapol Nooprom1 & Quanchit Santipracha2 1 Program in Agricultural Technology, Faculty of Agricultural Technology, Songkhla Rajabhat University, Muang, Songkhla, Thailand 2 Department of Plant Science, Faculty of Natural Resources, Prince of Songkla University, Hat Yai, Songkhla, Thailand Correspondence: Karistsapol Nooprom, Program in Agricultural Technology, Faculty of Agricultural Technology, Songkhla Rajabhat University, Muang, Songkhla, 90000, Thailand. Tel: 668-1898-3796. E-mail: [email protected] Received: August 26, 2015 Accepted: September 26, 2015 Online Published: November 30, 2015 doi:10.5539/mas.v9n13p247 URL: http://dx.doi.org/10.5539/mas.v9n13p247 Abstract Yard long bean (Vigna sesquipedalis L. Fruw) is one of the most popular vegetables in many countries of Southeast Asia. Especially in Thailand, it has given high productivities for export in both fresh and frozen types. Yard long bean is considered as relatively low pod yield productivity and stability because it is quite sensitive to unfavorably environmental conditions, particularly for humid tropical regions with turmoil weather. The effect of varieties on growth and yield of yard long bean was conducted at Department of Plant Science, Faculty of Natural Resources, Prince of Songkla University, Hat Yai campus, Thailand to test for yield and other horticultural characteristics of seven varieties of yard long bean. All varieties of yard long bean were well grown under Songkhla’s conditions. Randomized complete block design (RCBD) was used with four replications.
    [Show full text]
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]