The present paper aims to highlight the physical evolution of solutions from soaking and beans cooking process. This is motivated by the desire to shed light on the particular behavior of the bean end-of-cooking solutions when they are incorporated into the soil. For that purpose...
Open access
Research Article10.9734/jeai/2021/v43i430674
The present paper aims to highlight the physicochemical evolution of solutions from soaking and beans cooking processes. For that purpose, solutions from soaking were produced by putting in contact 2kg of sorted and quickly washed beans seed with 8kg of water with known physicoch...
Open access
Research Article10.9734/ejnfs/2021/v13i230373
The present paper aims to highlight the chemical characteristics of solutions from cooked beans and to compare them with human urine. Solutions of cooked beans were produced by cooking variety of Phaseolus vulgaris L. known as “Meringue” without salts. After this stage, samples o...
Open access
Research Article10.9734/ejnfs/2020/v12i1230331