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Sesame(Sesamum indicum L.) is a crop that is grown mainly for the oil in its seeds, which is why it is considered an oilseed. It is native to tropical areas in Asia, Africa, and South America.

Sesame seeds are rich in protein, vitamins, minerals, and antioxidants. They are commonly added to certain foods to provide a nutty flavor and crunchy texture.

Sesame seeds are also used as an ingredient in soap, cosmetics, lubricants, and medicines.

Sorghum crop is known for multiple uses as food, feed, fodder, and fuel. In addition to these, many other industrial applications such as health, pharmaceutical diagnosis, packing, synthesis of organic molecules, and utility items have been in place. Sorghum is also employed as pet feed for dogs, fish, etc. Grain sorghum is an important source of nutraceuticals such as antioxidant phenolics and cholesterol-lowering waxes. It is rich in phytochemicals, including phenolic acids, tannins, anthocyanins, phytosterols, and policosanols, all of which have great value in health industry. Studies show that sorghum is helpful in reducing several kinds of chronic diseases such as cancers, cardiovascular diseases, type II diabetes, and various gastrointestinal disorders. Sorghum plays significant role in bioethanol and other bioindustrial products. By-products such as the kafirin prolamin proteins and the pericarp wax have potential as bioplastic films and coatings for foods, primarily because of their hydrophobicity. The plant parts are useful in making utility items and for isolation of organic molecules.

Nutrition Information

Sorghum can be cooked and eaten, though it is also frequently processed into ingredients for other dishes. A quarter cup of whole-grain sorghum contains approximately:

• Calories: 163
• Protein: five grams
• Fat: two grams
• Carbohydrates: 36 grams
• Fiber: three grams

One of the most prominent micronutrients in sorghum is iron. One-quarter cup of sorghum contains approximately 12% of your daily recommended value.

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The Red Speckled beans commonly known as the Sugar bean is a legume. It is grown for it’s seed, which is eaten as a vegetable. It has a high soluble fibre content. Soluble fibre absorbs water in the stomach forming a gel that slows down the absorption of the bean’s carbohydrates.

Important: 

• The right inoculant must be used with the right legume. You should not apply, for instance, a soybean inoculant on sugar bean seed
• Inoculant contains living organisms that must be protected from heat and sun. Therefore always store the package in a cool place away from direct sunlight
• Inoculants lose their effectiveness when stored in an open package. Always store inoculants in their original package and use them quickly after opening the bag
• Seeds should be coated with inoculant just before planting
• Nodulation will fail if the inoculated seed is exposed to the sun for any length of time or is sown into dry soil and left for several days before irrigation/rain
• Do not use inoculant after its sell-by date, as the inoculant may then not be effective anymore

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cocoa, highly concentrated powder made from chocolate liquor—a paste prepared from cocoa beans, the fruit of the cacao—and used in beverages and as a flavouring ingredient. Cocoa is the key ingredient in chocolate and chocolate confections.

The cocoa bean is the seed of the cacao tree (Theobroma cacao), a tropical plant indigenous to the equatorial regions of the Americas. From the processed cocoa bean comes the fluid paste, or liquor, from which cocoa powder and chocolate are made. Chocolate is sold directly to the consumer as solid bars of eating chocolate, as packaged cocoa, and as baking chocolate. It is also used by confectioners as coating for candy bars and boxed or bulk chocolates, by bakery product manufacturers and bakers as coating for many types of cookies and cakes, and by ice-cream companies as coating for frozen novelties. Cocoa powders, chocolate liquor, and blends of the two are used in bulk to flavour various food products and to provide the flavours in such “chocolate” products as syrups, toppings, chocolate milk, prepared cake mixes, and pharmaceuticals

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Red kidney beans have a slightly nutty, somewhat more prominent flavor than the white kidney bean. They are often used in dishes that have a lengthy cooking time. This type of kidney bean is frequently used in Creole dishes, soups, stews and chili. They can also be used in casseroles and salads.

Health Benefits of Kidney Beans

Kidney beans are an ideal addition to a weight loss diet. Their high fiber content promotes a feeling of fullness that reduces the urge to overeat or frequently reach for a snack. The fiber in kidney beans may also improve colon health, reduce the risk of colon cancer and support digestive health. Kidney beans can help maintain healthy cholesterol levels. Adding these versatile beans to your diet can boost your energy and increase your metabolism. These beneficial beans contain folate, manganese and calcium which help strengthen bones thereby reducing the risk of osteoporosis. Kidney beans can help reduce the risk of developing diabetes. These beans can be beneficial to a diabetic diet due to the significant amount of carbohydrate they contain. The starch in the beans breaks down slowly which prevents a spike in blood sugar levels. These beans contain thiamin and vitamin K which help boost cognitive function. Kidney beans are an excellent plant-based source of protein. They are rich in antioxidants that contain cancer-fighting properties. The antioxidants in these beans can also help you maintain healthy, youthful looking skin and provide anti-aging benefits. Kidney beans contain zinc which can support tissue growth and eye health. The vitamin B6 in kidney beans can help prevent hair loss and memory loss. Many of the nutrients found in kidney beans promote detoxification which can reduce the risk of inflammatory diseases.

White kidney beans are also referred to as Cannellini beans or fazolia beans. They have a firm, ivory colored skin, creamy texture and mild flavor. This type of kidney bean is a good recipe add-in for dishes that have a relatively short cooking time. The texture of these beans enables them to absorb flavors well. This makes them a good choice of bean to include in chili or soup recipes. They can also used in salads and as a healthy side dish.

Health Benefits of Kidney Beans

Kidney beans are an ideal addition to a weight loss diet. Their high fiber content promotes a feeling of fullness that reduces the urge to overeat or frequently reach for a snack. The fiber in kidney beans may also improve colon health, reduce the risk of colon cancer and support digestive health. Kidney beans can help maintain healthy cholesterol levels. Adding these versatile beans to your diet can boost your energy and increase your metabolism. These beneficial beans contain folate, manganese and calcium which help strengthen bones thereby reducing the risk of osteoporosis. Kidney beans can help reduce the risk of developing diabetes. These beans can be beneficial to a diabetic diet due to the significant amount of carbohydrate they contain. The starch in the beans breaks down slowly which prevents a spike in blood sugar levels. These beans contain thiamin and vitamin K which help boost cognitive function. Kidney beans are an excellent plant-based source of protein. They are rich in antioxidants that contain cancer-fighting properties. The antioxidants in these beans can also help you maintain healthy, youthful looking skin and provide anti-aging benefits. Kidney beans contain zinc which can support tissue growth and eye health. The vitamin B6 in kidney beans can help prevent hair loss and memory loss. Many of the nutrients found in kidney beans promote detoxification which can reduce the risk of inflammatory diseases.

Fresh pigeon peas can be used similarly to fresh peas, in both raw and cooked preparations. Use them in salads, slaws or eaten raw out of hand.

The dried beans can be substituted for any other dried pea, bean or lentil. They should be soaked first, and then can be simmered, sauteed, steamed and fried. As they are often used in Indian, African and Caribbean dishes, their flavor pairs well with bright flavors and rich spices including ginger, citrus, turmeric, cilantro, cumin, curry, tomato, mango and onion. Traditionally they are used in rice and beans preparation, like in this Jamaican recipe; Carribean stews; Indian curries; and West African coconut milk simmers. They are commonly used to make Indian fritters; a classic Puerto Rican rice dish, also popular in Hawai’i; and a Fillipino stew made with pork, pigeon peas and unripe jackfruit .

Facts about Pigeon Peas:

• The reason pigeon peas are a staple food in so many countries is because they pack a powerful nutritional punch: one cup of cooked peas offers 11 grams of protein and more than 110 percent of the daily recommended intake of iron.
• The leaves, roots and fruit of the pigeon peas is used all over the world for medicinal purposes. In Malaysia and the Philippines, the leaves are used to treat coughs, abdominal troubles and diarrhea. In Java and India, the leaves are ground to a pulp and used as a treatment for sores, wounds and itches. The roots are used in China, as a sedative, expectorant, anthelmintic and vulnerary.

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Lorin Oils Limited is an Inter-continental Supplier of Agricultural Products from Tanzania with the Best grade of Products from Oils  seeds Nuts, Beans Spice and Many More. Award Winner for Best Price and steady Supplies worldwide Contact us for Quote

Preparing mung beans is straight forward, and people can add them to a variety of dishes.

In this article, we discuss the potential health benefits of mung beans and their nutritional value. We also give advice on how much of this food type to eat, how to prepare them, and some recipe ideas.

Vanilla is the fruit of an orchid plant, which grows in the form of a dark brown bean pod that is long and skinny. Vanilla orchids are grown in tropic climates, including Mexico, Tahiti, Reunion, Mauritius, Comoro, Indonesia, Uganda, and Tongo. Three-fourths of the world’s supply comes from Madagascar. Vanilla is enjoyed throughout the world. The beans are used to add real vanilla flavor to sauce, frosting, syrup, ice cream, beverages, and a variety of desserts.

What Is a Vanilla Bean?

There are over 110 varieties of vanilla orchids. Only one, Vanilla planifolia, produces the fruit responsible for 99 percent of commercial vanilla. Another genus, the Vanilla tahitensis is grown in Tahiti. Its fruit has a more pronounced aroma, but debatably less flavor. To produce the fruit, the orchid flowers are hand-pollinated at a specific time of the day when the flowers are open during a short flowering period. The fruit is not permitted to fully-ripen since this will cause the beans to split and lose its commercial value. Hand-harvesting occurs four to six months after the fruit appears on the vines. Once harvested, the green beans go through a treatment process that lasts another six months.

Some areas produce beans with higher vanillin content, which is responsible for the flavor and aroma. The resulting dark brown vanilla bean is usually 7 to 9 inches long, weighs about 5 grams and yields about 1/2 teaspoon of seeds.

Most often, vanilla beans are processed into vanilla extract, a common ingredient in baked goods and other food recipes. Pure vanilla extract is made from real vanilla beans and imitation vanilla extract uses artificial vanillin flavoring.

Whole vanilla beans or their seeds are used in recipes, just not as frequently because of the higher cost. The tiny seeds add texture and the bean has an intense flavor, plus they can add to the beauty of a light-colored dessert. Vanilla beans are simple to prepare. They’re also often used whole to infuse the natural flavor into sugar, syrups, and beverages, including liquors.