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European Journal of Applied Sciences – Vol. 9, No. 3

Publication Date: June 25, 2021

DOI:10.14738/aivp.93.10107.

Tuebue, J. C. F., & Tchinda, I. N. (2021). Solutions from Cooked Beans as Soil Organic Matter and Water Provider: Case Study of

Ferralitic Soils from the Centre Region of Cameroon. European Journal of Applied Sciences, 9(3). 66-76.

Services for Science and Education – United Kingdom

Solutions from Cooked Beans as Soil Organic Matter and Water

Provider: Case Study of Ferralitic Soils from the Centre Region of

Cameroon

J. C. Fopoussi Tuebue

Jesus and Mary Research Center S/C

Jesus and Mary Catholic Bilingual Secondary High School of Yaoundé

I. N. Tchinda

Department of organic Chemistry of the University of Yaoundé I

ABSTRACT

The purpose of this study is to evaluate the bean end-cooking solution as a provider

of organic matter and water for soils. To do this, ferralitic soils from the Central

Region of Cameroon were selected. The work took place from the middle to the end

of the dry season. The field work consisted on soils description, watering the soils

with the bean end-cooking solution and water from a well with known chemical

characteristics, and the sampling of the arable part of soils, as well as the acquisition

of bean (Phaseolus vulgaris L.). In the laboratory, it was a question of producing the

end-of-cooking solution for the bean, analyzing the samples of soils, witnesses,

sprayed with water from a domestic well, and with the end-of-cooking solution of

the bean. The analysis focused on organic carbon, total nitrogen, and the weight

water content (TEP). In the arable part of the control, the organic carbon content is

1.42% for an organic matter content of 2.85%; the total nitrogen content is 0.251%,

the weight water content is 18%. In the arable part of soils sprinkled with water

from the domestic well, the organic carbon content is 1.45% for an organic matter

content of 2.9%; the total nitrogen content is 0.251%, the weight water content is

21.5%. In the arable part of soils sprinkled with the bean end-cooking solution, the

organic carbon content is 2.01% for an organic matter content of 4.02%; the total

nitrogen content is 0.365%; the weight water content is 31%. In the arable part of

soils sprinkled with the solution at the end of cooking the beans and then mounded,

the organic carbon content is 2.5% for an organic matter content of 5%; the total

nitrogen content is 0.39%; the weight water content is 33%. The ridging of the

surfaces having received water from the end of cooking the bean has canceled the

emanation of odors in contrast to what was raised with the surfaces which received

the end of cooking solution of the bean without ridging. Thus, like human urine, the

water from the end of cooking the beans is presented as a complete fertilizer. The

ridging after the application of the bean end-of-cooking solution maximizes the

positive effects of the said solution.

Keywords: organic matter, water, total nitrogen, soil, dry season

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Tuebue, J. C. F., & Tchinda, I. N. (2021). Solutions from Cooked Beans as Soil Organic Matter and Water Provider: Case Study of Ferralitic Soils from

the Centre Region of Cameroon. European Journal of Applied Sciences, 9(3). 66-76.

URL: http://dx.doi.org/10.14738/aivp.93.10107

INTRODUCTION

When plants residues are returned into the soil, various organic compounds undergo

decomposition. Decomposition is a biological process that includes the physical breakdown and

biochemical transformation of complex organic molecules of dead material into simpler organic

and inorganic molecules [1]. The transformation and movement of materials within soil

organic matter pools is a dynamic process influenced by climate, soil type, vegetation and soil

organisms. All these factors operate within a hierarchical spatial scale. Soil organisms are

responsible for the decay and cycling of both macronutrients and micronutrients, and their

activity affects the structure, tilth and productivity of the soil[2]. Organic matter affects both

the chemical and physical properties of the soil and its overall health[3]. Properties

influenced by organic matter include: soil structure [4; 5]; moisture holding capacity [6]

; diversity and activity of soil organisms [7]; both those that are beneficial and harmful to

crop production; and nutrients availability. It also influences the effects of chemical

amendments, fertilizers, pesticides and herbicides [8].These attributes make organic matter

an essential element in the functioning and sustainable management of soils [9]. However,

nowadays, because of the agrarian techniques most common in peasant environment in

developing countries, in particular permanent plowing, itinerant agriculture on burn among

others [10], we can see everywhere in agrarian landscapes on a planetary scale the

continuous clarification of the cropping profiles of soils [11]; this results in the gradual

replacement of dark colors by increasingly light ones [12; 13; 7]. At the same time, we note

the decrease over the years in the water reserves available for the plant in the same soils [14;

15]. It is therefore in this order of thought that [16; 6; 17]established a cause and effect

relationship between the amounts of organic matter in the soil and the capacity to retain water

more easily. Such a discovery then led both to incorporate plant residues in the soil at each

agrarian season [18; 19 ]. In the same vein, the use of compost and droppings have

experienced strong support from farmers [20], thus placing ecological fertilizers at the

forefront [21]; this is the case for geological fertilizers [22], human urine [23], the bean

end-of-cooking solution [24]. To improve the state of knowledge on the bean end-of-cooking

solution, [25; 26] respectively shed light on the chemical composition of the bean end-of- cooking solution as well as the chemical evolution of the soaking and cooking solution of the

same food. They found that in addition to various nutrients, this solution contains organic

matter and water in large quantities. In contrast, most of the commonly used fertilizers provide

the soil with only mineral salts, and, if the fertilizer is organic, additional organic matter [25

]; therefore, their application must be automatically accompanied by watering in the dry

season, a guarantee of their activation [7]. Seen in this light, the fertilizer of the future should

not only meet the soil's needs for mineral salts and organic matter, but also for water. This is

undoubtedly what has allowed the rise of the integration of human urine in agricultural

production (Richert et al, 2011). In his research, discoveries about the bean end-cooking

solution led [27] to establish a comparison between human urine and the bean end-cooking

solution. They then realized that if their concentration of chemical elements and water are

almost comparable, the end-of-cooking solution of the bean has greater proportions in organic

matter. Therefore, in view of the positive thoughts that come back to human urine and the bean

end-of-cooking solution, it becomes important to go a little bit deeper into the study of these

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European Journal of Applied Sciences (EJAS) Vol. 9, Issue 3, June-2021

Services for Science and Education – United Kingdom

two fluids, question of evaluate their capacity to fulfill the function of supplier of mineral salts,

organic matter, and water, as should be the fertilizer of the future. Such a vision is all the more

relevant as it fits into the concept of recycling, one of the keys for the sustainable development

of the environment as developed by [28] and [29] among others. This is the reason for

setting up this study, the objective of which is to assess the ability of the bean end-of-cooking

solution to be eligible for the fertilizer position of the future. In detail, this work aims to evaluate

the capacity of this solution to be able to improve both the stock of soils in mineral salts, organic

matter and water. To do this, ferralitic soils from Central Region of Cameroon on the one hand

and the dry season on the other hand were targeted.

MATERIEL ET METHODES

MATERIEL

Bean seeds

Most of the African population is engaged in agriculture [30; 31]. Among the main cultivars,

we have the bean [32]. This food is very popular throughout Cameroon because of its flavor

and its dietary potential [33; 34]. For 100g of this food, there are organic compounds such

as proteins (9.06g), carbohydrates (27.91g), lipids (0.49g), fibers (5.3g); water (61.2g);

varieties of vitamins including vitamins B1 or thiamine (0.257mg), B2 or riboflavin (0.063mg),

B3 / PP or niacin (0.57mg), B5 or pantothenic acid (0.299mg), B6 (0.175mg), E or tocopherol

(0.98mg), K (3.7μg); total folate (168μg); many mineral elements including potassium (508mg),

sulfur (225mg), phosphorus (165mg), magnesium (65mg), calcium (52mg), iron (2.3mg),

sodium (2mg), zinc (0.96mg), manganese (0.548mg), copper (0.271mg), selenium (1.4μg) [

35; 36]. The total nitrogen content is 1450mg [27].

About 85% of dry beans are consumed in some of the countries where they are grown. The

remaining 15% are marketed [37]. In the case of Cameroon, importation is almost absent.

Large quantities are produced, but the bulk is for export [38].

The flatulent effect of beans is universally known and has, undoubtedly, been a source of

discomfort throughout history [39].

Solution from cooked beans

The solution from cooked beans is a heterogeneous mixture, and particularly a proteic globular

suspension, with considerable amounts of carbohydrates within. It has a pH value of 6.4. At rest,

that fluid divides itself into two superimposed domains: a flaky superficial domain and a liquid

lower domain. The flaky domain is in majority the organic part and the liquid domain is mainly

made of water and mineral salts. The density of the flaky domain is 0.964 and that of the liquid

domain is 1.011. The average speed of the growth of Aspergillus L. at the surface of the water

from cooked beans is 3.17 cm2/H; they cover in five days a surface of 379.74 cm2.The

physic-chemical characteristics of the flaky domain floating on the liquid domain make it an

adequate area for the development of molds (Aspergillus L.). Solution from cooked beans seems

then to contain all the nutrients required for an optimal development of those beings

(Aspergillus L.), and in the same way for an optimal fertilization of soils; this include water,

organic matters, and mineral salts among which nitrogen, potassium, phosphorus, sulfur and

calcium can be named (table 1). It is then a complete liquid organic fertilizer. That