Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2)

Dabhi, Mukesh; Sangani, V. P.; Rathod, P. J.

doi:10.1007/s13197-019-03940-1

Cited by 10 publications

(4 citation statements)

References 14 publications

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“…compared to buffer and oil pre-treatment controls. 13 An enzyme solution consisting of xylanase:pectinase:cellulase in a ratio of 2:1:1 became a popular pre-treatment for pigeon pea milling in the context of optimisation research, [14][15][16][17] although there is no published evidence supporting the decision on this specific enzyme combination over individual enzymes or other combinations. Improvements in dehulling efficiency ranged from 2.44% to 13.47% using optimised enzyme pre-treatment conditions compared to the oil pre-treatment controls.…”

Section: Introductionmentioning

confidence: 99%

Enzyme pre‐milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality

et al. 2021

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BACKGROUND Dehulling and splitting are important elements of the milling process to produce dhal from pulses. However, grain that is difficult‐to‐mill because of tightly adhered seed coats or cotyledons that resist separation makes it difficult to achieve high quality dhal. Milling yields are reduced, energy inputs into the milling process are increased, and the resulting dhal can be of poorer quality, chipped or abraded. RESULTS Eight enzyme pre‐treatments were chosen based on the hypothesised mechanisms of seed coat and cotyledon adhesion established previously. Using a difficult‐to‐mill chickpea (Cicer arietinum L.) genotype, we examined the effects of these pre‐treatments, over time, on laboratory‐scale milling performance and dhal quality. We pioneered a texture analyser method to measure the flex of the cotyledons and the force required to cleave the cotyledons. The enzyme‐induced changes ranged from negative (tough seed coat, weight loss, deleterious colour and texture, increased visual damage to cotyledons and increased kibble loss, concave cotyledons, increased flex, and changes in taste) to positive (brittle seed coat, increased seed volume, improved dehulling efficiency and splitting yield, reduced cotyledon cleavage force, and acceptable dhal quality and taste). CONCLUSION All pre‐treatments improved milling performance compared to milling the raw seed, although there was considerable variation between them. Two pre‐treatments showed no improvement in milling yields compared to the water control, and several pre‐treatments resulted in unacceptable qualities. Three pre‐treatments, endo‐polygalacturonanase, α‐galactosidase and cellulase, show potential for commercial milling applications and could assist pulse millers globally to achieve high quality dhal at the same time as minimising milling effort. © 2021 Society of Chemical Industry.

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Section: Introductionmentioning

confidence: 99%

Enzyme pre‐milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality

et al. 2021

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“…Such compounds form a network of cellulosic microfibrils embedded in a non-starch carbohydrate matrix, and a mixture of enzymes (xylanase, cellulase and pectinase) proved to be efficient in dissolving the gums and mucilage present between the husk and cotyledon of pigeon pea, facilitating dehulling. The enzyme mix increased the dehulling efficiency, reduced the amount of energy needed to cook the seeds, and increased the protein content . Enzymatic pretreatment has also been used for the same purpose in other species, such as basmati rice and horse grain. , …”

Section: Seed Processing and Functional Properties Of Pigeon Pea Flourmentioning

confidence: 99%

“…The enzyme mix increased the dehulling efficiency, reduced the amount of energy needed to cook the seeds, and increased the protein content. 43 Enzymatic pretreatment has also been used for the same purpose in other species, such as basmati rice and horse grain. 44,45 In addition to this, the germination of seeds such as soybeans, chickpeas, lentils, and beans has been investigated and revealed to cause phytochemical changes in these seeds that impact their technological characteristics.…”

Section: Seed Processing and Functional Properties Of Pigeon Pea Flourmentioning

confidence: 99%

Pigeon Pea, An Emerging Source of Plant-Based Proteins

Locali-Pereira,

Boire,

Berton-Carabin

et al. 2023

ACS Food Sci. Technol.

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Making use of neglected pulse crops is a way to promote biodiversity and combat malnutrition in emerging countries, as well as a strategy to provide alternative and resilient sources of plant-based proteins. Pigeon pea (Cajanus cajan) is a pulse native to tropical and subtropical regions, such as Asia, India, and South America. Despite its great nutritional potential, pigeon pea is an underutilized crop, and its production is restricted to smallholder cultivators. Pigeon pea exploration for food application is a means to boost the cultivation and valorization of this crop, in addition to contributing to meeting the worldwide demand for high quality plant-based proteins obtained from sustainable crops. This review synthesizes the main research findings involving pigeon pea exploration for food applications, from the processing of its seeds and flours to the extraction and modification of its proteins, highlighting its potential as a food ingredient. Several initiatives have been carried out with the aim of investigating and improving the functional qualities of pigeon pea. Aqueous fractionation has been investigated under different conditions, showing it to be a viable process to produce protein-rich ingredients. Modifications of proteins, as in enzymatic hydrolysis processes, allow for releasing bioactive peptides of interest for applications in functional foods. Despite the overall potential, a knowledge gap has been identified regarding bulk rheological and interfacial properties of pigeon pea proteins, which need to be further investigated.

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“…Rhizopus oryzae and Aspergillus niger commonly use Potato Dextrose Agar (PDA) media for cultivation growth. Pre-treatment dehulling using enzymes have been used in several grains, including proteases (Sreerama et al, 2009), xylanase, pectinase, and cellulase (Dabhi et al, 2019;Murumkar et al, 2016). The purpose of the study was to determine whether Rhizopus oryzae and Aspergillus niger could grow in the fermented process of Nymphaea pubescens unhulled seeds.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Aspergillus niger and Rhizopus oryzae growth on Nymphaea pubescens seed culture media

2022

Int. J. Biosci.

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Potato Dextrose Agar (PDA) is a commonly used medium for the growth of Rhizopus oryzae and Aspergillus niger. The purpose of the study was to determine Rhizopus oryzae and Aspergillus niger growth in the fermented process of Nymphaea pubescens unhulled seed. The hull of Nymphaea pubescens seed consists mostly of lignin and cellulose. The fungi that can grow in the Nymphaea pubescens seed fermentation process are expected to accelerate the Nymphaea pubescens seed dehulling process. This research is an experimental study with the initial stages of conducting a qualitative test of cellulolytic activity of Rhizopus oryzae and Aspergillus niger. Then inoculate Rhizopus oryzae and Aspergillus niger on PDA media and cultivate at Nymphaea pubescens unhulled seed. Observation of extracellular cellulases for the formation of clear zones around the cellulase-producing colonies in the cellulolytic qualitative test of Rhizopus oryzae and Aspergillus niger. The macroscopic observations of the growth hyphae of Rhizopus oryzae and Aspergillus niger. The results showed that Aspergillus niger has cellulolytic activity and can grow in the Nymphaea pubescens unhulled seed. But Rhizopus oryzae did not have cellulolytic activity and cannot grow in the Nymphaea pubescens unhulled seed at fermentation process.

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Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2)

Cited by 10 publications

References 14 publications

Enzyme pre‐milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality

Enzyme pre‐milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality

Pigeon Pea, An Emerging Source of Plant-Based Proteins

Comparison of Aspergillus niger and Rhizopus oryzae growth on Nymphaea pubescens seed culture media

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