Processing and Utilization of Grain Legumes

“…These comprise of hull, powder, large and small broken shrivelled and under-processed grains (Narasimha et al, 2004). Legume processing involves various operations like cleaning of grains, loosening the hull by pre-treatment, removal of hull (dehulling), dhal separation and polishing (Kurien et al, 1972). The specific objective of this study were to: 1) investigate the effect of different pre-treatments such as DM, WM and newly proposed HTT on dehulled fractions; 2) evaluate the acceptability of dehulled splits on cooking using sensory analysis.…”

Section: Introductionmentioning

confidence: 99%

Effect of several pre‐treatments on the physical characteristics of dehulled fraction of pigeon pea (Cajanus cajan L)

Tiwari¹,

Jaganmohan²,

Vasan³

2008

Int J of Food Sci Tech

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Processing of pigeon pea (Cajanus cajan L.) involves pre-treatment in order to loosen the hull, followed by dehulling. In this study, different pre-treatments were investigated and different parameters such as moisture gain, temperature change during different steps of processing and dehulled fractions were measured and analysed. The highest temperature observed after pre-treatment was 92.1°C and the lowest was 24.6°C, for hydrothermal and wet methods, respectively. It was found that the hydrothermally treated pigeon pea gave the highest amount of dehulled grains, followed by the dry method. There were higher amounts of brokens (17.6 g) in case of wet method and lower (6.2 g) in case of dry method. Hydrothermal treatment was found suitable when compared with other pre-treatments. Cooked samples were tested against a 9-point hedonic scale and hydrothermally treated samples were found to have better acceptability.

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“…3,4 Milling quality influences the economics of processing desi chickpeas into dhal. High dhal recovery (splitting yield, SY) is important, because the by-products of milling (testa, kibble and flour) have a comparatively low value.…”

Section: Introductionmentioning

confidence: 99%

Milling performance in desi‐type chickpea (Cicer arietinum L.): effects of genotype, environment and seed size

2007

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BACKGROUND: Commercial experience suggests that desi chickpea cultivars vary in their milling quality. However, the relative effects of cultivar, growing environment and their interaction are unknown. This study examined the Australian pulse quality method for its effectiveness in comparing the milling quality of breeding lines. The main aims were (1) to determine if there were significant genotypic differences, (2) to quantify the effects of trial, testa content and seed size and (3) to determine if any of the milling quality or seed parameters were correlated. This information would then be used to improve the reliability and efficiency of testing breeding lines.

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Processing and Utilization of Grain Legumes

Cited by 6 publications

References 0 publications

Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

Effect of several pre‐treatments on the physical characteristics of dehulled fraction of pigeon pea (Cajanus cajan L)

Milling performance in desi‐type chickpea (Cicer arietinum L.): effects of genotype, environment and seed size

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