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Researcher Chunilal, Chotaliya Vaishali
Advisor Sangani, V. P.
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Technology (M.Tech.)
Publisher JAU
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Agriculture & related technologies
Subject Keyword Agricultural Engineering ♦ Food Enginering ♦ Enzymatic Pre-treatments On Pigeon Pea (bsmr-736) For Better Milling Quality of Dhal 2370
Abstract Key words: pigeon pea, enzymatic pre-treatment, hulling efficiency, protein content, cooking time. Pigeon pea (Cajanus cajan L.) is one of the important pulse crops of India. India is contributing 25 % to the total production of all pulses. India accounts for 90 % of the total production of pigeon pea. Pigeon pea is significantly contributing to meet the dietary requirement of crude fibre, ash, fat, magnesium, manganese and copper. Pigeon pea contains high amount of vitamin B, Carotene and ascorbic acid. Pigeon pea is mainly consumed as dhal because it takes less time to cook and has acceptable appearance, texture, palatability, digestibility, and overall nutritional quality. The pigeon pea grains is considered as most difficult for dehulling as compared to other pulses owing to its seed coat which is more firmly attached with the cotyledons through a layer of gum and mucilage. The primary objective of dehulling is to remove seed coat from the cotyledons, during which four different fractions. Pre-milling treatments are generally employed to loosen the seed coat to remove husk without losing any edible portion. The experiments mainly consisted of chemical properties of pigeon pea grains, enzymatic pre-treatments on milling quality, protein content and cooking time. The 5 proximate composition of pigeon pea grains at 12.45 % m.c was found to be 20.09 ± 0.06 % protein, 54.50 ± 0.11 % carbohydrate, 02.17 ± 0.02 % fat, 07.20 ± 0.07 % crude fibre and 03.20 ± 0.05 % ash. The effects of four enzymatic hydrolysis parameters viz., enzyme concentration (20, 27.5, 35, 42.5, 50 mg/100 g dry sample), incubation time (4, 6, 8, 10 and 12 h), incubation temperature (35, 40, 45, 50 and 55 °C) and tempering water pH (4.0, 4.5, 5.0, 5.5 and 6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. For the comparison of enzymatic pretreatment, the dry milling method was considered as control. From the above study, it could be recommended that higher recovery and better quality of pigeon pea dhal could be obtained by enzymatic pre-treatment of enzyme concentration of 31.62 mg/100 g dry matter, incubation time 7.34 h, incubation temperature 44.70 °C and tempering water pH 5.34 which gave the predicted values of hulling efficiency 80.95 %, protein content 21.42 % and cooking time 14.64 min. This could an increase in hulling efficiency of 15.84 %, protein content 11.77 % and decrease in cooking time 22.28 % as compared to dry milling method.
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Junagadh
Size (in Bytes) 84.39 kB