Effect of thermal treatment on milling performance of pigeonpea (Cajanus cajan)

J P SINHA; NAVNATH S INDORE; S K JHA

doi:10.56093/ijas.v87i10.74992

Authors

J P SINHA
NAVNATH S INDORE
S K JHA

https://doi.org/10.56093/ijas.v87i10.74992

Keywords:

Dehulling efficiency, Optimization, Pre-milling method, Recovery

Abstract

Pigeonpea [Cajanas cajan (L.) Millsp.] is an important pulse crop of India. It is consumed as dehusked splits commonly, known as dhal. The hull of pigeonpea adheres tightly to the cotyledons through a gummy layer that hinders separation of hull during milling. Hence, pre-milling treatment is an essential step before milling for higher dhal recovery. Thermal pre-milling treatment was conducted at temperatures (5, 85, 105, 125Â°C) for varying duration (2, 4, 6, 8 min). The experiment consisting of 16 treatment combinations was conducted as per factorial CRD. Treatment at temperature 85Â±5Â°C for 4 min resulted in maximum hulling efficiency of 84.28% and finished product recovery of 53.53%, which was significantly higher than untreated sample. Losses in form of broken was found to be only 2.5%.

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Author Biographies

J P SINHA

Principal Scientist, Division of Agricultural Engineering;
NAVNATH S INDORE

Scientist, CIPHET. ICAR-Indian Agricultural Research Institute, New Delhi 110 012
S K JHA

Principal Scientist, Division of Food Science and
Postharvest Technology, IARI;

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