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Variabilities in the dehulling characteristics of pigeon pea (Cajanus cajan L.) cultivars

Ramakrishnaiah, N. and Kurien, P. P. (1983) Variabilities in the dehulling characteristics of pigeon pea (Cajanus cajan L.) cultivars. Journal of Food Science and Technology, 20 (6). 287-291, 10 ref..

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Abstract

18 pigeon pea var. and one commercial var. were moisture equilibrated for 3 wk and used for milling. Effects of moisture and temp. of premilling heat treatment on degree of dehusking of grains were investigated. Thousand grain wt. varied from 70.9 to 191.6 g. Husk content was 10.5-15.5%, cotyledon content 83.4-88.9% and germ content 0.6-1.3%. During conditioning (heating at 120 degree C for 2 min followed by tempering in insulated boxes) the moisture content was reduced from 10.6-13.0 to 6.2-7.2%. Depending upon the var., 67-94.2% dehusking was achieved except in one var. where it was 100%. The size of the grain did not influence dehusking.

Item Type: Article
Uncontrolled Keywords: VARIETY-; pigeon peas, var. & husking characteristics of; HUSKING-; LEGUMES-
Subjects: 600 Technology > 08 Food technology > 04 Milling
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2010 05:09
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.com/id/eprint/6617

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