Legume and Pulses Milling Technology .pptx

Milling of Legumes and Pulses Methods Factor Affecting the Milling Quality of the legume

1. Legume and PULSE MILLING MaheshKumar Laxmanrao Kadam Assistant Professor MGM College of Food Technology Chhtrapati Sambhaji Nagar

2. Title and Content Layout with List India is the largest producer of pulses around 14.5 million tones annually. Pulses commonly known as dal in India are an important component of both the vegetarian as well as the non-vegetarian diet in India. Among the North Eastern States, Assam is the largest producer of pulses. It is estimated that more than 75% of the pulse produced is converted into dhal. Dhal milling is probably the third largest of food processing industry after rice and wheat. Milling of pulse is practiced as a small-scale rural operation from ancient times and more recently as a large commercial operation. Pulses are the main sources of protein in the Indian diet. There are different varieties of pulses namely Chana , Mung , Masur , Urad and Tur dal . The conversion of pulse grains into dal through the process of milling. Where in dal is split into smaller sizes rendering it convenient for cooking. It is one of the important food processing industry usually in the medium and small scale sector

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4. What is milling Milling is the process by which materials are reduced from a larger size to a smaller size. In the case of pulses dehulling or decortications, splitting, and flour milling or grinding, there are several processes that are used for the pulse milling . Pulses are mostly consumed in the form of dehusked splits, commonly known as dal The outer layer of the grain (husk) is attached to the protein and starch bearing cotyledons of the pulse grains. In some grains like pigeonpea , mungbean and urdbean , this bonding is strong due to the presence of a layer of gums in between the husk and the cotyledons. These are known as difficult-to-mill pulses. The outer layer of the grain (husk) is attached to the protein and starch bearing cotyledons of the pulse grains The process of removal of husk from the cotyledons is called dehusking

5. Dehusking improves product appearance, texture, product quality, palatability and digestibility. A avoidable loss takes place at different stages of milling. This may vary from 10-15% depending upon the type and quality of grain milled, the process and machinery used for milling and other factors. It is, therefore, important to look at different aspects of milling so that proper process and machinery are used to obtain maximum recovery of good quality dal from the grain and take corrective measures to reduce milling losses to the minimum. Milling of pulses involves two major steps: loosening of husk and removal of husk and splitting into cotyledons with the help of suitable machine. All kinds of pulses require some pre-milling treatment for ease of husk removal..

6. Methods Of Milling Home scale milling The oldest and most common technique of processing pulses on home scale is to pounding of grains for dehusking by using a mortar and pestle after mixing with small quantity of water and drying in the sun for a few hours. after water application helps to loosen the husk from the cotyledons. In mortars, dehusking is achieved due to shearing action between pestle and grains, and abrasive effect between the grains. .Winnowing separates husk and split cotyledons are separated from the whole dehusked and unhusked grains by manual sieving. The whole grains are again pounded for further dehusking and splitting. This technique of dehusking is generally adopted when small quantity i.e., up to 5 kg of pulses is to be dehusked . Dal yield by this process is quite low due to breakage and chipping of the edges of cotyledons in a mortar and pestle.

7. Cottage scale milling villagers use the hand operated wooden or stone chakki / sheller when comparatively large quantities of pulses are to be dehusked The technique is similar to those of the home-scale methods. The preconditioning of grains before milling is done either by prolonged sun drying until the hulls are loosened or through application of water followed by several hours of sun drying and tempering. The heating of the grains in pan with or without sand along with vigorous stirring is also in practice. The duration of treatment depends upon the variety of pulses to be milled. There are no standard dehusking techniques at the cottage level. mechanized shellers and plate mills are used for custom milling of preconditioned pulses. At cottage level milling, often the husk is not completely removed and breakage is also quite high. This reduces the consumer appeal and value of the product. The yield of head dal obtained from these techniques may very in the range of % depending upon the variety of pulse and pre-treatment used.

8. Commercial Scale Milling of Pulses Cleaning and Grading! Pulses received at the mill needs to be cleaned and size graded for yielding good quality  dal  with higher recovery. Even during  dehusking  operation, pulses are subjected to sieving to separate out husk,  brokens , splits,  gota  ( dehusked  pulse) and whole ( unhusked ) pulses. Usually two, types of cleaners are used: reciprocating air-screen cleaners and reel screen cleaners. In reciprocating air screen cleaners air is blown through two screens (sieves) which separate out lighter material such as dust, stalk, dried leaves, husk etc

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11. Factor Affecting the Milling Quality of the legume 1 Variety of Legumes 2 size and shape 3 hardness 4 type of legumes 5 Moisture content 6 Losses during milling 7 Nutritional and Functional Properties

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