CFTRI method of Pigeon Pea milling

There are some other methods like CFTRI method, which eliminates mixing of oil
and water for loosening the husk. Clean and graded grains are conditioned by dry
heat treatment by two passes through LSU drier with hot air. After each passes
through the dryer the grains are tempered for 6 hours in tempering bin. The
preconditioned pulses are conveyed to the pearler or dehusker where almost all
pulses are dehusked in single operation. The gota (dehusked whole grain) are
separated from split pulses and mixture of husk, brokens, etc. Water is added at
controlled level to Gota and then collected and allowed to remain as such for about
1 hour. Some of the moistened Gota form lumps of varying sizes. These lumps are
fed to the lump breaker to separate them. These Gota are conveyed to LSU dryer
where it is exposed to hot air for few hours. The Gota are dried to proper moisture
level for splitting. The hot, conditioned and dried dehusked whole pulses are split
in the emery roller. The mixture is graded in to Grade I pulses, dehusked whole
pulses and small brokens. The unsplit dehusked pulses are again fed to the
conditioner for subsequent splitting. Average yield by this method is 80 %, in
lesser time and lesser processing cost compared to other methods.
6.4 Pantnagar process of pigeon pea milling

In this process the pigeon pea after cleaning and grading are passed through an
emery roller mill for scratching. The pitted grains are 10% sodium bicarbonate
solution and tempered for 4 hours in shade. Then the grains are dried under sun to
9.5% moisture content followed by milling in a concentric cylinder roller mill. The
milled grains are cleaned and graded with the help of blower, cyclone separator and
reel grader. Dhal recovery is 80 % in this method.

6.5 CIAE method pigeon pea milling

In this method use of edible oil in pretreatment process is eliminated. First the
pigeon pea, green gram and black gram is cleaned and fed to the roller mill
developed at CIAE for scratching. After cleaning the scratched grains are soaked in
tap water at ambient temperature for 30 minutes in case of pigeon pea and hour for
black gram and green. The water is the drained off and the grains are dried to
9-10% moisture content. Such conditioned grains are again fed to the roller mill to
produce dehusked split cotyledons.

6.6 Method of Black gram milling

After cleaning the black grams are subjected to pricking in a rough roller mill for
some scratching as well as partial removal of the waxy coating on the black grams.
The scratched grains are then coated with 1 to 2 percent oil in the grains. The
scratched and oil coated pulses are sprayed in drying yards for sun drying for 4 to 6
hours. The partially dried grains are moistened with a spray of 4 to 5 percent water
and kept over night for moisture equilibration. The wetted pulses are then dried in
the sun for 3 to 4 days and tempered over nights. Thoroughly dried pulses are
de-husked in a roller machine. About, 40 to 50 percent pulses are de-husked and
split in first milling operation. The husk and powder are then aspirated off. Then,
the split ‘dhal’ is separated from the de-husked whole dhal and un-husked pulses
by sieving. Both husked and un-husked whole grains are again dried in the sun and
milled as above and the same process is repeated until the desired milling of pulses
is achieved. The average yield of dhal is 70-71 percent. Sometimes, the last part of
the unsplit grains and partially husked grains are allowed to pass through sheller
and polisher machines for splitting and removal of the husk and polisher machines
for splitting and removal of the husk, which result in a large amount of losses due
to formation of powder and brokens. In some cases, policing is done in a buffing
machine. In order to give a white finish and to protected from insect attack a
coating of soapstone powder is generally given to these ‘dhals’

6.7 Method of Bengal gram milling

It is comparatively easy to de-husk and split Bengal gram, Lentil and Peas as their
husks are loosely attached to the cotyledons. It requires shorter period of
preconditioning prior the milling these pulses. After cleaning, the pulses are pitted
in a roller machine. The pitted grains are then wetted with water (5 to 10 percent)
in a worm mixer and then these are kept in helps for a few hours for diffusion of
water into the grains. These grains are dried in the sun for a day or two, with
overnight tempering. About, 60 to 70 percent dried pulses are then de-husked and
split in the first pass by a roller machine. The husk and powder are aspirated off.
The split pulses are separated from the un-husked and husked whole grains by
sieving. The alternate wetting with 5 percent water and sun drying and subsequent
milling operations are repeated till the most of the pulses is converter to ‘dhal’.

6.8 Method of Lentil and peas milling

The preconditioning and milling of Lentils and Peas are comparable with Bengal
gram. The same initial pitting, wetting, conditioning, sun drying and subsequent
milling by de-husking and splitting in a roller and aspiration of husk with a blower
and separation of split dhal from the mixture of un-husked and husked whole
grains with a sieve are being followed. The whole process of preconditioning and
milling are repeated till most of the pulses are converted into dhal. However, the
conversion of these pulses into dhal is easy as compared to tur. It takes about 3 to 5
days for complete processing of batch of pulses.

6.9 Method of Green gram milling

This is easy to dehusk. The whole grains of peas are sold as such in the
market generally after polishing to enhance the customer appeal. However, its
dal is consumed in some parts of the country. The milling process includes
cleaning, grading, moisture application, tempering and sun drying up to the
milling moisture content (10-12%, d.b.). Dehusking and splitting can be
achieved in roller mills or disk sheller. Recovery dal from peas ranges from
80–82% .
In dry milling of green gram, both oil and water treatments are given to the pulses.
The wetted pulses are dried in the sun. Then the dried pulses are simultaneously
de-husked and split using a de-husking machine. After removal of husk, split dhal
is separated from the mixture as usual. The yield of dhal is poor which varies from
62 to 65 percent only.

METHODS OF REMOVAL OF ANTINUTRITONAL FACTORS

Soaking
Soaking is an attractive method for removing anti-nutrient content of foods
because it also reduces cooking time. Soaking also enhances release of enzymes
(e.g. endogenous phytases), which are present in plant foods like almonds and
other nuts and grains. Soaking generally provides essential moist conditions in
nuts, grains and other edible seeds, which are required for their germination and
associated reductions in level of enzyme inhibitors as well as other anti-nutrients
to enhance digestibility and nutritional value.Many of the anti-nutrients are
water soluble in nature, which enhance their removal from foods through
leaching. Soaking generally increases the hydration level of legumes and cereals,
which make them soft and also activate an endogenous enzyme like phytase to
enhance ease of further processing such as cooking or heating. As a result of
soaking and fermentation, phytochemicals are reduced due to leaching of
water-soluble vitamins and minerals in grains and legumes (Ogbonna et al. 2012;
Kruger et al. 2014). However, soaking commonly reduces the content of
anti-nutrient phytochemicals like phytate, tannins, etc. Therefore, due to these
benefits, it was recommended that wheat and barley should be consumed after
soaking for a period of time (Gupta et al. 2015), especially 12 to 24 h

Autoclave and cooking

Autoclave is an application, which is generally used for heat treatments. When
this application is used on cereals and other plant-based foods, it activates the
phytase enzyme as well as increases acidity (Ertop and Bektaş 2018). Most of the
foods showed health benefits when consumed after autoclaving. For example,
boiling of food grains reduced anti-nutrients content, which improved their
nutritional value (Rehman and Shah 2005). Soaking and cooking also greatly
decreased the phytic content in legume grains (Vadivel and Biesalski 2012). Food
legumes are generally cooked by boiling or by using a pressure cooker prior to
consumption. Previous studies also reported that boiling or cooking highly
improved the nutritional value of foods by reducing their anti-nutritional (e.g.
tannins and trypsin inhibitors). study, it was reported that anti-nutrients of
black grams and mung beans were reduced by pressure-cooking when compared
to normal cooking treatment (Kataria et al. 1989). A study by Shah (2001)
observed that pressure-cooking reduced the tannins content, which led to
improved black gram protein digestibility. Savage and Mårtensson (2010) also
reported that oxalate content of taro leaves was reduced by 47% when boiled in
water for 40 min, even though there was no significant reduction observed in
oxalate content after baking for 40 min at 180 °C. Roasting method also
decreased the trypsin inhibitor activity significantly in soybean meal .

Germination

is also considered as a highly suitable method for reducing the anti-nutrient

components of plant-based foods (Nkhata et al. 2018). Germination of seeds
generally activates the enzyme phytase, which degrades phytate and leads to
decreased phytic acid concentration in the samples. Germination commonly
changes the nutritional level, biochemical property and physical features of the
foods. germination also changes the isoflavone profile of soybean due to
activation of β-glucosidases; this is important in enhancing nutritional value
because isoflavones exhibit chelating properties