Unit IV

Pulse and oil seed processing

Dr.M.Thamarai Selvi
Assistant Professor
Department of Food Processing Technology
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 Pulse and oil seed processing
• Types of pulses, milling of red gram, green gram and bengal
gram – wet, dry and CFTRI method
• Processed pulse products – canned pulses, quick cooking
legumes, legume powders
• Types of oilseed, oilseed characteristics, processing of oil
seeds – pre-treatment, oil extraction –ghani expeller,
hydraulic (open and cage), solvent extraction and cold press.
Refining process, hydrogenation, esterification, emulsification,
packaging, utilization of by-products of oil seed
• Soybean processing, production of soy protein isolate and soy
protein concentrate
• Physical and chemical quality testing of pulses and oil seeds

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 Introduction
• Pulses are a type of leguminous crop that are harvested solely for the
dry seed.
• Legumes are a nutritious staple of diets around the world.
• They are an inexpensive source of protein, vitamins, complex
carbohydrates, and fiber.
• Dried beans, lentils and peas are the most commonly known and
consumed types of pulses.
• A legume refers to any plant from the Fabaceae family that would
include its leaves, stems, and pods.
• A pulse is the edible seed from a legume plant. Pulses include
beans, lentils, and peas.
• Pulses do not include crops which are harvested green (e.g. green
peas, green beans)—these are classified as vegetable crops.
• Also excluded are those crops used mainly for oil extraction (e.g.
soybean and groundnuts)
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Types of pulses

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 Bengal Gram /
Chickpea / Channa

Bengal Gram dhal

Roasted Bengal Gram

dhal

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Black Gram Dehusked Black Gram Split black gram

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 Black eyed pea /
Cowpea

Horse Gram

Green gram Green gram dhal

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 Red Gram dhal /
Thoor / Pigeon pea Soyabean

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Methods of pulse milling

Dry

Milling Wet

CFTRI

Forms of pulses - Gram, Dhal(split), Husked & Split

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 Structural Composition
• Pulses all have a similar structure, but differ in color, shape,
size, and thickness of the seed coat.
• Mature seeds have three major components: the seed coat,
the cotyledons, and the embryo
• The seed coat or hull accounts for 7-15% of the whole seed
mass.
• Cotyledons are about 85% of the seed mass
• Embryo constitutes the remaining 1-4%.
• The external structures of the seed are the testa (i.e., seed
coat), hilum, micropyle, and raphe.

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• The testa is the outer most part of the seed and covers almost all of
the seed surface.
• The hilum is an oval scar on the seed coat where the seed was
attached to the stalk.
• The micropyle is a small opening in the seed coat next to the hilum.
• The raphe is a ridge on the side of the hilum opposite the micropyle.
• When the seed coat is removed from grain, the remaining part is the
embryonic structure.
• The embryonic structure consists of two cotyledons (or seed leaves)
and a short axis above and below them.
• The two cotyledons are not physically attached to each other except
at the axis and a weak protection provided by the seed coat. Thus
the seed is unusually vulnerable to breakage.
• The outermost layer of the seed coat is the cuticle, and it can be
smooth or rough. Both the micropyle and hilum have been related to
the permeability of the testa and to water absorption.

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 Dry milling of pulses
• Cleaning and grading
– Pulses are cleaned from dust, chaff, grits, etc., and graded
according to size by a reel type or rotating sieve type cleaner.
• Pitting
– The clean pulses are passed through an emery roller machine.
– In this unit, husk is cracked and scratched.
– This is to facilitate the subsequent oil penetration process for the
loosening of husk.
– The clearance between the emery roller and cage (housing)
gradually narrows from inlet to outlet.
– As the material is passed through the narrowing clearance mainly
cracking and scratching of husk takes place by friction between
pulses and emery.
– Some of the pulses are dehusked and split during this operation
which is then separated by sieving.
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• Pre-treatment with oil
– The scratched or pitted pulses are passed through a screw
conveyor and mixed with some edible oil like linseed oil (1.5 to
2.5 kg/tonne of pulses).
– Then they are kept on the floor for about 12 hours for diffusion of
the oil.
• Conditioning of pulses
– Conditioning of pulses is done by alternate wetting and drying.
– After sun drying for a certain period, 3-5 per cent moisture
is added to the pulse and tempered for about eight hours and
again dried in the sun.
– Addition of moisture to the pulses can be accomplished by
allowing water to drop from an overhead tank on the pulses being
passed through a screw conveyor.
– The whole process of alternate wetting and drying is continued
foe two to four days until all pulses are sufficiently conditioned.
– Pulses are finally dried to about 10 -12 percent moisture content.
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• Dehusking and Splitting
– Emery rollers, known as Gota machines are used for
the dehusking of conditioned pulses.
– About 50 per cent pulses are dehusked in a single operation (in
one pass).
– Dehusked pulses are split into two parts also, the husk is
aspirated off and dehusked split pulses are separated by sieving.
– The tail pulses and unsplit dehusked pulses are again
conditioned and milled as above.
– The whole process is repeated two to three times until the
remaining pulses are dehusked and split.
• Polishing
– Polish is given to the dehusked and split pulses by treating them
with a small quantity of oil and / or water. (Buffing machine)

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 Wet milling of pulses
• In wet milling of tur the grains are soaked in water for a
period of 3 to 12 hours.
• The soaked pulses are thoroughly mixed with wet red earth
at about 5 per cent level.
• The mixture is kept in heaps over night.
• The whole mixture is then dried in the sun for 2 to 4 days
until the husk of all grains are loosened.
• The pulses are tempered overnight in between these days.
• The red earth is then separated from the pulses by sieving.
• The sun dried grains are dehusked and split in a disc sheller
(chakki).
• Dhal and other fractions are separated as usual.
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• It is claimed that about 95 per cent of the grams can be
dehusked and split in a single milling operation.
• The split dhal is separated from the mixture usually.
• The rest of the unhusked and husked whole grains are
preconditioned and milled as above for conversion of these
grains into dhal.
• Red earth facilitates in increasing the rate of drying and in
consequence in loosening the husk.
• So also the earth may act as a milling aid on account of its
abrasive nature.
• It is also considered that dhals produced by following wet
method are attractive in colour and good taste.
• The wet method requires 5 to 7 days for complete
processing of a batch of grains

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 CFTRI method of pulses milling
• Cleaning
– Cleaning is done in rotary reel cleaners to remove all impurities
from pulses and separate them according to size.
• Preconditioning
– The cleaned pulses are conditioned in two passes in a dryer (LSU
type) using hot air at about 120°C for a certain period of time.
– After each pass, the hot pulses are tempered in the tempering bins
for about six hours.
– The preconditioning of pulses helps in loosening husk significantly.
• Dehusking
– The preconditioned pulses are conveyed to the pearler or
dehusker where almost all pulses are dehusked in a single
operation.

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 – The dehusked whole pulses (gota) are separated from split pulses and
mixture of husk, brokens, etc., and are received in a screw conveyor
where water is added at a controlled rate.
– The moistened gota is then collected on the floor and allowed to
remain as such for about an hour
• Lump Breaking
– Some of the moistened gota form into lumps of varying sizes
– These lumps are fed to the lump breaker to break them.
• Conditioning and Splitting
– After lump breaking the gota is conveyed to LSU type of dryer where it
is exposed to hot air for a few hours.
– The gota is thus dried to the proper moisture level for splitting.
– The hot conditioned and dried dehusked whole pulses are split in the
emery roller. All of them are not split in one pass.
– The mixture is graded into Grade 1 pulses, dehusked whole pulses and
small brokens.
– The unsplit dehusked pulses are again fed to the conditioner for
subsequent splitting.
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 Next class
• Processed pulse products
– Canned pulses
– Quick cooking legumes
– Legume powders
• Types of oilseed

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Thank you

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