Effect of Pre-milling Treatments on Green Gram Dhal Recovery

S. Kshitija Wani; S. K. Jha; Amar Singh; R. Shrivastava; G. K. Jha; J. P. Sinha

doi:10.52151/jae2011484.1456

Authors

S. Kshitija Wani Ex-M.Sc. student, Division of Agricultural Engineering, IARI, Pusa, New Delhi 110 012 Author
S. K. Jha Sr. Scientist, Division of Post Harvest Technology, IARI, Pusa, New Delhi 110 012 Author
Amar Singh Principal Scientist, Division of Agricultural Engineering, IARI, Pusa, New Delhi 110 012 Author
R. Shrivastava Principal Scientist, Division of Agricultural Engineering, IARI, Pusa, New Delhi 110 012 Author
G. K. Jha Sr. Scientist, Division of Agricultural Economics, IARI, Pusa, New Delhi 110 012 Author
J. P. Sinha Sr. Scientist, Division of Agricultural Engineering, IARI, Pusa, New Delhi 110 012 Author

DOI:

https://doi.org/10.52151/jae2011484.1456

Keywords:

Green Gram, roasting, oil treatment, milling

Abstract

Effect of oil and thermal treatments on milling quality of green gram was studied at 8 to 12% moisture content (w.b) with 2.40 to 4.00 g.kg-1 oil for treatment and holding time of 5 to 10 h, thermal treatment at temperature of 80 to 120°C and roasting duration of 1 to 5 min. These pretreatments showed dhal recovery of 70.01 to 74.93% in case of oil treatment, and 71.18 to 78.12% in case of thermal treatment as against 61.19 to 65.64% without any pretreatment. Optimum conditions for oil treatment for maximum dhal recovery were 10.26% (w.b), oil quantity of 3.17 g.kg-1 and holding for 7.72 h, roasting for 2.86 min at temperature of 99.24°C and 10.25% moisture content (w.b) for thermal treatment of green gram.

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