Influence of seed:water ratio and shredding time on dehulling process of pigeon pea
Pigeon pea seeds were pre-treated by blanching and dehulled by shredding at different times and varying seed to water ratio (seed: water), using a simple blender. Shredded fractions were weighed and used to calculate dehulling yields, as well as evaluated visually for brokenness of shells. Yields of total dehulled pigeon pea samples at 1:1 and 1:1.5 seed: water (111.72-154.68 g) doubled that which were obtained at 2:1 seed: water (53.69-60.49 g). Negative dehulling indices of -0.35 to -0.18 were obtained for pigeon pea samples PP1, PP2, and PP3 with seed: water of 2:1 and shredded for 10, 20 and 30 sec, respectively, which were significantly different at alpha level of 0.05 from samples with seed: water of 1:1 and 1:1.5. Degree of dehulling and dehulling efficiency increased with a decrease in seed: water ratio and increased shredding times. Optimal combinations of seed: water ratios with shredding time that seems to improve pigeon pea dehulling process were either seed: water at 1:1 or 1:1.5 for shredding time of 30 sec. The information from this research may be of interest to individuals who are looking for low-cost ways to improve dehulling efficiency of pigeon pea for the manufacture of flour or other uses.
|Work Title||Influence of seed:water ratio and shredding time on dehulling process of pigeon pea|
|License||In Copyright (Rights Reserved)|
|Publication Date||December 7, 2020|
|Deposited||July 21, 2022|
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