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
Open Access
  1. Subuola B Fasoyiro
  2. Rebecca Hovingh
  3. Hassan Gourama
  4. Catherine N Cutter
  1. Dehulling process
  2. Legume
  3. Low cost
  4. Pigeon pea
License In Copyright (Rights Reserved)
Work Type Article
  1. Journal of Food Science and Nutrition
Publication Date December 7, 2020
Publisher Identifier (DOI)
Deposited July 21, 2022




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Work History

Version 1

  • Created
  • Added Fasoyiro_et_al__2020.pdf
  • Added Creator Subuola B Fasoyiro
  • Added Creator Rebecca Hovingh
  • Added Creator Hassan Gourama
  • Added Creator Catherine N Cutter
  • Published
  • Updated Keyword, Publisher, Publisher Identifier (DOI) Show Changes
    • Dehulling process, Legume, Low cost, Pigeon pea
    • HSPA Journal of Food Science and Nutrition
    • Journal of Food Science and Nutrition
    Publisher Identifier (DOI)
  • Updated