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Effect of bicarbonate soaking on dehusking efficiency and composition of pigeon pea ( Cajanus cajan L.) seeds and dhal
Author(s) -
SAXENA R. P.,
CHAND LAXMI,
GARG G. K.,
SINGH B. P. N.
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00641.x
Subject(s) - cajanus , sodium bicarbonate , food science , composition (language) , starch , chemistry , botany , horticulture , agronomy , biology , linguistics , philosophy
Summary Soaking pigeon pea seeds in 6% sodium bicarbonate solution for 1 h, followed by oven‐drying to 10% moisture improved dehusking efficiency from 66% in untreated seeds, or 71% in water‐soaked seeds similarly dried, to 94% yield of dhal. Treatment reduced gum and pectin content, increased enzyme activity, but caused losses in protein and starch content of the dhal.