Open AccessInfluence Of Seed: Water Ratio And Shredding Time On Dehulling Process Of Pigeon Pea
Author(s) -
S. B. Fasoyiro
Publication year - 2020
Publication title -
hsoa journal of food science and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2470-1076
DOI - 10.24966/fsn-1076/100083
Subject(s) - blanching , horticulture , mathematics , agronomy , chemistry , zoology , biology
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).