Methods for dehulling of pulses: A critical appraisal uri icon

abstract

  • Pulses are dehulled into dhal (decorticated dry split cotyledons) for use as human food. Dehulling reduces cooking time, antinutritional factors, and improves protein quality, palatability, and digestibility of pulses. An efficient and improved method of dehulling pulses is of vital importance in reducing dehulling losses. Dhal yield, which is a function of dehulling efficiency, is highest in chickpeas and lowest in pigeonpeas in the case of both small scale (stone chakki) and large scale (dhal mill) operations. Mean dehulling loss is nearly 33% in stone chakki and 25% in dhal mills. Of the various pretreatments, heating of seed before dehulling appears to improve the dhal yield in pulses, particularly in pigeonpeas. Pulse varieties with uniform and round seeds are preferred for higher dhal yields. Genotypic differences exist in the dehulling characteristics of different pulses. Several aspects of dehulling are reviewed, such as methodology, pretreatments, physical, morphological and chemical characteristics of seed, with respect to dehulling characteristics, nutrient losses and varietal differences in dehulling quality

publication date

  • 1995