Background:
Pulses are mostly consumed in form of dehusked splits, i.e., dal. Dehusking takes place in abrasive roller mills, which cause loss of precious proteins located at the peripherial region of the cotyledons due to scouring. The milling byproduct is rich in proteins, fiber, phenols, antioxidants, and other bioactive compounds. Under MoFPI Funded Project, studies were made to determine the food value of the byproduct and its fractions. Processes for various edible products have also been developed:
Technology Details:
Dal recovery in abrasive dehusking units is about 70% against the potential dal recovery of 85%. The outer layer of cotyledons which is rich in proteins gets mixed with husk due to scouring. The milling byproduct, thus, obtains is rich in proteins, fibers, phenols, and antioxidants and is often consumed as cattle feed. Therefore, it was envisaged to utilize the protein and fiber-rich pulse milling by-product to develop high-value edible products for human consumption, instead of low-value cattle feed. With increasing awareness of the advantages of fiber and phenols in human diets, such products can fetch better prices in the market. The milling byproduct as such can be utilized if developing ready-to-eat or cooked products in combination with other ingredients such as white flour or whole wheat flour to make biscuits. Cotyledon powder and husk components of the milling byproduct can be separated by sifting with a suitable sieve size. The husk component can be used as phenol and fiber-rich nutraceuticals, and the cotyledon powder can be utilized as a source of pulse proteins. In the study food values of whole grain, cotyledons, byproduct, and their fractions were determined, which indicates the potential of utilizing the byproduct and its fractions for edible purposes. Under MoFPI Funded Project, at ICAR-IIPR, Kanpur, efforts were made to estimate the food value of milling byproduct obtained from different pulses. It is tabulated in the above tables. Husk and pulse powder mixture obtained as milling byproduct was grinded to make powder of uniform particle size. This mixture as such was incorporated in dough made for biscuit making in different proportions. The biscuits made were crispy, and rich in protein fiber. Efforts were also made to separate powder (protein) component of pulse milling byproduct for edible usage. The powder component of the milling byproduct was used to develop various traditional and continental food recipes. The husk component can be utilized as a fiber, phenol, and antioxidant rich food supplement, which is low in proteins. Using appropriate sieves about 30% of the cotyledon powder component can be separated from the pulse milling byproduct which can be used as a substitute for pulse protein (dal) and making value-added products. The powder obtained can be used as soup, gravy thickener, or instant dal.