Effect of Pre-milling Treatments on Green Gram Dhal Recovery

摘要

Effect of oil and thermal treatments on milling quality of green gram was studied at 8 to 12% moisture content (w.b) with 2.40 to 4.00 g.kg-1 oil for treatment and holding time of 5 to 10 h, thermal treatment at temperature of 80 to 120°C and roasting duration of 1 to 5 min. These pretreatments showed dhal recovery of 70.01 to 74.93% in case of oil treatment, and 71.18 to 78.12% in case of thermal treatment as against 61.19 to 65.64% without any pre-treatment. Optimum conditions for oil treatment for maximum dhal recovery were 10.26% (w.b), oil quantity of 3.17 g.kg1 and holding for 7.72 h, roasting for 2.86 min at temperature of 99.24°C and 10.25% moisture content (w.b) for thermal treatment of green gram.