Annual Progress Report(2014-15)

of

Enzymatic Pre-treatment in the Processing of Pigeon Pea

Sponsored by

Ministry of AgricultureNew Delhi

ATPROCESSING AND FOOD ENGINEERING DEPARTMENT

COLLEGE OF AGRICUTURAL ENGINEERING AND TECHNOLOGYJUNAGADH AGRICULTURAL UNIVERSITY

JUNAGADH - 362001

General Information

Project titleEnzymatic Pre-treatment in the Processing of Pigeon pea

Name, Designation, Address, Phone Nos. and e-mail id of PIDr. M. N. DabhiResearch Engineer,All India Coordinated Research Project on Post Harvest TechnologyCollege of Agricultural Engineering & Technology, Junagadh Agricultural University, JUNAGADH – 362001

General Information Name, designation, phone nos. and e-mail id of head of the Organization.

Director of Research

Junagadh Agricultural University,

JUNAGADH – 362001

Phone : 0285-2670131

Email : dr@jau.in No. and date of DAC sanction order.

F.NO.CPS-18-20/2014 NFSM,GOI. DAC(NFSM-Cell) dated 14/08/2014 Date of inception and duration of the project.

14/08/2014 and three years (2014-17)

Technical

Objectives:

1. To study the physico-chemical properties of pigeon pea grains.

2. To study the effect of enzymatic pre-treatments on loosening of seed coat of pigeon pea grains and milling quality of enzyme treated pigeon pea.

3. To determine the effect of enzymatic pre-treatments on protein content of dhal.

4. To study the cooking quality of dhal

5. Establishment of pulse mill for demonstration purpose

Ist Half Recruitment of staff position of schemes

Senior Research Fellow was recruited in first half.

No suitable candidate found for Laboratory Technician in first half.

Purchase of machineries/analytic equipment/chemicals/raw materials

pH meter (pH 700 Benchtop meter with epoxy probes SS-ATC probes with stand of Eutech company) of Rs .36908/-

Analytical balance (Model-RA 2012) for weighing for the enzymes/chemicals were purchased at a price of Rs. 84094 /-

Ribbon blender waspurchased with tailor made fabrication according to the flow chart andrequired specificationfor 150 kg pigeon pea from Pledge International, Ahmedabad with the price of Rs.78750/ only.

Chemicals were purchased with the prices of Rs. 52511/-

Pigeon pea (Cajanus cajan L) with Variety: BDN-2 grain (Purchased from Seed Science and Technology Department of Junagadh Agricultural University).

IInd Half Preliminary trial with different enzyme concentration, pH, time and

temperature of incubation was carried out as under.Treatments Enzyme concentration

mg/100gm dried sampleIncubation Time

hoursTemperature (oC) pH

T1 42.5 10 50 5.5

T2 27.5 10 50 5.5

T3 42.5 6 50 5.5

T4 27.5 6 50 5.5

T5 42.5 10 40 5.5

T6 27.5 10 40 5.5

T7 42.5 6 40 5.5

T8 27.5 6 40 5.5

T9 42.5 10 50 4.5

T10 27.5 10 50 4.5

Enzyme concentration calculationFor 100 gm pigeon pea

For 1000 gm pigeon pea

Xylanase Cellulase Pectinase

20 mg/100gm 200 mg/1000 gm 100 mg 50 mg 50 mg42.5 mg/100gm

425 mg/1000 gm 212.5 mg 106.25 mg 106.25 mg

Drying of the treated pigeon peaAfter the completion of each incubation. Seeds

were dried in tray dryer at 550C and maximum up to 600C up to moisture content reached near to 10 % for the nullifying the effect of enzymes. After that easily seed coat were removed with the pinch of thumb and finger.

Pectinase, Xylanase, CellulaseEnzymes

Ribbon blender

Treatment Enzyme concentration

mg/100gm dried sample

Incubation time, h

Temperature deg C

pH Protein content (%)

Control 21.09

T1 42.5 10 50 5.5 31.68

T2 27.5 10 50 5.5 29.00

T3 42.5 6 50 5.5 25.33

T4 27.5 6 50 5.5 26.17

T5 42.5 10 40 5.5 18.25

T6 27.5 10 40 5.5 28.05

T7 42.5 6 40 5.5 23.63

T8 27.5 6 40 5.5 29.40

T9 42.5 10 50 4.5 31.18

T10 27.5 10 50 4.5 28.93

Treatement Length (mm) Breath (mm)Thickness

(mm) Size (mm) SphericityDensity (gm/cc)

Control 5.99 5.16 4.45 5.15 0.86 0.82T1 5.82 5.17 4.43 5.10 0.84 0.85T2 5.89 5.29 4.50 5.19 0.85 0.82T3 6.03 5.20 4.54 5.22 0.83 0.83T4 5.95 5.35 4.46 5.21 0.84 0.86T5 5.95 5.42 4.58 5.28 0.85 0.84T6 5.81 5.22 4.55 5.16 0.86 0.85T7 6.00 5.21 4.56 5.22 0.83 0.83T8 6.36 5.26 4.60 5.36 0.80 0.86T9 6.12 5.35 4.56 5.30 0.83 0.85T10 5.97 5.34 4.66 5.29 0.85 0.84

Physical properties of pigeon pea

Technical programmeFOR THE YEAR 2015-16

1st Half & 2nd Half

1.Trial of experiment on the basis of preliminary results and facts

PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL)

RAW PULSES INFEED ↓

CLEANING & GRADING ↓

DESTONING↓

FIRST GRADE (WHOLE PULSES)PITTING-I

↓II DECK TYPE FINES GRADER WITH POST ASPIRATOR

↓OIL TREATMENT

↓

PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL)

OIL TREATMENT ↓

TEMPERING-36 HRS.↓

PITTING-II↓

II DECK TYPE FINES GRADER WITH POST ASPIRATOR↓

OIL TREATMENT ↓

TEMPERING-24 HRS.↓

PITTING-III

PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL)

↓II DECK TYPE FINES GRADER WITH POST ASPIRATOR

↓WATER TREATMENT

↓DRYING BY AUTOMATIC DRYER

↓SPLITTING

↓DAL GRADING WITH POST ASPIRATOR

↓DAL POLISHING

↓PACKING

PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL) WITH

ENZYME PRETREATMENTRAW PULSES IN FEED

↓CLEANING & GRADING

↓DESTONING

FIRST GRADE (WHOLE PULSES)↓

STORAGE BIN ↓

ENZYME PRETREATMENT↓

STORAGE BIN ↓

↓DRYING BY AUTOMATIC DRYER

↓STORAGE BIN

↓PITTING CUM SPLITTING

↓DAL GRADING WITH POST ASPIRATOR

↓DAL POLISHING

↓PACKING

PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL) WITH ENZYME

PRETREATMENT

Treatment combination

Enzyme concentration level : 20, 27.5, 35, 42.5, 50 mg/100gIncubation time : 4, 6, 8, 10, 12 hIncubation temperature : 35, 40, 45, 50, 55 deg CTempering water pH : 4, 4.5, 5.0, 5.5, 6.0