Dhal Recovery From Enzyme Pretreated Pigeon Pea Cultivar Gjp1

Mukesh N. Dabhi, V P Sangani, P J Rathod

Abstract


GJP1 variety is newly developed variety of pigeon pea. It gives higher seed yield as compared to other varieties. Pigeon pea is mostly consumed in the form of splits hence, it is necessary to verify its hulling efficiency and utmost dhal recovery. Pre milling treatments are generally employed to loosen the seed coat to remove husk without losing any edible portion and better dhal recovery.  Xylanase, pectinase and cellulose enzymes were used to evaluate the milling properties of pigeon pea grains. Efforts were made to evaluate the effect of enzymatic parameters, i.e., enzyme concentration (20-50 mg/100g dry matter), incubation time (4-12 h), incubation temperature (35-55 oC) and tempering water pH (4.0-6.0) on hulling efficiency were optimized using response surface methodology. A quadratic model satisfactorily described the hulling efficiency with high value for the coefficient of determination R2 (0.92). It predicted a maximum hulling efficiency of 84.24% at enzyme concentration, 28.79 mg/100g dry matter, incubation time, 7.46 h, incubation temperature, 44.97 oC and tempering water, pH 4.96. The results of the predicted optimum conditions were validated experimentally with three replication. Hulling efficiency at optimum condition was observed to be 82.80% and showed 1.44% deviation from the predicted valued. Results were also compared with hulling efficiency obtained with traditional oil pretreated method (76.63%). It revealed that hulling efficiency of enzyme pretreated pigeon pea could be increased 6.13% compared to the oil pretreated method.


Keywords


Pigeon pea, Enzyme, Dhal recovery, Pretreatment, hulling efficiency

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