Pre-milling treatments for pigeon pea are generally employed to loosen the seed coat to remove husk without losing any edible portion. The effect of four enzymatic hydrolysis parameters viz., enzyme concentration (20-60 mg/ 100 g dry matter), incubation time (3-15 h), incubation temperature (40-60 0C) and tempering water pH (4.0-6.0) on hulling efficiency, protein content and cooking time were optimized using response surface methodology. Three enzymes, i.e., xylanase, pectinase, and cellulase were used in combination for enzymatic pre-treatment. It predicted a maximum dehulling efficiency ...

Pigeon pea is mainly consumed as dhal because it takes less time to cook and has acceptable appearance, texture, palatability, digestibility, and overall nutritional quality. The recovery of dhal varies from 60% to 75%, depending upon the type of pulses and techniques adopted by the millers such as methods of pre-treatment and milling machinery used. Pulse mill (dhal mill) is an important machine for processing pulses like pea, gram, and lentil after they are harvested. Pulse mill dehusk and split grains and make them suitable for consumption. Semi automatic mini pulse mill is...