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Legumes and Oilseeds Processing - Internal 2

This document provides an overview of processing legumes and oilseeds. It discusses the structure and nutritional value of legumes and oilseeds. It then describes various processing methods for both, including traditional milling techniques as well as more advanced methods developed by research institutions. Processing is undertaken to extend shelf life, expand usage of crops, and address health issues. The document outlines specific processing steps for legumes and oilseeds and provides examples of advanced processing methods like the Pantnagar process.

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chtanmayee
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280 views

Legumes and Oilseeds Processing - Internal 2

This document provides an overview of processing legumes and oilseeds. It discusses the structure and nutritional value of legumes and oilseeds. It then describes various processing methods for both, including traditional milling techniques as well as more advanced methods developed by research institutions. Processing is undertaken to extend shelf life, expand usage of crops, and address health issues. The document outlines specific processing steps for legumes and oilseeds and provides examples of advanced processing methods like the Pantnagar process.

Uploaded by

chtanmayee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Legumes and

Processing oilseeds
Technology processing
of Legumes and
(CUFP 2311)
Oilseeds

CH Tanmayee , 200705100050
Jayanti Rani Gouda, 200705100056
Ankit Kumar Barik, 200705100059
Priyanka Patel, 200705100049
Saswati Nayak, 200705100058
Swarup Kumar Sahu, 200705100052
Saswat Dash, 200705100053

1
Contents
• Introduction
• Structure of oilseed and legume
• Nutritional value of legumes
• Nutritional value of oilseeds
• Processing of oilseeds and legumes
• Legumes Processing
• Processing of oilseeds
• Pulses processing
• Traditional milling methods
• Advanced milling methods

2
Introduction

3
Structure of oilseed and legume

4
Nutritional Values of legumes

5
Nutritional values of oilseeds

6
Processing of oilseeds and legumes

Processing of oilseeds and legumes is done due to the following reason:


  to turn fresh foods into food products.
 to extend shelf life.
 To reduce health inequalities and major health concerns.
 Processing whole oilseeds alters the site and extent of nutrient digestion and the
production response when fed to lactating dairy cows.
 Expands the use of crops.

7
Legumes Processing
Primary Processing

Sun drying

Husking

Winnowing

Separation

Storage 8
Secondary Processing

Sorting and Cleaning


before use Soaking Blanching

Fermenting Roasting Boiling/Cooking

Germinating Milling Sieving

Canning Frying

9
Processing of Oilseed
Post harvest operation of oilseed milling

Drying

Cleaning

Storage

Grading
10
Oilseed Processing

Seed cleaning

Decortication

Breaking/Size reduction

Rolling(Crushing/Grinding/Flaking)

Conditioning/Heat treatment

Oil extraction 11
Pulse Processing
Milling of Pulse
• Pulses are consumed in its dehusked and split form which is termed as
dal.
• Milling of pulses means removal of outer covering or husk and
splitting the grain into equal halves.
• Two type of milling method
Traditional milling method
 Home scale milling
 Cottage scale milling
 Commercial scale millling
Advanced milling method
 Pantnagar process
 CFTRI process
 Jabalpur method
12
Traditional Milling Method
Home scale milling

Pulses mixed with small


quantity of water

Drying

Pounding

Dehusking

Winnowing

Dal 13
Cottage scale milling

Pre-conditioning

Heating

Milling(Dehusking
)

Dal

14
Commercial milling
• It involves processing of large quantities of pulses .
• Even though, the basic milling procedure is similar, specifics of dehusking methods vary
widely from one dal mill to another dal mill and region to region.
• It is divided into 2 types:
 Dry Milling
 Wet Milling

15
Dry milling of pulses

Dehusking
Pulses Grading
& splitting

Cleaning Conditioning Polishing

Pre-
Pitting treatment Grade|Pulses
with oil
16
Wet milling of pulses

• It is a process of milling involving preliminary soaking in water.


• This method is mostly practiced in southern India.
• In this method:
 The yield is less due to brokens.
 50-60% of the pulses are dehusked and split in single milling operation.
 Dal recovery is 70-80%

17
Wet milling process

Pulses

Cleaning

Soaking in water

Mixing with red earth

Drying

Dehusking

Splitting

Dal 18
Advanced milling method

 Oil and water treatment is most prevalent in modern dal mills.


 Attempts have been made by various Research and Development institutions to develop
improved processes for pre-treatment of pigeon pea in order to achieve efficient and
economic milling of pulses.
 Some of those advance methods are :-
1. Pantnagar Process (Chemical Treatment)

2. CFTRI Process

19
Pantnagar process
PIGEON
 CONDITIONING Bi-Carbonate
PEA
TREATMENT
CLEANING
&
GRADING

PITTING

MIXING
NaHCO3( (Mixing for 1.5 hour)
6%)

CONDITIONING
AND DRYING

MILLING (Removed husk and powder)

FINISHED
PRODUCT 20
CFTRI Method

21
References
• Ch01 (unu.edu)
• CPE: Lesson 7. Processing of oil seeds (iasri.res.in)
• InTech-Processing_and_utilization_of_legumes_in_the_tropics.pdf (i
ntechopen.com)

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