ENZYMATIC PRETREATMENT OF PIGEONPEA (CAJANUS-CAJAN L) GRAIN AND ITS INTERACTION WITH MILLING

Authors
VERMA P SAXENA RP SARKAR BC OMRE PK
Citation
P. Verma et al., ENZYMATIC PRETREATMENT OF PIGEONPEA (CAJANUS-CAJAN L) GRAIN AND ITS INTERACTION WITH MILLING, Journal of Food Science and Technology, 30(5), 1993, pp. 368-370
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
5
Year of publication
1993
Pages
368 - 370
Database
ISI
SICI code
0022-1155(1993)30:5<368:EPOP(L>2.0.ZU;2-R
Abstract
Effect of enzymatic hydrolysis parameters i.e. incubation temperature, treatment period and moisture content of grain was optimized for dehu lling efficiency. The optimum levels of these parameters were found to be 46.5-degrees-C, 12.7 h and 26.6% w. b., respectively. The enzyme c oncentration was varied, and maximum hulling efficiency of 88.93% was obtained at 0.08 g of total enzyme protein content, mixed in 260 g of pigeonpea grain.