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Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality

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Grain & Oil Science and Technology 2024年第3期7卷 186-195页

作者： Shagolshem Mukta Singh Jayasree Joshi T P.Srinivasa Rao Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur

Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.

关键词： dehulling Millets Novel thermal and non-thermal techniques Polishing Pretreatment

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Effects of dehulling on Functional and Sensory Properties of Flours From Black Beans (Phaseolus Vulgaris)

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Food and Nutrition Sciences 2011年第4期2卷 344-349页

作者： Olayinka Akinjayeju Olayinka F. Ajayi 不详

The effects of dehulling on the physico-chemical and pasting of, as well as anti-nutritional factors in black bean (Phasoelus vulgaris) flours were investigated. Black bean seeds were dehulled both manually and mechanically and the flours obtained from the dehulled seeds were compared with flour milled from undehulled seeds. The flours obtained were evaluated for proximate composition, physical and pasting properties. Anti-nutritional factors in the flours were also determined. The flours were then used to prepare steamed bean cake (“Moinmoin”) which was evaluated for sensory parameters of appearance, taste, aroma, texture and overall acceptability. dehulling produced significant effects (p 0.05 and p > 0.01) prepared from dehulled flours, but there was significant difference (p < 0.05) at both levels in most sensory parameters between samples from dehulled seeds and undehulled seeds except for aroma.

关键词： Anti-nutritional Factors dehulling Flours Functional Properties “Moinmoin” Black Bean Sensory Properties

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Effect of dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (Sorghum oryzoidum)

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Food and Nutrition Sciences 2021年第12期12卷 1232-1242页

作者： Rodica Siminiuc Lidia Coșciug Department of Food and Nutrition Faculty of Food Science Technical University of Moldova Chisinau Republic of Moldova

Cereals are the basic element in ensuring the food security of the population through the significant intake of carbohydrates, proteins, dietary fiber, vitamins and minerals. The processing of cereals leads to changes in their nutritional quality, which could lead to both reduced nutrients and anti-nutrients. Gluten-free cereal varieties attract attention as raw materials to improve the nutritional quality of food and to diversify the product range. Sorghum (Sorghum oryzoidum) is a hybrid of sorghum, obtained at the Institute for Scientific Research for Corn and Sorghum in the Republic of Moldova, by crossing Sudan grass (S. sudanense) and bicolor sorghum (S. bicolor). The research aimed to determine the impact of dehulling and hydrothermal treatment on the amino acid content of soriz. The obtained results reported that the dehulling and hydrothermal treatment led to the uneven modification of the amino acid content in the investigated samples. As a result of dehulling, the total amount of essential amino acids decreased by 19.8% compared to the native grain. Boiling whole grains without prior hydration led to 34% loss of essential amino acids compared to native grains, and pre-hydration of the grains and subsequent boiling reduced essential amino acid losses by 8% compared to cooked grains without hydration. Boiling grains with pre-hydration had a positive effect on the chemical index of lysine, methionine and cysteine, leucine and tryptophan. However, the nutritional quality of sorghum grain proteins and derivatives obtained, evaluated according to the chemical index, is low. The results obtained reported that dehulling and hydrothermal treatment unevenly altered the amino acid content, and the method of boiling grains with pre-hydration had a positive effect on the CSI of lysine, methionine and cysteine, leucine and tryptophan.

关键词： Soriz dehulling Hydrothermal Treatment Amino Acids Chemical Score Index

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Analysis of the Performance of a dehulling System for Confectionary Sunflower Seeds

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Food and Nutrition Sciences 2014年第6期5卷 541-548页

作者： Ana Karina de Figueiredo Luciana Marcela Rodríguez Isabel Concepción Riccobene Susana Maria Nolasco Facultad de Ingeniería Universidad Nacional del Centro de la Provincia de Buenos Aires Grupo de Investigación TECSE Departamento de Ingeniería Química Buenos Aires Argentina

Confectionary sunflower, which has a larger size and lower oil content than oilseed sunflower, has a considerable market, since it is used for birdfeed and human consumption. The characteristics of use of confectionary sunflower seeds require a dehulling process that is efficient in the removal of the hull and that also allows obtaining a product consisting mainly of whole kernels. Response surface methodology was used to determine an optimal combination of working conditions in the dehulling process of confectionary sunflower seeds. Optimization factors were impact speed, expressed in terms of the peripheral speed (28.3 -41.9 m/s), and moisture content of the seeds (4% -14%, dry basis—db). A central composite rotatable design (CCRD) was used to develop models for the responses (dehulling ability—DA and percentage of whole kernels—WK). Applying the desirability function method, the optimal values of the factors were determined using maximum WK and maximum DA as criteria. The results of the optimization technique suggest that by dehulling Mycogen 9338 confectionary sunflower seeds at 12.3% db and 32.5 m/s, the maximum values of DA and WK (72.6% and 63%, respectively) would be obtained. The moisture value defined as optimal determines a requirement of humidification of the seeds prior to dehulling, establishing the need for a technical and economic feasibility study.

关键词： Confectionary Sunflower dehulling Response Surface Methodology Whole Kernels

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Comparative Influence of dehulling on the Composition, Antioxidative and Functional Properties of Sorrel (Hibiscus sabdariffaL.) Seed

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Food and Nutrition Sciences 2019年第2期10卷 148-173页

作者： Helen N. Ayo-Omogie Abimbola A. Osanbikan Department of Food Science and Technology Federal University of Technology Akure Nigeria

Although animal proteins provide indispensable amino acids that the body requires for normal growth, maintenance and function, their expensiveness makes them unaffordable especially for most families in the developing countries. This has given impetus to extensive research into under-utilized protein-rich oilseeds such as sorrel as possible alternate sources of good quality protein for tackling the challenge of protein-energy malnutrition which is fast becoming a global challenge. Sorrel seed may hold great potentials as a source of good quality protein, however the presence of hard seed coat, bitter after-taste and associated antinutritional factors have limited its use as protein supplement for humans and food ingredient. This study therefore compared the effect of dehulling sorrel seed to boiling, germination and roasting. This was with the aim of enhancing its utilization as protein source for human nutrition and functional ingredient in food product development. Flours obtained were analyzed for their proximate, mineral, antinutrient, amino and fatty acids composition;in vitro starch and protein digestibility, and functional and antioxidative properties. Protein content (ranged from 24.93% - 32.91%) significantly increased due to processing;dehulling alone accounted for a percentage increase of 32.01%. Similarly, dehulling increased all essential amino acids (except isoleucine and valine) at percentage which ranged from 3.63% - 61.17% whereas other processing methods caused significant reductions. Lysine, leucine, valine, arginine and phenylalanine were the most abundant essential amino acids, while methionine and cystine were the first and second limiting amino acids. Palmitic, linoleic, oleic and stearic acids were the most abundant fatty acids. Mineral composition was K > Ca > Mg > Na > Fe > Zn > Mn. Dehulled seed flour had highest in vitro protein digestibility (75.87%). Improved amino acid composition, antioxidative and functional properties of sorrel seed

关键词： dehulling Amino Acid Composition Functional Properties In Vitro Protein Digestibility Human Nutrition Processing Protein-Energy Malnutrition Under-Utilized Sorrel Seed

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Optimization of enzymatic hydrolysis of pigeon pea for cooking quality of dhal

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International Journal of Agricultural and Biological Engineering 2014年第5期7卷 123-132页

作者： V.P.Sangani N.C.Patel V.M.Bhatt P.R.Davara D.K.Antala Department of Processing and Food Engineering College of Agricultural Engineering and TechnologyJunagadh Agricultural UniversityJunagadhGujaratIndia Anand Agricultural University AnandGujaratIndia

Cooking quality of dehusked splits is influenced by the dehulling method,in particular,by the pre-milling *** effects of four enzymatic hydrolysis parameters,i.e.,enzyme concentration(20-60 mg/100 g dry matter),incubation time(3-15 h),incubation temperature(40-60℃)and tempering water pH(4.0-6.0)on cooking time of pigeon pea dhal were optimized using response surface *** kinds of enzymes,i.e.,xylanase,pectinase,and cellulas were used in combination for enzymatic pre-treatment.A quadratic model satisfactorily described the dehulling efficiency with high value for the coefficient of determination R^(2)(0.9062).It predicted a minimum cooking time of 21.91 min at enzyme concentration of 37.8 mg/100 g dry matter,incubation time 8.69 min,incubation temperature 48.5℃ and pH 5.49 of tempering *** time at optimum condition was observed to be 21.50 min and the predicted values of cooking time showed 2.19% deviation from the experimental *** of the study revealed that cooking time of enzyme treated dhal could be decreased by 19.77% compared to the oil treated dhal.

关键词： pigeon pea enzymatic hydrolysis cooking quality enzymatic pre-treatment dehulling response surface methodology

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