1. Annual Progress Report ( ) of Enzymatic Pre-treatment in the Processing of Pigeon Pea Sponsored by Ministry of Agriculture New Delhi
At Processing and Food Engineering Department College of Agricutural Engineering and Technology Junagadh Agricultural University Junagadh

2. General Information Project title
Enzymatic Pre-treatment in the Processing of Pigeon pea
Name, Designation, Address, Phone Nos. and id of PI
Dr. M. N. Dabhi
Research Engineer,
All India Coordinated Research Project on Post Harvest Technology
College of Agricultural Engineering & Technology,
Junagadh Agricultural University, JUNAGADH –

3. General Information
Name, designation, phone nos. and id of head of the Organization.
Director of Research
Junagadh Agricultural University,
JUNAGADH –
Phone :
No. and date of DAC sanction order.
F.NO.CPS-18-20/2014 NFSM,GOI. DAC(NFSM-Cell) dated 14/08/2014
Date of inception and duration of the project.
14/08/2014 and three years ( )

4. Technical Objectives:
To study the physico-chemical properties of pigeon pea grains.
To study the effect of enzymatic pre-treatments on loosening of seed coat of pigeon pea grains and milling quality of enzyme treated pigeon pea.
To determine the effect of enzymatic pre-treatments on protein content of dhal.
To study the cooking quality of dhal
Establishment of pulse mill for demonstration purpose

5. Ist Half Recruitment of staff position of schemes
Senior Research Fellow was recruited in first half.
No suitable candidate found for Laboratory Technician in first half.
Purchase of machineries/analytic equipment/chemicals/raw materials
pH meter (pH 700 Benchtop meter with epoxy probes SS-ATC probes with stand of Eutech company) of Rs /-
Analytical balance (Model-RA 2012) for weighing for the enzymes/chemicals were purchased at a price of Rs /-
Ribbon blender waspurchased with tailor made fabrication according to the flow chart andrequired specificationfor 150 kg pigeon pea from Pledge International, Ahmedabad with the price of Rs.78750/ only.
Chemicals were purchased with the prices of Rs /-
Pigeon pea (Cajanus cajan L) with Variety: BDN-2 grain (Purchased from Seed Science and Technology Department of Junagadh Agricultural University).

6. IInd Half
Preliminary trial with different enzyme concentration, pH, time and temperature of incubation was carried out as under.
Treatments
Enzyme concentration
mg/100gm dried sample
Incubation Time hours
Temperature (oC) pH T1
42.5 10 50
5.5 T2
27.5 T3 6 T4 T5 40 T6 T7 T8 T9
4.5
T10

7. Enzyme concentration calculation
For 100 gm pigeon pea
For 1000 gm pigeon pea
Xylanase
Cellulase
Pectinase
20 mg/100gm
200 mg/1000 gm
100 mg
50 mg
42.5 mg/100gm
425 mg/1000 gm
212.5 mg mg

8. Drying of the treated pigeon pea
After the completion of each incubation. Seeds were dried in tray dryer at 550C and maximum up to 600C up to moisture content reached near to 10 % for the nullifying the effect of enzymes. After that easily seed coat were removed with the pinch of thumb and finger.

9. Pectinase, Xylanase, Cellulase
Enzymes
Ribbon blender

10. Enzyme concentration mg/100gm dried sample
Treatment
Enzyme concentration mg/100gm dried sample
Incubation time, h
Temperature deg C pH
Protein content (%)
Control
21.09 T1
42.5 10 50
5.5
31.68 T2
27.5
29.00 T3 6
25.33 T4
26.17 T5 40
18.25 T6
28.05 T7
23.63 T8
29.40 T9
4.5
31.18
T10
28.93

11. Physical properties of pigeon pea
Treatement
Length (mm)
Breath (mm)
Thickness (mm)
Size (mm)
Sphericity
Density (gm/cc)
Control
5.99
5.16
4.45
5.15
0.86
0.82 T1
5.82
5.17
4.43
5.10
0.84
0.85 T2
5.89
5.29
4.50
5.19 T3
6.03
5.20
4.54
5.22
0.83 T4
5.95
5.35
4.46
5.21 T5
5.42
4.58
5.28 T6
5.81
4.55 T7
6.00
4.56 T8
6.36
5.26
4.60
5.36
0.80 T9
6.12
5.30
T10
5.97
5.34
4.66

12. Technical programme
For the year

13. Trial of experiment on the basis of preliminary results and facts
1st Half & 2nd Half
Trial of experiment on the basis of preliminary results and facts

14. PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL)
RAW PULSES INFEED ↓ CLEANING & GRADING DESTONING FIRST GRADE (WHOLE PULSES) PITTING-I II DECK TYPE FINES GRADER WITH POST ASPIRATOR OIL TREATMENT

15. PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL)
OIL TREATMENT ↓ TEMPERING-36 HRS. PITTING-II II DECK TYPE FINES GRADER WITH POST ASPIRATOR TEMPERING-24 HRS. PITTING-III

16. PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL)
↓ II DECK TYPE FINES GRADER WITH POST ASPIRATOR WATER TREATMENT DRYING BY AUTOMATIC DRYER SPLITTING DAL GRADING WITH POST ASPIRATOR DAL POLISHING PACKING

17. PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL) WITH ENZYME PRETREATMENT
RAW PULSES IN FEED ↓ CLEANING & GRADING DESTONING FIRST GRADE (WHOLE PULSES) STORAGE BIN ENZYME PRETREATMENT

18. PROCESS FLOW CHART FOR MILLING OF PULSES PIGEON PEA (TUVER DAL) WITH ENZYME PRETREATMENT
↓ DRYING BY AUTOMATIC DRYER STORAGE BIN PITTING CUM SPLITTING DAL GRADING WITH POST ASPIRATOR DAL POLISHING PACKING

20. Treatment combination
Enzyme concentration level : 20, 27.5, 35, 42.5, 50 mg/100g
Incubation time : 4, 6, 8, 10, 12 h
Incubation temperature : 35, 40, 45, 50, 55 deg C
Tempering water pH : 4, 4.5, 5.0, 5.5, 6.0