Studies on physical properties and effect of pre-milling treatments on cooking quality of pulses

Physical and gravimetric properties of pigeon pea (Cajanus cajan), chickpea (Cicer arietinum and green grant (Phaseolus aureus) were determined. The cooking quality of differently processed dhal was also examined for 3 types Of pre-milling treatment methods like conventional, CIAE and Millers practice. Average moisture content oil wet basis was 9.53, 9.7 and 10% for pigeon pea, chickpea and green gram, respectively, Physical and gravimetric properties varied with pulses: equivalent diameter varied from 3.66 to 6.37 mm, bulk density from 0.785 to 0.885 g/ml. true density from 1.360 to 1.389 g/ml, porosity from 0.361 to 0.422, and sphericity from 0.739 to 0.811, The cooking time was 20,13 min in conventional pre-milling treatments where as in CIAE and Millers practice pre-milling treatment. it was relatively less (19-30 min). The cooking quality obtained by Millers practice method of pre-treatment was similar to CIAE method of pre-milling treatment. Study revealed that pre-milling treatment considerably influenced the cooking time of dhal. Soaking of the pulses in water for a longer time and subsequent drying generally showed increase in the cooking time of dhal.