Pigeon pea flour
Pigeon pea flour
Pigeon pea flours were prepared by three thermic processes: pressure cooking at 15 lb (121 degrees C) for 5 and 10 minutes as a reference product; cooking and drying with a drum dryer at 120 degrees C and 4 rpm and by extrusion-cooking with the material with 18 and 21% moisture at 270 and 300 degrees F, respectively.
Steps for preparation
- Cleaning
and dehulling of the grain
- Then it is followed by a thermic process to improve its functional properties and nutritive value.
- The best dehulling process was subjecting the grain to a vapour treatment for five minutes, followed by a 2-hour dehydration of surface moisture with air at 60 degrees and dehulling with an 8-disc dehuller for 10 minutes