Factors affecting the efficiency of abrasive type dehulling of grain legumes investigated with a new intermediate sized, batch dehuller

An intermediate-sized, batch dehuller capable of processing 2-8 kg of a wide variety of cereal or legume grains was developed. Grains are dehulled by abrasion provided by abrasive wheels (10 in, diam) mounted on a horizontal shaft. The dehuller was successfully applied to eight legume grains varying widely in seed characteristics. The yield of dehulled grain after at least 90% of the hull had been removed, ranged from 74-89%. Dehulling efficiency, a measure of the amount of hull in the abraded material, ranged from 0.11-0.72. Multiple-regression analysis showed that greater than 75% of the variability in dehulling efficiency or yield could be accounted for by seed hardness and resistance to splitting of the seed into individual cotyledons

Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health. This book provides an overview of the occurence, significance and factors affecting dietary fiber in plant foods in order to critically evaluate them with particular emphasis on evidence for their beneficial health effects

Phenolics content and antioxidant and anti-inflammatory activities of legume fractions

Two faba bean (Vicia faba L.) subspecies major and minor and lentil seeds grown in Algeria were separated into cotyledons and hulls. These fractions, togethe

Measurement of grain hardness and dehulling quality with a multisample, Tangential Abrasive Dehulling Device (TADD)

"Offprint from ICRISAT 1982, proceedings of the International Symposium on Sorghum Grain Quality, 28-31 Oct. 1981, Patancheru, IN

Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage

Changes in kefir storage (4 °C, 28 days) were evaluated every week in response to pulse (whole faba bean [Vicia faba L. minor] and its dehulled fractions – hulls and cotyledon; whole chickpea [Cicer arietinum L.] and its crude mucilage) supplementation. Each supplement offered different profile of microbial count that was optimal at 14 days refrigerated storage. Bacterial growth was insignificant for faba bean hull (8.26–8.45 UFC/ml) and cotyledon (8.54–8.51UFC/ml) supplemented kefirs between 7 and 21 days storage. Titratable acidity (TTA) of kefirs decreased for the first week then increased with storage time at different rates for each supplement. Kefir pH decreased linearly with storage time differing significantly among samples after 14 days storage. Inulin and other supplementations improved lactate production and increased proteolytic activity with fermentation time. Antioxidant activity of kefir depe