APPLICATION OF BIOTECHNOLOGY FOR BETTER MILLING QUALITY OF PIGEON PEA VARIETY NTL-30 (DURGA) 2889
Loading...
Files
Date
2019-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
JAU, JUNAGADH
Abstract
Biotechnology is the technological application that uses biological systems,
living organisms, or derivatives thereof, to make or modify products or processes for
specific use. Enzyme technology is an emerging technology now a days in the field of
biotechnology. Enzymes are catalytic protein, which lower activation energy and
speed up the biological reaction without being consumed in the process. The use of
enzymes is regarded as safe, cost-effective and an environmentally friendly technology
because they work under mild conditions, reduce energy consumption, decrease
greenhouse gas emissions, reduce water consumption and chemical waste, minimise
by-products generation and posing minimal risk to humans and the ecosystem.
Pigeon pea is the second most cultivated pulse crop in India with versatile uses.
Pigeon pea is playing a significant role in National Economic and Nutritional Security
as being a staple food. Pigeon pea milling industry is the third largest milling industry
after rice and wheat in India. Pigeon pea is dehulled to remove anti-nutritional factors
present in seed coat and to improve cooking, nutritional and sensory qualities. Pigeon
pea variety NTL-30 (Durga) is a high yielding variety cultivated in Maharashtra with
mid late maturity and fair degree resistant to SMD and fusarium wilt. But it is said to
be toughest for milling.
For pigeon pea milling, numerous methods applied all over India but all these
methods are time consuming, energy consuming and labour intensive. But industry
demands for cost-effective, time efficient and energy efficient technology with more
recovery and quality of pigeon pea dhal. This demand leads towards use of novel
milling pre-treatment i.e., enzymatic pre-treatment. The enzyme cocktail made up of
cellulase, xylanase and pectinase is reported as the most effective solution for the
milling of pigeon pea.
The effect of enzyme concentration (20, 27.5, 35, 42.5, 50 mg/100 g dry
matter), incubation time (4, 5.5, 7, 8.5, 10 h), incubation temperature (35, 40, 45, 50, II
55 ℃) and hydrolysis moisture content (16, 19.5, 23, 26.5, 30 % w.b.) on hulling
efficiency, protein content, hydration capacity, hydration index, swelling capacity,
swelling index, water absorption capacity, cooking time, water uptake ratio, cooked
weight and moisture absorbed was under taken in the research. The Response Surface
Methodology (RSM) was used in designing the experiment.
From the research conducted, the optimum treatment combination was found
to be 27.5 mg/100 g dry matter enzyme concentration, 5.5 h incubation time, 44 ℃
incubation temperature and 26.5 % (w.b.). At this combination, analysis showed the
predicted values of hulling efficiency 27.04 %, protein content 22.8 %, hydration
capacity 0.038 g/cotyledon, hydration index 1.062, swelling capacity
0.069 ml/cotyledon, swelling index 1.766, water absorption capacity 2.2 ml/g, cooking
time 14.72, water uptake ratio 2.1, cooked weight 22.53 g/10 g of cotyledon and
moisture absorbed 12.53 g/10 g of cotyledon. The experimental values at this
combination were observed to be 26.85 %, 23 %, 0.0385 g/cotyledon, 1.097,
0.071 ml/cotyledon, 1.785, 2.15 ml/g, 14.17 min, 2.12, 22.86 g/10 g of cotyledon and
12.86 g/10 g of cotyledon, respectively.
The enzymatic treatment attributed 32.07 %, 10.47 %, 10 %, 11.27 %, 8.07 %,
8.70 %, 2.38 %, 0.02 %, 2.10 % and 3.79 % increase in hulling efficiency, protein
content, hydration capacity, hydration index, swelling capacity, swelling index, water
absorption capacity, water uptake ratio, cooked weight and moisture absorbed,
respectively, and resulted in 23.40 % decrease in cooking time as compared to oil
treatment.