THE ENZYMATIC DEHUSKING OF GRAINS

R.C. Chandini; Amar Shankar; Rizwana Khatoon; S.B. Benaka Prasad; A.V. Raghu

THE ENZYMATIC DEHUSKING OF GRAINS

March 2017

Volume-1, Issue-5, 2016

Paper ID: C-1421

ISSN: 2395-4396

Downloads: 0

Download PDF

Abstract & Details

Research Area

Food Science & Technology

Conference

National Conference on "Recent Advances in Materials Science & its Applications" & "Recent Trends in Electrical, Electronics, Computing and Information Technology"

Keywords

Enzymes Moisture Dehusking Indosaw MM protein analyser Sartorius MM

Abstract

Dehusking is basically the removal of husk from the grain using mechanical force, here; we used enzyme treatments. In the present study we carried out the effect of enzymes on Chickpea grain to increase the percentage of yield. Moisture content of the seed plays a very vital role in dehusking. Generally, the initial moisture of seeds ranges from 8-10%L, Moisture of the grains were determined by using Indosaw MM and Sartorius MM equiptments. The percentage of pitting varies from 30 to 90%. The amount of water to be added to the grains was calculated based on the initial moisture content and final moisture required in the gain after resting. The scale up trials were done using mini dall mill with replicates to reduce the % of errors.

License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author Information

#	Name	Institute / Affiliation
1	R.C. Chandini	School of Engineering & Technology, Jain University
2	Amar Shankar	Jain University, Bangalore
3	Rizwana Khatoon	Jain University, Bangalore
4	S.B. Benaka Prasad	Jain University, Bangalore
5	A.V. Raghu	Jain University, Bangalore

How to Cite

Use the following formats to cite this article in your research.

APA Style

Chandini, R.C., Shankar, Amar, Khatoon, Rizwana, Benaka Prasad, S.B., & Raghu, A.V. (2017). THE ENZYMATIC DEHUSKING OF GRAINS. International Journal of Advance Research and Innovative Ideas In Education, 1(5), 181-186.

MLA Style

Chandini, R.C., et al. "THE ENZYMATIC DEHUSKING OF GRAINS." International Journal of Advance Research and Innovative Ideas In Education, vol. 1, no. 5, 2017, pp. 181-186.

IEEE Style

R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu, "THE ENZYMATIC DEHUSKING OF GRAINS," International Journal of Advance Research and Innovative Ideas In Education, vol. 1, no. 5, pp. 181-186, 2017.

Vancouver Style

Chandini R.C., Shankar Amar, Khatoon Rizwana, Benaka Prasad S.B., Raghu A.V.. THE ENZYMATIC DEHUSKING OF GRAINS. International Journal of Advance Research and Innovative Ideas In Education. 2017;1(5):181-186.

Harvard Style

Chandini, R.C., Shankar, Amar, Khatoon, Rizwana, Benaka Prasad, S.B., & Raghu, A.V. (2017) 'THE ENZYMATIC DEHUSKING OF GRAINS', International Journal of Advance Research and Innovative Ideas In Education, 1(5), pp. 181-186.

Chicago Style

Chandini, R.C., et al. "THE ENZYMATIC DEHUSKING OF GRAINS." International Journal of Advance Research and Innovative Ideas In Education 1, no. 5 (2017): 181-186.

Turabian Style

Chandini, R.C., et al. "THE ENZYMATIC DEHUSKING OF GRAINS." International Journal of Advance Research and Innovative Ideas In Education 1, no. 5 (2017): 181-186.