PHYSICO-CHEMICAL PROPERTIES OF RAW, DEHUSKED AND SPLIT PIGEON PEAHEMASANKARI PALANI, R.K. VISWAKARMA, INDORE NAVNATH SAKHARAM, MANJU BALA AND MRIDULA DEVIAbstract Laboratory trials were done with CIPHET dhal mill using pigeonpea of 1kg lot and the milling efficiency without pre-treatment was determined. The random sampling was done for determination of whole dhal(pulses), split dhal, small brokens and chaff. Moisture content was deter -mined for the selected pigeonpea using hot air oven method. The physical properties of pigeon pea of length, width, thickness, volume, bulk density, true density, porosity, surface area, spheri -city, geometric mean diameter, arithmetic mean diameter,1000 kernel weight, length/ weight ratio, aspect ratio and type of grain were determined using laboratory standard procedure. Moisture content of the raw pigeon pea taken for analysis is 11.67% wb±0.13 and the dehusked dhal of pigeon pea is 8%±0.33.Length of whole pigeon pea dhal was greater than dehusked pigeon pea by 6.05%, dehusked pigeon pea is 19.54% greater than dehusked split dhal. Bulk density is more in whole pigeon pea that that of the dehusked dhal by 3% and true density of whole pigeon pea is less than dehusked dhal by 23.18%. Porosity of dehusked dhal is 48.91% more in dehusked dhal than whole dhal. 1000 kernel weight is 12.17% higher in de-husked pigeon dhal than whole dhal. Chemical properties of carbohydrate using formula method, protein using kjeldhal apparatus, fibre using fibrastatand fat using soxhlet apparatus for pigeon pea dhal, both husked and dehusked were determined using standard AOAC method of analysis. The mean protein content of pigeon pea in dehusked dhal is 20.30g±1.15 and that of whole pigeon pea is 20.02± 1.82.The mean protein content of de-husked pigeon pea is 1.37% greater than that of whole pigeon pea. The mean ash content of dehusked was less than whole by 6.29%.The mean carbohydrate value of dehusked and whole pigeon pea was estimated to be 60.52±1.25 and 53.97±1.25 respectively using AOAC method. Skewness is a measure of the asymmetry and kurtosis is a measure of peakedness of a distribution. In dehusked pigeon pea, positively skewed variables include fat (0.71), ash (1.22) and carbohydrate (0.26), negatively skewed variables include protein(-0.15) and fibre (-1.53). In split whole pigeon pea positive variables include fat (0.71), ash(1.22) and carbohydrate (0.26), negatively skewed variables include protein(-0.15) and fibre(-1.53). In chemical properties in whole pigeon pea, negative kurtosis variable include protein (-4.09) and carbohydrates(-3.31), positive kurtosis variables include, fat(2.63), fibre(3.66) and ash(3.79) in dehusked pigeon pea the negative kurtosis include protein (-3.33) and carbohy -drate (1.78), fibre(2.88) and ash(1.76). |