{"title":"种水比和粉碎时间对鸽豆脱皮过程的影响","authors":"S. B. Fasoyiro","doi":"10.24966/fsn-1076/100083","DOIUrl":null,"url":null,"abstract":"Pigeon pea seeds were pre-treated by blanching and dehulled by shredding at different times and varying seed to water ratio (seed: water), using a simple blender. Shredded fractions were weighed and used to calculate dehulling yields, as well as evaluated visually for brokenness of shells. Yields of total dehulled pigeon pea samples at 1:1 and 1:1.5 seed: water (111.72-154.68 g) doubled that which were obtained at 2:1 seed: water (53.69-60.49 g).","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence Of Seed: Water Ratio And Shredding Time On Dehulling Process Of Pigeon Pea\",\"authors\":\"S. B. Fasoyiro\",\"doi\":\"10.24966/fsn-1076/100083\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Pigeon pea seeds were pre-treated by blanching and dehulled by shredding at different times and varying seed to water ratio (seed: water), using a simple blender. Shredded fractions were weighed and used to calculate dehulling yields, as well as evaluated visually for brokenness of shells. Yields of total dehulled pigeon pea samples at 1:1 and 1:1.5 seed: water (111.72-154.68 g) doubled that which were obtained at 2:1 seed: water (53.69-60.49 g).\",\"PeriodicalId\":12403,\"journal\":{\"name\":\"Food Science and Nutrition\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24966/fsn-1076/100083\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/fsn-1076/100083","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Influence Of Seed: Water Ratio And Shredding Time On Dehulling Process Of Pigeon Pea
Pigeon pea seeds were pre-treated by blanching and dehulled by shredding at different times and varying seed to water ratio (seed: water), using a simple blender. Shredded fractions were weighed and used to calculate dehulling yields, as well as evaluated visually for brokenness of shells. Yields of total dehulled pigeon pea samples at 1:1 and 1:1.5 seed: water (111.72-154.68 g) doubled that which were obtained at 2:1 seed: water (53.69-60.49 g).
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