VALUE ADDED PRODUCTS FROM PULSES

ROASTING OF PULSES OR PUFFED LEGUMES

Puffed Chickpea and Peas

Puffed chickpea and peas are widely used in India as a snack.

Procedure

1.     Soaking chickpea or peas in water for a 15-20 minutes and draining of water 
2.     Keeping the wet grains in a closed vessel for the moisture to equilibrate in the grain 
3.     Puffing the wet grains in a hot iron vessel containing sand at 190-200 for 60-80 sec.
4.     The grains puff and the husk is split off

For efficient puffing, the temperature just before explosion must be sufficient to create a high enough water vapour pressure without burning the pericarp and the temperature increase must be fast enough to build up the required pressure before the water evaporates. Moisture content of the kernel has a pronounced effect on popping behaviour. The kernels, which are too dry, often pop up feebly.

Parching of pulses

Legumes such as Bengal gram and peas are parched to give highly acceptable products. Bengal gram is tied in a moist cloth and kept overnight before it is parched. Peas are soaked in water for 5 minutes dried partially in the sun for 15 minutes and then parched. Salt and turmeric powder are sometimes added to the steeping water or the grains smeared with the paste of the same before they are parched. Parching is done in a hot iron vessel containing sand at 190-200 for 60-80 seconds. Parching Bengal gram has been used in the treatment of protein calorie malnutrition in children