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Dehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and physical and chemical properties of Tartary buckwheat are systematically analyzed. The results show that, first, explosion‐puffing dehulling treatment (EPT) destroys many of the starch granules, increases the average granular size by 261.7%, and decreases the ∆H by 66.5%; steam dehulling treatment (ST) and dry heat dehulling treatment (DHT) have no significant destructive effect on starch granules. Second, EPT increases the brightness and whiteness and decreases the Hausner ratio and Carr index of Tartary buckwheat flour, which gives Tartary buckwheat flour better fluidity and sensory quality. Third, EPT results in lower packed bulk density and smaller solubility changes with varying temperatures (50–90 °C), indicating that EPT is more applicable to the production of buckwheat tea. Fourth, ST achieves lower adhesiveness, higher hardness, and higher springiness, indicating that ST is more suitable for the production of buckwheat gel products. Fifth, DHT maximizes the retention of resistant starch (RS). ST maximizes rutin retention in buckwheat rice. These results can be used as a reference for selecting different dehulling methods for different buckwheat products. [ABSTRACT FROM AUTHOR]

Kodo millet (Paspalum scrobiculatum) is a minor millet with high nutritional properties and exhibits exceptional drought-tolerance and insect-resistance. But, the processing of this millet offers considerable challenges due to the presence of thick layers of hull. Hydrothermal pre-treatment before milling has been reported to reduce grain fragility and nutrient loss. The current study aims to assess the effect of hydrothermal pre-treatments on the dehulling, polishing, and nutritional characteristics of kodo millet. The grains were subjected to soaking (4, 6 & 8 h), steaming (10 min), and drying (till 12% moisture content) before polishing. The hydrothermally treated grain is polished by applying shearing and abrasion forces sequentially. The number of shearing passes (2, 4 & 6), and abrasive polishing time (20, 40 & 60 s) has been varied. Multivariate analysis has also been carried out to understand the correlation between different process variables. Results demonstrated that the treatment conditions significantly affect the dehulling and polishing efficiencies and the nutritional compositions of the grain. The increase in shearing and abrasion action increased the dehulling and polishing efficiencies, respectively. The study's findings could potentially be installed to increase the dehulling and polishing efficiencies while reducing grain losses. [ABSTRACT FROM AUTHOR]

Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.

This work aimed to determine the engineering properties of hairless canary seeds (Phalaris canariensis L.) of the variety "CDC Maria" and the optimum combination of operating conditions of the dehulling process with a pilot-scale centrifugal dehuller. The engineering properties analyzed in this study were the principal dimensions, length (4.8 mm), width (1.95 mm) and thickness (1.41 mm); geometric mean diameter (2.36 mm); the sphericity (49.2%); apparent and true densities (752 and 1191.47 kg/m3, respectively); the porosity (0.37); 1000 grains weight (7.28 g); angle of repose (15.89°) and the static coefficient of friction (galvanized steel, 0.325; plywood, 0.372; aluminium, 0.316). For the process optimization, a two-variable Doehlert design was used, analyzing the effect of impact dehuller rotor speed (peripheral speed 30.4 to 47.1 m/s) and seed moisture content (10 to 14% d.b.) by maximizing the dehulling ability (DA) and maintaining the production of fines by 3%. Under the experimental conditions of 36.7 m/s (peripheral speed) and 10% d.b. (seed moisture), with a double pass through the dehuller, the optimum value of DA (94%) was obtained, with a fine production of 3%. The optimized dehulling process allows removing a large percentage (98%) of the canary seed hull. [ABSTRACT FROM AUTHOR]

This paper presents a comprehensive analysis of recent advancements in the mechanization of millet processing technologies. In the last decade, many researchers have worked on millet postharvest processing technologies and developed many machines; however, there is a lack of collective information. The design, development, and performance aspects of millet threshing, dehulling/pearling, and cleaning are comprehensively reviewed and discussed in this review. Various studies are examined, which explore these machines' operational parameters and performance. The findings highlight the significant improvements in threshing and pearling efficiency, grain damage reduction, and ergonomic benefits in comparison to traditional manual methods. This comprehensive review of millet machinery helps to identify the research gap and establish a platform for optimum design and development for the future. Additionally, this helps to improve the level of mechanization in millet processing. The paper contributes valuable insights into improving postharvest processing methods for various millet varieties, thus aiding in promoting the utilization and commercialization of these nutritious and sustainable crops. Practical applications: Understanding of engineering properties of millets for further development and improvement of available millet dehulling machinery. The knowledge of factors involved in millet dehulling and pearling helps in testing and evaluation of millet processing machinery. The comprehensive information about the millet machinery improve mechanization of the millet‐based industries. [ABSTRACT FROM AUTHOR]

With the improvement in living standards and growing appreciation for flaxseed's nutritional value, global demand for flaxseed and its economic significance are continuously increasing. As a major flaxseed producer and exporter, China plays a crucial role in the development of its agricultural economy. Flaxseed, one of China's five key oil crops, is renowned for its rich nutritional content. This study employed a literature review to systematically examine the research status of key flaxseed dehulling technologies in China. It explored the characteristics, efficiencies, and quality differences among various dehulling methods, while also drawing on advanced techniques, such as chemical and ultrasonic dehulling, to provide new perspectives and theoretical support for flaxseed dehulling. Comprehensive analysis revealed that mechanical dehulling (the impact method and rolling and rubbing method) is the primary method used in China. The study also identified the issues in current flaxseed dehulling research in China and offers suggestions to guide future improvements and innovations in flaxseed processing, aiming to enhance the quality and nutritional value of flaxseed to meet diverse market demands. [ABSTRACT FROM AUTHOR]

Sorghum and pearl millet contain anti-nutritional factors such as tannins and phytic acid, which limits their use in processed food products. Pre-treatment processes of these traditional grains such as dehulling, roasting, and fermentation, have potential to reduce the anti-nutritional factors. However, there is death in data on their efficacy. Therefore, this study aimed to evaluate the effect of dehulling, fermenting and roasting on the proximate, micronutrient and anti-nutritional content of sorghum and pearl millet flour from Zimbabwe. The grains were roasted, dehulled, fermented, and milled into flour. Four treatments namely, (1) unprocessed sorghum (control 1), (2) processed sorghum, (3) unprocessed pearl millet (control 2) and (4) processed pearl millet were prepared. The treatment samples were evaluated for proximate and mineral content using standard methods of analysis (AOAC, 2000) and inductively coupled plasma atomic emission spectrophotometry (ICP-OES) method, respectively. Phytates and tannins were measured using the UV Spectrophotometer method. The alkaloid content was determined gravimetrically. Data were analysed statistically using ANOVA at 95% probability. Sorghum processing i.e. dehulling, fermenting, roasting and milling significantly increased the protein content (from 15.0±0.08 to 20.0±3.98%) and ash content (from 3.6±0.05 to 4.2±0.52%) (p<0.05). No significant difference in fat content was observed between the processed and unprocessed sorghum and pearl millet (p>0.05). Similarly, the protein content of pearl millet significantly increased after processing (from 20.0 ±0.07 to 25±2.875) (p<0.05), while carbohydrate and ash content reduced significantly after processing (p<0.05). The processed pearl millet had significantly higher moisture content than the unprocessed (p<0.05). No significant difference in the calcium, iron and sodium content was recorded between the processed and unprocessed sorghum (p>0.05). The magnesium content decreased significantly after processing sorghum (p<0.05). However, potassium and zinc content increased significantly after processing (p<0.05). Processing pearl millet significantly increased in the calcium, potassium and zinc content (p<0.001). No significant difference in the iron content was observed between the two treatments (p>0.05). The magnesium and sodium content decreased significantly after processing (p<0.001). Processing pearl millet and sorghum significantly reduced the phytic acid content and tannin levels (p<0.05). The alkaloid content of the processed sorghum decreased significantly, while no significant difference in alkaloid content was recorded between processed and unprocessed pearl millet (p>0.05). Processing of sorghum and pearl millet is recommended since it improves the nutritional composition and lowers anti-nutritional factors. [ABSTRACT FROM AUTHOR]

Background and Objectives: Canary seed is a novel cereal grain that needs dehulling before being used in food applications. This work aimed to develop dehulling quality scoring criteria and study the hullability of Canary seeds. Methods for dehulling Canary seeds were studied using compressed air, impact, and abrasion‐type dehulling equipment. A response surface methodology (RSM) was used to design experiments to assess the effect of initial sample weight, heat treatment, tempering, and dehulling time on the dehulling efficiency and groat quality. Findings: The results suggest that tempering level and starting weight had a significant (p <.0001) positive effect, whereas time and heat treatment had a negative effect on the dehulling efficiency. Compressed air dehulling resulted in reduced broken groats and groat abrasion compared to the impact dehulling conditions studied. An optimized method was used to study the effect of genotype and growing environment on the hullability of four hairless Canary seed varieties grown in two growing years at one location. The milling yield ranged from 57% to 67% and was affected by genotype (p <.0001), growing year (p <.001), and their interaction (p <.001). Conclusions: The results suggest that breeding programs should consider the dehulling and milling quality of Canary seed. Apart from milling yield, the breeding programs and milling industry should also consider adopting visual assessment of the groat quality using the tool presented in this work. Significance and Novelty: In this work, a visual assessment tool for Canary seed groat quality is developed that can be used for breeding programs and industry to compare sample performance. Also, our research has provided factors to be considered by the industry when dehulling hairless Canary seeds to maximize milling yield and groat quality. [ABSTRACT FROM AUTHOR]

The properties of acha (Digitaris exilis) are important in the development off efective machines for dehulling and cleaning of the paddy. In this study, some of the relevant crop properties were determined, such as; moisture content, length, width, thickness, size and shape, arithmetic, geometric and equivalent mean diameters, surface area, volume and a thousand weight. Others includes; bulk and solid densities, porosity, angle of repose and coefficient of static friction. The fineness modulus, uniformity coefficient, particle size distribution and terminal velocity were determined for both paddy acha and grains. The properties were determined using standard methods at the moisture content of 10.3% (db) in replicates. The results showed that the length, width, thickness, size of grain, flatness index, thousand grain weight, angle of repose, angle of internal friction, bulk and solid densities were 1.58 mm, 0.90 mm, 0.76 mm, 1.58 mm, 1.65, 0.53g, 24.7o, 0.46o, 608.01 kg m-3 and 1131.0 kg m-3 respectively. The terminal velocity, porosity, coefficient of static friction, arithmetic and geometrical mean, equivalent diameters, surface area, volume, fineness modulus (paddy), fineness modulus (grain), particle size distribution (grain), particle size distribution (paddy), uniformity coefficient (grain), uniformity coefficient (paddy) was 3.96 m s-1, 46.24, 0.459, 1.127 mm, 1.859 mm, 1.059 mm, 3.36 mm², 3.00 mm3, 3.17, 3.00, 0.34, 0.36, 0.63 and 0.60 respectively. Thus, the acha (paddy and grains) can be classified as medium size and spherical in shape. In the sieve analysis of the paddy acha, 99.57 % of the paddy was retained on 0.351 mm mesh while 27.27 % and 61.72 % of the grains were retained on the 0.894 and 0.351 mm meshes. This is indicative of more variability in the grains than in the paddy. The properties show that the paddy separates easily and the grains are easily cleaned from contaminants

ABSTRACTIn Ethiopia, sesame is number one oilseed crop in terms of export value, but with low value addition practice. This research aimed to determine effect of varieties and pre-oil extraction treatments on yield and quality of the oil. Results showed that yield varied from 47.1 to 57.5% with iodine value (IV) from 106 to 113 g/100 g, free fatty acid (FFA) 0.47 to 1.36%, and peroxide value (PV) of 0.66 to 7.04 meq O2/kg. Palmitic, oleic and linoleic acid were the major fatty acids in the oil and characterized by high unsaturated (80–85%) and less saturated (15–20%) fatty acids. All pre-oil extraction treatments increased the oil content, with minor effects on color, FFA, and PV as compared to the oil from the raw seed. However, roasting enabled to extract better oil yield with low PV and less constitutes of FFA.

The effect of enzyme and different heat treatments on the dehulling of the sesame seed coat were investigated.The amount of crust removed was determined to be 11.23–14.08%for no pre-treatment seed (NPM),seed dipped into boiling water (BW),steam treated seed (ST)and seed kept frozen at −18 °C (FT).While ash contents of sesame seeds change between 2.77% (steam treated sesame seed) and 4.44% (seed peeled using traditional methods), crude protein contents of seeds varied between 20.40% (raw sesame seed) and 24.29%(no-pretreatment).In addition, the oil contents of seeds were determined between 53.85%(raw sesame seed) and 61.83%(no-pretreatment).Also, while oleic acid contents of of seed oils vary between 39.62% (dipped into boiling) and 40.18%(seed peeled using traditional methods),linoleic acid contents of oils ranged from 43.76%(seed peeled using traditional methods) to 44.56%(steam treated). It has been found that the enzyme application is more effective in peeling sesame seed husks than the traditional peel method. [ABSTRACT FROM AUTHOR]

Different pre-treatments of pulses affect the content of antinutritional factors and protein digestibility. This study addresses the challenge of removing phytic acid, which is one of the major anti-nutritional factors present in faba beans. From this study, fluidized bed drying at 120 °C and 140 °C removed 8–22% of the phytic acid present. Phytic acid is thermally stable, and drying did not lead to a large reduction in concentration. Greater drying temperatures and drying times had little effect on the removal of phytic acid. Soaking the dehulled faba beans in 0.1% citric acid for 12 h at 37 °C removed 51 ± 11% of the phytic acid. After soaking for 12 h, microwaving the faba beans for two minutes removed over 70% of the phytic acid, including soaking in water or soaking in 0.1% citric acid solution. The mechanism for phytic acid reduction after microwaving appears to be linked with changes in the cotyledon cellular structure of the faba bean, as demonstrated using scanning electron microscopy. The protein secondary structure in the faba bean was modified after microwaving. The in vitro protein digestibility of dehulled faba beans used in this study increased by 15.7% compared with the fresh faba beans of 75.5 ± 0.5%. The in vitro digestibility of dehulled faba beans increased to 88.3 ± 0.6% after two minutes of microwaving, so both dehulling and microwaving improved the digestibility of the faba bean proteins. [ABSTRACT FROM AUTHOR]

Legume dehulling often removes anti-nutrients while improving nutritional quality. However, the process may reduce the levels of other health-promoting metabolites. This study investigated the effect of dehulling on major nutrients, bioactive metabolites, and antioxidant activities using 22 faba bean cultivars typically grown in different parts of the world. The faba bean cultivars differed significantly in all the parameters assessed. Crude fiber (CFC), dietary fiber (DFC), crude protein, and crude fat contents were in the ranges of 5.24–10.56, 16.17–25.15, 19.83–30.90, and 0.79–1.94% in the whole seeds and 0.96–1.59, 4.14–9.50, 22.47–36.61, and 1.13–2.07% in the dehulled seeds, respectively. Moreover, fatty acids including palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, bioactive metabolites including total phenol (TPC), total saponin (TSC), and total tannin (TTC) contents, and antioxidant activities including ABTS•+-scavenging activity, ferric antioxidant power (FRAP), and DPPH•-scavenging activity also showed significant variations. Dehulling significantly reduced DFC (55.09–79.30%), CFC (69.61–87.52%), and TTC (1.70–66.99%) in all the faba bean cultivars while increasing total protein content (9.31–17.69%). Dehulling also increased the total fat content (3.02–48.13%) in all the cultivars except Giant Three Seeded, a Japanese cultivar, which showed a 12.62% decrease. In contrast, dehulling exhibited varying results on fatty acids, TPC, TSC, and antioxidant activities among the faba bean cultivars. Accordingly, three cultivars: Primus from Hungary, Levens Marschbohne from Germany, and Ascott from France, exhibited simultaneous increases in nutritional levels after dehulling. Domasna-2 from Macedonia, Abawi# 1 from Peru, Seville from the United Kingdom, and Large Mazandran from Iran, on the other hand, exhibited marked reductions in nutritional levels, functional metabolites, and antioxidant activities. In general, our findings indicated that dehulling reduces crude fiber, dietary fiber, and tannin levels while increasing protein and fat contents in faba beans. However, fatty acids, phenolic content, and antioxidant activity may not be equally affected by dehulling and, therefore, specific genotypes should be inspected. [ABSTRACT FROM AUTHOR]

Enzymatic dehulling of sesame (Sesamum indicum L.) seeds was investigated in this research work. Since cellulose and hemicellulose are two main ingredients of sesame hull, cellulase and xylanase were used for sesame seeds dehulling. A full factorial experimental design was employed to investigate the effects of total enzyme activity in solution, the ratio of cellulase to xylanase activity, and mass percentage of seeds in solution on the dehulling process. Analysis of variance showed that all the three factors affected the process significantly. Efficiencies as high as 95% dehulling in 15 min was obtained with total enzyme activity of 10 U/(g seeds), the cellulase to xylanase activity ratio of 1, and the sesame seed mass percentage in solution of 10% (w/w). In a separate experiment the rate of dehulling was determined as a function of time and seeds mass percentage in solution, and a rate equation was suggested for the rate of dehulling. Investigations, moreover, showed that the spent enzyme solution from one batch of dehulling could be reused up to four times without significant loss of enzyme activity. [ABSTRACT FROM AUTHOR]

In this study, fava bean protein (FPI) was isolated from flours prepared from dehulled seeds and compared to FPI extracted from whole flours; in the latter case, flours were prepared either by dry- or wet-milling. Significant differences in composition and functionality were observed between the three FPIs produced. Dehulling maximized protein purity, oil-absorption capacity, solubility, foamablity and minimized both starchy and non-starchy carbohydrate contents. Protein isolated from wet-milled whole beans provided higher mass and extraction yields, better water-absorption capacity, and exhibited higher surface charge (zeta potential) compared to other samples. The protein extracted from dry-milled whole seed exhibited a higher least gelation concentration, emulsifying activity and zeta value compared to its dehulled counterpart. Dehulling was also found to be a useful process to increase the lightness/whiteness of protein powder. Overall, the present findings provide useful technological information relating to the production of FPI with and without a dehulling step.

In the present work, the influence of temperature, moisture content, and dehulling on the kinetic parameters of the oil extraction of high stearic high oleic (HSHO) sunflower seeds is analyzed. A modified Fick's diffusion model that considers extraction as the sum of two components (diffusion and washing) is used. The washing fraction (M0/M∞) and diffusion coefficients (Deff) are calculated taking into account the number of terms appropriate to each case. The statistical analysis shows a dependence of the washing fraction on temperature in the 40–50 °C range, while no statistical differences are detected in the 50–60 °C range. Although there are changes in the model parameters with the moisture content of the seeds (7.8%, 6.9%, and 4.8% dry basis), no specific trend is evidenced. The effective diffusion coefficient for the dehulled sample (1.48 ± 0.13 × 10−12 m2 s−1) is 60% higher than that of the unshelled sample (0.95 ± 0.05 × 10−12 m2 s−1). The extraction kinetics of tocopherols at 50 °C is also analyzed. Practical Applications: The manuscript performs an analysis of different factors that influence the extraction of oil from high stearic high oleic (HSHO) sunflower seeds, which directly affect the efficiency of the oil extraction process. The results of this study provide useful information for a joint evaluation of oil extraction yields and costs resulting from the processing of a non‐conventional sunflower hybrid, promoting, in addition, the development of healthy high value‐added oils. [ABSTRACT FROM AUTHOR]

With the improvement in living standards and growing appreciation for flaxseed’s nutritional value, global demand for flaxseed and its economic significance are continuously increasing. As a major flaxseed producer and exporter, China plays a crucial role in the development of its agricultural economy. Flaxseed, one of China’s five key oil crops, is renowned for its rich nutritional content. This study employed a literature review to systematically examine the research status of key flaxseed dehulling technologies in China. It explored the characteristics, efficiencies, and quality differences among various dehulling methods, while also drawing on advanced techniques, such as chemical and ultrasonic dehulling, to provide new perspectives and theoretical support for flaxseed dehulling. Comprehensive analysis revealed that mechanical dehulling (the impact method and rolling and rubbing method) is the primary method used in China. The study also identified the issues in current flaxseed dehulling research in China and offers suggestions to guide future improvements and innovations in flaxseed processing, aiming to enhance the quality and nutritional value of flaxseed to meet diverse market demands.

The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, mineral, and fatty acid composition. Based on the form of stems, termed growth habit, they belonged to two groups: decumbent (Lasta Rosada, Illimani, Kullaca, and Cañawiri) and ascending (Saigua L24 and Saigua L25). Dehulling is an important process applied to this grain. However, there is no information about how it affects the chemical composition of the canihua. Dehulling resulted in two levels, whole and dehulled canihua. The highest protein and ash contents were in whole Saigua L25 (19.6 and 5.12 g/100 g, respectively), and the highest fat content was found in dehulled Saigua L25, while the whole grains of Saigua L24 presented the highest fiber content (12.5 g/100 g). Dehulling mainly affected the macro-minerals content, while micro-minerals were only slightly linked to the dehulling. The growth habit influenced the C18:1 and C18:3 contents. In conclusion, the canihua had a nutritional composition influenced by each variety, strongly influenced by dehulling, and to a lesser extent by growth habit. [ABSTRACT FROM AUTHOR]

BACKGROUND: Hemp seeds are highly nutritious and a sustainable source of protein and omega‐fatty acids. The outer shell of the seeds restricts its utilization in the food industry. Dehulling of the seeds leads to a lot of processing losses due to high oil content and hard shell of the seed. Therefore, in the present study, hydrothermal treatment of the hemp seeds (Cannabis sativa L.) before dehulling was proposed to reduce the endosperm breakage and improve dehulling yield of seeds. RESULT: The hemp seeds were subjected to four types of treatments, namely moisture addition (at 14%) with tempering for 10 min and 60 min followed by drying (28–30 °C) and steaming at atmospheric pressure for 5 min and 10 min. Results from the study showed that the hydrothermal treatments impacted the hardness of the endosperm and therefore improved the dehulling yield by 1.3 to 1.5 folds. Also, the dehulling losses significantly reduced from 26.80% to 9.52% after the steaming treatments. Though steaming to some extent affected the colour of the dehulled seeds compared to other treatments, it showed an increment in protein digestibility from 86.53% to 88.73%. CONCLUSION: Among all the hydrothermal treatments, steaming showed significant improvement in the yield of dehulled hemp seeds. It reduced endosperm breakage without affecting the seeds' fatty acid profile and nutritional quality. It can be concluded that steaming as a pretreatment can be used for improved dehulling of hemp seeds, aiding the better valourization of hemp seeds in the food industry. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Legume dehulling often removes anti-nutrients while improving nutritional quality. However, the process may reduce the levels of other health-promoting metabolites. This study investigated the effect of dehulling on major nutrients, bioactive metabolites, and antioxidant activities using 22 faba bean cultivars typically grown in different parts of the world. The faba bean cultivars differed significantly in all the parameters assessed. Crude fiber (CFC), dietary fiber (DFC), crude protein, and crude fat contents were in the ranges of 5.24–10.56, 16.17–25.15, 19.83–30.90, and 0.79–1.94% in the whole seeds and 0.96–1.59, 4.14–9.50, 22.47–36.61, and 1.13–2.07% in the dehulled seeds, respectively. Moreover, fatty acids including palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid, bioactive metabolites including total phenol (TPC), total saponin (TSC), and total tannin (TTC) contents, and antioxidant activities including ABTS•+-scavenging activity, ferric antioxidant power (FRAP), and DPPH•-scavenging activity also showed significant variations. Dehulling significantly reduced DFC (55.09–79.30%), CFC (69.61–87.52%), and TTC (1.70–66.99%) in all the faba bean cultivars while increasing total protein content (9.31–17.69%). Dehulling also increased the total fat content (3.02–48.13%) in all the cultivars except Giant Three Seeded, a Japanese cultivar, which showed a 12.62% decrease. In contrast, dehulling exhibited varying results on fatty acids, TPC, TSC, and antioxidant activities among the faba bean cultivars. Accordingly, three cultivars: Primus from Hungary, Levens Marschbohne from Germany, and Ascott from France, exhibited simultaneous increases in nutritional levels after dehulling. Domasna-2 from Macedonia, Abawi# 1 from Peru, Seville from the United Kingdom, and Large Mazandran from Iran, on the other hand, exhibited marked reductions in nutritional levels, functional metabolites, and antioxidant activities. In general, our findings indicated that dehulling reduces crude fiber, dietary fiber, and tannin levels while increasing protein and fat contents in faba beans. However, fatty acids, phenolic content, and antioxidant activity may not be equally affected by dehulling and, therefore, specific genotypes should be inspected.

In Ethiopia, sesame is number one oilseed crop in terms of export value, but with low value addition practice. This research aimed to determine effect of varieties and pre-oil extraction treatments on yield and quality of the oil. Results showed that yield varied from 47.1 to 57.5% with iodine value (IV) from 106 to 113 g/100 g, free fatty acid (FFA) 0.47 to 1.36%, and peroxide value (PV) of 0.66 to 7.04 meq O2/kg. Palmitic, oleic and linoleic acid were the major fatty acids in the oil and characterized by high unsaturated (80–85%) and less saturated (15–20%) fatty acids. All pre-oil extraction treatments increased the oil content, with minor effects on color, FFA, and PV as compared to the oil from the raw seed. However, roasting enabled to extract better oil yield with low PV and less constitutes of FFA. [ABSTRACT FROM AUTHOR]

Silphium integrifolium Michx. (Silflower) has been a promising subject for domestication as a perennial oilseed crop. This work was carried out to investigate the seed processing aspect of this effort. Thousand seed weight, densities, and dimension of the seeds were evaluated, seed milling to obtain enriched kernel fraction was conducted, and initial characterization of the seed protein was performed. There was wide variation in flat seed length (11.5–20.8 mm), width (4.6–11.8 mm), and thickness (0.9–1.6 mm). The thousand seed weight was 23.8 g but the tapped bulk density was only 189.6 g/L due to the presence of wing around the seed's periphery. The kernel accounted for 56.1% of the seed weight and contained 31.0% oil. A kernel‐enriched fraction with 79.6% purity was obtained by roller‐milling, sifting, and air classification. Linoleic (62.3%) and oleic (19.6%) acids were the major fatty acids in the oil. The defatted enriched kernel fraction contained 63.41% crude protein. Globulin, glutelin, albumin, and prolamin accounted for 55.6%, 19.3%, 16.4%, and 8.7% of the soluble proteins, respectively. At an extraction pH of 9, protein solubility was 62%. Maximum solubility (70%) was obtained at pH 10 while minimum solubility of 9% occurred between pH 4 and 5.5. Aside from the oil, the dehulling of silflower seeds also produced a high‐protein defatted meal, which may be used as is or as a starting material for enriching the protein further into a protein isolate. [ABSTRACT FROM AUTHOR]

The volatile profiles of raw, dehulled, and germinated seeds and flours of green and brown lentils (Lens culinaris subsp. culinaris) were assessed using headspace solid-phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GS-MS). The total identification percentages of the extracted volatiles ranged between 96.3% and 99.8%. Fifty-five aroma compounds were detected and, among them, 42 were determined in the emission of whole legume seeds and 37 from legume flours; they were classified in seven chemical classes, including monoterpene hydrocarbons (MH), oxygenated monoterpenes (OM), sesquiterpene hydrocarbons (STH), phenylpropanoids (PP), apocarotenes (AC), non-terpene derivatives (NTD), nitrogen/sulfur derivatives (NSD). OM volatiles increased during the germination process in both cultivars, while MH decreased significantly. In raw and germinated seeds and flours, the most representative class was NTD, except for germinated green flour (GGF), which emitted much more STH. Besides, milling the seeds resulted in an increase of MH (except for GGF), OM (except for GGF and germinated brown flour GBF), STH, and PP and a decrease of NTD. The beany flavors associated with the volatile components increased because of germination and milling. Significant differences in the volatile profiles of the cultivars and their flours were evidenced due to the type of cultivar and processing conditions. This information may be of interest to industries involved in the development of specific pulse-based food product. [Display omitted] • The aroma compounds of two lentil cultivars were evaluated using HS-SPME-GC-MS. • Effect of dehulling, germination, and milling on volatiles were assessed. • 55 emmited volatiles, which are divided into seven chemical groups, were detected. • A wide difference in the emission profiles of whole seeds and flours was observed. • This is useful in the conception of legume-based ingredients related to specific aroma. [ABSTRACT FROM AUTHOR]

[Display omitted] • Different processing protocols namely germination, fermentation, cooking and dehulling were implemented on RKB. • Comparative metabolomics analysis of differently processed red beans revealed changing trends in their chemical profiles. • Flavonoids and fatty acids experienced notable accumulation post germination and cooking treatments. • Sprouted and cooked samples markedly suppressed α-amylase and α-glycosidase enzymes. • Formononetin, gamabufotalin, carlinoside and linolenoyl-glycerol were bioactive fingerprints beyond anti-diabetic efficacy of RKB. Red kidney beans (RKB) serve as a powerhouse packed with a plethora of largely unexplored extraordinary chemical entities with potential significance. However, their nutraceutical applications as a functional hypoglycemic food still lag behind and warrant further investigation. With a scope to optimize chemical and biological traits of RKB, green modification approaches (processing methods) seem inevitable. Accordingly, the current study offered the first integrative workflow to scrutinize dynamic changes in chemical profiles of differently processed RKB and their potential entanglements on diabetes mitigation using Ultra Performance Liquid Chromatography-mass spectrometry (UPLC-MS/MS) coupled with chemometrics. Different physical and biological processing treatments namely germination, fermentation, cooking and dehulling were preliminarily implemented on RKB. Complementarily, the concomitant metabolite alterations among differently processed RKB were monitored and interpreted. Next, an in-vitro α-amylase and α-glycosidase inhibitory testing of the differently processed samples was conducted and integrated with orthogonal projection to latent structures (OPLS) analysis to pinpoint the possible efficacy compounds. A total of 72 compounds spanning fatty acids and their glycerides, flavonoids, phenolic acids, amino acids, dipeptides, phytosterols and betaxanthins were profiled. Given this analysis and compared with raw unprocessed samples, it was found that flavonoids experienced notable accumulation during germination while both fermentation and dehulling approaches sharply intensified the content of amino acids and dipeptides. Comparably, Fatty acids, phytosterols and betaxanthins were unevenly distributed among the comparable samples. Admittedly, OPLS-DA revealed an evident discrimination among the processed samples assuring their quite compositional discrepancies. In a more targeted approach, kaempferol-O-sophoroside, quercetin, carlinoside and betavulgarin emerged as focal discriminators of sprouted samples while citrulline, linoleic acid, linolenoyl-glycerol and stigmasterol were the determining metabolites in cooked samples. Our efficacy experimental findings emphasized that the different RKB samples exerted profound inhibitory actions against both α-amylase and α-glycosidase enzymes with the most promising observations in the case of sprouted and cooked samples. Coincidently, OPLS analysis revealed selective enhancement of possible efficacy constituents primarily citrulline, formononetin, gamabufotalin , kaempferol-O-sophoroside, carlinoside, oleic acid and ergosterol in sprouted and cooked samples rationalizing their noteworthy α-amylase and α-glucosidase inhibitory activities. Taken together, this integrated work provides insightful perspectives beyond the positive impact of different processing protocols on bioactives accumulation and pharmacological traits of RKB expanding their utilization as functional hypoglycemic food to rectify diabetes. [ABSTRACT FROM AUTHOR]

The compositional, bioactive, functional, pasting, and thermal characteristics of native, dehulled, and germinated grass pea flour were examined. Germination significantly improved the protein content and bioactive properties while simultaneously reducing total carbohydrate and fat levels. However, dehulling increased the fat content, foaming, and emulsion properties. Dehulling and germination significantly increased (p < 0.05) the functional properties by improving flowability and cohesiveness. Although processing methods enhance functional properties, the pasting properties of dehulled and germinated flours differ significantly (p < 0.05) from the native flour. The X-ray diffraction patterns indicate a reduction in percentage crystallinity in germinated flours. Overall, the study suggests that the dehulling and germination processes enhanced the quality of grass peas by improving nutritive value and functional attributes. • The effect of processing (dehulling and germination) on grass pea flour was analyzed. • Processing conditions enhance the nutritional properties of the flour. • Processing conditions improved the function properties of the flour. • Significant difference in pasting property was noted. • Germination significantly reduced the crystallinity of the flour. [ABSTRACT FROM AUTHOR]

IntroductionUkwa (Treculia africana) is an indigenous edible seed. It is a strategic store of vital food nutrients that are available during a specific crucial time of the year when reliable sources of these nutrients are under cultivation and extremely scarce. In the past, only poor rural residents used to eat it, but today it is not only a specialty meal enjoyed by Nigeria's elite and metropolitan residents but also a source of foreign exchange.MethodsIn this study, Ukwa was processed into whole, dehulled, malted and defatted flours. Maize and coconut flours were blended with the respective Ukwa flours at the ratio of 0:95:5, 20:75:5, 25:70:5, 30:65:5, 35:60:5 and 95:0:5 for Ukwa flour:Maize flour:Coconut grits respectively for development of snack bars. A two-factor factorial experiment in a completely randomized block design was applied for the study of the effect of processing, substitution levels of Ukwa flour and the interaction of the two variables on the responses analyzed. Anti-nutrient content and proximate compositions of the flours were determined using standard procedures.ResultsProcessing significantly reduced the anti-nutrient content and increased protein content of Ukwa flours. Up to 51.72% reduction of tannin was obtained by dehulling. Defatting, malting and dehulling resulted in 18.75, 34.37 and 65.62% reduction respectively in oxalate content. Highest reduction was obtained by dehulling, and was 70.69% in phytate, 79.95% in saponin, and 48.17% in trypsin inhibitor activity. Crude protein content of snack bars had 16.16 to 25.46% substitution main effect, and 19.43 to 22.65% processing main effect. In-vitro protein and starch digestibility increased with processing and decreased with increase in substituted level of Ukwa in the blend. Improvement, up to 9.97% by dehulling, 9.86% by malting and 8.64% by defatting, was recorded in in-vitro protein digestibility. An increase of 3.00 to 24.10% by defatting, 5.90 to 29.09% by malting and 9.70 to 31.80% by dehulling was recorded in in-vitro starch digestibility.DiscussionOur study revealed that, all the processing methods adopted reduced the anti-nutrient content of ukwa flours. Protein content and total essential amino-acid (TEAA) showed significant increase with increased substituted level of ukwa flour. In-vitro protein and starch digestibility decreased with increase substituted level of ukwa flour. Snack bars formulated with 20% Ukwa showed the highest in-vitro starch and protein digestibility irrespective of the method of processing. Malted Ukwa based snack bars recorded the highest values of TEAA. Processing of this nutritious seeds and use of its flour to develop snack bars could enhance utilization and give convenience to consumers and encourage extensive farming of the crop.

Introduction. The research aim is to determine effect of duration of dehulling, the barley size and moisture, the rotation speed of abrasive discs, the abrasive grit and the load factor of the dehuller on the dehulling index. Materials and methods. The dehulling was carried out in laboratory dehuller (model ULZ-1) at the rotation speed of abrasive discs of 29.6±0.015 s-1 (1775±0.9 rpm) and 42.3±0.013 s-1 (2540±0.8 rpm) and removing of barley husks and meal was conducted in the laboratory aspiration duct of 60 mm width. Results and discussion. The research has shown that the increase in the dehulling duration the weight of the barley loaded to the dehuller, the rotating rate of abrasive discs and the load coefficient of the dehuller working chamber leads to the dehulling index rise. There exists the nonlinear dependence between the load coefficient of the dehuller working chamber with the minimum point of the dehulling index for the large fraction of barley 0.27-0.28 and for the small fraction of barley 0.24-0.25. The influence of the barley weight and the load coefficient of the working chamber of the dehuller on the dehulling index occurs according to the curvilinear dependence with the minimum point of the dehulling index for the large barley fraction of 0.27-0.28 and for the small barley fraction of 0.24-0.25. The increase in the processing duration and the load coefficient of the working chamber of the dehuller leads to the increase of the dehulling index, but at the same time the minimum point of the dehulling index decreases from 0.29 to 0.25. As the size of the barley grows, the dehulling index decreases. The gain in moisture of the barley leads to the decrease of the dehulling index according to the linear dependence for both large and small barley fractions. Moreover, the small fraction has the bigger values of the dehulling index than the large one. The moisture influence on the dehulling index has linear dependence for both large and small barley fractions. As moisture increases the dehulling index decreases linearly, but at the same time the large barley fraction had lower values of the dehulling index than the small one. The increase in abrasive discs grit leads to the dehulling index decrease according to the curvilinear dependence. At the grit of 80 the dehulling index gets the constant value and its change depends on the duration of processing. Conclusion. The influence of technological parameters of barley grain on the dehulling index has linear dependence, and machine parameters affect the dehulling index according to curvilinear dependency. These results must be considered when evaluating the effectiveness of dehulling and the development of the process model. [ABSTRACT FROM AUTHOR]

BACKGROUND Canola meal has limited utilization in feed and food applications because of the presence of antinutritional factors and a high fiber content. Thus, the present study used 3‐day canola seed sprouting followed by hull removal to improve the nutritional quality of canola as a feed and food ingredient to further enhance and diversify the canola market. RESULTS: Seed sprouting and the hull removal process resulted in 63.2% sprouts, 29.3% mix fractions (MF) (hulls, ungerminated seed, and delayed sprouts) and 8.1% mass loss during sprouting. Fresh sprouts and MF were dried, ground and defatted to compare the obtained meals and oils with their counterparts of raw seed. Defatted sprouts (DFSP) resulted in a 46.2% reduction in crude fiber, a 34.3% reduction in acid detergent fiber and a 43.4% reduction in neutral detergent fiber compared to defatted raw seed (DFSE). DFSP provided a 10.1% higher protein content and a 5.9% increase in total amino acid content with higher essential amino acids compared to DFSE. Total carbohydrate was lowered by 5.5%, phytic acid content was lowered by 25.9%, and ash content was lowered by 5.5% in DFSP, whereas total glucosinolate content was higher in DFSP (13.1 μmol g−1) than in DFSE (8.8 μmol g−1). Sprouts and MF showed an oil content of 38.4% and 9.6%, respectively, compared to raw seed (34.5%). CONCLUSION: Sprouting and hull removal of canola seed can potentially provide nutritive meal for food and feed applications. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The mature canola seed comprises an embryo, a group of structures that have a high content of protein and oil, and a fibrous seed coat held together by endosperm tissues. High‐quality canola meal production requires removal of fiber‐rich seed hull that typically contributes little nutrient value. Canola hull accounts for more than 70.0% of the insoluble fiber within the seed, which limits its uses as feed. Dehulling canola seed, before oil extraction, increases the protein content and decreases fiber content in the meal, to up to 50.0% and to down to 10.0%, respectively. Due to the complexity in dehulling canola seeds, several methods have been explored by the canola processing industry. However, little research has been conducted in analyzing the effects that mechanical dehulling methods have on seeds. In this study, we conducted mechanical tests to characterize seed behavior and hull fracture under uncoupled stresses such as compression and shear;stresses generated by the common dehulling equipment used in the industry, such as mills. All tests were carried out on single seeds at different moisture contents, from 5.00% to 25.0% wet mass basis (w.b.). Over a range of moisture contents studied, shear loading mode limited deformation of embryos in comparison to compression loading. Additionally, hardness tests were performed with a nano‐indenter machine to determine seed hull properties. The overall results from these experiments provided information used to construct a computational model that represents canola seed deformation under compression stress. [ABSTRACT FROM AUTHOR]

Castor bean (Ricinus communis L.) is a promising industrial crop suitable for cultivation in marginal conditions in the Mediterranean area, but the mechanical harvesting of the seeds is still usually performed manually. In this manuscript, the authors present a preliminary test to assess the effectiveness of equipping a combine harvester with a sunflower header to mechanically harvest castor beans. Machinery performance, seed loss from impact (ISL) and cleaning systems (CSL), and seed cleaning were evaluated and compared with the results obtained from the same combine harvester equipped with a cereal header. According to the results, no statistically significant difference in CSL was found. Values ranged from 162. 41 kg dry matter (DM) ha−1 in the cereal header to 145.56 kg DM ha−1 in the sunflower header, corresponding, respectively, to 8% w/w and 7% w/w of the potential seed yield (PSY). Using the sunflower header significantly lowered ISL (158.16 kg DM ha−1, i.e., 8% w/w of PSY) in comparison with the cereal header (282.02 kg DM ha−1, i.e., 14% w/w of PSY). This suggests more gentle cutting and conveying capability of the sunflower header to harvest the plants without losing capsules. On the other hand, the use of different headers did not significantly affect the cleaning of the seeds which averaged at 20% of the total seeds collected in both cases. In conclusion, the study highlights that a conventional combine harvester equipped with a sunflower header could be the first step towards the development of a fully mechanized harvest phase in castor beans which triggers lower seed loss and does not negatively affect the cleaning capacity of the combine harvester. Further studies are also encouraged to confirm these findings in other hybrids. [ABSTRACT FROM AUTHOR]

Pulse varieties including Yellow Eye (YE) beans (Phaseolus vulgaris L.) are a rich source of protein (~26.5%) that can be utilized to create value-added protein concentrates. Pre-treatments including dehulling and germination have been shown to be effective at improving the nutritional and functional properties of extracted protein concentrates. However, the composition and functionality of these protein concentrates can vary depending on the pre-treatments and the method of extraction used (salt vs. alkaline). Furthermore, little is known about the impact of combining these different processing methods on the properties of YE bean protein concentrates. The objective of this study was to evaluate how germination and dehulling pre-treatments individually and when combined influence protein extraction efficiency, physiochemical properties (surface hydrophobicity and intrinsic fluorescence), and the functionality (solubility, oil and water holding capacities) of salt and alkaline extracted protein concentrates. Compared to the salt extracted concentrates, the alkaline protein concentrates exhibited higher protein recovery yields (16–23% vs. 43–56%) respectively. Conversely, the salt extracted protein concentrates exhibited superior functional properties as observed by improved water holding capacities and less variation in their solubilities at different pH values (4 to 10). When the pre-treatments were combined, the salt extracted concentrates exhibited improved extraction efficiencies and improved hydrophobicity and intrinsic fluorescence, whereas the opposite trend was observed in the alkaline protein concentrates. These observations were attributed to differences in the protein content and composition of the salt vs. alkaline protein concentrates. Overall, these findings suggest that dehulling and germination are potential processing methods that may be used to improve the physiochemical characteristics of salt extracted protein concentrates from yellow eye beans. Future research may investigate the potential application of these ingredients in different food formulations.

The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, mineral, and fatty acid composition. Based on the form of stems, termed growth habit, they belonged to two groups: decumbent (Lasta Rosada, Illimani, Kullaca, and Cañawiri) and ascending (Saigua L24 and Saigua L25). Dehulling is an important process applied to this grain. However, there is no information about how it affects the chemical composition of the canihua. Dehulling resulted in two levels, whole and dehulled canihua. The highest protein and ash contents were in whole Saigua L25 (19.6 and 5.12 g/100 g, respectively), and the highest fat content was found in dehulled Saigua L25, while the whole grains of Saigua L24 presented the highest fiber content (12.5 g/100 g). Dehulling mainly affected the macro-minerals content, while micro-minerals were only slightly linked to the dehulling. The growth habit influenced the C18:1 and C18:3 contents. In conclusion, the canihua had a nutritional composition influenced by each variety, strongly influenced by dehulling, and to a lesser extent by growth habit.

The present study was aimed to determine the impact of processing (dehulling or germination) on the structure and rheological behaviour of gruels made from sorghum, soybean and sesame. A rotational viscometer was used to determine the rheological parameters of gruels from these materials. Compared to each raw material, the processing presented a significant effect on the viscosity of the gruels. The power law model was better described the rheological behaviour of the gruels. All gruels were time-dependent fluids, except for germinated sorghum-based gruels. Most of them were thixotropic shear-thinning fluids, only germinated sorghum-based gruels are non-thixotropic shear-thinning fluids and those from dehulled soybean exhibited anti-thixotropic behaviour. The apparent viscosity of gruels decreased with temperature, fitting an Arrhenius relationship, with the activation energy ranging from 5973 to 27,674 J/mol. The rheological behaviour of these foods will helps to understand the behaviour of any products based on their mixture. [ABSTRACT FROM AUTHOR]

BACKGROUND The variation in amino acid (AA) digestibility and metabolisable energy (MEN) in four spring and four winter faba bean genotypes differing in vicine/convicine (V/C) concentrations grown on two sites was investigated in caecectomised LSL‐Classic laying hens. Effects of dehulling one faba bean genotype were also examined. Diets containing one out of 17 faba bean variants each and a basal diet were fed to ten caecectomised laying hens in a row‐column design to achieve five replicates per diet. RESULTS: Ranges and levels of digestibility of the hulled variants differed widely among AA with the lowest and highest range determined for Arg (90–93%) and Cys (−12–65%), respectively. MEN ranged between 10.3 and 12.3 MJ kg−1 dry matter. Lower MEN and digestibility of Cys, Glx, Phe, Pro, Tyr, and Val (P < 0.050) was determined for the winter genotypes grown in Nimtitz compared to the other variants. Digestibility of Ser was lower for the spring than for the winter genotypes (P < 0.050). Negative correlations with AA digestibility were determined for phytate, but not for tannin and V/C concentrations (P < 0.050). Negative correlations between tannin fractions and MEN were weak (P = 0.082–0.099). Dehulling increased MEN by 1.8 MJ kg−1 dry matter and raised the digestibility of Pro, His, and Glx (P < 0.050). CONCLUSIONS: The results indicated that the digestible AA and MEN supply of laying hens was increased by using low phytate faba beans while breeding for low V/C genotypes did not affect AA digestibility or MEN. Dehulling increased MEN and the digestibility of some AA. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Abstract Shô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting flour, steaming, and sun‐drying the obtained granules. To comply with market demand and ensure continuous production year‐round, processors are simplifying and shortening the dehulling step. From full wet dehulling, they moved to partial dry elimination of cowpea hulls. Such a practice could have an impact on the comprehensive quality of shô basi. Therefore, this study evaluated the effect of the unit operations on physico‐chemical and sensory traits of cowpea during shô basi production. Six productions of couscous including full dehulling (FD) or partial dehulling (PD) methods were carried out. Production yield, color, proximate composition, phenolic compounds, degree of disintegration, and swelling were determined. Thereafter, the sensory traits of both shô basi were assessed. Although FD induced a higher dry matter loss than partial dehulling, the overall yield of shô basi production was not affected (p

SUMMARY: Color-flowered, high-tannin faba bean (FB; Vicia faba) cultivars are more tolerant to frost around harvest time than white-flowered, zero-tannin cultivars. Tannins concentrated on the seed hull reduce both starch and protein digestibility. We therefore evaluated feeding 2 zero-tannin (Snowbird, Snowdrop) or 2 high-tannin (Fabelle, Malik) FB cultivars and the effect of dehulling to reduce tannin content on broiler growth performance, carcass traits, and yield of saleable cuts. Male Ross 708 chicks (n = 585) were fed 1 of 4 FB cultivars either non-dehulled or dehulled in starter (12%, 0–12 d), grower (24%, 13–25 d), and finisher (36%, 26–41 d) mash diets replacing soybean meal (SBM) and wheat grain (control diet). Overall, daily feed intake was greatest for Snowbird and Fabelle, and lowest for Malik; Snowdrop was intermediate. Daily weight gain was greater for Fabelle than other cultivars, and greater for control than FB cultivars. Gain-to-feed ratio (G:F) was greatest for Fabelle but lowest for Snowbird; Snowdrop was not different from Fabelle or Malik, and Malik was not different from Snowbird. Broiler G:F and chilled carcass weight were greater for controls than FB cultivars. Breast meat yield (BMY) was greater for Snowbird, and lower for Fabelle; Malik was not different from Snowbird or Snowdrop; Snowdrop was not different from Fabelle. Dehulling FB lowered BMY. Feeding broilers low-vicine/convicine high-tannin Fabelle resulted in slightly better growth performance but lower BMY than feeding zero-tannin cultivars or high-tannin Malik. Dehulling FB did not improve broiler growth performance or carcass dressing to the level of controls fed SBM-wheat only.

The effect of processing temperature of hot air (HA) and superheated steam (SS) on functional and nutritional properties of yellow pea (Pisum sativum L.) kernels such as moisture content, hydration capacity, cooking characteristics, dehulling efficiency, microstructure, starch gelatinization, and protein content were studied. Three processing temperatures (120, 135, and 150 °C) for both HA and SS were used, while keeping the velocity of air and steam at 1 m/s. Both processing methods (HA and SS) exhibited a significant effect (p < 0.05) on the selected functional properties. Dehulling efficiency of HA-processed peas ranged from 83.5 to 88.2%, whereas for SS-processed peas, it ranged between 85.4 and 89.9%, within the processing temperature range. An increase of 19.1, 20.0, and 35.0% in porosity was observed in SS-processed yellow pea when compared to those processed with HA, at 120, 135, and 150 °C, respectively. At 150 °C, peas processed with HA demonstrated a greater reduction in protein content by 2.38%, whereas a protein reduction of 0.75% with SS was achieved. The study also explored optimization of initial moisture content (26, 40, and 54%) of yellow peas for selected SS temperatures (120, 135, and 150 °C) in order to minimize soaking time prior to cooking. Results showed a pronounced reduction in the peak extrusion force of cooked peas with an initial moisture content of (54%) and processed in SS, for 5 and 10 min cooking times, ensuring a cooked texture (force ratio < 0.5) Based on these results, it is inferred that SS has potential to minimize the overall cooking time of yellow peas without compromising functional and nutritional properties. [ABSTRACT FROM AUTHOR]

Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selected Bacillus spp. were investigated. The CIE Lab, pH, titratable acidity, temperature and viable cells of the fermented cotyledons count increased significantly (p < 0.05) during the 5 days fermentation period. The CIE (Lab) varied with method of dehulling of cotyledons prior to and during fermentation, drying and milling. Protein content of African locust bean (25.50–40.25%) and soybean (40.15–50.60%) increased, but carbohydrate content reduced during fermentation of African locust bean (30.20–15.08%) and soybeans (18.21–12.08%). Adsorption isotherm patterns of the dried and milled African locust bean and soybean cultivars were sigmoidal. Of the eight models used, the BET and GAB models gave good fit, with a good correlation coefficient (0.95–0.76) and low average (81.93–14.82). The GAB had better fit, greater relevance and theoretical significance when compared with other models. Cracking to remove cotyledons from locust beans prior to fermentation yielded condiment with better aesthetic appeal and nutritional qualities than the traditional cooking for extensive period used for dehulling and softening of African locust bean seeds. [ABSTRACT FROM AUTHOR]

Summary: This study analysed the influence of technological processes used in the various buckwheat groat mills on the phenolic content and antioxidant activity of common buckwheat grains and groats. Dehulling, to a greater extent, influenced the quantitative changes in rutin and caused its lowering. Due to this process, the antioxidant activity decreased to a lower degree, and the content of most phenolic acids increased. The roasting process had a negative impact on the content of phenolic compounds, causing the greatest loss in the level of coumaric acid and rutin. It was found that in shaping the health benefits of buckwheat groats, the grain processing temperature is more important than the time of the treatment. In order to obtain the best health value of buckwheat groats, the roasting process should be carried out at a temperature close to 100 °C for a time that will ensure good sensory characteristics, even if it is for several hours. [ABSTRACT FROM AUTHOR]

In West Africa, cowpea is processed into several end-products among which the most consumed in Mali is a steamed granulated product known as cowpea couscous or Shô basi, in Bambara. Organoleptic properties of Shô basi are variable, probably as a consequence of the diversity of the practices of production. This study aims at determining these practices, their constraints and the physico-chemical characteristics of Shô basi as sold on Malian markets. A survey using focus group discussions, and involving eighteen (18) Shô basi production cooperatives, each gathering 8 to 32 members, was conducted in South Mali. The information collected was related to cowpea varieties used for production, flow diagrams, constraints of production and quality criteria of the end-products. Eighteen (18) Shô basi samples were collected from the interviewed groups and used for the determination of the physical and chemical properties of Shô basi. Results showed that most of the processors were married, non or moderately literate and aged between 20 and 59 years women. The main cowpea varieties used for the production are sangaraka and wilibali, both from the specie Vigna unguiculata. Both varieties of cowpea are characterized by a white or cream color. Shô basi is produced using a single process with two major technological variants. One involves a wet total dehulling (VDT), whereas the second involves a dry partial dehulling (VDP) of cowpea seeds. Regardless of technological variant and cowpea variety used, interviewees indicated that a good quality Shô basi must have a light color, a soft mouthfeel texture, a homogeneous granule size and lacking beany flavor. Protein (25,0 g/100 g) and polyphenol (24,3 mg/100 g) contents as well as swelling level were similar for Shô basi from both variants. However, Shô basi from technology involving partial dehulling (VDP) was less bright, richer in fiber and minerals and contained more fine granules than Shô basi involving whole dehulling (VDT). Cowpea dehulling, flour granulation, steam cooking and drying are the mean constraints for quality standardization and large-scale production of Shô basi in Mali. [ABSTRACT FROM AUTHOR]

Castor bean (Ricinus communis L.) is a promising industrial crop suitable for cultivation in marginal conditions in the Mediterranean area, but the mechanical harvesting of the seeds is still usually performed manually. In this manuscript, the authors present a preliminary test to assess the effectiveness of equipping a combine harvester with a sunflower header to mechanically harvest castor beans. Machinery performance, seed loss from impact (ISL) and cleaning systems (CSL), and seed cleaning were evaluated and compared with the results obtained from the same combine harvester equipped with a cereal header. According to the results, no statistically significant difference in CSL was found. Values ranged from 162. 41 kg dry matter (DM) ha−1 in the cereal header to 145.56 kg DM ha−1 in the sunflower header, corresponding, respectively, to 8% w/w and 7% w/w of the potential seed yield (PSY). Using the sunflower header significantly lowered ISL (158.16 kg DM ha−1, i.e., 8% w/w of PSY) in comparison with the cereal header (282.02 kg DM ha−1, i.e., 14% w/w of PSY). This suggests more gentle cutting and conveying capability of the sunflower header to harvest the plants without losing capsules. On the other hand, the use of different headers did not significantly affect the cleaning of the seeds which averaged at 20% of the total seeds collected in both cases. In conclusion, the study highlights that a conventional combine harvester equipped with a sunflower header could be the first step towards the development of a fully mechanized harvest phase in castor beans which triggers lower seed loss and does not negatively affect the cleaning capacity of the combine harvester. Further studies are also encouraged to confirm these findings in other hybrids.

The loss of fats in the hulls is one of the main obstacles limiting the industrial implementation of rapeseed dehulling. The main reason resides in the shape of rapeseed outer cotyledons which resemble to the hulls' shape and make it difficult to separate. The purpose of this study is to propose a new method for the purification of rapeseed hulls. After primary separation by aspiration, the mixture of hulls and kernels is passed between a pair of flat rolls where kernels are flattened and stick to the metal while the hulls do not. We exploited this property to adapt a small laboratory flaker with two counter-rotating cylinders of 65 mm diameter with scrapers that make the kernels fall away from the hulls. Process optimization by tunning experimental conditions (hulls moisture content, roller spacing, roller speed and feed rate) allowed the determination of the optimal operating conditions. Experiments showed that wetting improves the purity of the hulls but reduces the one of the recovered kernels. A gap of 0.1 mm was necessary. In addition, it was shown that the sorting quality depends on the ratio flow-rate / rotation-speed. The best performances are reached around 1 g.s−1.rpm−1. In these conditions, the hulls and kernels purity were 96% and 94% respectively. This preliminary work has allowed us to prove the concept. The next step will be to develop a pilot plant to validate the process efficiency on a larger scale (100 kg/h). [ABSTRACT FROM AUTHOR]