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Black gram
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- 2. INTRODUCTION • Biological Name:Vigna Mungo • Family Name: Fabaceae • Product Name: Urad dal/ Split black gram • It originated in India, where it has been in cultivation from ancient times. • It is the third most important legume in India • It is a hairy bushy herb growing upto 1-3ft. Growth Conditions Values Temperature 25-35 degree Celcius Rainfall 80-100cm Soil Black Cotton Soil
- 3. PRODUCTION • Total blackgram production in the world is about 2million tonnes. • India is the largest producer as well as consumer of black gram. • It produces about 1.5 million tonnes of urad annually from about 2.5 million hectares of area with an average productivity of 400 kg per hectare. • Black gram output accounts for about 10% of India's total pulse production. • Urad produced almost entirely for local consumption and inter-state trade within India. • Apart from India it is also cultivated in Pakistan, Afghanistan, Bangladesh and Myanmar.
- 4. COMPOSITION & STRUCTURE ForHusked Seed g/100g Moisture 10.3 Protein 23.9 Fat 1.4 Ash 3.4 Carbohydrate 60.4 Calcium 0.2 Phosphorus 0.4 Vitamin A 65IU Vitamin B 140IU
- 5. PROCESSING • Dry Milling Harvestingfrom pods Cleaning Rough Roller Mill -For scratching the surface -Removal of waxy layer Oil coating- 1-2% Oil Heaped and left overnight Sun Drying 4-6 hours Tempering 4-5% Water Left Overnight Sun Drying 3-4 Days Milling -Roller Mills -Dehusking and Splitting Polishing
- 6. Dehusked and split Only splitOnly husked Whole urd dal
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Editor's Notes
- #6 DRY milling of black gram After cleaning the black grams are subjected to pricking in a rough roller mill for some scratching as well as partial removal of the waxy coating on the black grams. The scratched grain; are then coated with 1 to 2 per cent oil in a worm mixer and then heaped over night for diffusion of the oil in the grains. The scratched and oil coated pulses are sprayed in drying yards for sun drying for 4 to 6 hours. The partially dried grains are moistened with a spray of 4 to 5 per cent water and kept over night for moisture equilibration. The wetted pulses are then dried for 3 to 4 days in the sun and tempered over nights in between these drying periods. The thoroughly dried pulses are dehusked in a roller- About 40 to 50 per cent pulses are dehusked and split in first milling operation. The husk and powder are then aspirated off. Then the split dhal is separated from the dehusked whole dhal and unhusked pulses by sieving. Both husked and unhusked whole grains are again dried in the sun and milled as above and the same process is repeated until the desired milling of pulses is achieved. The average yield of dhal is 70-71 per cent. Sometimes the last part of the unsplit grains and partially husked grains are allowed to pass through sheller and polisher machines for splitting and removal of the husk, which result in a large amount of losses due to formation of powder and brokens. In some cases polishing is done in a buffing machine. In order to give a white finish and to protect from insect attack a coating of soapstone powder is generally given to these 'dhals’.