Pulses are rich in proteins and are mainly consumed after milling, which removes the outer husk and splits the grain. Byproducts of milling include husk, peel, germ, and brokens. Dry milling produces brokens that can be used to make ready-to-fry snacks by cleaning, powdering, sieving, seasoning, kneading, cooking, and extruding. The husk can be used for solid state fermentation to produce tannin acyl hydrolase using red gram husk through inoculation, fermentation, extraction, immobilization, and purification by chromatography. Other byproducts include papad mixes, flour mixes, and animal/cattle feed produced through various preparation

1. PRESENTED BY
ROOSHI MK
2011-06-015
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2. INTRODUCTION
 Pulses are rich in proteins and are mainly consumed in
the form of dehusked split pulses.
 Milling of pulses means removal of the outer husk and
splitting the grain into two equal halves.
 By products from pulse milling process are husk, peel,
germ, brokens etc.
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3. Milling of Pulses
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4. Dry milling
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5. BROKENS
 Ready to fry snacks
Cleaning
↓
Powdering
↓
Sieving
↓
Seasoning
↓
Kneading
↓
Cooking
↓
Extrusion
↓
Drying
↓
Weighing & Packing 5

6. PAPAD UNIT
Preparation
cleaning
frying/cooking
grinding
kneading(dough)
shaping in papad press
drying
weighing &packing
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7. READY TO MAKE FLOUR MIXES
preparation
cleaning
drying
frying where needed
adding condiments
flour milling
weighing & packing
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8. GERM,MEAL
ANIMAL,CATTLE FEED
cleaning of raw material
Weighing each item to get desired proportion
Add additives as per formulation
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9. pulverized into cooking at low temp
extrusion
pellets
(birds,cattle feed)
mesh (cattle feed)
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10. HUSK
 Used as a medium for solid state fermentation
 Used as a fuel, feed, fertilizer
 Used in the production of tannin acyl hydrolase
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11. Tannin acyl hydrolase
Preparation of inoculam
Solid state fermentation
Extraction and estimation of crude tannase
Immobilization of tannase
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12. SCHEMATIC DIAGRAM OF TANNASE PRODUCTION ON RED GRAM HUSK
Red gram husk Tannase
production
Crude tannase Ammonium
sulphate
precipitate
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13. chromatography Purified tannase Immobilized tannase
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14. THANK YOU
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