Pulses

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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