This document outlines a research plan to study the effect of different dehulling machines and hydrothermal treatments on the milling properties of buckwheat. The objectives are to determine the engineering and nutritional properties of buckwheat, study the effect of different dehullers on buckwheat milling properties, and study the effect of pre-treatments on buckwheat properties. Methodology includes using various dehullers and pre-treatments, analyzing properties, and collaborating with other institutions. The results could help optimize dehulling machines and treatments to improve buckwheat kernel recovery and encourage buckwheat cultivation.

2. UNIVERSITY OF AGRICULTURAL SCIENCES
College of Agricultural Engineering, GKVK
Department of processing and food Engineering
Colloquium I
Presented By :
ABHISHEK J
PAMB 1374
Sr. Mtech PFE
COAE, GKVK,UAS-B

3. STUDIES ON EFFECT OF DIFFERENT DEHULLERS AND
HYDROTHERMAL TREATMENTS ON MILLING PROPERTIES OF
BUCKWHEAT
UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK, BANGALORE
COLLEGE OF AGRICULTURAL ENGINEERING
DEPARTMENT OF PROCESSING AND FOOD ENGINERRING

4. ADVISORY COMMITTEE
1. Dr. M. Manjunatha (Member)Professor (Agril. Engg.) and Scheme
Head,Processing and Food EngineeringICAR-AICRP on PHET,UAS
(B), GKVK, Bengaluru-560 065.
2. Dr Rudragouda Chilur (Member)Assistant Professor (Agril.
Engg.)Farm Machinery and Power Engineering,Dept. of
Agricultural EngineeringCollege of Sericulture, Chintamani-563
125.
3. Dr. Suresha, K.B. (Member)Associate Professor (Dairy
Technology)Post- Harvest Engineering and Technology,ICAR-
AICRP on PHET, UAS (B), GKVK, Bengaluru-560 065.
CHAIRPERSON
MEMBERS
Dr. Darshan, M. B., (Chairperson)Assistant
Professor (Agril. Engg. - PHT),Processing and
Food Engineering,ICAR-AICRP on PHET, UAS
(B), GKVK, Bengaluru-560 065.

5. CONTENTS
INTRODUCTION
REVIEW OF LITERATURE
OBJECTIVES
DETAILED PROGRAMME OF WORK
COLLABORATIONS
SPECIAL FEATURES OF INVESTIGATION

6. Report of the Advisory Committee & Plan of work & Programme of Research.
I Semester of the year 2021-2022
Major compulsory courses Related courses
Course
number
Title Credits Courses number Title Credits
PEF 501
Major courses
2+1
FSN 501
Minor courses 1+1
Transport Phenomena in Food
Processing
Principles of Food Science
PFE 502 Engineering Properties of Food
Materials
1+1 subtotal 2
Compulsory minor courses
PFE 504 Unit Operations in Food Process
Engineering
2+1 AST 501 Statistical Methods for Applied Sciences 1+1
PFE 508 Storage Engineering, Packaging and
Handling of Agricultural Products
2+1 BCM 501 Basic Biochemistry 2+1
5
Sub total
Non-credit compulsory courses
PGS 501 Library and Information Services 0+1
PGS502 Technical Writing and Communication Skills 0+1
Total 11 Total 07
Total credits 18

7. II Semester of the year 2021-2022

8. III Semester of the year 2022-2023
Major Courses Related Courses
Course number Title Credits Course number Title Credits
PFE 571
PFE 581
PFE 591
Qualifying
Examination
Seminar
Research
0+2
0+1
0+8
PFE 509
Non-credit
compulsory courses
Industry/Institute
Training
NC
Total 11 Total 00
Total credits 11

9. IV Semester of the year 2022-2023
Major Courses RelatedCourses
Course number Titles Credits Course number Title Credits
PFE 581
PFE 591
Seminar
Research
0+1
0+8
Total 09 Total 00
Total credits 09

10. TOTAL CREDITS PROPOSED FOR REGISTRATION:
No. of credits
Min. Required credits hours for
Master’s
No. of credits hours completed
1. Major Courses 20 20
1. Minor Courses 10 10
1. Compulsory Courses 5 5
1. Qualifying examination 2 -
1. Seminar 2 -
1. Research 16 -
Sub Total 55 35
Non-credit Courses 4 4
Total 55+4 35+4(NC)

11. INTRODUCTION:
• Buckwheat (BW) is a gluten-free pseudocereal that belongs to the
Polygonaceae family
• Pseudocereals grains are edible seeds belonging to dicotyledonous species
that are known as such due to their similar physical appearance and high
starch content.
• Pseudocereals are a current trend in human diets as they are gluten-free
(GF) grains and have an excellent nutritional and nutraceutical value.
• Buckwheat is a short-season crop that grows well in low-fertility or acidic
soils; too much fertilizer – especially nitrogen – reduces yields, and the
soil must be well drained

13. • In buckwheat kernel, outer hull or husk, which is mainly composed of
cellulose and it is comprises about 30% of the weight of the buckwheat
grain.
• Since, it is inedible and not digested by human beings and it should be
removed from the buckwheat kernel before further processing.
• Whole groats contain 55 % starch, 12 % protein, 4 % lipid, 2 % soluble
carbohydrates, 7 % total dietary fiber (TDF), 2 % ash, and 18 % other
components.
• Starch is concentrated in the central endosperm. Protein, oil, soluble
carbohydrates and minerals are concentrated in the embryo

14. • Buckwheat dehulling is done by various methods such as manual peeling,
stone dehulling and abrasion peeling in batch method.
• These methods vary in efficiency and groat recovery depends upon the
dehulling parameters.
• In India, buckwheat is mainly considered as a poor men’s crop and there
is no dehulling technology available for efficient dehulling and further
processing.
• At present in India, buckwheat grains are dehulled with traditional
methods, this is highly inefficient in terms of product quality and final
products.

15. Review of literature

16. Halil Unala et al., (2016),
• Studied Several physical and chemical characteristics of two buckwheat
varieties (commercial buckwheat and the Güneş variety)
• He compared in terms of linear dimensions, length, width, thickness,
arithmetic and geometric mean diameters, sphericity, surface area, aspect
ratio, volume, weight of thousand grains, bulk and densities, porosity,
terminal velocity, angle of repose.
• All properties of the different varieties of buckwheat grains were
statistically different.
• These differences could be due to the individual characteristics of the
varieties, environmental and growth conditions

17. Chandan Solanki et al., (2018).
• Studied performance evaluation of buckwheat dehuller was found to be
influenced by the moisture content of the kernel (6 to 9% wb.), roller speed
(500 to 1000 rpm) and feed rate (25 k to 75 kg/h).
• The overall performance was expressed in terms of dehulling efficiency and
percent of broken kernel. Dehulling efficiency and percent of broken kernel
increased with increase in roller speed up to 800 rpm.
• The results of an optimization technique revealed that the best dehulling
performance could be obtained if the system is operated at roller speed of 800
rpm and feed rate of 40 kg/h with moisture content of 6% wb.

18. Didi Yu. et al., (2018).
• Studied Physicochemical properties of common buckwheat flour processed
using a high-speed universal grinder (UGBF), wet-milling (WMBF) and a
stone mill (SMBF) were investigated and compared
• Wet-milling method caused a significant lowering of the total flavonoid
content.
• The results showed that WMBF had lower average particle size and damaged
starch content than other samples.

19. Pandey et al., (2015),
• studied the effect of hydrothermal treatment on the buckwheat seeds and
changes in physico-chemical and functional properties were studied.
• Results revealed that, the protein content decreased as the duration of
parboiling increased whereas crude lipid, fiber and ash content increased in
both the husked and dehusked flours.
• It was also observed that the mineral content was higher for the husked
as compared to dehusked flours.

20. 1. To determine the engineering and nutritional properties of buckwheat
2. To study the effect of different dehullers on milling and nutritional properties of
buckwheat
3. To study the effect of different pre-treatments on milling, functional and
nutritional properties of buckwheat
Objectives:

21. To determine the engineering and nutritional properties of buckwheat.
Objective 1
 Engineering properties like
• physical (size, shape, colour, bulk density, true density, porosity, thousand
grain/kernel weight),
• textural (hardness),
• frictional (co-efficient of friction and angle of repose)
• Aero-dynamic properties (terminal velocity)
• Nutritional properties of buckwheat like moisture, crude protein, crude fat/lipids,
crude fibre, dietary fibre, ash, carbohydrates, and selected minerals and vitamins will
also be evaluated using standard methods

22. Objective 2
• The selected dehulling machines developed for different crops by the University of
Agricultural Sciences, Bangalore ‘UAS (B)’ and also commercially available dehuller
for small millets/pseudocereals will be assessed for dehulling of buckwheat.
• Small millet dehuller, Sunflower seed dehuller, Table top small millet dehuller, and
commercially available dehullers/milling machines like Centrifugal dehullers, Burr
mill, Rubber roll shellers, will be evaluated.
• The assessment will be based on milling properties (dehulling efficiency, dehulling
capacity, head kernel yield, broken yield and meal yield) of buckwheat.
• Kernel qualities of buckwheat such as moisture, colour and thousand kernel weight of
milled kernels will also be determined.
To study the effect of different dehullers on milling properties of
buckwheat

23. Independent
Parameters:
Small millet dehuller.
Sunflower seed
dehuller.
Table top small millet
dehuller.
Centrifugal dehullers.
Burr mill.
Rubber roll shellers.
 Dependent parameters
A. Milling properties of
buckwheat
 Dehulling efficiency (%)
 Dehulling capacity (kg/h)
 Head kernel yield (%)
 Broken yield (%)
 Meal yield (%)
B. Nutritional properties of
milled kernels of buckwheat
 Crude protein
 Crude fibre
 Crude fat
 Ash
 Carbohydrates

24. Objective 3
• The effect of different pre-treatments on milling, functional and nutritional properties
of buckwheat will be studied.
• Buckwheat will be subjected to different pre-treatments before milling. The best
machine assessed from the previous objective will be used for dehulling of pre-
treated buckwheat.
• Milling, functional and nutritional properties of pre-treated buckwheat will be
determined.
• Kernel qualities of pre-treated buckwheat such as moisture, colour and thousand
kernel weight of milled kernels will also be determined.
To study the effect of different pre-treatments on milling, functional and
nutritional properties of buckwheat

25. • Independent Parameters:
Rapid Cooling of heated grains,
Rapid heating of super cooled
grains,
 hydrothermal treatment of
grains or any other suitable
methods (Selection of pre-
treatment methods will be based
on preliminary studies).
DEPENDENTPARAMETERS:
Viscosity
Hydration index
Swelling index
Water solubility
Foam capacity and Foam stability
Flow properties

26. METHODOLOGY:

27. 5. Statistical analysis
• The experimental data obtained will be analyzed using appropriate statistical
tool such as CRD and RCBD
6. Collaboration with other
Departments/Institutions/Organisations and Fellow Scientists:
1. ICAR- AICRP on PHET, UAS (B), GKVK, Bengaluru -560065.
2. Centre of Excellence for Nutri-cereals UAS, GKVK, Bengaluru.
3. College of Agricultural Engineering UAS, GKVK, Bengaluru
4. Department of Agricultural Engineering, College of Sericulture,
Chintamani-563 125

28. SPECIAL FEATURES OF THE RESEARCH WORK
• The data obtained will be helpful for development and optimization of
dehulling machines .
• To determine suitable hydrothermal treatment ,for high recovery of
buckwheat kernels.
• Increase farmers income and encourage to grow pseudocereals which
contains very high health benefits.

29. REFERENCES:
• SHRUTI, P. AMUDHA, S. AND KAHKASHA, F., 2015, Effect of hydrothermal treatment
on the nutritional and functional properties of husked and dehusked buckwheat.Int. J. Food
Process. Technol., 6(7).
• ALVAREZ-JUBETE, L., ARENDT, E.K. AND GALLAGHER, E., 2010. Nutritive value of
pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food
Science & Technology., 21(2):106-113.
• JOSHI, B.D. AND RANA, J.C., 1999. Status of buckwheat in India. Fagopyrum, 16(7):1
• BHAVSAR, G. J., SAWATE, A. R., KSHIRSAGAR, R. B. AND CHAPPALWAR, V. M.,
2013, Studies on physico-chemical characteristics of buckwheat and its exploration in bread
as functional food. Int. J. Eng. Res. Technol, 2(1):3971-3980.
• WRONKOWSKA, M. AND HAROS, M., 2014. Wet-milling of buckwheat with hull and
dehulled–the properties of the obtained starch fraction. Journal of Cereal
Science, 60(3):pp.477-483.

30. Continued..,
• SOLANKI, C., MRIDULA, D., KUDOS, S. A. AND GUPTA, R. K., 2018, Buckwheat
Dehuller and Optimization of Dehulling Parameters
• ROY, M., DUTTA, H., JAGANMOHAN, R., CHOUDHURY, M., KUMAR, N. AND
KUMAR, A., 2019, Effect of steam parboiling and hot soaking treatments on milling yield,
physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum
esculentum L.). J. Food Sci. Technol., 56(7):3524-3533.
• COȚOVANU, I. AND MIRONEASA, S., 2021. Buckwheat seeds: Impact of milling
fractions and addition level on wheat bread dough rheology. Appl. Sci.,11(4):1731..
• AHMED, A., KHALID, N., AHMAD, A., ABBASI, N.A., LATIF, M.S.Z. AND
RANDHAWA, M.A., 2014. Phytochemicals and biofunctional properties of buckwheat: a
review. J. Agric. Sci. Technol., 152(3):349-369.