The effect of extrusion processing using Wenger X-5 extruder on the quality of products of rice-legume (75:25) blends was investigated. The products were palatable and had a good texture. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio values of rice-soybean, rice-bengal gram and rice-black gram products were: 2.25, 2.30 and 2.28 as compared to 2.10, 1.89 and 1.98 for the respective raw blends. Extrusion processing reduced the phytates in the products to the extent of 20.3 to 26.8%.
Ten varieties of soybean given two drying treatments, i.e., oven drying and dry heat roasting, were evaluated for their milling characteristics. Of 10 varieties, the cultivare PK-472, Alankar, and PK-564 yielded more than 80% dehulled splits (commonly known as dal), minimum undehulled grain percentage, and minimum milling losses and, therefore, were grouped as easy to mill varieties. The varieties PK-308 and T-49 yielded less milling percentage, maximum undehulled grain percentage, and milling losses and so were grouped as difficult to mill varieties. The rest were considered to be intermediate. The dry heat roasting method of drying yielded significantly (P < 0.05) higher milling percentage and lower undehulled grain percentage and milling losses over the oven-drying method. Physical characteristics of grain such as hull thickness, grain hardness, and split hardness were negatively correlated, and chemical characteristics such as protein, fat, and gum content were positively correlated with milling percentage.
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