Effect of grain moisture on dehulling of Nymphaea pubescens seed

Abstract

Grain Nymphaea pubescens has been widely consumed as traditional food such as snack bars and cake in South Kalimantan. The first experiment of this study focused on the difference in moisture content of N. pubescens seed after harvest to prevent seed decay and higher dehulling recovery. Dehulling was performed with a laboratory model seed polisher/dehulling apparatus. Dehulling experiments were carried out on samples exhibiting moisture contents ranging from 10% to 20.6 %. Dehulling of N. pubescens seed was affected by moisture content. The optimum grain moisture for dehulling N. pubescens seed was 10% and 13.2%, respectively, with a higher amount of dehulled seed, resulting in dehulling efficiency of 48.6% and 45.6 %, respectively, and lower levels of powder and broken seed. The dehulling efficiency decreased with an increased moisture content of N. pubescens seed.

Comparison of Aspergillus niger and Rhizopus oryzae growth on Nymphaea pubescens seed culture media

“…Nymphaea pubescens seeds have long been used by the people of wetland areas in Indonesia (Fatimah et al, 2022) and several countries (Aliyu et al, 2017) as an ingredient in the manufacture of traditional foods.…”