Pulse Processing Plant

Processing: Processing of pulses is of primary importance in improving their nutritive value. The processing methods used are soaking, germination decortications, cooking and fermentation. Soaking: Soaking in water is the first step in most methods of preparing pulses for consumption.A pulse is the edible seed from a legume plant. Pulses include beans, lentils, and peas. For example, a pea pod is a legume, but the pea inside the pod is the pulse.The milling process includes cleaning, grading, moisture application, tempering and sun drying up to the milling moisture content (10-12%, d.b.). Dehusking and splitting can be achieved in roller mills or disk sheller. Recovery dal from peas ranges from 80–82%, Pulses are annual crops that yield between one and 12 grains or seeds. The term “pulses” is limited to crops harvested solely as dry grains, which differentiates them from other vegetable crops that are harvested while still green.Pulses are the dried seeds of legumes, and come in a many different shapes and sizes. This guide will show you a visual reference, description and common names for some of the varieties of the four most common pulses: beans, chickpeas, lentils and peas.