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Title: :  THE ENZYMATIC DEHUSKING OF GRAINS
PaperId: :  C-1421
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 1 Issue 5 2016
DUI:    16.0415/IJARIIE-C-1421
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Auther NameAuther Institute
R.C. ChandiniSchool of Engineering & Technology, Jain University
Amar ShankarJain University, Bangalore
Rizwana KhatoonJain University, Bangalore
S.B. Benaka PrasadJain University, Bangalore
A.V. RaghuJain University, Bangalore

Abstract

Food Science & Technology
Enzymes, Moisture, Dehusking, Indosaw MM, protein analyser, Sartorius MM
Dehusking is basically the removal of husk from the grain using mechanical force, here; we used enzyme treatments. In the present study we carried out the effect of enzymes on Chickpea grain to increase the percentage of yield. Moisture content of the seed plays a very vital role in dehusking. Generally, the initial moisture of seeds ranges from 8-10%L, Moisture of the grains were determined by using Indosaw MM and Sartorius MM equiptments. The percentage of pitting varies from 30 to 90%. The amount of water to be added to the grains was calculated based on the initial moisture content and final moisture required in the gain after resting. The scale up trials were done using mini dall mill with replicates to reduce the % of errors.

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IJARIIE R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu. "THE ENZYMATIC DEHUSKING OF GRAINS" International Journal Of Advance Research And Innovative Ideas In Education Volume 1 Issue 5 2016 Page 181-186
MLA R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu. "THE ENZYMATIC DEHUSKING OF GRAINS." International Journal Of Advance Research And Innovative Ideas In Education 1.5(2016) : 181-186.
APA R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, & A.V. Raghu. (2016). THE ENZYMATIC DEHUSKING OF GRAINS. International Journal Of Advance Research And Innovative Ideas In Education, 1(5), 181-186.
Chicago R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu. "THE ENZYMATIC DEHUSKING OF GRAINS." International Journal Of Advance Research And Innovative Ideas In Education 1, no. 5 (2016) : 181-186.
Oxford R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu. 'THE ENZYMATIC DEHUSKING OF GRAINS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 1, no. 5, 2016, p. 181-186. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/THE_ENZYMATIC_DEHUSKING_OF_GRAINS_1421.pdf (Accessed : ).
Harvard R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu. (2016) 'THE ENZYMATIC DEHUSKING OF GRAINS', International Journal Of Advance Research And Innovative Ideas In Education, 1(5), pp. 181-186IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/THE_ENZYMATIC_DEHUSKING_OF_GRAINS_1421.pdf (Accessed : )
IEEE R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu, "THE ENZYMATIC DEHUSKING OF GRAINS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 1, no. 5, pp. 181-186, 9 2016. [Online]. Available: https://ijariie.com/AdminUploadPdf/THE_ENZYMATIC_DEHUSKING_OF_GRAINS_1421.pdf [Accessed : ].
Turabian R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu. "THE ENZYMATIC DEHUSKING OF GRAINS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 1 number 5 ().
Vancouver R.C. Chandini, Amar Shankar, Rizwana Khatoon, S.B. Benaka Prasad, and A.V. Raghu. THE ENZYMATIC DEHUSKING OF GRAINS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2016 [Cited : ]; 1(5) : 181-186. Available from: https://ijariie.com/AdminUploadPdf/THE_ENZYMATIC_DEHUSKING_OF_GRAINS_1421.pdf
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