Abstract
Milling of pulses generally involves removal of the seed coat and splitting of the cotyledons to produce splits or ‘dhal’. The aim of this research was to investigate whether seed shape affected seed quality using two sets of near-isogenic lines differing by a single allele at the seed shape locus (Rd/rd). Seed shape had a profound effect on milling quality: rounded seeds produced 7% more dhal than their angular counterparts. There were also significant effects on other quality parameters attributable to seed shape: rounded seeds had less seed coat content because it was thinner, a more intense seed coat colour, faster water absorption but lower hydration capacity and a slightly longer dhal cooking time. This study shows that seed shape is more important than seed coat thickness from a milling perspective and suggests that breeding programs should select for rounder shaped desi chickpeas to maximise dhal yields and profitability for the splitting industry.
Highlights
Desi chickpeas are commonly milled prior to further processing for human consumption
Seed shape had a profound effect on milling quality: rounded seeds produced 7% more dhal than their angular counterparts
This study shows that seed shape is more important than seed coat thickness from a milling perspective and suggests that breeding programs should select for rounder shaped desi chickpeas to maximise dhal yields and profitability for the splitting industry
Summary
Desi chickpeas are commonly milled prior to further processing for human consumption. Milling involves removal of the seed coat and splitting the two cotyledons to produce ‘dhal’. It is important that the dhal yield is maximised for profits and to reduce the amount of waste by-products (seed coat, kibble and fines) that are produced by the milling process. The dhal quality is important: the seed coat must be removed completely and the dhal produced should not be broken, chipped or abraded. Such imperfections in quality lead to price penalties in the marketplace
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