FE 401 FOOD TECHNOLOGY LEGUMES/PULSES PROCESSING TECHNOLOGY

Prof. Dr. Mustafa BAYRAM University of Gaziantep, Faculty of Engineering Department of Food Engineering 27310-Gaziantep-TÜRKİYE Rev3-Nov 23, 2014 BLG arge Co. Dr. Mustafa Bayram

COMMON LEGUMES AND THEIR SCIENTIFIC NAMES

Common name Scientific name Peanut, ground-nut Arachis hypogaea Redgram, arhar Cajanus cajan Pigeon pea, yellow dhal, congo pea Cajanus indicus Chickpea, Bengal gram, garbanzo Cicer arietinum Horse gram Dolichos biflorus Lentil, masur dhal Lens esculenta Lens culinaris Ervum lens Broad bean, Windsor bean Faba vulgaris Soybean Glycine hispida Glycine max Dr. Mustafa Bayram 2 Glycine soja

Lupin Lupinus SPP Velvet bean Mucuna pruriens Mung bean, green gram, Phaseolus aureus golden gram Phaseolus radiatus Vigna radiate Lima bean Phaseolus lunatus Black gram, urd, mungo Phaseolus mungo bean Kidney bean, navy bean, pinto bean, haricot bean, snap bean Phaseolus vulgaris Pea Pisum sativum Winged bean Tetragonolobus purpureus Dr. Mustafa Bayram

Adzuki bean, azuki bean, Adanka bean, danka bean (Vigna angularis, syn.: Phaseolus angularis) Broad bean, faba bean, fava bean, bell bean, field bean, tic bean (Vicia faba ) (large-seeded broadbeans, windsorbeans- V. faba var. major) (horsebeans- V. faba) var. major) (small, round-oval seeded tickbean, pigeon bean- V. faba var. minor) Vetch, common vetch (Vicia sativa) Common bean, common field bean, kidney bean, navy, habichuela, snap bean (Phaseolus vulgaris) Chick pea, Bengal gram, calvance pea, chestnut bean, chich, chich-pea, dwarf pea, garavance, garbanza, garbanzo bean, garbanzos, gram, gram pea, homes, hamaz, nohub, lablabi, shimbra, yellow gram (Cicer arietinum) BLG arge Co. Dr. Mustafa Bayram

Cowpea, asparagus bean, black eyed pea, black eyed bean, crowder pea, field pea, southern pea, frijole, lobhia, kibal, nieve, paayap ( Vigna unguiculata, syn.: Vigna sinensis) Guar bean, cluster bean, gawaar, gwaar ki phalli (Cyamopsis tetragonoloba) Hyacinth bean, bonavist, bataw, lablab (Dolichos lablab) Lentil, black lentil, brown lentil, green lentil, green mungbean, large- seeded lentil, red mungbean, small-seeded lentil, wild lentil, yellow lentil, adas, mercimek, messer, masser, heramame (Lens culinaris) Lima bean, butter bean, patani (Phaseolus lunatus) Dr. Mustafa Bayram

Top World Producers of Some Grain Legumes, 2008 (FAOSTAT, 2010): Beans, dry- Brazil Broad beans, horse beans, dry- China Chick peas- India Cowpeas, dry- Nigeria Lentils- Canada Lupins- Chile Peanuts (groundnut), with shell- China Peas, dry- Canada Pigeon peas- India Soybeans- USA Vetches- Ethiopia BLG arge Co. Dr. Mustafa Bayram

Processing Legumes go through several primary processes- A) Bean-Chickpea etc. 1- Pre-cleaning (sieving, destoner, foreign seed removing, sorting, dust removing) 2- Calibration 3- Packaging B) For others (lentils, soybean, pea etc.) • hulling (husking), • puffing, • grinding, • splitting, etc.-before they are used in different food preparations. BLG arge Co. Dr. Mustafa Bayram

Conventional pulse milling BLG arge Co. Dr. Mustafa Bayram

Wet pulse milling BLG arge Co. Dr. Mustafa Bayram

Dry pulse milling BLG arge Co. Dr. Mustafa Bayram

Explanation of process steps for pulse milling BLG arge Co. Dr. Mustafa Bayram

Alternative flowchart-2 BLG arge Co. Dr. Mustafa Bayram

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