Enzyme pre‐milling treatments improved milling performance of chickpeas by targeting mechanisms of seed coat and cotyledon adhesion with various effects on dhal quality

BACKGROUND Dehulling and splitting are important elements of the milling process to produce dhal from pulses. However, grain that is difficult-to-mill because tightly adhered seed coats or cotyledons resist separation makes it difficult achieve high quality dhal. Milling yields reduced, energy inputs into increased, resulting can be poorer quality, chipped abraded. RESULTS Eight enzyme pre-treatments were chosen based on hypothesised mechanisms coat cotyledon adhesion established previously. Using a chickpea (Cicer arietinum L.) genotype, we examined effects these pre-treatments, over time, laboratory-scale performance quality. We pioneered texture analyser method measure flex force required cleave cotyledons. The enzyme-induced changes ranged negative (tough coat, weight loss, deleterious colour texture, increased visual damage kibble concave cotyledons, flex, in taste) positive (brittle volume, improved dehulling efficiency yield, reduced cleavage force, acceptable taste). CONCLUSION All compared raw seed, although there was considerable variation between them. Two showed no improvement water control, several resulted unacceptable qualities. Three endo-polygalacturonanase, α-galactosidase cellulase, show potential for commercial applications could assist pulse millers globally at same time as minimising effort. © 2021 Society Chemical Industry.