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The effect of steaming on the physical and dehulling characteristics of locust bean (Parkia biglobosa)

Research Notes
B.A. Adewumi
Agricultural Engineering Department, University of Ibadan, Ibadan, Nigeria
J.C. Igbeka
Agricultural Engineering Department, University of Ibadan, Ibadan, Nigeria
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Keywords

Locust bean
Steaming
Dehulling

How to Cite

The effect of steaming on the physical and dehulling characteristics of locust bean (Parkia biglobosa). (1993). Tropical Agriculture, 70(4). https://journals.sta.uwi.edu/ojs/index.php/ta/article/view/7136
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Abstract

Steaming locust bean in a steamer unit reduced the production time, eliminated traces of offensive odour, and improved the texture, flavour, and colour of the product. "The bean maintained a yellowish colour at the end of steaming. The moisture content of the bean was gradually increased from 46.5% to 146.3% by steaming, which improved the dehulling characteristics of the bean. A maximum of 90% dehulling at a dehulling spacing of 1.0 cm was achieved after 3.5 h of steaming.
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