CFTRI develops dehydration process for pulses

Mysore, May 18 (UNI) The Central Food Technological Research Institute (CFTRI) has developed a process to prepare dehydrated self-stable pulses to ensure longer shelf life of up to four months and reduced cooking time.

A CFTRI newsletter, released here, said the process would help in reducing the moisture content in pulses like horse gram, green gram and bengal gram.

It said as per the method, which has been patented these pulses would be subjected to hydrothermal treatment and then dehydrated. The pulses prominently used in various traditional preparations, would also save energy by consuming less cooking time while ensuring increased nutritive value for consumers.

The newsletter said the CFTRI had also developed a process for dehydration of green chillies to ensure longer shelf and wider market reach.

Chilli accounted for 16.7 per cent of the total spice trade in the world and India is one of the major players in the global market.

Besides, the CFTRI had developed a process for preparing heat-tolerant white sesame seeds under optimal temperature treatment and other processing parameters.

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