ABSTRACT
India is the largest producer of pulses and contributes around 25% of total global pulse production. Traditionally, home cooking is applied for consumption of pulses since ages. Modernization has no doubt created a lot of ease and developed various techniques to make different edible forms of legumes/pulses. Pulses are regarded as a great crop which contains balanced nutritional composition. Pulses contain almost all the essential amino acids. In broad terms ‘milling’ is defined as a process by which materials are reduced from a larger size to a smaller size. Pitting or surface scratching is one of the basic unit operations prior to application of any pre-milling treatments in pulse milling. Moisture is the oldest pre-milling treatment method for loosening the bond between hull and cotyledons. At present edible oil pre-milling treatments are commonly practiced in commercial milling of pulses. The use of enzyme for partial hydrolysis of cell walls was initially explored for improvement of oil extraction from canola.
