Puffing of legumes and it’s advantages
Puffing is a traditional method used to process pulses, making them more palatable and
enjoyable as snacks. The process involves soaking the pulses in water briefly, roasting
them with heated sand, and then dehusking them. This technique not only enhances the
texture of the pulses but also increases their size, making them lighter and more
porous.
The puffing process: Step-by-step
Soaking
The first step in the puffing process is
soaking the pulses in water. This step is crucial as it allows the pulses to absorb
moisture, which is necessary for the subsequent puffing process. The soaking time can
vary depending on the type of pulse being used, but it typically ranges from a few
minutes to several hours.
Soaking helps to soften the pulses, making them more amenable to the heat treatment
that follows. It also aids in the removal of anti-nutritional factors, such as phytic acid and
tannins, which can interfere with the absorption of nutrients.
Roasting with heated sand
Once the pulses have been soaked and drained, they are ready for roasting. In
traditional methods, the pulses are roasted with heated sand. The sand is heated to a
high temperature and then mixed with the pulses. The heat from the sand causes the
moisture inside the pulses to vaporize rapidly, leading to the expansion and puffing of
the pulses.
This step requires careful control of temperature and timing to ensure that the pulses
puff correctly without burning. The result is a light, airy texture that is characteristic of
puffed pulses.
Dehusking
After roasting, the pulses are dehusked to remove the outer skin. This can be done
manually or using mechanical means. Dehusking not only improves the appearance
and texture of the pulses but also enhances their digestibility and nutritional value.
In commercial settings, mechanical dehusking is often used to increase efficiency and
yield. The dehusked pulses are then sorted and packaged for sale.
Commercial puffing methods
While traditional methods of puffing pulses are still widely used, commercial processes
have been developed to increase efficiency and scale. These methods often involve the
use of heated revolving drums and mechanical dehusking equipment.
Heated revolving drums
In commercial puffing, pulses are placed in heated revolving drums. These drums
provide a controlled environment for the roasting process, ensuring consistent heat
distribution and uniform puffing. The drums rotate continuously, allowing the pulses to
be evenly exposed to the heat.
This method is highly efficient and can process large quantities of pulses in a short
amount of time. It also reduces the risk of burning and ensures a uniform product.
Mechanical dehusking
Following the roasting process, mechanical dehusking equipment is used to remove the
outer skin of the pulses. This equipment is designed to handle large volumes of pulses,
making it ideal for commercial operations.
Mechanical dehusking is not only faster than manual methods but also more precise,
resulting in a higher yield of dehusked pulses. The dehusked pulses are then sorted,
graded, and packaged for sale.
Benefits of puffing pulses
Puffing pulses offers several benefits, both in terms of culinary appeal and nutritional
value. Let’s explore some of these benefits in detail.
Enhanced texture and flavor
One of the primary benefits of puffing pulses is the enhanced texture and flavor it
imparts. Puffed pulses are light, airy, and crunchy, making them a popular choice for
snacks. The roasting process also brings out the natural flavors of the pulses, giving
them a rich, nutty taste.
This makes puffed pulses a versatile ingredient that can be used in a variety of dishes,
from savory snacks to sweet treats.
Increased size and porosity
Puffing increases the size of the pulses, making them more visually appealing and
easier to eat. The increased porosity also means that puffed pulses can absorb flavors
and seasonings more effectively, enhancing their taste.
This makes puffed pulses an ideal base for a wide range of flavored snacks, from spicy
to sweet.
Improved digestibility
The puffing process helps to improve the digestibility of pulses by breaking down
complex carbohydrates and reducing anti-nutritional factors. This makes puffed pulses
easier to digest and more nutritious.
For individuals with digestive issues or those looking to increase their intake of pulses,
puffed pulses offer a convenient and tasty option.
Versatility in culinary applications
Puffed pulses are incredibly versatile and can be used in a variety of culinary
applications. They can be eaten on their own as a snack, added to salads and soups for
extra crunch, or used as a topping for desserts.
Their light, airy texture also makes them a popular choice for making traditional Indian
snacks like chivda and bhel puri.
Conclusion
The puffing of pulses is a fascinating process that transforms ordinary pulses into
delightful, crunchy snacks. Whether using traditional methods or modern commercial
techniques, the result is a product that is not only delicious but also nutritious and
versatile.
So, the next time you enjoy a handful of puffed Bengal gram or peas, take a moment to
appreciate the intricate process that went into making these tasty treats. From soaking
and roasting to dehusking and puffing, each step plays a crucial role in creating the
perfect snack.
