Engineering Properties of HA-4 and Local Field Bean Dhal: Physical, Thermal, and Biochemical Properties for Processing Applications
Krishnamma Peetal Narasaiah
Department of Food Technology, Davangere University, Davangere, Karnataka, India.
Hiregangoor Siddappa Ravikumar Patil
Department of Studies in Food Technology, Davangere University, Shivagangotri, Davanagere, Karnataka, India.
Venkatesh *
Department of Studies in Food Technology, Davangere University, Shivagangotri, Davanagere, Karnataka, India.
Sreedevi Malya Sanjeevappa
C, AICRP (FIM), Zonal Agricultural Research Station, V.C. Farm, Mandya, Karnataka, India.
Suneetha Chowdaiah
Department of Horticulture, College of Agriculture, University of Agricultural Sciences, Bangalore, Karnataka, India.
Mallela Prem Kumar
Division of Agricultural Engineering, ICAR- Indian Agricultural Research Institute, New Delhi, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: The rising demand for sustainable protein and global food security challenges necessitate the comprehensive characterization of improved pulse varieties. This study addressed this critical need by evaluating the physical, thermal, and biochemical properties of the HA-4 field bean dhal variety, comparing it to a local variety to assess its suitability for diverse food applications and value addition.
Study Design: A comparative evaluation of the physical, thermal, and biochemical properties of two field bean dhal varieties was conducted.
Methodology: A comparative analysis was performed to determine the key properties of the two dhal varieties. Physical parameters, including dimensions, shape, and density, were measured along with thermal properties like conductivity and specific heat. The biochemical analysis covered moisture, protein, crude fiber, fat, and ash content.
Results: The local bean dhal variety exhibited larger grain dimensions (9.0 mm length, 7.01 mm width, 2.35 mm thickness) than HA-4 dhal variety (6.63 mm, 5.79 mm, 2.18 mm), yet both maintained similar sphericity and geometric mean diameters, indicating consistency beneficial for processing. The local bean dhal variety also showed slightly lower bulk and true densities, suggesting enhanced porosity. Thermal conductivity, diffusivity, and specific heat varied slightly between varieties, suggesting subtle differences in cooking efficiency. Biochemically, HA-4 proved nutritionally superior with higher protein (23.37 g/100 g) and ash (3.62 g/100 g) content. Conversely, the local variety had higher fat (1.50 g/100 g) and total soluble sugars (57.23 g/100 g).
Conclusion and Recommendation: While the local dhal offers favorable physical characteristics for general processing, the HA-4 variety is a promising candidate due to its superior biochemical profile. We specifically recommend the HA-4 variety for specialized applications, such as the preparation of flakes, as its unique properties are exceptionally well-suited for this purpose. This research contributes to a deeper understanding of pulse varieties, which are crucial for developing resilient and sustainable food systems.
Keywords: Field bean, physical, biochemical, food processing, nutritional quality