RA 00048.pdf - OAR@ICRISAT

dehullers to permit the most selective removal of
hull layers and to maximize the yield of the edible
product.
The quality criteria desired in the final flour must
be accurately defined so that millers can modify or
operate equipment with these objectives in mind.
For example, low lipid content is a desirable flour
attribute since it decreases the problem of rancidity.
However, the germ must be removed to
reduce the fat content and this has an adverse
effect on the nutritional quality of the flour.
Obviously, storage and nutritional studies need to
be undertaken to determine the optimum level of
germ removal.
Plant breeders should consider adopting smallscale
milling equipment to insure the development
of varieties with desirable traditional and
mechanical processing characteristics. Ultimately,
it may be possible to even select varieties which
require little or no denuding to produce acceptable
flour.
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