PROCESSING OF PULSES TO
MINERAL RICH DHALL
About Pulses
Pulses are a type of legume. Pulses provide protein, dietary fiber, and many
vitamins and minerals. Pulses can be either toward the “Vegetable Group”
recommendation or toward the “Protein Foods Group” recommendation.
Pulses also provide iron, magnesium, phosphorus, zinc and other minerals,
which play a variety of roles in maintaining good health.
Pulses are
• Excellent source of fiber.
• Good source of protein.
• Low-fat.
• Good source of iron.
• Low glycemic index.
• Gluten-free / Cholesterol-free.
India's Pulse Production
There are two crops in India, namely Kharif (summer crop) harvested in
September and Rabi (winter crop) harvested in March/April. Major kharif
pulses are green beans (moong beans), black matpe (urad), pigeon peas
(arhar/tur), and cow peas (lobhia), while major rabi harvested pulses include
chickpeas, green peas and lentils. A larger range of pulses is grown in India.
Madhya Pradesh is the biggest pulse producing state with about 25% of the
total production, Uttar Pradesh (18%), Maharashtra (15%), Rajasthan
(14%),Karnataka (5%), Andhra Pradesh (5%), and Bihar (5%).
India's Pulse Consumption
Pulses are an important source of protein in the Indian diet. Due to stagnant
production of pulses, rising population and limited imports, the per capita
availability of pulses has come down to 29.1 grams per day in 2001, as
compared with Pulses acreage is down from145.86 hectare to 144.49 hectare
for this year . Almost each household in India use pulses. Although,
particular varieties of pulses are preferred in different parts of the
country, food habits are easily changed according to availability of pulses.
Pulse Variety mostly used in the northern, central and southern India is
Pigeon Peas (Arhar) - Popular in northern, central and southern India used to
make Dhall sambar as side dish with meals. Black Matpe (Urad) - Liked
throughout the country. In the north it is used for making PAPADS and in
the south it is used to make PAPPADAMS as side dish with meals. In
southern India it is a major ingredient for making several dishes, including
Idli , Vada and dosa . Mung Beans (green beans) - Consumed mostly in north
Indian states where it is a preferred dish with boiled white rice.
Marketing:
There are wholesale-specialized pulses markets throughout India, which
route domestic and imported pulses to retailers. As each seller operates
independently, the wholesale trade is generally fragmented. Out of the total
DHALL (processed pulses) market potential 10% is only covered by the major
brands and rest 90% are the loose packet sellers, which is an unorganized
segment. There are several layers in the marketing chain between the
farmer processor and consumer,
Retail Sales of Pulses in the Indian Retail Market in Tones
2006 - 15,064.20, 2007-17,422.30, 2008 - 18,120.40, 2009-19,670.40, 2010 21,130.10. In southern Asia, especially India where the vegetarian’s
population is large, the key driver to increased pulse consumption is
improving incomes and higher dietary expectations. To maintain the supplydemand deficit of pulses in the country lower, the government of India
increased the productivity of the commodities in the country and in the past
four year, the production of pulses rose by 14.4 million tons to 18.2 million
tons in 2010-11 from 14.06 million tons 2006-07.
MARKET POTENTIAL
The all India per capita consumption of pulses is about 2.8 kg per year.
Government policy on pulses
Eventhough India is the world’s largest pulses producer, India has been
importing 3-4 million tons (MT)of pulses every year to meet its domestic
demand. However, during the last decade, growth in pulses production has
increased significantly. India achieved a record output in pulses production
at 18.1 MT in 2010-11 with an all-time high production achieved in chickpea
(8.25 MT), moong (1.82MT) and urad (1.74 MT).
Governmnet of INDIA increases the MSP of pulses in order to attract the
farmers to go in for pulses production than any other cash on crops during
the season. Annual total consumption of all types of pulses countrywide is
estimated at 17 million tonnes. As pulses are consumed almost daily by the
economically vulnerable sections of the Indian society more than the middle
classes and the affluent, the Indian Government controls the price situation
in the volatile wholesale/retail markets and implementing corrective
measures to ensure availability at affordable prices by increasing the
local availability through large scale imports through Indian Government
trading organizations such as the NAFED, MMTC, STC and PEC. Government
is watching the stock hoarding traders, who creates the artificial demands
also with punishments.
Imports:
The import of pulses is allowed and comes in the OGL category without any
restrictions. TUR(Pigeon Pea),URAD(Black Matpe) are imported mostly from
Myanmar and Tanzania & Malawi. Moong(Green Mung) is imported from
Australia.
Exports:
Since 2007 there is a ban on exporting PULSES and in the recent past
government permitted the 100EOUs to export the pulses from INDIA.
In order to maintain the supply- demand deficit of pulses in the country
lower. Recently government allowed to export pulses against the imports
through advanced license scheme.
DAL MILL
Introduction:
Pulses are basically grain legumes. They occupy an important place in human
nutrition due to their high protein content than cereal grains. In Indian
dietary regime it occupies an important place. Since majority of Indians are
vegetarians, they depend largely on grain legumes (pulses) for their dietary
protein. Pulses contribute a major portion of lysine in the vegetarian diet.
They are also a fairly good source of vitamins like thiamine, niacine,
riboflavin and much needed iron.
DHALL MILLING Process:
In India most of the pulses are consumed in dehusked and split form. Thus
processing of pulses assumes a lot of importance. Pulses processing industry
helps in processing the raw grain legumes/ pulses into edible form. The
process involves different stages like cleaning, milling, dehusking, oil/water
treatment , polishing, grading and packing,
Dhall as a Food
In Indian cooking, dal is the main accompaniment that can be served with any
type of rice it provides the requisite proteins for a balanced meal. Toor
dal or Tur dal is staple food in Indian cuisine. It is the main protein
compliment for vegetarian diet when paired with a starchy food like rice and
is a dish that is prepared everyday in most of the Indian homes.
Nutrition factors
Dhall is a staple vegetarian food in every man’s diet. The daily per capita
consumption is around 20 – 30 gms. It’s a rich source of protein and easily
assimilated in our body. Being consumed by one and all it forms an important
vehicle for promoting better Nutrition among the Human Populations.
 Dhall is the only product, which is not geography specific or customer
specific.
 Every day from children to old people a minimum of 25 grams
consumed per day in various forms.
 VASMO FOODS CO PRIVATE LIMITED is the only company in India
to have in-house R&D exclusively on Dhall products
 Over 5 years of R&D VASMO group has come out First time in India
with Mineral enriched Dhall – Tested by ICMR
Malnutrition
The most vulnerable are the children of the urban slums, especially new born
babies and infants. Their health and development is entirely dependent upon
their mothers’ ability to breastfeed, the ability of mothers or caretakers to
provide nutritious meals, maternal nutrition is fundamental to reducing the
chances of child malnutrition. 47% of children in India under the age of five
are stunted (a ratio of height to age: too short for age), 16% are wasted
(too thin for their height) and 35% are underweight. On top of this, child
malnutrition plays about a 50% role in the cause of child mortality. A child’s
full potential is therefore severely reduced by malnourishment.
The main reason why women and children are not being fed properly because
of the non affordability of nutrient rich foods and supplements, secondly
they don’t give priority for nutritious food. Due to the deficiency of IRON
the anemia happens and create complications.
First of it’s kind in INDIA
DOUBLE UBARI ANNAM DHALL provides the improved nutrition through
enhanced nutrient availability.
About the Mineral Rich Dhall
The per capita consumption of red gram (tur dhal), black gram (orid dhal)
and green gram (mung dhal) each is around 25 to 30 grams per day in the
State of Tamil Nadu. It is a staple in everyman’s diet. The current sale of
these pulses together is 95475MT per month (approx). Considering the high
per capita consumption and its richness in protein, laboratory studies were
carried out in detail to explore the possibility if the protein could aid the
availability
of
micronutrient
minerals
like
iron,
calcium,
magnesium,
phosphorus and zinc.
Four major concerns formed the basis of enrichment. The first pertained to
the retention of the minerals in the dhal when being washed prior to cooking;
the second on the quantum of enrichment which provided 20 to 25% of the
daily requirement of the minerals; increased bioavailability of the minerals;
and safety of the dhal for purposes of consumption as envisaged by
toxicological studies.
Nutritive value of pulses(without enrichment)
(Values are for 100 grams of the dhal)
Description
Urad dhal
Tur dhal
Mung dhal
Moisture (gms)
10.9
13.4
10.1
Protein (gms)
24.0
22.3
24.5
Fat (gms)
1.4
1.7
1.2
Fibre (gms)
0.9
1.5
0.8
59.6
57.6
59.9
Energy (k cal)
347
335
348
Calcium (mgms)
154
73
75
Phosphorus (mgms)
385
304
405
Magnesium (mgms)
130
90
122
Zinc (mgms)
3.0
0.9
2.8
Iron (mgms0
3.8
2.7
3.9
Carotenes (mcg)
38
132
49
Thiamine (mgms)
0.42
0.45
0.47
Riboflavin (mgms)
0.20
0.19
0.21
Niacin (mgms)
2.0
2.9
2.4
Folic acid (mcg)
132
103
140
0
0
0
206
183
0
Carbohydrates
(gms)
Vitamin C (mgms)
Choline (mgms)
MINERAL ENRICHED DHALL NUTRIENT VALUE COMPARISON
Normal Dhall
Double UbariAnnam Dhall
(Mineral
(Mineral Enriched)
Toor Dhall
Iron
4mg
7 – 12 mg
Moong
Iron
6 mg
10 – 20 mg
Calcium
< 80 mg
120 - 200 mg
Magnesium
< 50 mg
100 – 180 mg
Zinc
< 1 mg
1.5 – 3 mg
Phosphorus
< 150 mg
250 – 350 mg
Dhall
Orid Dhall
The benefits of enriched minerals in dhall
Conclusion:
By eating the mineral enriched DOUBLE UBARI ANNAM Dhall,
the only mineral enriched dhall in INDIA, people are benefited to
get the balanced diet and 15%-20% of the daily requirement of
the RDA is available and the rest can be getting from other food
intakes. Considering the societal benefit the mineral enriched
dhalls are being sold at par the normal dhall price.
By
De.Srenivasan
Head-Operations
VASMO FOODS CO PRIVATE LIMITED
CHENNAI