Effect of drying parameters on cooking qualities of pigeon pea dal

Abstract

The present study investigated the effect of drying parameters on the cooking quality of pigeon pea (Cajanus cajan) dal. Drying was performed using a developed grain dryer, with temperature, air velocity, and bed thickness selected as the key process variables. Cooking quality attributes, including cooking time and solids dispersed percentage, were evaluated as indicators of dal quality. Results indicated that the minimum cooking time (22 min) was achieved at 70 °C, 2.0 m/s air velocity, and 15 cm bed thickness. Similarly, the lowest dispersed solids (21.50%) were observed under the same drying conditions, whereas the maximum dispersed solids were recorded at 60 °C, 2.5 m/s air velocity, and 15 cm bed thickness. The study determines that optimization of drying parameters is critical for improving the cooking performance and overall quality of pigeon pea dal.