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Primary processing of pulses
Dry pulse seeds have a tight and fibrous seed coat (husk or skin) that envelops the cotyledons, which often is indigestible and may have a bitter taste. In grains like cowpea and green gram, the seed coat is thin forming 8-10% of the grain, whereas in Bengal gram and tur, they are thick and constitute 10-14% of the grain. Primary processing of pulses involves cleaning, removal of husk or skin and splitting.
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if 120g of a 6% sucrose solution are needed, what mass of sucrose is required to prepare the solution?
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