In India, the use of whole chickpea for making flour depends largely on the type of plant used for processing. It was observed that for flour making, the size of split chickpea is not important. The most important factor identified in several surveys is the recovery rate. It is a very popular item. The demand of it is increasing at a very rapid pace. Besan being economical item finds an easy access both to poor and as well as lower evolves, a great demand of the product in their day-to-day menu. In view of all the facts a new entrepreneur can confidently venture into this field. The market demand for besan largely depends on freshness, quality and fineness of grinding and the quality of besan is of prime importance to the millers as the same impacts the sensory impact on the end product. Flour millers often use desi type chickpea of slightly lower quality than that used for making dal. Locally produced desi chickpea are mostly used for making flour, although millers sometimes use imported ones. The colour of dal is not a needed quality trait for flour making. Besan is primarily prepared from grinding of Channa Dal. Bengal gram is widely appreciated as health food and as a protein-rich supplement to cereal-based diets, especially for the poor in developing countries where people are largely vegetarian or are unable to afford animal protein. This is a very important food. It contains large quantities of protein and vitamins. It is a very important ingredient for making Kitchen Dish for men, women and children. It is very much used for making pies, pakora, curry etc. It makes a very palable and crispy dish.
Besal gram has a very important role in human diet in our country. India has exported about 12,000 tons of besan worth Rs. 7800 lakhs in year 2019 - 2020 (APEDA) mainly to USA, UK, Australia, Kuwait, Canada, New Zealand, UAE, Singapore, Saudi Arabia, Oman and other countries. The pulse flour market was at INR 1245 billion in 2019 and is expected to reach INR 4140 billion by 2024. The pulse flour market is primarily propelled by the rising consumption of various pulse flours and bakery products in various regions. The rapidly growing demand for fast food products in restaurants, cafes, and food chains in various developing and developed nations is bolstering the demand for pulse flour milling. Besan is a high potential market in India with annual production volume of over 5 million tonnes; i.e. over 50% of the approximately 10 million tonnes of desi Chickpeas produced in India (which goes for grinding into Besan). However, there are unique challenges that accompany pulse flour production, especially related to cleaning, milling, packaging, testing and storage. The present thesis provides some important suggestions on the adoption of new technologies to overcome such challenges.
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