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facturing and Mechanical Engineering. University of South Australia, 1. Milling of Pulses HAMPAPURA . NARASIMHA, . RAMAKRISHNAIAH, and . . PRATAPE Central Food Technological Research Institute, Mysore, India 1 INTRODUCTION Grain legumes belong to the family of Leguminosae. The word legume is derived from the word legumen , meaning seeds harvested in pods. Pulses , derived from the Latin word pulse , meaning pottage, is an alternative term for the edible dry, mature seeds of the leguminous plant. Leguminous seeds, generally containing low fat, are popularly referredto as pulses. Seeds having higher fat (normally termed oil seeds), although they are classied as leguminous seeds, are not included under pulses. The nomenclature of the scientic names of commonly grown pulses is given in the Glossary (see Sec. 6.. Pulses are major source of proteins in the diets of populations who are dependent mainly on cereals as staple foods around the world. Economically, they provide reasonablygood quality protein at only fraction of the cost of animal proteins. In addition, they supplement certain decient amino acids (such as lysine) of the cereal proteins. The inten- sive efforts that are being made to increase the agricultural production of pulses are not yielding the desired results. This has left gap between the availability and requirements for these grains, particularly in the developing countries. Therefore, every effort is needed to conserve them during postharvest handling and processing. In most parts of the world,pulses are traditionally consumed either in the whole or in the dehulled split form as soft-cooked products. The dehulled splits from pulses are known as dhal [dal] on the Indian subcontinent. While more than 7% of the pulses produced in India are marketed and consumed as dhals (dehulled split form), in most African countries they are dehulled at home just before consumption. Dehulling, therefore, is an important primary processingactivity in India and many