Exam Details
| Subject | Processing Of Pulses And Oilseeds | |
| Paper | ||
| Exam / Course | Diploma in Production of Value Added Products from Cereals, Pulses and Oilseeds | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
Write methods of milling of pulses.
Discuss dry milling of pulses with flow diagram.
Why pulses are important in Indian diet?
Explain process of Papad manufacturing.
Advantages of reel screen over reciprocating screen cleaners.
Write different physical and mechanical properties of pea.
4. Enlist different methods for assaying protein quality. Discuss any two of them in detail.
5. Discuss the process of manufacturing of soy-milk and soy-paneer (Tofu).
6. Discuss different mechanical oil expulsion methods.
Explain how the deoiled cakes are utilised.
Briefly discuss about mechanical screw expeller.
Define the following terms
Blanching
Dehulling
Drying
Polishing
Pitting
Write short notes on the following:
Puffing of pulses
Soynuts
Discuss dry milling of pulses with flow diagram.
Why pulses are important in Indian diet?
Explain process of Papad manufacturing.
Advantages of reel screen over reciprocating screen cleaners.
Write different physical and mechanical properties of pea.
4. Enlist different methods for assaying protein quality. Discuss any two of them in detail.
5. Discuss the process of manufacturing of soy-milk and soy-paneer (Tofu).
6. Discuss different mechanical oil expulsion methods.
Explain how the deoiled cakes are utilised.
Briefly discuss about mechanical screw expeller.
Define the following terms
Blanching
Dehulling
Drying
Polishing
Pitting
Write short notes on the following:
Puffing of pulses
Soynuts
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Baking And Flour Confectionery
- Food Fundamental
- Food Microbiology
- Food Quality Testing And Evaluation
- Marketing And Entrepreneurship
- Milling of Wheat, Maize and Coarse Grains
- Paddy Processing
- Processing Of Pulses And Oilseeds