Abstract :
The edible chironji kernel is rich in protein content, which may be sweet or bitter depending on the type. It is used in different forms and preparations of sweet dished and directly consumed in many parts of India. The traditional method of chironji nut decortication was done manually by small stone chakki (Jatta) and manually separation of kernel. This is very tedious and time taking process. In the developed mechanical method of processing; all the process is similar to that of traditional method except the decortications of nuts by chironji decorticator machine and separation of kernels by grader. In this method 150 to 200 kg of nuts could be decorticated in a day and it also saves Rs. 9.30 per kg as compared to traditional method.
Keyword :
Chironji, Buchanania lanzan, Traditional processing, Mechanical processing