Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

A Comparative Study of Cost Economics of Traditional and Mechanical Method of Chironji Processing


Affiliations
1 Swami Vivekanand College of Agricultural Engineering and Technology and Research Station (I.G.K.V.), Raipur (C.G.), India
     

   Subscribe/Renew Journal


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.

Keywords

Chironji, Buchanania lanzan, Traditional Processing, Mechanical Processing.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Deshmukh, S.D., Dange, M.M. and Gawande, A.B. (2016). Optimization of process parameters for Chironji nut (Buchanania lanzan) decortication. Internat. J. Res. Engg. Sci. & Technol., 1(6): 39-50.
  • Kepner, R.A., Bainer, R. and Barger, E.L. (1987).Principles of farm machinery (3rd Ed.). CBS Publication and Distribution, NEW DELHI, INDIA pp. 23-45.
  • Kumar, J., Vengaiah, P.C., Srivastav, P.P. and Bhowmick, P.K. (2012). Chironji nut processing, present status and scope. Indian J. Traditional Knowledge, 11(1): 202-204.
  • Narayan, K., Patra, H.K. and Dhruw, S.K. (2014). Standardization of propagation methods of Chironji (Buchanania lanzan Spreng). Asian J. Hort., 9(1): 283-284.
  • Nishad, P.K., Naik, R.K., Patel, S. and Mishra, N.K. (2017). Performance evaluation of Chironji (Buchanania lanzan) decortications. Trends in Biosciences, 10 (2) : 929-932.
  • Siddiqui, M.Z., Chowdhury, A.R., Prasad, N. and Thomas, M. (2014). Buchanania lanzan: a species of enormous potentials.World J. Pharmaceutical Sci., 2(4): 374-379.
  • Singh, J., Naik, R.K., Patel, S. and Mishra, N.K. (2015). Design and development of Chironji (Buchanania lanzan) decorticator. Internat. J. Engg. Res. & Technol., 5(1): 46-51.

Abstract Views: 146

PDF Views: 0




  • A Comparative Study of Cost Economics of Traditional and Mechanical Method of Chironji Processing

Abstract Views: 146  |  PDF Views: 0

Authors

P. K. Nishad
Swami Vivekanand College of Agricultural Engineering and Technology and Research Station (I.G.K.V.), Raipur (C.G.), India
R. K. Naik
Swami Vivekanand College of Agricultural Engineering and Technology and Research Station (I.G.K.V.), Raipur (C.G.), India

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.

Keywords


Chironji, Buchanania lanzan, Traditional Processing, Mechanical Processing.

References