dehulled

Dehulled refers to the removal of the outer covering, hull, husk, or bran from seeds, grains, or legumes. The hull is typically hard or fibrous and largely inedible or of little culinary use, while the edible kernel lies beneath. Removing the hull can improve digestibility, texture, cooking time, and readiness for milling or baking, though it often reduces dietary fiber and some micronutrients that are concentrated in the hull or bran.

Dehulling is carried out by mechanical decorticating or pearling equipment that abrades or screens off the outer layer. In cereals such as barley, oats, or rice, dehulling may be followed by polishing. In legumes and seeds, dehulling involves removing the seed coat or pericarp, sometimes followed by splitting or milling.

Common examples include dehulled rice, dehulled barley, or dehulled sesame seeds; dehulled chickpeas or beans exist for smoother texture in foods. Dehulled products are widely used in flour, breakfast cereals, snacks, pastes, and ready-to-eat meals.

Nutritional considerations: Dehulling reduces fiber content and minerals associated with the hull, but can improve digestibility and palatability. In some cases, dehulling lowers antinutrients such as phytic acid, increasing mineral bioavailability. The choice between hulled and dehulled forms depends on product requirements and consumer preferences.

In agriculture and food processing, dehulling is distinguished from decortication and pearling, which can involve removing multiple external layers.