Effect of Food Processing Methods on Nutrient Retention in India

Abstract

Purpose: The aim of the study was to investigate effect of food processing methods on nutrient retention in India Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: Research on the effect of food processing methods on nutrient retention in India has shown that traditional processing techniques like sun drying and fermentation are commonly employed. These methods can lead to significant nutrient losses, particularly in heat-sensitive vitamins. However, studies have also indicated that innovative approaches, such as vacuum drying and freeze-drying, can help preserve nutrients more effectively in certain Indian food products. Overall, there is a need for further research to optimize processing methods and adapt them to traditional Indian cuisines to enhance nutrient retention and improve the nutritional quality of processed foods in the country. Unique Contribution to Theory, Practice and Policy: the kinetic theory of quality, the nutrient density theory & the bioavailability theory may be used to anchor future studies on effect of food processing methods on nutrient retention in India. Food processors should optimize processing parameters, such as temperature, time, and pressure, to maximize nutrient retention while ensuring food safety and quality. Policymakers should consider regulations that require clear and accurate nutrition labeling on processed foods.