Course Content
Terminology related to human nutrition
Relation of food and nutrition to health
Anti nutritional factors present in common foods
Nutritional deficiency diseases in developing countries and their prevention measures
Learn applied human nutrition with Braimy – B.Sc Agriculture
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a) Drying: bacteriostatic.

b) Canning: bactericidal with heat.

c) Freezing: destroys MO’s and inhibits growth.

d) Freezedrying: fruits and seafoods. Retains original shape, size.

e) Dehydrofreezing: fruits and vegetables. First dehydrated to 60% moisture of original weight.

f) Irradiation: x-rays, gamma rays kills MO’s.

g) Addition of chemicals: NaCl, acidification with acetic acid, fatty acid such as sod.

h) Diacetate, sulfurdioxide, sorbic acid, sod. Nitratre etc.

I) Antioxidants: i.e. vit. E, C and tannins.

j) Parboiling of rice: steaming/boiling of unhusked rice after soaking in water leads to easy removal of husk without nutrient loss.

k) Fortification: nutrients added to food. i.e. wheat deficient in lysine; maize deficient in lysine, tryptophan; salts with iodine.

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