Vitamins and Minerals: A Review on Processing Losses and Strategies to Control It

Abstract

The objective of this review paper is to discuss the impact of food processing methods on nutritional value of vitamins and minerals and to focus on the ways of reducing the processing losses of these nutrients. The major reason for processing foods is to preserve them so that man is no longer completely reliant on geography and environment to meet his nutritional needs and desires. Processing makes food healthier, safer, tastier and more shelf stable. While there are various advantages to processing, it can also be harmful to food quality. Blanching, for example, prior to freezing or drying is used primarily to inactivate enzymes that can lead to quality deterioration of vitamins and minerals. During processing, milling and extrusion can also result in the physical removal of minerals. Non thermal techniques have been identified as suitable for retention of micronutrients.