how she can enhance the nutritive value of food
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ENHANCING NUTRIENT CONTENT OF FOOD
ENRICHMENT
The process of improving the nutrients in foods by special methods is called Enrichment.
Importance of enhancing nutritive value of food
To meet the nutritional requirements of the body.
To make proper selection and preparation of foods.
To consume food in a balanced manner.
To improve the flavour and texture of the food.
To get variety in food.
To assist in planning the daily menu, keeping in view the nutrient content of the food.
To prevent deficiency diseases in the body.
To develop good food habits.
Methods of Enrichment of Nutrients
There are three methods by which you can enhance or increase the nutrients present in food.
a) Combination
b) Fermentation
c) Germination
(A) COMBINATION
Top
Combination is the process of combining cheaper and commonly available foods from different food groups to improve the quality of nutrients.
Combining of foods from different food groups is the easiest way of eating all nutrients.

Combination of foods improves the quality of nutrients. Cereals lack certain amino acids and these are present in dhals. On the other hand dhals lack some other amino acids that are present in cereals. The quality of proteins becomes as good as that of milk. The combination of a variety of foods ensures better availability of nutrients.
Combination helps to
i) Eat a diet that has good quality nutrients.
ii) Use cheaper and easily available foods that enhance the nutrient content of food considerably.
iii) Provide balanced diet to the family.
(B) FERMENTATION
Top
Fermentation is a process in which some micro-organisms are added to the food. They change nutrients already present in the foods into simpler and better forms and also make other new nutrients.

Fermentation makes the dough rise and become almost double in quantity. During fermentation the micro-organisms use up some of the nutrients present in the atta and change them into other better quality nutrients. They also make some new nutrients.
Curd, bread, khaman, dhokla, idli, etc. are all examples of fermented foods.
ADVANTAGES OF FERMENTATION
a) Fermentation improves the digestibility of foods. The micro-organisms which cause fermentation break the proteins and carbohydrates into smaller parts, which are easier to digest.
b) During fermentation of cereals and foods like peas, beans etc. the minerals, calcium, phosphorus, and iron are changed into better quality ones. These are then easily absorbed by the body.
c) Fermented foods become spongy and soft and are liked by children and adults.
(C) GERMINATION
Top
Germination is a process in which small shoots come out of the dhal or cereal when these are kept with small amount of water. The grains and pulses to be sprouted need to be soaked in just enough water so that all of it is absorbed. If the extra water in which they are soaked is thrown away, a lot of nutrients are lost.
Grains like wheat, bajra, jawar, etc. can also be sprouted. These grains can then be dried in shade and roasted lightly on a tawa. They can be ground and used in many dishes. Pulses are also sprouted first and then steamed and consumed. The time and water which each grain or pulse needs for soaking and sprouting is different. Normally 8-16 hours are needed for soaking and 12-24 hours for sprouting. The cloth in which the soaked dhal is tied should be kept moist all the time.

When sprouting is followed by fermentation the vitamin content becomes much more.
Germination helps you to
i) Increase the digestibility of foods
a) Some carbohydrates and proteins are broken down into smaller and easily digestible forms.
b) Grains and pulses become soft after sprouting, so they take less time for cooking and are easy for you to digest.
ii) Increase the nutritive value of food with no additional cost.
Some vitamins and minerals become more when foods are germinated Vitamin B becomes almost double in quantity while vitamin C increases almost 10 times.
ENRICHMENT
The process of improving the nutrients in foods by special methods is called Enrichment.
Importance of enhancing nutritive value of food
To meet the nutritional requirements of the body.
To make proper selection and preparation of foods.
To consume food in a balanced manner.
To improve the flavour and texture of the food.
To get variety in food.
To assist in planning the daily menu, keeping in view the nutrient content of the food.
To prevent deficiency diseases in the body.
To develop good food habits.
Methods of Enrichment of Nutrients
There are three methods by which you can enhance or increase the nutrients present in food.
a) Combination
b) Fermentation
c) Germination
(A) COMBINATION
Top
Combination is the process of combining cheaper and commonly available foods from different food groups to improve the quality of nutrients.
Combining of foods from different food groups is the easiest way of eating all nutrients.

Combination of foods improves the quality of nutrients. Cereals lack certain amino acids and these are present in dhals. On the other hand dhals lack some other amino acids that are present in cereals. The quality of proteins becomes as good as that of milk. The combination of a variety of foods ensures better availability of nutrients.
Combination helps to
i) Eat a diet that has good quality nutrients.
ii) Use cheaper and easily available foods that enhance the nutrient content of food considerably.
iii) Provide balanced diet to the family.
(B) FERMENTATION
Top
Fermentation is a process in which some micro-organisms are added to the food. They change nutrients already present in the foods into simpler and better forms and also make other new nutrients.

Fermentation makes the dough rise and become almost double in quantity. During fermentation the micro-organisms use up some of the nutrients present in the atta and change them into other better quality nutrients. They also make some new nutrients.
Curd, bread, khaman, dhokla, idli, etc. are all examples of fermented foods.
ADVANTAGES OF FERMENTATION
a) Fermentation improves the digestibility of foods. The micro-organisms which cause fermentation break the proteins and carbohydrates into smaller parts, which are easier to digest.
b) During fermentation of cereals and foods like peas, beans etc. the minerals, calcium, phosphorus, and iron are changed into better quality ones. These are then easily absorbed by the body.
c) Fermented foods become spongy and soft and are liked by children and adults.
(C) GERMINATION
Top
Germination is a process in which small shoots come out of the dhal or cereal when these are kept with small amount of water. The grains and pulses to be sprouted need to be soaked in just enough water so that all of it is absorbed. If the extra water in which they are soaked is thrown away, a lot of nutrients are lost.
Grains like wheat, bajra, jawar, etc. can also be sprouted. These grains can then be dried in shade and roasted lightly on a tawa. They can be ground and used in many dishes. Pulses are also sprouted first and then steamed and consumed. The time and water which each grain or pulse needs for soaking and sprouting is different. Normally 8-16 hours are needed for soaking and 12-24 hours for sprouting. The cloth in which the soaked dhal is tied should be kept moist all the time.

When sprouting is followed by fermentation the vitamin content becomes much more.
Germination helps you to
i) Increase the digestibility of foods
a) Some carbohydrates and proteins are broken down into smaller and easily digestible forms.
b) Grains and pulses become soft after sprouting, so they take less time for cooking and are easy for you to digest.
ii) Increase the nutritive value of food with no additional cost.
Some vitamins and minerals become more when foods are germinated Vitamin B becomes almost double in quantity while vitamin C increases almost 10 times.
Answered by
0
The ways to enhance the nutritive value of food are
- To fulfil the body's nutritional needs.
- Ensuring correct meal preparation and choice.
- To balance your dietary consumption.
- To enhance the food's flavour and texture.
- To obtain food variety.
- Can aid in daily menu planning while considering the food's nutritious content.
- To stop diseases of deficiencies in the body.
- To create healthy eating habits.
Techniques for Nutrient Enrichment
There are three ways to improve or raise the amount of nutrients in meals.
(a) In combination
(b) Fermentation
c) Reproduction
(a) In combination
Combination is the technique of mixing less expensive, widely accessible items from various dietary groups to increase the nutritional quality.
The simplest approach to consume all the nutrients is by combining foods from several food groups.
(b) Fermentation
Food is given some microorganisms during the fermentation process. They create new nutrients while also transforming those currently present in food into simpler and better forms.
c) Reproduction
When dhal or grain is stored with a small amount of water, germination occurs, and tiny shoots emerge. Just enough water must be added to the grains and pulses before sprouting so that it is entirely absorbed. Many nutrients are lost if the additional water they are soaked in is thrown away.
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