INTRODUCTION

Enhancement in nutrition

By using special methods to improve the nutritive value of food to make it more enrich and full of nutrition.

As we all are aware of increasing population of world and limited resources of food it is important to get maximum nutritional value in every meal you have.

Need to enhance nutritive value of food

1. It will help us to meet all requirement of body.

2. It will help us to prevent from nutrient deficiency disease.

3. It will helps to develop good food habits.

4. It will helps to meet variety of food

5. It will helps in proper balance diet.

There are four methods that can help in enhancing nutritive value of food.

1. Sprouting

2. Combination

3. Fermentation

4. Fortification

SPROUTING

Grains and dry grains do not contains vitamin C, but when they are allowed to sprout or germinate vitamin C is formed in grains and forming sprout.

Sprouting also increase the content of vitamin B.

Soak the grain and pulse in water for 24 hours and then wrap them in damp cloth within 2-3 days you will see the grain with 3/4th inch sprout.

You can eat it raw or by cooking for short interval so that vitamin form in it do not get destroy.

Moong daal ( whole green gram) contains highest amount of vitamin C as compare to other pulses.

It is very simple and cheap process to enhance the nutritive value of pulses and grain.

COMBINATION

Combination of food is to combine pulses, grain, rice, vegetables and other important food items to make a nutritive bowl that helps us to meet nutritive requirement of food.

The protein of cereals and pulses have natural supplement effect.

Very well known combination food is khichdi, rice-daal, chola-bhatura.

FERMENTATION

The natural fermentation occurs when environmental condition permit interaction between microorganism and food substance.

The fermentation of milk to form curd encourage the multiplication of lactic acid bacteria in milk.

Fermented food is more nutritious then unfermented one because

1. Microorganisms synthesis several complex vitamins e.g. vitamin B12, vitamin C and riboflavin.

2. Fermented foods helps in digestion , fermentation breaks down the indigestible protective coating and cell walls both physically and chemically.

3. Fermentation enhance nutritional value, specially of plant material by splitting cellulose and hemicellulose which is utilized by human digestive tract.

Example of fermentation are idli, dosa, curd, etc.

FORTIFICATION

The process to add nutrients to a particular food items is known as fortification.

Food items selected to be fortified are those that are consumed by the largest, cross-section of the population.

Examples are iodine in common salt, vitamin A and vitamin D in hydrogenated fats , vitamin C to fruits juice, etc.

CONCLUSION

From this blog we conclude that by performing small techniques how we can enhance the nutritive value of food. Besides these all techniques we have to take care always avoid sugar as mush as possible.

Always try to add whole grain instead of refined flour. Try to add vegetables and fruits in your everyday diet.

Take care of your health and nutrition.