The efficiency of Traditional Food Processing Technology in the Locality

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dc.contributor.authorOde, M.O.
dc.contributor.authorBabayeju, A.A
dc.contributor.authorObalowu, M.A
dc.date.accessioned2021-07-05T14:56:19Z
dc.date.available2021-07-05T14:56:19Z
dc.date.issued2012
dc.description.abstractThis paper identified the efficiency of traditional food processing technology which is the set of methods and techniques used for transforming raw food ingredients into food or other forms for consumption by human or animals either in the home or by the food processing industry. Food processing has also helped to create quick, nutritious meals to give to busy families for consumption. Some of the benefits include toxin removal, preservation, easing marketing and distribution tasks and increasing food consistency. It also increases seasonal availability of many foods which enables transportation of delicate perishable food across long distances and makes different kinds of foods safe to eat by activating spoilage and pathogenic micro-organisms. It is recommended that processed food will free people from the large amount of time involved in preparing and cooking “natural” unprocessed foods. Cost reduction, hygiene, and efficiency are necessary in food processing technology. The traditional efficiency of processed food may have slight effects on its nutritional density for example vitamin C which is destroyed by heat especially in canned foods. Also cost reduction, hygiene, and efficiency are necessary in food processing technology.en_US
dc.identifier.issn1596-5511
dc.identifier.issn1596-5511
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/6159
dc.language.isoenen_US
dc.publisherPublished by Faculty of Agriculture, University of Ilorin. Nigeriaen_US
dc.subjectFooden_US
dc.subjectprocessingen_US
dc.subjectIndustryen_US
dc.subjecthumanen_US
dc.titleThe efficiency of Traditional Food Processing Technology in the Localityen_US
dc.typeArticleen_US

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