CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
The impact of food processing on nutrient retention is a critical aspect of ensuring the nutritional quality of food consumed by populations, especially in developing countries such as Nigeria. As a nation experiencing both rapid population growth and significant nutritional challenges, understanding how various food processing methods influence nutrient content is imperative. This introduction aims to shed light on the complex interplay between food processing practices and the retention of essential nutrients in Nigeria, emphasizing the importance of balancing the need for food preservation and accessibility with the preservation of nutritional value.
Nigeria faces persistent nutritional challenges, including widespread malnutrition and deficiencies in key nutrients. With a large and growing population, ensuring food security is paramount, and food processing plays a central role in meeting this challenge. However, the nutritional implications of different processing techniques must be carefully considered, as certain methods can lead to nutrient losses. Recognizing the unique nutritional needs of the population, particularly vulnerable groups such as children and pregnant women, adds urgency to understanding how food processing impacts nutrient retention in the context of the Nigerian diet.
Nigeria boasts a rich culinary tradition with a diverse array of food processing methods, ranging from traditional techniques to modern industrial processes. These methods include drying, fermentation, milling, and canning, each with its own implications for nutrient retention. It is crucial to investigate how these processing techniques affect the levels of essential nutrients such as vitamins, minerals, and proteins in commonly consumed foods. The variation in dietary habits across regions and cultural practices further underscores the need for a nuanced examination of the impact of food processing on nutrient content in Nigeria.
Scientific research on the impact of food processing on nutrient retention in Nigeria is essential for guiding both public health policies and food industry practices. Studies exploring the changes in nutrient profiles during different processing stages provide valuable insights into optimizing methods that balance the preservation of essential nutrients with the practicalities of food preservation and distribution. As nutritional health is intricately linked to the overall well-being of the population, an evidence-based understanding of the impact of food processing on nutrient retention is vital for promoting a healthier and more resilient Nigerian population.
1.2 Statement of the Problem
The impact of food processing on nutrient retention in Nigeria constitutes a critical problem due to its potential implications for public health and nutrition. As the nation grapples with persistent challenges related to malnutrition and nutrient deficiencies, understanding how different food processing methods influence the nutritional content of commonly consumed foods is crucial. Nigeria has a rich culinary tradition that involves various processing techniques, both traditional and modern, ranging from drying and fermentation to milling and canning. However, the question arises as to how these methods affect the retention of essential nutrients such as vitamins, minerals, and proteins in foods integral to the Nigerian diet. Balancing the need for food preservation, especially in the face of a growing population and demands for food security, with the preservation of nutritional value presents a complex challenge that demands comprehensive investigation.
Moreover, the nutritional needs of vulnerable groups, such as children and pregnant women, are particularly significant in the context of Nigeria's nutritional challenges. If food processing leads to substantial nutrient losses, especially in staple foods, it could exacerbate existing deficiencies and hinder efforts to improve the overall health of the population. Furthermore, the diversity of dietary habits across regions and the coexistence of traditional and modern processing practices add layers of complexity to this issue. Thus, the statement of the problem revolves around the need to systematically assess and understand the impact of food processing on nutrient retention in Nigeria, considering the diversity of processing methods and their implications for the nutritional well-being of the population.Top of Form
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1.3 Objectives of the Study
The main objective of the study is to examine The impact of food processing on nutrient retention in Nigeria. Specific objectives of the study are:
- 1. To Evaluate the Effect of Traditional and Modern Food Processing Techniques on Nutrient Retention.
- 2. To Assess Regional Variations in Nutrient Retention Due to Different Processing Practices.
- To Investigate the Impact of Processing on Nutrient Bioavailability and Health Outcomes.
1.4 Research Questions
To guide the study and achieve the objectives of the study, the following research questions were formulated:
- How do traditional food processing methods, such as drying and fermentation, compare to modern techniques like canning and milling in terms of their impact on the retention of essential nutrients in commonly consumed Nigerian foods?
- Are there significant regional differences in the nutrient retention of commonly processed foods across Nigeria, considering variations in local culinary traditions and processing methods?
- What is the bioavailability of essential nutrients in foods processed through different methods, and how does this influence their nutritional impact on the health of consumers in Nigeria?
1.5 Research Hypothesis
The following research hypothesis was developed and tested for the study:
Ho: There is no statistical significant relationship between food processing and nutrient retention.
1.6 Significance of the Study
The study is important for many reasons. The following are the major stakeholders this paper through its practical and theoretical implications and findings will be of great significance:
Firstly, the paper will benefit major stakeholders and policy makers in the Food and Nutrition sector. The various analysis, findings and discussions outlined in this paper will serve as a guide in enabling major positive changes in the industry and sub-sectors.
Secondly, the paper is also beneficial to the organizations used for the research. Since first hand data was gotten and analysed from the organization, they stand a chance to benefit directly from the findings of the study in respect to their various organizations. These findings will fast track growth and enable productivity in the organisations used as a case study.
Finally, the paper will serve as a guide to other researchers willing to research further into the subject matter. Through the conclusions, limitations and gaps identified in the subject matter, other student and independent researchers can have a well laid foundation to conduct further studies.
1.7 Scope of the Study
The study is delimited to Nestle, Nigeria. Findings and recommendations from the study reflects the views and opinions of respondents sampled in the area. It may not reflect the entire picture in the population.
1.8 Limitations of the Study
The major limitations of the research study are time, financial constraints and delays from respondents. The researcher had difficulties combining lectures with field work. Financial constraints in form of getting adequate funds and sponsors to print questionnaires, hold Focus group discussions and logistics was recorded. Finally, respondents were a bit reluctant in filling questionnaires and submitting them on time. This delayed the project work a bit.
1.9 Organization of the Study
The study is made up of five (5) Chapters. Chapter one of the study gives a general introduction to the subject matter, background to the problem as well as a detailed problem statement of the research. This chapter also sets the objectives of the paper in motion detailing out the significance and scope of the paper.
Chapter Two of the paper entails the review of related literature with regards to corporate governance and integrated reporting. This chapter outlines the conceptual reviews, theoretical reviews and empirical reviews of the study.
Chapter Three centers on the methodologies applied in the study. A more detailed explanation of the research design, population of the study, sample size and technique, data collection method and analysis is discussed in this chapter.
Chapter Four highlights data analysis and interpretation giving the readers a thorough room for the discussion of the practical and theoretical implications of data analyzed in the study.
Chapter Five outlines the findings, conclusions and recommendations of the study. Based on objectives set out, the researcher concludes the paper by answering all research questions set out in the study.
References:
- Oluwole, O. B., Aina, J. O., & Ekpebu, I. D. (2014). Food processing and nutrient retention in Nigeria. British Journal of Applied Science & Technology, 4(20), 2881-2894.
- Igene, J. O., & Akande, E. A. (2018). The effects of food processing on nutrient content: A case study of Nigeria. Journal of Food Processing and Preservation, 42(6), e13639.
- Oboh, G., & Ekperigin, M. M. (2004). Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisiae and Lactobacillus spp. solid media fermentation techniques. Electronic Journal of Biotechnology, 7(3), 304-308.
- Oguntimein, G. B., & Ojokoh, A. O. (2017). Effect of Processing Methods on the Nutrient Composition of Two Varieties of Nigerian Brown Beans. International Journal of Biochemistry Research & Review, 16(1), 1-10
