EXPLORING THE IMPACT OF FOOD PROCESSING TECHNIQUES ON NUTRIENT RETENTION IN NIGERIAN FOODS (A CASE STUDY OF UAC FOODS)

CHAPTER ONE

INTRODUCTION

1.1 Background to The Study

Food processing plays a crucial role in value creation in the food industry and provides numerous benefits that are essential for food security, nutrition and economic development (Augustin et al., 2016). This involves converting agricultural raw materials into intermediate products such as flour, oils, sugar and other essential ingredients, as well as into ready-to-eat foods. The process uses various resources such as raw materials, water, energy, labor, infrastructure and knowledge and aims to achieve multiple goals simultaneously, including ensuring food safety, improving shelf life, improving sensory appeal, facilitating storage and transport as well as improving food accessibility and reducing cooking time.

However, despite these significant advantages, food processing also has limitations, particularly with regard to the possible loss of important nutrients during processing (Kumar and Raina, 2024). Food processing methods – including thermal, mechanical, chemical and biotechnological techniques – directly impact the nutritional quality of the processed foods. According to Kumar and Raina (2024), food processing techniques can have a significant impact on the vital elements in food, including vitamins, minerals, proteins and fiber. Boiling, frying, steaming, and baking are examples of thermal processing methods that can result in significant losses of vitamins, minerals, antioxidants, and fiber in the finished food product (Kumar & Raina, 2024).

The specific food product, processing technique and processing time all influence how much nutrients are lost. Nutrient retention is the ability of a food product to maintain its nutrient content during processing, storage and transportation (Volkert et al. , 2019). Food processing should ideally preserve or enhance the nutritional value of the food and ensure that consumers continue to receive the vitamins, minerals and other nutrients essential for good health. However, various processing techniques often compromise nutrient retention, especially when foods are exposed to high temperatures, long cooking times. Understanding how different food processing techniques impact nutrient retention is critical to optimizing the nutritional quality of processed foods.

In developed economies such as the United States, efforts have been made to reduce food losses and improve nutrient retention over the past decade. According to a study by Smith (2018), food losses decreased by 31% between 2007 and 2017, improving the food supply chain's ability to store nutrients. Thanks to key measures such as food recovery programs, better storage and transport techniques and consumer education campaigns, food waste has decreased and essential nutrients are better preserved.

Similarly, in Japan, Tanaka (2017) pointed out that post-harvest losses in fruits and vegetables decreased by 20% between 2010 and 2016 and attributed this success to advanced packaging technologies, efficient distribution systems and consumer awareness programs. These global efforts highlight the importance of managing food processing and distribution systems to maximize nutrient retention. In Nigeria, a country rich in diverse culinary traditions and food sources, understanding how different processing methods impact nutrient retention is critical to promoting health and ensuring food security. Common processing techniques such as boiling, frying and fermenting can significantly alter the nutritional composition of traditional Nigerian foods, which often include staples such as cassava, maize and pulses (Ogunlakin et al., 2020).

With the increasing demand for processed foods, it is critical to examine how these processes affect vital vitamins and minerals necessary for overall health. Studies have shown that processing method has a significant impact on nutrient retention. According to Eyo et al. (2018), boiling is a common method of cooking vegetables and pulses in Nigeria, but can result in significant losses of water-soluble vitamins such as C and B. According to Ogunniyi et al. (2019), fermentation, a traditional method of cooking foods such as ogi and iru, has been shown to increase protein digestibility and nutrient bioavailability and in a country where malnutrition and micronutrient deficiencies are widespread, it is essential to understand these processes (Federal Ministry of Health, 2021).

Understanding the interplay between food processing methods and nutrient retention is crucial for shaping effective public health policies and nutrition education in Nigeria. The World Health Organization stresses the value of eating a diet high in nutrients, especially in developing nations where food insecurity and nutritional deficiencies are common (WHO, 2022). Moreso, studying how different food processing methods affect the nutritional value of Nigerian foods, stakeholders can create policies that promote the preparation of healthier foods. This can help reduce malnutrition in vulnerable groups and improve overall nutrition.

1.2 Statement of The Problem

In Nigeria, the increasing reliance on food processing techniques poses significant challenges to nutrient retention in traditional foods. While processing can enhance the convenience and safety of food products, it often leads to the loss of vital nutrients essential for health. For instance, methods such as boiling and frying, commonly employed in Nigerian households, have been shown to significantly diminish the levels of important vitamins and minerals, contributing to a higher prevalence of micronutrient deficiencies among the population (Ogunlakin et al., 2020). This is particularly concerning in a country where malnutrition remains a pressing public health issue, affecting children's growth and overall community health.

Furthermore, the lack of comprehensive research on the specific impacts of various processing techniques on the nutrient profiles of Nigerian foods hampers effective dietary recommendations and public health policies. Existing studies primarily focus on individual processing methods without considering the broader context of dietary habits and the cumulative effects of food preparation practices (Iweala et al., 2023). As the demand for processed foods continues to rise, understanding how these techniques affect nutrient retention is critical for developing strategies to improve food quality and nutritional outcomes in Nigeria. Addressing this knowledge gap is essential for promoting healthier food practices that align with the nutritional needs of the population.Top of Form

1.3 Objectives of The Study

The main objective of the study is to examine the Impact of Food Processing Techniques on Nutrient Retention in Nigerian Foods. Specific objectives of the study are:

1. To assess the impact of traditional and modern food processing techniques on the retention of key nutrients vitamins, minerals, and macronutrients in commonly consumed Nigerian foods.
2. To investigate the influence of processing conditions temperature, time, pH on nutrient degradation and retention in Nigerian foods.
3. 3.  To identify specific processing techniques that can minimize nutrient losses while preserving the sensory qualities and shelf life of Nigerian foods.

1.4 Research Questions

To guide the study and achieve the objectives of the study, the following research questions were formulated:

1. What is the comparative effect of traditional processing methods on the retention of essential nutrients in Nigerian staples such as rice, beans, cassava, and plantains?
2. How do variations in processing temperature, duration, and pH affect the levels of vitamins, minerals, and macronutrients in processed Nigerian foods, particularly those sensitive to heat and acidity?
3. Are there innovative food processing techniques that can effectively retain nutrients in Nigerian foods while maintaining their desirable taste, texture, and appearance?

1.5 Research Hypothesis

The following research hypothesis was developed and tested for the study:

Ho: There is no significant difference in the nutrient retention of Nigerian foods processed using different food processing techniques.

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 analyzed 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 organizations 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 UAC Foods.  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 are 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.

1.10 Definition of Terms

1. 1.  Food Processing

 The series of techniques and methods used to transform raw ingredients into food products, including preservation, cooking, and packaging, aimed at enhancing safety, shelf-life, and palatability.

1. 2.  Nutrient Retention

 The preservation of vitamins, minerals, and other essential nutrients in food throughout the processing, storage, and cooking stages, which is crucial for maintaining the nutritional quality of the food.

1. 3.  Thermal Processing

 A food processing method that involves the application of heat, such as boiling, steaming, or frying, to destroy pathogens and extend shelf life, which can also impact the retention of heat-sensitive nutrients.

1. 4.  Fermentation

 A biochemical process that involves the breakdown of carbohydrates by microorganisms, leading to the production of acids or alcohol, which can enhance the flavor, digestibility, and nutritional value of foods while affecting nutrient levels.

1. 5.  Dehydration

 The removal of moisture from food products to inhibit microbial growth and spoilage, which can significantly impact the concentration and availability of nutrients, depending on the method used.

1. 6.  Blanching

 A pre-cooking technique that involves briefly boiling food and then plunging it into cold water, intended to preserve color, texture, and nutrients while reducing enzyme activity that can lead to nutrient loss.

1. 7.  Nutritional Bioavailability

 The degree to which nutrients in food can be absorbed and utilized by the body, which can be influenced by food processing methods that alter nutrient forms, interactions, and the matrix of the food.