8th Part
Q Describe different Measures to Enhance the Nutritive Value of Foods.
A Sprouting: Dry pulses and grains do not normally contain vitamin C, but when they are allowed to sprout or germinate vitamin C is formed in the grain. Sprouting also increases the content of B vitamins present. Sprouting involves soaking the pulse or grain in water for 24 hours and then wrapping them in a damp cloth. In two or three days the grains germinate and the sprout grows to a size of 3/4th of an inch. You must keep the wrapped cloth damp all the time. The germinated grain can be eaten raw or after cooking for a very short time so as not to destroy the vitamins formed in it. The grain commonly used to sprout is Bengal gram, whole green gram (moong dal). Sprouted green gram contains three times more vitamin C than sprouted Bengal gram. This is a very simple and inexpensive technique.
Fermentation: Natural fermentation in food occurs when environmental conditions permit interaction between microorganisms and food substances. Fermented whole wheat flour is used to make nan and the fermented dosa and idli mixtures are examples of natural fermentation. The process of fermentation encourages the multiplication of specific microorganisms and their metabolic activity in food. For example, in turning of milk into curds we encourage the multiplication of the lactic acid bacteria in the milk.
Fermented foods often are more nutritious than their unfermented counterparts. This is because of three reasons.
# Microorganisms not only break-down more complex compounds, they also synthesize several vitamins e.g. riboflavin, vitamin B12 and vitamin C. Therefore, fermented food is more nutritious as the content of these vitamins is higher than in their unfermented counterparts.
# Fermentation breaks down the indigestible protective coating of plant structures and cell walls both physically and chemically thus liberating the nutrients which are locked inside the plant structures and cells. It makes the structures more permeable to the water used in cooking as well as to man's digestive juices.
# Fermentation enhances the nutritional value, especially of plant material by splitting cellulose and hemicellulose (i.e. fiber which man cannot digest) which can then be utilized in the human digestive tract.
Food combinations - If we consume a judicious combination of the pulse. cereal and other plant foods. the net quality of proteins we receive would have the desired pattern of essential amino acids. The proteins of cereals and pulses have a natural supplementary effect, and a deficiency of an amino acid in one food item can be made good by an excess of the same in another, if both foods are consumed at about the same time. Some of our traditional dishes like idli-sambar, rice-dal, chola-bhatura, khichri, dalroti, pulihora, bisi-bellaLhulliyana are some of the examples of such nutritionally beneficial combinations of foods.
Fortification: Fortification is a technique to add nutrients to a particular food item. Nutrients chosen for fortification are those that are likely to run into short supply because of either dietary habits and prejudices, or due to the inability of the people to purchase foods that contain them, or due to geographical reasons. Examples of fortification in our country are vitamins A and D in hydrogenated fats, iron in cereals, iodine in common salt.
Q Methods to Minimizing and Preventing, Nutrient Losses in Food Preparation 6
Q List the points you would keep in mind to minimize and prevent nutrient losses in food preparation. 4
A Some of the vitamins - the water-soluble ones are easy to lose. They get lost in the water we use for preparing or cooking. Vitamins are also lost by exposure to sunlight and air, and by prolonged heating. Some of the rules to observe in processing and cooking food so that there is minimum loss of the nutrients in our foods are as follows:
a) Wash vegetables before cutting as it saves the loss of water-soluble vitamins.
b) Cook vegetables on low flames with as little water as possible and keep them covered while cooking
c) Do not overcook the food
d) Cook rice in just as much water as needs to cook. Do not use extra water which needs to be thrown away
e) Cut fruits just when you are ready to eat them
f) Use acid foods, such as lime juice, tomatoes, vinegar, or curds in salads. It helps to retain the vitamin C value of the salad item.
Q What methods to adopt in order to avoid wastage of food at home ? 5
Q Describe the salient points to be considered to avoid wastage of food. 6
A a) Plan your meals in advance for at least one week. For example, if you have shrikhand on the menu one day, you can plan to serve lassi (curd whipped with a little water) the same day or the next, making use of the liquid that will drain out from the shrikhand, thus utilizing the nutritious by-product.
b) Use the leftovers of the food the next day or as early as possible.
c) Before you make the market list check your store to see what is already there. Use food items that are likely to spoil first.
d) Buy the correct amount needed so that no food wastage takes place. (banana raita distress eating)
e) Review your next day's meal plans at the end of the previous day so that, if necessary, you can alter them to take care of any new developments in your family's plans or to use the leftover foods you had not expected to be there.
Q Explain giving examples, two major types of food contaminants that we need to worry about. (2)
A. Two major types of food contaminants are -
1. Chemical contaminants
2. Micro-organisms
Chemical contaminants - Pesticides are an example of toxic chemical contaminants. As time passes more and more pesticides get accumulated in our bodies due to their presence in food. Such accumulation can cause abnormalities in the functioning of vital organs and body systems such as the kidney, circulatory system (blood), and brain. Besides pesticides, chemicals may leach into food from packing material, or trace amounts of lubricants that can get into the food from processing machinery. These are the chemical contaminants. Poisons like lead and cadmium can enter the food through improperly coated utensils. Factories and industries discharge their wastes containing dangerous chemicals like mercury into local water bodies likes rivers and ponds that are absorbed by the soil and eventually into food plants.
Contamination by Microorganisms -
Certain microorganisms contaminate food and cause disease in individuals who consume this food due to food poisoning. Food poisoning is the harmful effects of consuming food contaminated by Micro-organisms. Food poisoning is classified into two categories:-
(a) Food infections - Food infections occur when food contaminated by microorganisms is consumed. Once inside the human being, they begin to grow and cause disease. Diseases like cholera, dysentery, typhoid are examples of infectious diseases caused by eating contaminated food. A number of viral infections may also be contracted by human beings due to the consumption of contaminated food that has not been handled adequately. These are infectious hepatitis and various respiratory and intestinal disorders.
and (b) Food intoxications - It implies the toxic substances that are produced in the food by micro-organisms before it is consumed. When such food is eaten the person becomes sick because of the toxins. Staphylococcus aureus and Clostridium botulinum cause bacterial food poisoning because of the toxins they give rise to in the food. Certain moulds also produce toxins in the food they attack. These toxins are called mycotoxins.
Q What are some common chemical contaminants which may be present in our food? 7
A Pesticides - are an example of such toxic chemicals. As time goes on more and more
pesticides get accumulated in our bodies due to their presence in food. Such accumulation can cause abnormalities in the functioning of vital organs and body systems such as the kidney, circulatory system (blood), and brain. Some pesticides have been linked to cancer.
Chemicals - Besides pesticides, chemicals that may leach into food from packing material, or trace amounts of lubricants that can get into the food from processing machinery are all unintentional contaminants in our food.
Lead and Cadmium - Poisons like lead and cadmium can enter the food through improperly coated utensils. These poisons are also called industrial contaminants of food. This is because factories and industries release many of these chemicals into rivers and lakes as part of their wastes. This then gets into the soil and plants.
Q Simple processes can be adopted to preserve food at home. 5
Q Simple processes that can be adopted to preserve food at home 5
A Preserving by drying - There are a large variety of items we preserve at home by sun drying. Some of the very common ones are vegetables, raw mango pieces for making mango powder, papads of all varieties, mango juice, red chillies, and potato chips. The best time of year to sun-dry food items in the summer, when the sun is hottest.
Preserving by pickling: Most of the pickles rely upon salt, oil, and the acids of lime, vinegar or tamarind as a preservative. The oil acts as a preservative by not allowing air to come in contact with the pickle. Several of the spices also act as a preservative besides adding flavor to the pickles. Lime pickles may be preserved in oil or just in lime juice with salt and spices. The strong-acid of lime coupled with salt acts as a preservative.
Preserving with sugar: Some of the food items where sugar act as a preservative at home are jelly, jam, and marmalade. The concentration of sugar in these is 68 percent or more, which does not allow microorganisms to grow.
Preserving by use of chemicals: Tomato sauce is an example of preserving by heat and chemicals, other being squashes. Squashes are fruit juices preserved by the addition of sugar as well as chemicals. Chemicals like Sodium benzoate, potassium metabisulphite, sorbic acid, and calcium propionate inhibits the growth of moulds and is used in preserving jams and jellies.
Q How can you protect yourself from food poisoning due to bacteria ? 7
Q (a) How can you prevent food poisoning due to moulds ? 7
A Bacteria - Bacteria
1) Observe the rules of food hygiene at every stage in the handling of food. People who are infected should not be allowed to handle foodstuffs during preparation and distribution.
2) Keep perishable foods under deep freeze or refrigeration in a clean condition immediately after purchase to prevent the multiplication of bacteria that are already present. The refrigerator should be kept clean and foodstuffs must be placed in it in such a way that cold air can freely circulate around different items. This is to make sure that the foodstuffs kept in the refrigerator are cooled rapidly and kept cold. No spoilt food should be placed in a refrigerator, otherwise, it may spoil other foods too.
3) Foods should be cooked for a sufficient length of time and at temperatures that are high enough to destroy the bacteria. Meat should be cut into small pieces to ensure thorough penetration of heat. If required in large chunks, meat should be roasted or pressure-cooked.
4) Do not keep foods exposed, especially after cooking. If the food is to be consumed later, it should be promptly cooled and then put in the refrigerator.
5) If the food has been refrigerated for a long time, it should be reheated before consumption.
6) Foodstuffs such as custard-filled bakery products should be reheated in an oven at 200" C for 20-30 minutes before consumption.
7) Storage, cooking, and service areas should be kept clean and free from insects and rats.
Moulds - Moulds (Fungi)
1) Never buy any food in poor condition. Over-ripe, discolored, bruised or cut-vegetables and fruits should not be purchased. Even cheese showing cottony grey spots on the surface must be discarded. When buying fruits to last for several days, it is advisable not to choose all ripe fruits but buy some slightly under-ripe also, so that at the time of consumption, the fruit is just ripe and not overripe.
2) If mould growth is noticed on any food, never scrape it off and eat the remaining food, as is normally done with coconut. It is just not safe as it is possible that roots may have spread throughout the food. Cooking does not always destroy fungal toxins in foods and hence do not rely on getting rid of the poisons by boiling or cooking.
3) Store perishable foods carefully so that moulds do not grow. Refrigeration generally inhibits the mould growth but does not arrest it completely. In fact, some refrigerators show black spots which are due to mould growth. It must be removed by washing and subsequent drying. Drying is essential; if drying is omitted, the mould will remain because moisture helps the mould growth.
4) Food-grains and nuts must be dried immediately after harvesting and when they are sufficiently dry, they should be stored in clean, dry, and airtight containers in a cool place. The stored goods must be periodically inspected to ensure that no lumps are formed. If the food grain shows lumps, it must be dried again and then stored.
5) Mould-contaminated foods must always be burnt or buried and not simply discarded otherwise the mould spreads and contaminates other human or animal foods.
Q Health hazards of food adulterants 5
Q Food adulteration and its harmful effects 5
Q (a) What is food adulteration? List any five adulterants found in food indicating their health hazards. 3+5
A Food adulterants - Adulteration is an act by which something is added to a food item that is inferior in quality or something is removed from a food item which reduces its quality thus making it impure, with the intention of making more profit. The common example is the addition of water to milk in order to increase its volume and removing part of the cream from the milk without the consumer's knowledge.
Adulterants - Any substance which is used to adulterate a particular item of food is called an adulterant. Water is an adulterant for milk and semolina is an adulterant for fine-grained sugar.
Sand, marble chips, gravel, and earth - mostly added to grains, pulses, coriander seeds, rice, etc. If ingested they can upset the digestive system besides being carriers of infection. They are extremely unpleasant in the mouth and can hurt the teeth and the gums.
Water - mostly used to adulterate milk. Generally, the source of the water is not clean, and therefore it also carries infections.
Petroleum oils - used for adulterating edible oils. Used motor oils are an example. These oils are toxic and cancer-causing.
Argemone seeds and oil - Argemone seeds resemble mustard seeds and they are mixed with them during the extraction of mustard oil. Both the seeds and oil are highly toxic and the consumer can lose his eyesight and develop a condition called epidemic dropsy.
Lathyms sativus (Kesari dal) - Kesari is a very hardy plant and the pulse derived from it is used to mix with Bengal gram which is more expensive, in order to make Bengal gram flour. In villages of Madhya Pradesh and Uttar Pradesh, it is also used as wages for farm labor. It can cause a form of crippling paralysis in boys and men from 5 to 45 years old. The disease is called lathyrism.
Talc - used to polish pulses. Talc has been linked to stomach cancer.
Metanil yellow and lead chromate - used to give colour to turmeric and to jalebies. These are highly poisonous. Metanil yellow affects the reproductive organs and can cause sterility. It has also been associated with stomach trouble and cancer.
Coloured sawdust - is used to adulterate red chilli powder. This can upset digestion and cause infection.
(b) List some simple precautions to protect yourself against adulteration. 7
(b) What measures would you adopt to prevent food adulteration? 5
A If one is careful and takes sufficient precautions we can protect ourselves from the hazards of adulteration. Keep the following points in mind:
1) Buy food items in packed form. Don't buy loose oils or spices in particular.
2) Buy from familiar shops and cooperative stores.
3) Look for quality marks such as ISI, Agmark, FPO.
4) Reject artificially coloured rice, pulses, sweets, spices.
5) Use natural coloured foods to brighten up meals and teach others to do the same. If artificial colouring is a must, buy colours with the ISI stamp.
6) Grind your own spices, besan, cereal flours if possible.
7) Always purchase milk from authorized diaries and not from local men as it can be adulterated.
Q Measures to protect consumers from adulteration. 5
Q Protection of consumers from adulteration. 5
A Different methods employed to protect consumers from adulteration are -
1 Food laws - These are extremely important for providing wholesome, nutritious, poison-free food to the public. Food laws encourage the production and handling of food under hygienic conditions. It also prevents the food from chemical and microbiological contaminations which are responsible for the outbreak of food-borne diseases. The main objectives of food laws can be briefly summarized as follows:-
1) To protect the consumer against any health hazards arising out of adulteration.
2) To protect the consumer from unfair trade practices.
3) To ensure and enforce fair trade practices.
Prevention of Food Adulteration Act: It came into effect from June 1, 1955. Some of the prohibited practices under the P.F.A. Act.
- Mixing of inferior or cheap substances in the food.
- Extraction of certain quality ingredients from the food
- Preparing and packing of food under unhygienic conditions
- Sale of insect-infested food
- Obtaining food from a diseased animal
- Use of colouring matter or preservatives other than, or in quantities greater than that approved for the food
- Sale of substandard products which may or may not be injurious to health.
The PFA Act provides guidelines to ensure the basic minimum requirements of food quality. The guidelines are primarily intended to protect consumers from the health hazards of poisonous food.
Meat Products Control Order: This makes it illegal for anyone to transport meat unless it has
been prepared and processed according to the provisions of the order, and carries the
mark of inspection.
2 Food Standards and Certification for Quality Control -
There are two organizations that are empowered to lay down the standards for food quality items and to certify that these standards are met. These are the Bureau of Indian Standards (BIS) and the Directorate of Marketing and Inspection. BIS covers almost all consumer goods from electrical equipment, utensils, and cosmetics to processed food products. As regards to the food items, the ISI mark is granted to a food processing unit only if the proper hygienic conditions are maintained, accompanied by testing facilities for quality checking of the products. Food items such as biscuits, baby foods, canned foods are ISI marked.
The Agmark Standard: This was set up by the Directorate of Marketing and Inspection of the Government of India by introducing an Agriculture Produce Act in 1937. This Act enables the government to give grades to raw food items. Major raw food items with AGMARK certification includes black pepper, cardamom, chillies, garlic, onion, ginger and turmeric, minor spices like coriander seeds and cumin seeds, vegetable oils like groundnut oil and safflower oil. Examples of non-food items on this list are sandalwood oil, wool, goat hair, castor oil, tobacco, and sun hemp.
3 Agencies Involved in Consumer Protection -
Governmental agencies: The PFA Departments in Central, State Governments, and BIS ensure the strict implementation of the rules and regulations to maintain the standards and quality of goods through various central and state laboratories. These include Municipal Laboratories in big cities, the Food and Drug Administration Laboratories of the State Governments, the Central Food Testing Laboratories of the Government of India, and Laboratories of the Export Inspection Council.
Voluntary agencies: Several voluntary agencies have adopted programs to educate the consumers so that he can protect himself against the consumption of adulterated food. Private food testing laboratories are also available for carrying out food analysis. Most progressive companies have their own quality control laboratories.
A number of consumer protection organizations have sprung up in urban Centres to protect consumers. The Consumer Guidance Society of India is one such voluntary consumer protection organization. These societies try to create consumer awareness of the various forms of adulteration and to develop consumer resistance to such adulterated food products. They organize programs over the radio and use other mass - media, they put up exhibitions in educational institutions, etc.
Q Discuss what the Government agencies do to keep check on food standards & quality.7
Q Food standards for quality control 5
(b) Discuss what the Government agencies do to keep a check on food standards and quality. 7
Q a) Food standards for quality control 5
A Governmental agencies: The PFA Departments in Central and State Governments and BIS enforce their regulations and/or keep a check on the standards and quality through various central and state laboratories as mentioned earlier. These include Municipal Laboratories in big cities, the Food and Drug Administration Laboratories of the State Governments, the Central Food Testing Laboratories of the Government of India, and Laboratories of the Export Inspection Council.
Food Standards and Certification for Quality Control -
There are two organizations that are empowered to lay down standards of quality for food items and to certify that these standards are met. These are the Bureau of Indian Standards (BIS) and the Directorate of Marketing and Inspection. BIS covers almost all consumer goods from electrical equipment, utensils, and cosmetics to processed food products. As regards food items, the ISI mark is granted to a food processing unit only if the proper hygienic conditions are maintained, in addition to the availability of testing facilities for quality checking of the products. Food items such as biscuits, baby foods, canned foods are ISI marked.
The Agmark Standard: This was set up by the Directorate of Marketing and Inspection of the Government of India by introducing an Agriculture Produce Act in 1937. Rules under this Act enable the government to lay downgrade specifications of quality for raw food items, grade designations, and also methods of marking to indicate various grades. Major food items with AGMARK certification include black pepper, cardamom, chillies, garlic, onion, ginger and turmeric, minor spices like coriander seeds and cumin seeds, vegetable oils like groundnut oil and safflower oil. Examples of non-food items on this list are sandalwood oil, wool, goat hair, castor oil, tobacco, and sun hemp.
True or False
# Lowering of the nutritive value of food is a kind of deterioration.
A True
# Deterioration does not always make food unsafe to eat
A True
# Moulds generally do not produce harmful substances in the food they grow on.
A True
# Enzymes action in plant stops as soon as they are harvested.
A False; enzyme action continues even after harvesting.
# Fermentation always leads to spoilage of food.
A False; fermentation does not always lead to spoilage. The extent to which fermentation can harm the food depending on the amount of alcohol produced.
# ( milk)and (milk products .) are perishable foods.
b) Moisture on the surface of food encourages the growth of .(mould). and .(bacteria).
c) Each microorganism has (optimum). the temperature at which it grows best.
d) The food which can survive without any perceptible signs of spoilage for a couple of weeks is known as (semi perishable). foods.
e) When foods are exposed to air, vitamin .(A). and ..(Vitamin C) are destroyed.
# Most bacteria, yeasts, moulds grow best between 16* C to ..(38) *C.
b) Bacteria and yeasts require ..(more) moisture for growth than moulds.
c) Dried food get .(spoiled) .if moisture is added because. (bacteria) start growing in it.
d) .…(acid) combined with heat is an effective method of food preservation as it makes the heat even more destructive to microorganisms.
e) Microorganisms which require air for their growth are known as ..(aerobes)
Q Explain the principle of food preservation involved in the following methods.
a) Addition of a large amount of sugar in jams
A High concentration of sugar in the juice causes the water from inside the bacteria to move out. This results in dehydration of the bacterial cells and interferes with their growth and multiplication
b) Placing meat and fish over the fire smoke
A Heat associated with the smoke kills the microorganisms.
c) Wax coating of cheese
A Wax coating prevents air from coming in contact with the cheese. So, some microorganisms which require air for the growth cannot grow.
d) Addition of sodium benzoate to jelly
A Sodium benzoate inhibits the growth of mould in jelly.
e) Blanching of vegetables before freezing
A Blanching of vegetables before freezing destroys natural enzymes present in them and hence prevents self decomposition of food.
f) Sun drying of raw mangoes
A Sun drying of raw mangoes removes the moisture present in mangoes. Removal of moisture from food products inhibits the growth of microorganisms.
Match the following
a) Pasteurization ii) Heating of milk at 62.8*C for 30
b) Sterilization v) Complete removal of microorganisms from a food product
c) Thawing vi) Bringing frozen foods at room Temperature
d) Blanching iii) Putting vegetables & fruits in boiling water for 3 to 5 minute
Preservation methods
a) Orange squash ............................ ( Sugar and chemicals)
b) Mango pickle ...............................( Salt and oil)
c) Guava jelly ...................................( Sugar and pectin)
d) Tomato sauce ............................. ( Heat and chemicals )
e) Mango powder ........... .....( Sunlight for removal of moisture.)
Q How is the fermentation of food products beneficial?
A # Fermentation makes the food lighter and more digestible
# Fermented food is more nutritious.
# Fermentation improves the keeping quality of foods as the several end products particularly the acids & alcohols to prevent the growth of disease-producing microorganisms
Q Comment on the following -
# Sprouted green gram dal is more nutritious than green gram dal itself.
A Sprouting results in the formation of vitamin C and increases the content of B vitamin, already present in the dal.
# Some of the traditional food combinations like idli-sambar, rice dal, roti-dal are nutritious than individual dishes like idli, sambar, rice, dal.
A These cereal-pulse combinations improve the protein quality of the meals and hence are nutritious.
# Iodine is added to salt.
A Addition of iodine to salt is an example of food fortification. Salt does not have iodine. Iodine is added to it.
# Rice should be cooked in just as much water as it needs to cook.
A If excess water is taken for cooking and it is thrown away; most of the water-soluble nutrients will be lost in the water thrown away.
Q Name
# i) Indian law that provides us protection against adulteration of foods.
A Prevention of Food Adulteration Act
ii) Indian law that ensures hygienic and safe manufacture of fruit products.
A The Fruit Products Order.
iii) An Indian law ensures the availability of safe and hygienic meats.
A Meat Products Control Order
iv) Indian organizations that prescribe and certify standards of quality in food items.
A a) Bureau of Indian Standards
b) Directorate of Marketing and Inspection
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