Thesis Abstract

Abstract
Food processing methods play a crucial role in determining the nutritional quality of fruits and vegetables. This thesis investigates the effects of various food processing techniques on the nutritional content of fruits and vegetables. The study aims to provide insights into how different processing methods impact the vitamins, minerals, antioxidants, and overall nutritional value of these food products. Chapter One provides an introduction to the research topic, discussing the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter Two presents a comprehensive literature review that examines existing studies on the impact of food processing methods on the nutritional quality of fruits and vegetables. Ten key areas are explored, including the effects of cooking, freezing, drying, and canning on nutrient retention. Chapter Three outlines the research methodology employed in this study, detailing the research design, sampling methods, data collection techniques, and data analysis procedures. The chapter also discusses the selection criteria for fruits and vegetables, as well as the specific processing methods to be evaluated. In Chapter Four, the findings of the study are extensively discussed. The results highlight the changes in nutrient content that occur during various food processing techniques, such as blanching, steaming, and fermentation. The chapter also examines how factors like temperature, pH, and processing time influence the nutritional quality of fruits and vegetables. Chapter Five provides a conclusion and summary of the thesis, drawing key insights from the research findings. The implications of the study for food science and technology are discussed, along with recommendations for future research in this area. Overall, this thesis contributes to a better understanding of how different food processing methods impact the nutritional quality of fruits and vegetables, providing valuable information for consumers, food manufacturers, and policymakers. Keywords Food processing methods, nutritional quality, fruits, vegetables, vitamins, minerals, antioxidants, nutrient retention.

Thesis Overview