Thesis Abstract

Abstract
This study aims to investigate the effects of various processing methods on the nutritional content of fruits and vegetables. The nutritional value of fruits and vegetables is crucial for maintaining a healthy diet and preventing various diseases. However, the impact of different processing techniques on the nutrient composition of these foods is not extensively studied. This research project seeks to fill this gap by examining how common processing methods such as cooking, freezing, and drying affect the nutritional content of fruits and vegetables. The study will begin with a comprehensive review of relevant literature on the nutritional composition of fruits and vegetables, as well as the effects of different processing methods on these nutrients. This literature review will provide a solid foundation for understanding the research problem and the significance of the study. The research methodology will involve selecting a variety of fruits and vegetables and subjecting them to different processing methods. Nutrient analysis will be conducted to determine the changes in the levels of vitamins, minerals, antioxidants, and other important nutrients before and after processing. The study will also consider factors such as temperature, cooking time, and preservation methods to evaluate their impact on nutrient retention. The findings of this study will be presented and discussed in detail in Chapter Four. The results will highlight the specific effects of various processing methods on the nutritional content of fruits and vegetables, providing valuable insights for consumers, food manufacturers, and policymakers. In conclusion, this research project will contribute to the existing body of knowledge on food science and technology by shedding light on how different processing methods can influence the nutritional quality of fruits and vegetables. The findings of this study will have practical implications for promoting healthy eating habits and optimizing food processing techniques to preserve the nutritional value of these important food groups.

Thesis Overview