The contribution of processing techniques to the nutritional value of food. (b) Fortification.

Abstract

to other cereals. He asked the author to give some guidance on the significance of those alleged losses of nutritive value that resulted from processes designed to make the product more palatable and more convenient to serve. Those alleged losses of nutritional value resulted from some form of heat treatment, and he thought that it was generally true that most proteins suffered some loss of nutritional value when exposed to heat, an outstanding exception to that fact being soya, the nutritive value of which improved after being processed by heat treatment. °