JSS2 Third Term Home Economics Lesson Note – Food Processing Methods

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WEEK 4

TOPIC: Food purchasing, processing, preservation and safety

SUB-TOPIC 1: Food processing methods

Spray washing of harvested tomatoes prior to processing

Most foods we buy are in their natural state, for example, yams, meat oranges, corn or maize. Many undergo different processes before we buy them as food. For example, gari, yam flour, wheat, tomato puree, canned fruit juices, corn flakes, spaghetti, etc. These foods are processed for different reasons and in different ways depending on the nature of food.

Reasons for processing food

The following are reasons for processing food;

1. For safety: processing food kills micro-organisms and bacteria.
2. To improve flavour, texture, and over-all quality of food.
3. To turn it into a convenient size and shape for eating.

The food processing methods include the following:

1. Milling: milling is the process of grinding grains into flour, or meal, e.g. cassava flour, wheat flour, yam flour, rice flour, bean flour. It is also a process of extracting oil from nuts e.g. vegetable oil like olive oil, groundnut oil, etc.
2. Fermentation: fermentation is the process whereby micro-organisms convert carbohydrate into simplest substances. For example, wine is the product of yeast fermentation in fruit juices; beer is the product of yeast fermentation in grain. Other favourite foods from fermentation are bread, cheese, yoghurt, gari, “akamu or ogi”, cassava, foo-foo, chocolate, tea, coffee, etc.
3. Addition of chemicals: chemicals are added to packaged foods to preserve the food and make it edible after shipping and time spent on the store shelf. For

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