FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 2 : Food Preparation

Improves digestibility

1. Cooking softens the connective tissues of meat and coarse fibres of cereals, pulses and vegetables so that the digestive period is shortened and gastrointestinal tract is less subjected to irritation.
2. Cooking improves the texture hence it becomes more chewable.
3. Cooking also bursts the starch granules of pulses and cereals so that the starch digestion is easier, rapid and complete.
4. When dry heat is applied to starches they are converted to easily digestible dextrins.
5. Cooking increases the access to enzymes and improves digestibility.