FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 2 : Food Preparation

Increases availability of nutrients

1. Raw egg contains avidin which binds making biotin unavailable to the body. By cooking avidin gets denatured and biotin is available to the body.


Raw egg contains avidin

2. Trypsin inhibitors present in soyabean and duck egg get denatured on cooking and availability of protein is improved.
3. Toxic substances from kesari dhal can also be removed by boiling it and throwing away the water.
4. Cooking increases the quality of protein by making some aminoacids available to the body.