Describes the traditional method of food processing and reservations

1. SEMINAR PRESENTATION
ON
TRADITIONAL METHODS OF FOOD
PROCESSING:GOOD AND BAD SIDES.
PRESENTED BY
KOLAWOLE CATHERINE AYODEJI
MATRIC NO : 1808010224
DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY
(CHEMISTRY)
FACULTY OF SCIENCE
EKITI STATE UNIVERSITY

2. INTRODUCTION
• Food, Nutrition and Health are considered to be
crucial aspect of an individual’s life.
• Food meets the requirements of energy, structure,
directive and safeguarding the body.

3. WHAT IS FOOD PROCESSING?
• Food processing is the
transformation of raw ingredients, by
physical or chemical means
into food, or of food into other forms.
• Food processing combines raw food
ingredients to produce marketable
food products that can be easily
prepared and served by the
consumer.

4. WHY IT SHOULD BE PROCESSED ?
Improves the
taste of the food
Food
Processing
Increases
shelf life
toxin removal
enables
transportation
Suits our
life style
can also add
extra nutrients

5. Traditional Methods of Food Processing
Techniques
Soaking
e.g: fruits, cowpea
Drying
e.g: fish, meat
Blanching
e.g: vegetables
Smoking
e.g: Fish
Milling
e.g: cassava
Fermentation
e.g: locust beans

6. Foods commonly produced
using Traditional Methods
Production of instant yam
flour
Fufu processing
Processing of cassava to
Garri
Palm oil processing
Processing stages of gari and fufu.

7. Cassava processing to Garri

8. Limitations of Traditional Food Processing
Labor intensive
High nutrient loss
Limited capacity
Poor quality of products

9. Good Sides of Traditional Food processing
Preservation of cultural heritage
Minimal processing
Availability and accessibility
Usage of natural ingredients instead of
chemicals/additives.

10. Bad sides of Traditional Food Processing
Lack of food safety measures
Limited shelf life
Time consuming process
Inconsistent quality and taste

11. CONCLUSION
Traditional methods of food processing have both positive
and negative aspects
Improving traditional methods of food processing is
imperative to make them more efficient, and ensure food
safety practices.