Nutrients loss during preparation, processing and post harvest:

a) Preparation/processing losses:

-Avidin of egg gets lost, trypsin inhibitor of soyabean gets lost.

– cooking food in excess removes good amount of protein and water soluble vitamins and minerals.

– Boiling of milk cause loss of vit. C, frying of foods cause loss of vit A.

– Milling cause nutritive loss of wheat flour and Thiamin loss of rice.

b) storage losses:

– deterioration in weight, taste, nutrient, germination.

–  There may occur moulds, bacteria, pest attacks.

c) Post harvest losses:

–  microbial growth, oxidative spoilage(fats/oils), non-enzymatic browning in dried foods i.e. caramelization(dehydration of sugars leads to off flavor & discolor.

d)Secondary processing:

–  Baking causes loss of B-vitamins