Food processing

Introduction

Food is a universal basic need and it is important for our growth and development. As human beings
we carry out a variety of activities during the day which require energy which we get from the food we
eat.Still in the current decade we live in, a considerable number of people do not eat at least 3 meals a
day which is the recommended daily intake.In response to this several governmental and non -
governmental institutions have partnered to adress this problem.

Definition of food processing.

Food processing is the process of converting plants and animal produce into substances that are
nutritious,right texture and size by using ways that are commercially feasible.

Definition of primary processing stage.

Is the process of converting raw materials such as plant and animals products into food that can be used
for consumption.

Milling of grains.

Milling is a unit operation that transforms solid particles into smaller ones by applying forces such as
shear, compression, friction and collision . In the past people used to mill using certain milling stones
which was effective at that particular time therefore producing flour to be eaten by the family .In the
current moment modern machines have been developed which are more effective in extracting flour
from grains.Milling processes can be used for making flour ,extracting gluten from grains and cereals. In
the food industry, raw materials, flours and intermediate products must often undergo milling for size
reduction. Wheat is one of the cheapest and most nutritious crops. It is widely grown and is produced in
abundance that is why it is used as staple food in most parts of Europe and in other countries. Clean
and dry grains have to be milled to flour before further processing and consumption. The whole grain
can be milled to leave just the endosperm for white flour. The products of this are bran and germ.

The whole grain is a concentrated source of vitamins, minerals, and proteins.Whole grains are a rich
source of fibre and therefore when an individual eats whole grain foods such as ugali and brown chapati
he or she experiences less intestinal problems such as constipation. For breakfast these foods keep one
full for longer periods of time because they take longer to be digested and release their energy for a
considerable duration of time.In Kenya a variety of foods can be milled to produce flour these include
maize ,sorghum,millet,pumpkins,bananas,sweet potatoes ,arrowroots ,casssavas and yams.