Page 25 - FOOD & HUMAN NUTRITION F5

Chapter
Nutrients extraction

FOR ONLINE READING ONLY
Four

Introduction

Foods contain nutrients that can be extracted and used for
various purposes. In this chapter, students will learn about
extraction of nutrients from different foods and food rancidity.
The competences developed will enable students to extract
nutrients from foods for personal use and as a source of
income. Furthermore, competences will also enable students
to handle and store fatty foods properly to avoid rancidity.

Student activities
(a) Explaining the concept of nutrients extraction.

(b) Extracting nutrients from foods. For example, starch and
gluten from wheat flour, starches from maize, rice, Irish
potato, and cassava.

(c) Extracting coconut and groundnut oil
(d) Preparing butter and ghee

(e) Determining nutrients present in food

(f) Describing food rancidity

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