IMPACT OF FOOD PROCESSING ON NUTRIENT RETENTION AND LOSS: A COMPREHENSIVE REVIEW OF KEY EFFECTS AND MECHANISMS

India has transitioned from being an agronomically deficient nation to an agronomically surplus one, resulting in a growing need for effective storage and processing of agricultural and horticultural produce. Food processing is a branch of manufacturing that involves converting raw materials into intermediate or finished edible products using scientific knowledge and technological methods. Food processing operations are designed to prolong the shelf life of food products. After processing, there are both positive and negative effects on nutrients, including improved digestibility, extended shelf life, reduced Antinutritional Factors, and increased dietary fibre. However, there are also nutrient losses, such as vitamins B and C, and a loss of Dietary fibre due to the refining process, as well as the formation of Harmful Compounds. However, the processing of food is important for food preparation in our daily lives. It also helps our body to digest food easily after application of germination, fermentation & soaking. I