Comment briefly on the following: i) Fermentation and sprouting improves the nutritional quality of pulses. ii) Changes in fats and oils on heating. iii) Properties of sugar

i) Fermentation and sprouting improves the nutritional quality of pulses: Fermentation and sprouting are natural processes that enhance the nutritional quality of pulses. During fermentation, beneficial bacteria break down complex carbohydrates, making nutrients more accessible. This process can increase protein digestibility and reduce anti-nutrients like phytic acid, which can hinder mineral absorption. Sprouting pulses activates enzymes, increasing the content of certain vitamins (like vitamin C and B vitamins) and reducing starch content. Both fermentation and sprouting enhance bioavailability of nutrients, making pulses more nutritious and easier to digest.

ii) Changes in fats and oils on heating: Heating fats and oils can lead to chemical changes affecting their nutritional quality and taste. When heated, fats undergo oxidation, resulting in the formation of harmful compounds like free radicals and trans fats. This can reduce the health benefits of oils, as oxidative stress is associated with various health issues. Additionally, heating can alter the flavor and aroma of fats and oils, sometimes resulting in undesirable flavors or loss of delicate flavors. To preserve the nutritional quality and taste of fats and oils, it's best to use gentle cooking methods and avoid overheating.

iii) Properties of sugar: Sugar refers to various carbohydrates, mainly sucrose, glucose, and fructose, which provide sweetness to foods. Sugar is a source of quick energy but lacks essential nutrients like vitamins and minerals. Excessive sugar consumption is linked to health problems like obesity, diabetes, and dental issues. Different sugars have varying sweetness levels and culinary properties. For instance, sucrose is commonly used as table sugar, while glucose and fructose are found naturally in fruits and honey. Sugar also plays roles in food preservation, texture, and browning reactions during cooking. It's important to moderate sugar intake and choose natural sources of sugar over processed ones for better overall health.