Processing to enhance nutritional value includes which example?

• A. Digestibility improved by milling grains; cooking legumes
• B. Increasing sugar content in foods
• C. Skipping milling of grains
• D. Reducing digestibility

Answer: (A)

Enhancing nutritional value through processing often aims to improve how well our bodies can digest foods and access their nutrients. Milling grains breaks down the kernels into smaller particles, increasing surface area and making starches more digestible, which helps with energy availability. Cooking legumes softens their tissues and reduces anti-nutrients like certain compounds that bind minerals, so minerals and proteins become more accessible and easier to absorb. Together, these processing steps show how actual practice can boost nutrition by improving digestibility and nutrient availability.

The other options don’t fit because increasing sugar content raises calories without adding essential nutrients, skipping milling of grains can reduce digestibility, and reducing digestibility would clearly lower nutritional value.