THE ROLES OF ENZYME IN FOOD PROCESSING - AN OVERVIEW

Abstract

Enzymes haven used long in food processing before their discovery as a biological catalyst. Food fermentation was among the early art of food processing and the use of enzymes in fermentation and cheese making started about 6000 BC. The roles of enzymes in food processing and preservation contributed to the development of mankind. They contributed in the areas of baking, cheese making, dairy processing, milling, cereals technology, juice and beverages processing, vegetable processing, oils and fats processing, and wine processing among others. Microorganisms are the earliest and foremost source of enzymes used in food processing, other sources are plant and animal tissues and organs. Advances in science and technology disclosed more potentials of enzymes and biotechnology open doors for co