CHAPTER II

Review Related Literature and Study

Fruits and vegetables are usually peeled and sliced according to its purposes.

Coconut is considered a very important economic crop in the coastal regions of

Ghana, especially in the rural communities providing employment particularly to
the youth and womenfolk. The estimated production volume is 320,000 metric
tonnes output in 2007 (MOFA, 2010). Coconut is a famous oil seed throughout
the world and the oil may be obtained directly from the fresh kernel (wet
processing) or, more commonly, from the copra (NRI, 1995) either by natural
fermentation or mechanical process. The fermentation process involves splitting
the nut, grating the meat to fine particles, squeezing the milk either manually or
mechanically with or without addition of water and allowing the milk to ferment for
36–48 hours (Kamariah et al., 2008). As the major source of lauric oil, its
conventional processing technologies are highly developed, involving modern
equipment on large-scale production levels. However, in many developing
countries where coconut oil is largely produced, the majority of the produce is still
processed using indigenous, aqueous extraction processes (Salunkhe and
Desai, 1986). Aqueous coconut processes, because of their suitability for cottage
industries (UNIFEM, 1987), have persisted over the years in these countries.
New techniques for small-scale processing have also emerged. For example, the
smallscale processing of copra was demonstrated to be technically feasible and
potentially profitable in the Cook Islands (Barrett et al., 1987). Similarly, the
technology for the production of coconut oil through expellers is well developed
and many medium scale industries in India produce coconut oil by this method.
This work aimed at investigating the various operations involved in coconut oil
processing by small-scale processors in the Jomoro district in the Western
Region of Ghana as well as identifying the associated constraints.

Grater, as one of the kitchen utensils can help to cut vegetables or fruits into an
expected patterning during cooking in an easy way. It not only can provide
human convenience in our life and also acts as the path for us to enjoy life. It is
the actual presentation of advanced technology. From many aspects such as
function, modeling, material, structural, technology and art, the grater is designed
to help to cook easier.
Currently, as a necessary tool in our kitchen, grater can provide a convenient
way to carry out kitchen activities. By using it, we shorten the time to cook some
foods with complex making steps like dumplings and simplifies the cook way. In
our rush life full of huge working pressure, a simple and quick tool which can
bring happy and fun in life plays an important role to reduce living pressure. In
the past, the initial grater with simple structure by using metal material to form a
cuboid main body was easy to operate, making our life easier. Currently, grater in
market has changed a lot in the structure and function. It can not only to provide
service for dumplings and also be designed with cutting function to make
materials for some simple dishes, bringing an easier cooking. The grater is a kind
of manual tool, which closely connects to our hands and mind. A frequent use of
such tool draws more attention to participate in cooking, improving dietetic level
and health life style.

Tomatoes (Lycopersicon esculentum L.) are vegetables essentially and

widely consumed as components of diets in the world (Rajkumar et al.,
2007; Kulanthaisami et al., 2010; Sadin et al., 2014; Coskun et al., 2016).
They are nutritionally beneficial and contain antioxidant compounds which
play important roles in inhibiting the formation and progression of reactive
oxygen species (ROS) that are responsible for degenerative diseases
(Elbadrawy and Sello, 2011; Kaur and Aggarwal, 2015; Oberoi and Sogi,
2015; Stratakos et al., 2016). These compounds have been reported to
possess anti-inflammatory, antioxidant, anti-cancer activities which stem
from synergistic association of antioxidant compounds such as b-carotene,
lycopene, vitamins C and E, flavonoids, and phenolic compounds (Dewanto
et al., 2002; Olajire and Azeez, 2011). Tomatoes are abundantly rich in
carotenoids such as lycopene and b – carotene which are effective
quenchers of singlet oxygen and scavengers of peroxyl radicals. They also
detoxify free radicals produced during normal metabolism affect DNA and
have been implicated in cancer formation (Hiranvarachat et al., 2008;
Kulanthaisami et al., 2010; Capanoglu et al., 2010; Abano et al., 2011;
Olaiya and Aremu, 2013).