Unlocking Nutrition: A Clear Guide to Food Constituents 🍎🥦"

Principal:

Analysis of different food constituents is performed by the method of "proximate analysis' proximate analysis stands for a method that determines the value of the macronutrient in food samples. In general, those values r being declared as nutritional facts shown usually on the label of the final food products but they are also being determined during the production process.

The beginning of nutritional analysis originates back in 1861 and since then it has been continuously developed modified and improved. The proximate analysis of food include:

Moisture
Ash
Crude lipid
Crude Protein
Crude Protein
Nitrogen free extract

This food component may be of interest in the food industry for product development quality control (OC) or regulatory purposes.

Sample preparation :

Rename the inedible portion from the object to obtain a representative sample that is to be analyzed.

1. Only inedible portions from fruit' vegetable' meet poultry 🍗 'fish and nuts are taken for analysis.

2. Crush'mince or macerate them.

3. All liquids such as milk' juice' oils etc' are mixed well.

4. Cereal, grains and legumes are ground to fine powder.

5. Homogeneous foods such as butter are taken as such.

Determination of moisture:

Principal:

To acquaint students with a simple method used for determining the mixture in food.

Procedure:

1. Weight on an empty flat-bottomed dish.

2. Place the sample in the weighted dish.

3. Weight the dish with sample.

4. Place the dish in the oven at 100•c or vacuum own at 70•c.

5. Remove the dish after 4 hours, cool in a desiccator and weight.

6. Place the dish again in the oven for another 2 hours and weigh it again.

7. Repeat till a constant reading is obtained.

Calculation:

Moisture (%)=

Wt. Of fresh sample -

Wt .of sample after ×100 drying

Wt. of sample

Determination of protein:

Purpose:

To familiarize the students with the method of analyzing protein in food.

Material requirement:

Digestion flask
Heating mental
Kjeldahl apparatus
Titration unit

Reagents:

90% concentrated sulphuric acid.

Digestion mixture (copper sulfate).

Potassium sulphate, (ferrous sulphate 5:94:1).

40% sodium hydroxide (40g sodium bye dioxide into 100 ml distilled water).

Methyl red indicator (10 mg methyl red, 300 ml ethanol, dilute with distilled water 💦 to 500ml)

N/10 sulphuric acid.

Procedure:

1. Where the sample (fruit or vegetables 5 g, cereal 2g, boneless meat 2g, liquid 10 ml and donate as y).

2. Transfer the weight sample to the digestion flask.

3. Add 2-3 g digestion mixture and 25 ml concentrated sulphuric acid and digest.

4. Remove the flask cool and transfer the material to a 250 ml volumetric flask. Rinse with a small portion of water and then make up the volume with the distilled water.

5. Take 50 ml of the prepared sample and add 10 ml of alkali solution(40% NaOH)

6. Distill into 25 ml of 4% boric acid using methyl red as an indicator.

7. Titrate the end solution with N/10 sulphuric acid solution.

Calculation:

Calculate nitrogen and protein:

Percentage as yellow

percent proteins =

Percent N2×6.25

Determination of ash;

Determine the presence of inorganic residue remaining after the organic matter has been incinerated.

Procedure:

1. Remove the seed stone and other inedible from the sample (fruit 🍓 , vegetable 🥒, meat 🍖 fish 🐟).

2. Place a homogeneous sample.

3. Place the sample in weighed crucible and weigh.

4. Place the crucible on heat at 100°c until water is expelled from the sample.

5. Then char sample gently over allow flame.

6. Place the crucible in a muffle furnace set at 525°c and leave until ash is obtained.

7. Mast Ash with water, dry on steam, and then on a hot plate.

9. Re- ash in muffle furnace 525°C to constant weight.

Calculation:

Ash(%)

Wt. of the sample after Ashing.

一×100

Wt. of sample

Determination of crude fat:

Purpose:

To acquaint the student with the method of estimation of fat oil in a simple food 🥝.

Material required :

Food sample
Filter paper
Soxhlet apparatus
Weighing balance

Chemical required:

Diethyl ether or hexane

Procedure:

1. Sample in an oven set at 100°C for 3 -4 hor.

2. Way 2g of dehydrated sample.

3. Place the sample in the soxhlet apparatus and extract with 75 ml on 100 ml of solvent.

4. Remove the sample from the soxhlet and let it cool in the desiccator.

Precaution: The solvent used is highly flammable avoid open flame near station 🚉 apparatus.

Calculation:

CRUDE FATS%=

Wt. of dehydrated sample - Wt. of defatted sample

÷ Wt. of the original sample

Determination of fiber:

Purpose:

To familiarize students 😊 with the method of crude fiber determination.

Material required:

Condenser reflex condenser
Abettor
Beaker
Bunsen burner

chemical required:

0.225N H2 SO4

0.313N Na OH

Petroleum ether

Procedure:

1. Take about 3g well mixed the sample

2. Dehydrate the sample in the oven.

3. Extract 2 g of this dry material petroleum ether to remove crude fat.

4. Transfer the residue along with 0.5g asbestos to the digestive flask.

5. Add 200ml boiling water 0.255N sulpharic acid.

6. connect to condenser and boil for 30min.

7. Filter the contents of the flask through linen cloth in a fluted funnel.

8. Wash the residue with distilled water till washing is free from acid (perform barium chloride test)

9. Transfer the residue to the digestion flask again with the help of boiling 0.33N NaOH solution.

10. Add more boiling 0.313N NaOH till the volume of NaOH added is exactly 200ml.

11. Connect the flask with the reflux condenser and boil for 30 minutes.

12. filter hot material through a gooch crucible prepared with an asbestos mat.

13. Wash thoroughly with boiling water and then with 15ml ethyl alcohol.

14. Dry the crucible and content at 110°c to constant weight in an air oven.

15. Cool and weight. Denote this as (W1).

16. Ignite the content of the crucible in the muffle furnace and weigh again.

17. Denote this as (W2)

18. Report the loss in weight (W1-W2) as crude fiber.

Calculation:

crude fiber(%)=

W1-W2 ×100

Wt. of sample

Understanding food for better health 🍎

Understanding food is key to better health because what you eat directly affects how your body works. Here’s how food can help you stay healthy and feel great:

Energy for Your Body ⚡: Carbohydrates from foods like rice, bread, and fruits provide the fuel your body needs to stay active and energized.

Building Blocks for Growth 💪: Proteins in eggs, fish, beans, and nuts help repair tissues, build muscles, and keep you strong.

Healthy Fats for Vital Functions 🥑: Good fats from avocados, olive oil, and nuts support brain health and keep your cells healthy.

Vitamins and Minerals 🌟: Fruits and vegetables provide nutrients like vitamin C, calcium, and iron that strengthen your immune system, bones, and blood.

Fiber for Digestion 🌾: Whole grains, fruits, and vegetables help keep your digestion smooth and prevent problems like constipation.

Hydration 💧: Water is essential for every function in your body, from maintaining energy to flushing out toxins.

How to do food analysis?

How to analyze protein content in food?

How to analyze the fat content in food?

How to determine crude fat in food?