PROXIMATE ANALYSIS (content) ON FOOD.pptx

Proximate analysis of food to determine its composition

1. BY AKINGBEMILA AKINJIDE AKINSEHINDE Biochemistry DEPARTMENT ADEKUNLE AJASIN UNIVERSITY, AKUNGBA AKOKO AN AN ORAL PRESENTATION ON PROXIMATE ANALYSIS ON FOOD

2. What is Proximate Analysis? Proximate analysis refers to the quantitative analysis of macromolecules in food. They are used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents.

3. What are the components of proximate analysis? The proximate composition of foods includes moisture, ash, lipid, protein and carbohydrate contents. These food components may be of interest in the food industry for product development, quality control (QC) or regulatory purposes.

4. How to find proximate analysis? The nitrogen free extract determination is the only estimate of proximate analysis determined by a calculation of a difference versus chemical analysis followed by appropriate calculations. The calculation for nitrogen free extract is: % NFE = 100 % – (% EE + % CP + % Ash + % CF).

5. What is proximate analysis in feed? This refers to the determination of the major constituents of feed and it is used to assess if a feed is within its normal compositional parameters or somehow been adulterated. This method partitioned nutrients in feed into 6 components: water, ash, crude protein, ether extract, crude fibre and NFE.

6. Moisture content of food Moisture content of the food material is important to consider the food is suitable before the consumption, because moisture content affects the physical, chemical aspects of food which relates with the freshness and stability for the storage of the food for a long period of time and the moisture content determine the actual quality of the food before consumption and to the subsequent processing in the food sector by the food producers.

7. Determination of Ash Content Ash is inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents which provides a measure of the total amount of minerals within a food. N.B: Minerals are not destroyed by heating e.g Ca, Na, K, and Cl

8. Protein Content Determination Amino acid analysis is one of the analytical principles for protein determination. Here, the proteins are broken down into their constituent amino acids by hydrolysis of the peptide bonds. The liberated amino acid residues are then determined, most often chromatographically, and protein content is calculated as the sum of individual amino acid residues after subtraction of the molecular mass of H 2 O

9. Principle of Kjeldahl Method

10. Fat Content Determination Lipid is soluble in organic solvent and insoluble in water, because of this, organic solvents like hexane, petroleum ether have the ability to solubilize fat and fat is extracted from food in combination with the solvent. Later the fat is collected by evaporating the solvent using a soxhlet extractor.

11. Principle of a Soxhlet Extraction

12. Determination of Carbohydrate (Dietary Fibre ) Dietary fibre is found in plants and it’s calculated as the weight of the residue minus the weight of the protein and ash, reported as a percentage of the original sample weight

13. CONCLUSION Proximate analysis gives the composition of the biomass in terms of gross components such as moisture (M), volatile matter (VM). Ash (ASH), and fixed carbon (FC). It is a relatively simple and inexpensive process.

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