Sampling and Proximate Analysis
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- Leonard W. Aurand 4 ,
- A. Edwin Woods 5 &
- Marion R. Wells 6
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Considerable information about a food sample can be gained through a general analysis of its main components—moisture, crude fat, crude protein, ash, and crude fiber. The determination of the percentages of these components is termed a proximate analysis . In some cases, a proximate analysis may be all that is required and the more sophisticated instrumental methods discussed in Chapter 3 may be unnecessary. For example, a proximate analysis is usually sufficient to establish the general category of foodstuff to which a particular sample belongs and the similarity of a particular food sample to materials previously reported in the literature.
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Selected References
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WOODS, A. E. and AURAND, L. W. 1977. Laboratory Manual in Food Chemistry. AVI Publishing Co., Westport, CT.
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Department of Food Science, North Carolina State University, Raleigh, North Carolina, USA
Leonard W. Aurand
Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN, USA
A. Edwin Woods
Department of Biology, Middle Tennessee State University, Murfreesboro, TN, USA
Marion R. Wells
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Aurand, L.W., Woods, A.E., Wells, M.R. (1987). Sampling and Proximate Analysis. In: Food Composition and Analysis. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-7398-6_2
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A review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra)
- Food Quality and Design
Research output : Contribution to journal › Article › Academic › peer-review
- tropical fruits
- food-products
- ascorbic-acid
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- 10.1007/s11101-014-9352-6
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- Nutritive Value Food Science 100%
- Proximates Food Science 100%
- Sclerocarya birrea Agricultural and Biological Sciences 100%
- Fruit Agricultural and Biological Sciences 100%
- Nutrient Agricultural and Biological Sciences 42%
- Vitamin C Food Science 37%
- Antioxidant Agricultural and Biological Sciences 28%
- Oil Food Science 25%
T1 - A review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra)
AU - Hiwilepo-Van Hal, P.
AU - Bille, P.G.
AU - Verkerk, R.
AU - van Boekel, M.A.J.S.
AU - Dekker, M.
N2 - This review critically evaluated literature on proximate composition and nutritional value of Marula in comparison with other tropical and indigenous fruits in order to identify areas for future research. It was found that nutrients content and processing methods of Marula fruit varied greatly from study to study and according to place of origin, soil, climate, handling, analytical methods used and time that lapsed after harvesting before analysis took place. Marula fruit pulp is reported to have vitamin C content higher than that of most fruits, ranging from 62 mg/100 g to over 400 mg/100 g. Additionally, Marula fruit is reported to have an antioxidant capacity of between 8 and 25 mM, (ascorbic acid equivalents) and a total phenolic content ranging from 7.5 to 24 mg/g dry weight gallic acid equivalent. Marula kernels are also a good source of protein, oil, magnesium, phosphorus and potassium and their oil is used in food preparations. Marula fruits could play a vital role in terms of nutrition to rural community who rely on the usage of the fruits, as they do not have easy access to other sources of nutrients. Recommendation given for future research includes improving Marula fruits juice extraction and yields, investigating the effect of processing and storage on the retention of nutrients such as vitamin C and its antioxidant capacity in processed and unprocessed Marula products and further identifying Marula fruits flavor compounds and their effect on processing and storage.
AB - This review critically evaluated literature on proximate composition and nutritional value of Marula in comparison with other tropical and indigenous fruits in order to identify areas for future research. It was found that nutrients content and processing methods of Marula fruit varied greatly from study to study and according to place of origin, soil, climate, handling, analytical methods used and time that lapsed after harvesting before analysis took place. Marula fruit pulp is reported to have vitamin C content higher than that of most fruits, ranging from 62 mg/100 g to over 400 mg/100 g. Additionally, Marula fruit is reported to have an antioxidant capacity of between 8 and 25 mM, (ascorbic acid equivalents) and a total phenolic content ranging from 7.5 to 24 mg/g dry weight gallic acid equivalent. Marula kernels are also a good source of protein, oil, magnesium, phosphorus and potassium and their oil is used in food preparations. Marula fruits could play a vital role in terms of nutrition to rural community who rely on the usage of the fruits, as they do not have easy access to other sources of nutrients. Recommendation given for future research includes improving Marula fruits juice extraction and yields, investigating the effect of processing and storage on the retention of nutrients such as vitamin C and its antioxidant capacity in processed and unprocessed Marula products and further identifying Marula fruits flavor compounds and their effect on processing and storage.
KW - tropical fruits
KW - food-products
KW - ascorbic-acid
U2 - 10.1007/s11101-014-9352-6
DO - 10.1007/s11101-014-9352-6
M3 - Article
SN - 1568-7767
JO - Phytochemistry Reviews
JF - Phytochemistry Reviews
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26 5 Proximate Composition Analysis. 5. Then, dry the residue well by keeping over a boiling water bath. 6. To the residue, add 5 mL of water and 6.5 mL of 52 % perchloric acid. 7. Extract the starch by keeping the tubes at 0 °C in a refrigerator for 20 min. 8. Then, centrifuge the tube at 3000 × g for 10 min at room temperature and
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Proximate and mineral analysis:-proximate composition of the leaf protein concentrates were determined by adopting procedures of association of analytical chemist (AOAC 1995). Mineral Analysis: The samples (1.0g) were weighed and subjected to dry ashing in a well cleaned proclaim crucible at 550°C in a muffle furnace. The resultant ash was ...
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Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat, protein, carbohydrate, and dietary fiber content, and these are related to lentil type and seed size. Dazil and Greenstar were ...
Proximate Analysis The moisture content was analyzed using oven-drying method as described by Association of Official Analytical Chemists (A.O.A.C., 2005). 3g of the samples was put into petridishes and transferred into the oven set at a temperature of 105oC, dried for three hours. The petridishes were quickly moved to the desiccator to cool ...
essary. For example, a proximate analysis is usually sufficient to es tablish the general category of foodstuff to which a particular sample belongs and the similarity of a particular food sample to materials previously reported in the literature. Whether a proximate analysis or more sophisticated analyses are to be performed, careful ...
PROXIMATE ANALYSIS 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.
the proximate composition analyses. Analysis of Proximate Composition Determination of dry matter The moisture content of each fish samples was determined using the oven dry method (Bolawa, et. al., 2011). 5g of the samples were placed in weighed crucibles maintained at 80 0C in an oven until constant weights were obtained. The samples were ...
A review of the proximate composition and nutritional value of Marula (Sclerocarya birrea subsp. caffra) ... This review critically evaluated literature on proximate composition and nutritional value of Marula in comparison with other tropical and indigenous fruits in order to identify areas for future research. ... analytical methods used and ...
4oC before subjecting them to nutritional analysis. Proximate composition The fresh samples (rind and pulp) from each fruit were analysed for moisture, ash, fibre, protein, fat and carbohydrate by the methods of Association of Official Analytical Chemist (AOAC, 2005). Moisture was determined by oven drying methods. This was
The forage samples of Eragrostis pilosa, Dactyloctenium aegyptium, Parthenium hysterophorus and Calotropis procera were collected from the three sites held in this area and the differences between ash contents of various plant species were significant. The experimental site "Sial Morr Sugar mill, District Sargodha" Punjab, Pakistan was selected to carry out present investigation. The ...