Proximate analysis of food; analysis of moisture, crude fat, crude protein, crude fibre, ash and total carbohydrate. Determination of important food constituents including food colours, trace elements and contaminants. Other methods of protein determination apart from total Nitrogen by Kjedahl method.
Determination of free and bound lipids. Gravimetric/Volumetry and colourimetric methods of sugar determinations; Lane & Eynon’s, Munson & Walker, and Dubois methods.
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