Scribd
Upload
36 views5 pages

Chapter 5

Uploaded by

Boluwatife Jeremiah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
36 views5 pages

Chapter 5

Uploaded by

Boluwatife Jeremiah
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 5

CHAPTER 5

ANALYSIS OF FRUITS
5.1 Proximate Analysis
Proximate analysis is a method used to determine the basic composition of a material, typically in
the context of analyzing the components of food, feed. It involves separating a sample into
different categories such as moisture, ash,moisture, protein, fat, fiber, and ash (in the case of food
analysis). This analysis provides insight into the nutritional or energy content of a substance and is
commonly used for quality control and research purposes.

Techniques for determining Moisture content ,Ash, Fat, Protein and Carbohydrate levels
in fruits.

MOISTURE
In balancing the ration it is essential to know the water content of each component;
also, moisture in prepared feed must be monitored because levels over 8% favour the
presence of insects, and over 14% there is the risk of contamination by fungi and
bacteria (Cockerell et al., 1971). The method is based on drying a sample in an oven
and determining moisture content by the weight difference between dry and wet
material.

Apparatus

 Drying oven.
 Dryers.

Method

i. Weigh out approx. 5–10 g of previously ground sample.


ii. Place sample in drying oven at 105°C for at least 12 h.
iii. Let sample cool in dryer.
iv. Weigh again, taking care not to expose the sample to the atmosphere.

Calculation Where:

A = weight of clean, dry scale pan(g)


B = weight of scale pan + wet sample (g)
C = weight of scale pan + dry sample (g)

Figure 1. Determination of humidity content in feed ingredients


ASH
This method is used to determine ash content in feedstuffs by
calcination. Ash is considered as the total mineral or inorganic content
of the sample.

Material and equipment

 Porcelain crucibles.
 Crucible furnace.
 Dryer.

Method

i. Place 2.5 to 5 g of dry sample in a crucible previously calcined and brought to


constant weight.
ii. Place the crucible in a furnace and heat at 550°C for 12 hours; leave to cool
and transfer to a dryer.
iii. Carefully weigh the crucible again with the ash.

Calculations

Where:

A = weight of crucible with sample (g)


B = weight of crucible with ash (g)
C = weight of sample (g)

Figure 6. Determination of ash content in feed ingredients


FAT

In this method, the fats are extracted from the sample with petroleum ether
and evaluated as a percentage of the weight before the solvent is evaporated.

Reagents, material and equipment

 Petroleum ether, boiling point 40–60°C.


 Soxhlet extraction apparatus.
 Laboratory kiln set at 105°C.
 Dryer.
 Extraction thimbles.

Method

i. Remove extraction flasks from the kiln without touching them with the fingers,
cool in a dryer and weigh to within milligrams.
ii. Weigh 3 to 5 g of dry sample to within milligrams in an extraction thimble,
handling it with tongs and place in the extraction unit. Connect the flask
containing petroleum ether at 2/3 of total volume to the extractor.
iii. Bring to boil and adjust heat to obtain about 10 refluxes per hour. The length of
the extraction will depend on the quantity of lipids in the sample. Very fatty
materials will take 6 hours.
iv. When finished, evaporate the ether by distillation or in a rotoevaporator. Cool
the flasks in a dryer and weigh them to within milligrams. The defatted sample
can be used in determining crude fibre.

Calculations

Where:

A = weight of clean dry flask (g)


B = weight of flask with fat (g)
C = weight of sample (g)

Figure 4. Determination of lipids by Soxhlet's method


CRUDE PROTEIN

Because of its cost this is the most important dietary nutrient in a commercial
operation; proper evaluation of it means that the quality of protein intake or of
the feed being provided can be controlled. Analysis is by Kjeldahl's method,
which evaluates the total nitrogen content of the sample after it has been
digested in sulphuric acid with a mercury or selenium catalyst.

Simple method proposed by Chow et al. (1980)

Reagents

 Mercuric oxide, reagent grade.


 Potassium sulphate or anhydrous sodium sulphate, reagent grade.
 Sulphuric acid (98%), nitrogen free.
 Paraffin wax.
 40% solution of sodium hydroxide; dissolve 400 g of sodium hydroxide in
water and dilute to 1,000 ml.
 4% sodium sulphate solution.
 Boric acid indicator solution; add 5 ml of a solution with 0.1% methyl red and
0.2% bromocresyl green to a saturated boric acid solution.
 Standard solution of 0.1N chlorhydric acid.

Material and equipment

 Kjeldahl digestion and distillation apparatus.


 500 ml Kjeldahl flasks.
 250 ml Erlenmeyer flasks.
 Glass beads.

Method

i. To milligram precision, weigh out 1 g of sample and place in the Kjeldahl flask;
add 10g potassium sulphate, 0.7 g mercuric oxide and 20 ml concentrated
sulphuric acid.
ii. Place the flask tilted at an angle in the digester, bring to boiling point and
retain until the solution is clear; continue to heat 30 minutes more. If foam is
too abundant, add a little paraffin wax.
iii. Leave to cool, gradually adding approximately 90 ml distilled, de-ionized water.
When cold add 25 ml sodium sulphate solution and stir.
iv. Add one glass bead and 80 ml of 40% sodium hydroxide solution, keeping the
flask tilted. Two layers will form.
v. Quickly connect the flask to the distillation unit, heat and collect 50 ml of
distillate containing ammonia in 50 ml of indicator solution.
vi. At the end of distillation, remove the receptor flask, rinse the end of the
condenser and titrate the solution with the standard chlorhydric acid solution.

Calculations
Crude protein (%) = nitrogen in sample × 6.25

Where:

A = chlorhydric acid used in titration (ml)


B = normality of standard acid
C = weight of sample (g)

Figure 2. Determination of crude protein by Kjeldahl's method

You might also like