Chapter 1

Analysis of Food Components

  • Nitrogen is a commonly occurring element in most foods in the form of proteins as organically bound nitrogen.
  • Other nitrogen compounds are present in minor proportions which are non-proteins such as nucleic acids, alkaloids, nitrogen, lipids, pigments, vitamins and stimulants.
  • The labelling of food regulations 1970 given specifications for proteins at least 12% calorie content is provided by proteins present in foods.
  • The crude protein is determined by the following:
    1. Kjeldahl method: macro and semi-micro
    2. Formal titration
    3. Colorimetric method
    4. Other methods
    1. Kjeldahl method: This method involves first heating the sample with conc. H2SO4 in a long necked digestion ...

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