Analysis for proximate and mineral composition of foods: manual

Abstract

This manual has been primarily designed for use by Polytechnic and University students who participate in the Food Research Institute Training Programmes organised by the Food Chemistry Division. It is hoped however that other students and scientists with an interest in analysing for proximate and mineral composition of foods will find this manual useful. It briefly reviews the importance of food analysis, the procedures for adoption of reference methods, preparation of foods for analysis and a summary of available methods. The manual then provides a step by step guide for the specific procedures used at the Food Research Institute to analyse for moisture, fat, ash, protein, carbohydrates, energy and three minerals namely calcium, iron and phosphorus. The underlying principles as well as ways to calculate the results are also outlined