Hi,
I'm currently working on insect-based products. All the methods of quantifying carbohydrates, proteins, fibers, fats etc that I have come across with so far are by proximate means.
Has anyone used other methods for further accurate analysis of valuable parameters like fat, proteins, carbohydrates etc.?
If not so, I'm open to have any recommendations on getting exact numbers on the same.
Thanks
Bhawna
Constituents like protein, fat and carbohydrates are generic names for groups of different molecules. So the methods used to determine them are always approximations using assumptions. More precise methods are available for e.g. amino acids, fatty acids, or certain sugars. These are often, however, too complicated or expensive to be carried out fast or on a large scala. So it depends on your question which method you chose.
Hi
Total carbohydrates by Anthrone method
Proteins - Kjeldahl method
Fats - Socs plus
Crude Fibers - Alternate acid and base treatment- Socs fiber plus instrument
https://www.researchgate.net/profile/Rohit-Thirumdas your suggestions are all so called proximate analyses. E.g. Kjeldahl does not determine protein content but N content. Then a multiplying factor (6.25 or 6.37 or another) is used and the end result is called protein content. Whether or not this is the true value important for e.g. nutrition purposes is not known. Amino acid contents (preferably digestible ones) are much better data in respect to nutritional value. Just relying on N content as a measure for protein can have very serious consequences as the milk powder fraud in China has demonstrated a number of years ago with a vary tragic outcome.
- Badges
- Science topic
- Similar topics
- Agriculture
- Horticulture
- Seeds