Objective

To determine the crude fibre content in food sample using acid and alkali digestion method.

Apparatus
 Fibretherm FT 12, Gerhardt
 Fiber bag
 Crucible
 Analytical balance
 Furnace

Chemicals
 Sulphuric acid 0.13 M
 Sodium hydroxide 0.313 M
 Petroleum ether 40 – 60
Procedure

1. Empty fiber bag was weighed (W1).

2. 1 g sample was weighed accurately to an accuracy of (0.1 mg or 0.0001g) into the fiber bag
(W2).
3. The glass spacer was put into the fiber bag and the bag inserted in carousel.
4. The fat content of the sample > 10%, defatting done by immersed the carousel three times into
100 mL 40/60 (boiling range) petroleum ether. By turning it as well as moving up and down the
sample is defatted. The fiber bag was dried approximately 2 minutes.
5. The carousel was placed into the axis carousel before placing it into the glass container.
6. The glass container was placed on the previewed position of the hotplate. The container was
pushed all the way back to the catch at the rear end.
7. The programme method was started.
8. After the analysis is complete, the fiber bags were removed from carousel and put into
crucible.
9. The fiber bags and crucible were dried for 4 hours or overnight at 105oC. Put and cool them in
the desiccator for 30 minutes.
10. The crucible and dried fiber bag were weighed after digestion (W3).
11. The crucible containing fiber bag was placed in furnace at temperature at 550oC. Ignited the
sample for 4 hours at 550oC.
12. Crucible containing ash was removed and cooled in a dessicator and weighed soon after
attaining room temperature (W4).
13. For blank value (W5). Weigh the empty crucible (W6). Weigh the crucible and ash of the
empty fiber bag (W7).
Result and Calculations

 W1 = Weight of fiber bag (g)

 W2 = Weight of sample (g)
 W3 = Weight of crucible and fiber bag after digestion (g)
 W4 = Weight of crucible and ash (g)
 W5 = Weight of blank value of the empty fiber bag (g)
 W6 = Weight of crucible (g)
 W7 = Weight of crucible and ash of the empty fiber bag (g)
Table 1
Sample Trial W1 W2 W3 W4 W5 % Crude
Fibre

Green 1 0.2636 1.0727 58.2123 58.2123 -0.0005 3.198

Pea 2 0.2663 1.0678 50.0229 49.6941 -0.0005 5.806
Snack Mean 0.2650 1.0703 54.2668 53.9532 -0.0005 4.542
Standard Deviation 1.844

Trial 1 = [ [(58.2123-0.2636) - (58.2123--0.0005)] × 100] ÷ 1.0727

= 3.198
Trial 2 = [ [(50.0229-0.2663) - (49.6941--0.0005)] × 100] ÷ 1.0678
= 5.806
Trial Mean = [ [(54.2668-0.2650) - (53.9532--0.0005)] × 100] ÷ 1.0703
= 4.542
Table 2
Sample Trial W1 W2 W3 W4 W5 % Crude
Fibre

1 0.2656 1.0145 56.9982 56.6985 -0.0005 3.361

Rota 2 0.2609 1.0628 59.9361 59.6364 -0.0005 3.604
Mean 0.2630 1.0387 58.4672 58.1675 -0.0005 3.483
Standard Deviation 0.172

Trial 1 = [ [(56.9982-0.2656) - (56.6985--0.0005)] × 100] ÷ 1.0145

= 3.361
Trial 2 = [ [(59.9361-0.2609) - (59.6364--0.0005)] × 100] ÷ 1.0628
= 3.604
Trial Mean = [ [(58.4672-0.2630) - (58.1675--0.0005)] × 100] ÷ 1.0387
= 3.483

Table 3
Sample Trial W1 W2 W3 W4 W5 % Crude
Fibre

1 0.2620 1.0248 52.9878 52.7093 -0.0005 1.561

Cream 2 0.2660 1.0504 61.3659 61.0841 -0.0005 1.457
Cracker Mean 0.2640 1.0376 57.1769 56.8967 -0.0005 1.509
Standard Deviation 0.074
Table 3
Trial 1 = [ [(52.9878-0.2620) - (52.7093--0.0005)] × 100] ÷ 1.0248
= 1.561
Trial 2 = [ [(61.3659-0.2660) - (61.0841--0.0005)] × 100] ÷ 1.0504
= 1.457
Trial Mean = [ [(57.1769-0.2640) - (56.8967--0.0005)] × 100] ÷ 1.0376
= 0.074
Discussion
Based on the result obtained, different food samples have different percentage of crude
fiber. The first food sample used is Green Pea Snack which contain 4.542% of crude fiber. The
second and third samples are Rota and Cream Cracker contain 3.483% and 0.074% of crude
fiber.
Crude fiber is the combustible residue that is left after the removal of carbohydrate, fat
and protein. This residue is largely cellulose and also includes hemicelluloses and lignin, and is
that portion of the carbohydrate which is non-digestible and non-assimilable by human. It is a
measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this
type in present foods. These components have little food value but provide the bulk necessary for
proper peristaltic action in the intestinal tract.