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DETERMINATION OF TOTAL PROTEIN CONTENT IN FOODS BY THE

KJELDAHL METHOD
Laura Camila Ruiz Hernandez, Saira Milena Osorio Sanchez

Summary

The aim of this report is to quantify the percentage of total nitrogen and protein in samples of
meat, flour and dairy products based on experimental data, in order to compare the values
obtained to decide the most nutritionally optimal food for consumption, promoting skills in
discussion and decision making based on the analytical results. From a comparative study
between the experimental results obtained between the Kjeldahl and Dumas method for the
analysis of different food groups, the percentage of nitrogen and the percentage of proteins of
certain meat products, of novel flours and of two yogurts were obtained, comparing these
data with the theoretical ones to find the percentage of error of each one and thus to be able to
decide which food has greater nutritional benefit for the development of the person,
investigating about the general characteristics of the proteins and their biological function.
Concluding that proteins are important because they form the structure of all body tissues,
regulate the proper functioning of each organ, protect us from disease because antibodies are
proteins and provide us with energy to perform daily tasks.

Keywords: Kjeldahl method, proteins, macromolecules, carbon, hydrogen, nucleic acids,

lipids, carbohydrates

Determination of nitrogen by the The organic compounds are carbonized by

Kjeldahl method
Many nitrogenous compounds, heated
with concentrated sulphuric acid at high
temperatures and in the presence of a
catalyst, decompose with the formation of
ammonia, which is fixed by the acid in the
form of ammonium ion. The determination
consists of 3 stages.
1. digestion: the nitrogen compound is
heated with concentrated sulphuric acid, to
which potassium sulphate is normally
added to raise its boiling point and achieve
faster decomposition of the sample, a
catalyst is needed, since copper oxide,
mercury, mercury oxide, selenium and
copper selenium have been used. the
operation is carried out in long-necked
flasks (Kjeldahl flasks). the abundant
release of sulphur dioxide and trioxide
requires the process to be carried out in a
glass case.
the action of concentrated sulfuric acid at
the high temperature at which it is
operated, the carbon is slowly oxidized to
carbon dioxide by the action of sulfuric
acid, which is reduced to sulfur dioxide.
This is a strong reducer, capable of making
nitrogen pass to its lower state of oxidation
(-3), NH₃, which in the acidic
environment is transformed into NH₄⁺.
Organic nitrogen bases such as primary,
secondary and tertiary amines
RNH₂,R₂NH and R₃N, can be considered
as ammonia in which one or more
hydrogen atoms have been replaced by the
organic radical R. In these compounds,
nitrogen is already in its lower state of
oxidation so that, in these compounds,
nitrogen passes to NH₄⁺ easily in the
process of digestion.
On the other hand, some compounds must
be subjected to preliminary treatment prior
to the kjeldahl method. In the case of
gunos nitrates and nitro compounds, Ammonia is absorbed in a 4% excess boric
sodium thiosulphate salicylic acid is added acid solution whose concentration is not
to the mixture to be digested. The citric since what is valued is the borate ion
inorganic nitrates are normally formed in the reaction.
transformed directly into ammonia with
sodium hydroxide solution and high alloy
BO₂ + HBO₂ → NH₃ + →-
(Al,Zn,Cu)Ammonia is distilled and the
analysis is continued, the determination
can be started directly by the distillation with a standard acid solution
stage.
H⁺- + H⁺ ---> HBO₂
2. Distillation: after allowing the mass
undergoing digestion to cool, an excess of
Finally, the acid consumed in this titration
concentrated sodium hydroxide is added
is equivalent to the ammonia obtained and
and immediately connected to the flask to
the nitrogen content of the sample.
a coolant whose outlet is immersed under
the surface of a measured volume of
excess standard acid. The mixture in the
flask is distilled until at least one third of
its volume has passed, which ensures
complete volatilisation of the ammonia. To
prevent the liquid from being projected,
small pieces of porous plate are added to
the flask and a suitable siphon is used to
prevent alkaline drops from being carried
over into the refrigerant.
Figure 1. Process diagram of the Kjeldahl
3. assessment: Excess acid is titrated with method.
excess sodium hydroxide solution.
Although a strong acid and base react in
this titration, the solution is not neutral at
the stoichiometric point since the presence
of the ammonium ion is hydrolyzed to
give a slightly acidic solution in which
methyl red is used as an indicator. A blank Kjeldahl method reactions
solution is usually used at all stages of the
procedure using sucrose as the organic
(CHNO) + H₂O↑ → CO₂↑ + NH₄⁺ +
compound in the digestion.
CO₂↑ + H₂O↑

It is very convenient to use a semi-micro

equipment with digestion flasks of 100 B(OH)₃ + H₂O + ↔NH₄ NH₃⁺ +
ML; Hengar tubes to absorb the sulphur B(OH)₄+
trioxide and as air cooler simply a large
diameter tube in the form of an inverted or
H₂SO₄ + protein sample → (NH₄)₂SO₄
The acid and base used in this semi-micro
+ CO₂ + H₂O + other compounds
method have a concentration of the order
of 0,02 N.
Advantages of the Kjeldahl method

A great advantage of this method is its
great applicability in the different media or
substances to which it can be used, that is,
how it is possible to notice in the text
especially in the field of food has a very
wide field of action (seeds, milk, cereals,
cheeses, oils, eggs, etc.), as well as for
example with minerals such as coal and in
the study of soil with fertilizers, among
others.
The large number of variations that this
method has for its development, i.e.
depending on the determination to be
made, for some substances there are for
example direct proportions of catalytic
substances, reduction of digestion times
using other compounds, the effects of
temperature, indicators for titration,
microwave digestion, among others.
It allows the analysis of almost complete
insoluble samples, which means that these
samples can be in their original form,
when they go through the digestion
process, the concentrated sulfuric acid
high temperatures are responsible for
decomposing the substance
Disadvantages of the Kjeldahl method
For the determination of proteins the
method has a main problem and that is the
interference caused by non-protein
nitrogen (NPN), this generates a
disadvantage since these must be separated
to determine the actual protein content. So
Functions of proteins
other techniques must be used to
determine the NPN fraction in the sample.
For some samples 100% of the nitrogen
will not be obtained, in the case of
aromatic species, the heterocyclic nitrogen
is difficult to separate so a pre-digestion
process must be done
Some of the catalyst reagents are
pollutants and even toxic to humans, for
example mercuric oxide (HgO) in some
cases others produce gas concentrations
that can be harmful to the environment.
During the distillation process, loss of
ammonia can be a problem, because if the
right precautions are not taken there may
be leakage losses and even during cooling
in the condenser some of the condensed
ammonia may remain on the walls
The complete degradation of the sample
can be complicated for certain amino acids
since in some only a stoichiometric
fraction is dissolved with the sulfuric acid,
that is why a second compound is used
( hydrogen peroxide to perform the
complete separation of the nitrogen from
the sample)
The change of toxic compounds for
compounds with less environmental
impact and that do not alter people's
health. Some substances used in the
Kjeldahl method have been replaced over
time, although the efficiency is lower, the
risk of illness from the use of these
substances decreases.
Human body
have a plastic function, since they form the
structures of all our body tissues and organs.
For example, collagen in bones, cartilage,
tendons and skin; elastin in the walls of
blood vessels, muscles and lungs; or keratin
in nails and skin.
its regulatory function is very important. For
the proper functioning of each and every one
of our organs, elements are needed to
activate and deactivate their processes.
The DNA is the central control panel that
directs and organizes all the processes that
will take place in our body. Genetic codes
are also combinations of amino acids.
Furthermore, within this adjustment of
mechanisms is the defensive task against
pathogenic elements that try to invade the
body and cause disease. Antibodies are
proteins.
also have an energetic function. When our
cells cannot get energy from carbohydrates
or fats, they burn protein. But their
combustion is not clean, leaving residues
derived from ammonia, highly toxic to our
body.
Other methods to quantify proteins in
biological samples
BCA method
Bicinconinic acid, sodium salt, is a
compound capable of forming an intense
purple complex with Cu1+ ions in an
alkaline medium. This reagent forms the
basis of an analytical method capable of
monitoring the cuprous ion produced in a
reaction between proteins with Cu2+ in an
Food
Proteins are molecules formed by amino
acids that are linked by a type of bonds
known as peptide bonds. The order and
arrangement of amino acids depends on
each person's genetic code. All proteins are
composed of: Carbon, Hydrogen, Oxygen,
Nitrogen and most also contain sulfur and
phosphorus.
The two main properties of proteins, which
allow their existence and the correct
performance of their functions, are stability
and solubility.
their structure makes each protein perform a
specific and concrete function different from
the others and from the function that other
molecules may have, the pH buffering (they
may behave as acids or as basics, depending
on whether they lose or gain electrons, and
make the pH of a tissue or compound in the
body remain at the appropriate levels) or the
electrolytic capacity that allows them to
move from the positive to the negative poles
and vice versa.
They are mainly present in foods of animal
origin such as meat, fish, eggs and milk. But
they are also present in vegetable foods,
such as soya, legumes and cereals, although
in smaller proportions. Their intake provides
the body with 4 kilocalories per gram of
protein.
alkaline medium (Biuret reaction). The
stability of the reagent and chromophore
provides a method for protein
quantification that is simple, fast, highly
sensitive, and shows a high tolerance to
compounds that affect other methods.
OH-
Protein + Cu2+ → Cu1+
Cu1+ + BCA → purple complex BCA-
Cu1+
Bradford's method
Under the right conditions, acid or basic
groups of proteins can interact with
organic groups of certain dyes to produce
precipitates with a characteristic colour.
It is based on the binding of a dye,
Comassie Blue G-250 (also Serva Blue) to
proteins. The dye, in acid solution, exists
in two forms, one blue and one orange.
The proteins bind to the blue form to form
a protein-colorant complex with a higher
extinction coefficient than the free
colorant. This method is sensitive (1-15
µg), simple, fast, cheap and few
substances interfere in its determination.
Among the interfering substances are
detergents and basic solutions.
This reaction is measured by absorbance at
595 nm and there is also a linear
relationship within certain protein
concentrations.
This method is very fast, cheap and
sensitive and can be worked on in a range
of 1 to 25 micrograms for a volume of 1
ml.
Detergents and alkaline solutions interfere
with the test.
Biuret Method
It's a faster and less cumbersome method
than Lowry's. The reaction is named after
Biuret, a molecule formed from two urea
molecules (H2N-CO-NH-CONH2), which
is the simplest molecule that gives a
positive reaction. Under alkaline
conditions, substances containing two or
more peptide bonds form a purple complex
with copper salts, as in the first stage of
the Lowry method.
It is based on the formation of a colored
complex between the Cu2+ and NH
groups of the peptide bonds in the basic
medium. 1Cu2+ is complexed with 4 NH.
The intensity of staining is directly
proportional to the amount of protein
(peptide bonds) and the reaction is quite
specific, so that few substances interfere.
The sensitivity of the method is very low
and it is only recommended for the
quantification of proteins in highly
concentrated preparations (e.g. in serum).
It has very few interfering agents (one of
them is ammonium sulfate). It is a less
sensitive method than Lowry's so it
requires a larger amount of sample.
The appropriate range using 1 ml end is
0.1 to 1 mg of protein.
LOWRY METHOD
The Lowry method (1951) is a
colorimetric method of quantitative protein
titration. A reagent is added to the sample
to form a colored complex with the
proteins, the color intensity being
proportional to the protein concentration,
according to Lambert-Beer's law A= ε.l.c
This method has two stages:
1) Cu2+ ions, in an alkaline medium, bind
to proteins forming complexes with the
nitrogen atoms of the peptide bonds. These
Cu2+-protein complexes have a light blue
color. In addition, they cause the three-
dimensional structure of the protein to
unfold, exposing the phenolic tyrosine
residues that will participate in the second
stage of the reaction. The Cu2+ remains in
alkaline solution as its complex with
tartrate.
2) The reduction, also in basic medium, of
the Folin-Ciocalteau reagent, by the
phenolic groups of the tyrosine residues,
present in most proteins, with copper
acting as a catalyst. The main constituent
of the Folin-Ciocalteau reagent is
phosphomolibdotungstic acid, which is
yellow in colour and when reduced by the
phenolic groups gives rise to an intense
blue complex.
Groups of macromolecules of
biochemical interest
Within individual cells, there are
thousands of different types of
macromolecules, or organic compositions.
These will be different, even among cells
of the same person. Macromolecules,
proteins, nucleic acids, and
polysaccharides, are formed by the
polymerization of hundreds of their low
molecular weight precursors, amino acids,
nucleotides, and simple sugars.
The diversity among macromolecules is
developed from the extensive potential to
form different combinations of the 50's or
monomers so common that they make up a
macromolecule. These macromolecules
can constitute up to 90% of the dry weight
of a cell.
Carbohydrates
Carbohydrates, also called carbohydrates,
are the sugars, starches and fibers found in
a wide variety of foods such as fruits,
grains, vegetables and dairy products.
They are called carbohydrates because
they chemically contain carbon, hydrogen,
and oxygen. Carbohydrates are one of the
basic food groups and are important for a
healthy life. They are macronutrients,
which means that they are one of the three
main forms of substances used by the
human body for energy or calories.
Sugars and simple polysaccharides make
up this group. Glucose is an example of a
simple sugar that is an important cellular
food. The breakdown of simple sugars by
chemical reaction generates cellular
energy and initiates the synthesis of other
components of a cell. Polysaccharides are
the structural components of a cell. On the
other hand, polysaccharides and other
sugars can function as cellular processes
including the intracellular movement of
proteins.
Lipids
Lipids are a group of biological molecules
that share two characteristics: they are
insoluble in water and are rich in energy
due to the number of carbon-hydrogen
bonds.
A lipid is an insoluble molecular organic
compound composed of hydrogen and
carbon. The two main types of lipids in the
blood are cholesterol and triglycerides.
In terms of their purpose in the human
body, lipids are of crucial importance for
energy storage and cell membrane
development. If lipid levels become too
high they can build up on the walls of the
arteries to form a plaque that can block the
passage of blood. They are important in
the transmission of cell signals, function as
the starting point for various biosynthetic
processes such as the synthesis of estrogen
and testosterone. Some lipids can transport
signals from receptors on the cell surface
to targets on the same or other cells.
Phospholipids contain two fatty acids
assembled to a polar major group. In
addition to phospholipids, cells have
glycolipids and cholesterol.
Nucleic acids
Nucleic acids are an important type of
macromolecule present in all cells and
viruses. The functions of the nucleic acids
are related to the storage and expression of
genetic information. Deoxyribonucleic
acid (DNA) encodes the information that
the cell needs to make proteins. A related
type of nucleic acid called ribonucleic acid
(RNA) has several molecular forms and is
involved in protein synthesis.
Messenger RNA (mRNA) carries the
DNA information to the ribosomes. In
addition, ribosomal RNA and transfer
RNA are involved in protein synthesis.
RNA can also catalyze chemical reactions,
such as those involving protein synthesis
and RNA processing.
Proteins
Proteins play an important role in most of
the tasks that an organism performs.
Proteins do the work of a cell, directed by
the genetic information carried by the
nucleic acids. A cell expects many
thousands of proteins, which function as
the building blocks of a cell, saving and
transporting small molecules, transmitting
data between cells, and defending the body
against the onset of infection. But proteins
also function as the enzymes that speed up
most chemical reactions. In this way,
proteins conduct most of the cell's
activities.
Total protein and free protein
Crude Protein or Total Nitrogenous
Materials (TNM) are determined by the
Kjeldahl method. As a result of their
structure based on individual amino acids,
the nitrogen content of proteins varies only
within very narrow limits (15 to 18% and
on average 16%). For the analytical
determination of the total protein content
or "free protein", the nitrogen content is
usually determined after removing the
organic matter with sulphuric acid, and the
protein content is finally calculated with
the help of a factor (usually 6.25)
In the Kjeldahl treatment of foods, not
only proteins or free amino acids are
determined, but also nucleic acids and
ammonium salts. The bound nitrogen of
aromatic compounds such as pyrazine,
cyclopentapyrazine, pyrrole and oxazol is
also determined, as well as the bound
organic nitrogen of vitamins such as B1
(thiamine), B2 (riboflavin) and
nicotinamide.
However, as foods generally contain only
trace amounts of aromatic nitrogen
compounds and vitamins, the error thus
made is considered negligible.
Furthermore, nitric nitrogen, hydrogen
cyanide, hydrazine nitrogen and azo group
nitrogen are not determined by this
method, which makes the method
particularly interesting and relatively
specific for the determination of proteins.
First VELP Scientifica Kjeldahl device

Figure 2. Micro Kjeldahl from VELP
SCIENTIFICA
The VELP Scientifica Kjeldahl has been
designed to maximise automation, freeing
up laboratory staff and providing the best
conditions for reproducible results. In
addition to the objectives to improve
Kjeldahl analysis, substantial effort has
been invested in the creation of
environmentally friendly equipment.
The first Kjeldahl digestions were
performed using stone extraction hoods
and gas blankets as a source of heat. Then,
around the 1930s, they were replaced by
the classical Kjeldahl digestion and
distillation apparatus. The traditional
Kjeldahl apparatus for digestion consists
of a 250 ml capacity flask. Macro Kjeldahl
flasks began to appear, for volumes of 400
to 800 ml, suggested for those samples
with a very low amount of nitrogen, and
handle relatively large samples. A smaller
version that appeared was the micro
Kjeldahl apparatus, consisting of smaller
capacity flasks of 30 to 100 ml volume,
commonly used with a low sample
quantity. Aluminium heating blocks
designed to accept several straight
digestion tubes at a time. They usually
hold 6 to 20 at a time. In all cases, since
Kjeldahl analysis involves significant
corrosive fumes, proper attention must be
paid to fume removal.
Typically, block digesters have a
controller that adjusts the temperature of
the entire block and the operating time,
which automates and allows for timed
ramps during the course of a digestion.
The Kjeldahl apparatus is available as a
stand-alone unit, if properly combined
with the fume removal system as specified
above, or can be placed under an
extraction hood.
The Kjeldahl apparatus for digestion
followed by steam distillation is
sometimes called "rapid Kjeldahl analysis"
partly because several block digestion
methodologies are shorter than the
classical method.
The typical Kjeldahl distillation apparatus
is designed to accept straight digestion
tubes directly from block digesters. In this
way it is not necessary to transfer the
sample. The steam distillation is much
faster than the classical Kjeldahl
distillation, usually taking 3-5 minutes.
Kjeldahl distillation units are available
with different levels of automation,
ranging from relatively manual models to
highly automatic Kjeldahl distillation
units. The basic models dispense sodium
hydroxide under the control of a button.
Many models include a timer to control the
duration of distillation. Some units
automate the entire Kjeldahl nitrogen
process once the digestion flask is in place,
and others automatically titrate to the end
point after Kjeldahl distillation and
calculate and display the results in a
printed report.
Receiving solutions can be titrated
individually by hand using an indicator
solution and a burette, but several models
of automatic tabletop titration instruments
are also available. Some units will titrate
one receiver solution at a time to a set end
point; others will automatically titrate
several receiver flasks sequentially.
Nature, production and preservation of
meat products
Meat is a perishable product, its organic
nature makes it
susceptible to alterations that can easily
develop over time.
when there are no favourable conditions to
avoid the
various actions that ultimately lead to
putrefaction.
Alterations to normal meat can be
biological (microorganisms and parasites),
physical (colour, odour, taste) and
chemical (acidity, rancidity) which affect
the quality and health of the product.
Therefore, meat must be subjected to
procedures
that allow the characteristics and
conditions of the fresh product to be
maintained with full nutritional and
commercial value.
It should also be noted that meat
technology does not seek
The quality of the product must be
improved and maintained in order to offer
the consumer a healthy, hygienic and
economical product.
better meat.
Food production in the world is increasing
rapidly, but its distribution is uneven and
stocks are limited, which is why it is
necessary to optimize production by
incorporating technology in agro-industry
and particularly in the meat sector.
The quality of fresh, chilled and frozen
meat, or meat that has undergone any other
technological treatment, has a series of
considerations that are explained in the set
of biological properties.
chemical and physical factors that
determine the suitability of a
food or feed material according to the
conditions
nutritional. sanitary. sensory and
psychomechanical requirements
for direct human consumption or for their
benefit and industrial processing.
In general, the factors that contribute to the
quality of
meat can be divided into three groups:
those determined before
of the animal's birth (genetic). those
modified during the animal's lifetime
(environment) and those affected by the
subsequent steps in animal production
(meat technology). Thus, the technology in
meat is placed in the foreground towards
the conservation of the quality of the raw
material.
New techniques for the improvement of
meat quality
-Electrical stimulation
-Suspension of the channel through the
blocked hole.
-Maturation of the carcass or its vacuum
cuts.
-Acceleration of maturation by means of
high temperatures -Enzymatic or
mechanical softening -Restructuring or co-
extrusion.
Yogurt Composition
The chemical composition of yoghurt
changes according to the type of milk used
(whole cow's milk, goat's milk, sheep's
milk or other animals' milk) and according
to the addition of flavouring substances or
fruit. The ingredients and method of
production determine the types of yoghurt:
liquid, creamy, skimmed, with fruit, etc.
The most important vitamins contained in
yoghurt are vitamin A, B1, B2, B6, B12,
C, D, I. The main minerals are calcium,
phosphorus, potassium and sodium.
Yoghurt prepared with partially skimmed
(or skimmed) cow's milk contains 88.50%
water, 3.50% protein, 1.80% lipids, 5.00%
carbohydrates and an energy content of 49
Kcal per 100 grams.
Function of the bacterial culture and
how it affects the organoleptic
characteristics of yogurt
The fermentation of milk for the
production of various products is a very
old practice, which surely originated
unintentionally during the storage of food.
Fermented milks are products prepared
from whole, partially or totally skimmed,
concentrated or substituted, totally or
partially with powdered skimmed milk,
pasteurized or sterilized and fermented by
means of specific microorganisms, the
main ones being LAB. When these
fermentations are carried out, metabolites
such as lactic acid, ethanol, bacteriocins
and many other compounds are produced
that preserve the milk and give it
distinctive organoleptic characteristics.
There is a very wide variety of fermented
milks, involving a large number of LAB
species and some yeasts.
Nutritional contribution of mango
syrup, stevia and oats as yogurt
additives
Parra, Barrera and Rodriguez
(2012) conducted research on the addition
of stevia and oats to the
preparation of yoghurt from a mixture of
goat's and bovine's half-fat milk
In a 70/30 proportion, respectively, 3% of
oats and 2% of stevia were added as a
sweetener. To compare the effect of these
ingredients, a control yogurt was produced
which did not contain oats or stevia. After
the
incubation was packaged and refrigerated.
The study was conducted for 1 month for
the
which was a physicochemical, proximal,
sensory and microscopic analysis
Scanning electronics. The results indicated
a final acidity of 0.94%
during storage for the sample of yogurt
with stevia, oats and
mango syrup, as well as the nutritional
values for that same
sample for protein was 3.82%, fiber 0.14%
and 10.51% for carbohydrates. The
sensory evaluation showed favorable
acceptance for the two treatments; no
However, yogurt with oats and stevia had
greater acceptability in
comparison with the control. The electron
microscopy results of
(SEM) showed the presence of crystals of
stevia and oats. It is
concluded that the production of yoghurt
from a mixture of cow's and goat's milk
presented acceptable quality
characteristics.
Parra, Martínez and Espinoza (2011)
developed an investigation on
physicochemical behavior of stevia,
 fructose, dextrose and lactose as
sweeteners at different concentrations
during the incubation time in the
preparation of whole yogurt. The
following was used
low concentrations of stevia at a
concentration of 1.5%, fructose 8%,
lactose 8% and dextrose 8% and high
concentrations of stevia 2.5%, fructose
10%, lactose 10% and dextrose 10%, these
results were compared with a control
yogurt sample containing sucrose as a
sweetener. The samples were evaluated
during the incubation period until the
yogurt reached a titratable acidity of 0.85 -
0.90% lactic acid or a pH of 4.7. Each
hour a sample was taken evaluating pH,
acidity, syneresis and soluble solids,
finally a sensory analysis was performed
with an untrained panel. In the results
obtained it was found that there is no
major variation when using
different concentrations of sweeteners.

Results

1. Table of Meat Products Ranked from lowest to highest by nitrogen and protein
content

Meat sample % Protein g protein/ Expected

Product code V1 V2 V3 Average %N Observed 100 g % Protein % Error
fresh
homemade
sausage LCF 18,1 18,1 18 18,07 2,53 15,81 0,1581 22 39,15
bologna MTK 25,5 25,5 25,4 25,47 3,56 22,25 0,2225 26 16,85
homemade
sausage CHCZ 27,5 27,5 27,4 27,47 3,896 24,038 0,24 22 8,47
turkey
sausage SPF 31,3 31,3 31,2 31,27 4,38 27,38 0,2738 34.32 25,34
pork pâté ZPC 31,8 31,8 31,7 31,77 4,45 27,81 0,2781 32.27 16,03
Vienna
sausage SVB 36,9 36,9 36,8 36,87 5,17 32,31 0,3231 35.82 10,86
Chorizo
cantimpalo
style CHCZ 37 37 36,9 36,96 5,176 32,35 0,3235 38.53 19,22
smoked
bacon TAK 38,5 38,5 38,4 38,47 5,38 33,62 0,3362 36.38 8,2
turkey ham JPZ 39,7 39,7 39,6 39,67 5,55 34,69 0,3469 49.86 25,05
pork ham VCY 51,7 51,7 51,5 51,67 7,23 45,19 0,4519 40.97 10,33
pork
cheese QFP 63 63 62,9 62,47 8,81 55,06 0,5506 56.80 3,16
fresh pork PCF 71,2 71,2 71,1 71,17 9,97 62,31 0,6231 68.33 9,66
 shank
fresh beef
filet FRF 74,1 74,1 74 74,07 10,37 64,85 0,6485 70.27 26,8
fresh
octopus FP 88,5 88,5 88,4 88,47 12,39 77,43 0,7743 77 0,55
fresh
chicken
breast PPF 96,3 96,3 96,2 96,27 13,48 84,25 0,8425 87.20 3,5
fresh
chicken
liver HPF 51,4 51,4 51,3 51,37 7,2 45 0, 45 47.47 8,95

2. Table of novel flours ordered from lowest to highest by nitrogen content

% Protein g protein/ Expected

Meat Product V1 V2 V3 Average %N Observed 100 g % Protein % Error
Banana 0,3 0,4 0,4 0,37 0,21 1,3149 0,013125 3,04 9.36
Ahuyama 1,8 1,9 1,9 1,87 0,74 6,8125 0,068125 8,53 25,26
Chickpea 5,4 5,5 5,5 5,47 1,09 19,9375 0,199375 21,62 8,48
Mushroom 9,7 9,8 9,8 9,77 1,5 35,625 0,35625 37,16 4,32
Lentils 6,1 6,2 6,2 6,17 2,84 22,5 0,225 23,99 6,62
Bean 5,7 5,8 5,8 5,77 3,19 21,0625 0,210625 22,56 7,12
Chachafruto 4,8 4,9 4,9 4,87 3,37 17,75 0,1775 19,25 8,4
Pineapple
peel 1,2 1,3 1,3 1,27 3,6 4,625 0,04625 6,19 33,99
Paprika 2,5 2,6 2,6 2,57 4,06 9,375 0,09375 11,14 18,82
Broccoli 6,9 7 7 6,97 5,7 25,375 0,25375 27,05 6,62

3. Table of novel flours ordered from lowest to highest by protein content

% Protein g protein/ Expected

Flour V1 V2 V3 Average %N Observed 100 g % Protein % Error
Banana 0,3 0,4 0,4 0,37 0,21 1,3149 0,01349 3,04 9,36

Pineapple peel 1,2 1,3 1,3 1,27 3,6 4,625 0,04625 6,19 33,99
Ahuyama 1,8 1,9 1,9 1,87 0,74 6,8125 0,068125 8,53 25,26
Paprika 2,5 2,6 2,6 2,57 4,06 9,375 0,09375 11,14 18,82
Chachafruto 4,8 4,9 4,9 4,87 3,37 17,75 0,1775 19,25 8,4
Chickpea 5,4 5,5 5,5 5,47 1,09 19,9375 0,199375 21,62 8,48
Bean 5,7 5,8 5,8 5,77 3,19 21,0625 0,210625 22,56 7,12
Lentils 6,1 6,2 6,2 6,17 2,84 22,5 0,225 23,99 6,62
Broccoli 6,9 7 7 6,97 5,7 25,375 0,25375 27,05 6,62
Mushroom 9,7 9,8 9,8 9,77 1,5 35,625 0,35625 37,16 4,32

4. Yogurt analysis table

Parameter Yoghurt control (YC) Yogurt Variety (YV)

Protein (%) 17.92 13.6

Fat (%) 0.5 1.16

Raw fiber (%) 0.10 0.24

Ashes (%) 0.72 0.77

Humidity (%) 80.76 84.23

5. Table of yogurt analysis by the Kjeldahl method

Yogurt Average (mL) %N % Protein observed

Yoghurt control (YC) 1.1 0.513 3.2750

Yogurt variety (YV) 1.2 0.56 3.5729

Sample quantity (g) 1,5

HCl concentration (N) 0,5

Dairy Factor 6,38

Analysis - The WHO and the Committee on

Nutrition of the American
 Academy of Medicine (Food and
Nutrition Board) recommend an
intake of 1.6 g/kg of protein per
day or 20 g/day for infants between
6 and 12 months of age, so protein
should make up approximately 10-
15% of a child's diet. Thus, of the
meat products used in this report,
the most convenient for the first
intake of a newborn baby is fresh
homemade sausage, since it has
15.81% of protein. Even so, the
percentage is quite high for a child
and the remaining protein is
transformed into fat, which is
stored as cells (adipocytes) and it is
known that in adulthood, obesity is
caused by the increase in the size
of the adipocytes. The more we
have, the more we can gain weight.
On the other hand, an excess of
protein acidifies the blood. To
balance the pH of the blood, bones
are demineralised by releasing
calcium into the bloodstream.
- Chickpea (garbanzo) flour is very
common in India, as it leaves a
very interesting texture and color,
especially in shrimp omelettes. It is
more satiating than cereal flour, but
it is not usually used in
confectionery because it has a
slight chickpea taste. It is
sometimes used to replace the egg
in omelettes.
Lentils (lentil flour). It is milder in
taste than the previous one and
more digestible. It is also typical of
India and very common in batter
and used as a thickener. Even on
more and more commercial
surfaces we can see pasta made
with lentil flour (orange colour).
- The Spanish Society for
Community Nutrition has laid the
foundations for a diet capable of
satisfying all the requirements of
children, based on the Healthy
Eating Pyramid. These can be
summarised in the following
guidelines:
➢ Cereals (bread, rice and pasta) and
potatoes are the basis of the diet.
➢ Fruit and vegetables should be part
of the daily diet: their consumption
should be as varied as possible, and
should include citrus fruits.
➢ Dairy products (milk, cheese and
yogurt) should be part of the daily
diet as an optimal source of
calcium.
➢ Olive oil is the preferred fat for the
daily preparation and seasoning of
food.
➢ Meat, fish and eggs are the best
source of protein, and care should
be taken to ensure that all three
foods are part of the regular diet.
➢ Other foods, such as red meat,
sausages, edible fats, pastries,
snacks and sweets, should only be
consumed occasionally.
Continuing with this reasoning, for a child
between 1 and 3 years the best yogurt
would be the variety yogurt since it
contains a percentage of proteins of 13.6%
and 3.5729% being an adequate
percentage since the child can only
consume between 10-15% of proteins,
benefiting his growth development, since
if we increase the intake of proteins above
the needs it does not bring any benefit and
it is counterproductive.

Conclusions
1. A considerable margin of error is
obtained due to: the standard meat
factor is taken for all foods that
have nitrogen, the standard protein
percentages vary from one table to
another either by year or by the
characteristics of the food being
evaluated, in addition each of the
protein percentages maintained a
margin of error of 0.1 to 2, all these
factors make the theoretical food
used for the analysis of results is
surprising an example of this is that
theoretically a baby could consume
mortadella and experimentally
from our results the baby can freely
consume homemade sausage.
2. Balanced diets vary according to
the age and digestive problems of
the subject. For an adult, the
adequate meat product will be
mortadella because in the industry
it contains a percentage of 26%, the
flours that can be consumed are
banana, chuyama and paprika
because their percentages go from
3 to 11% and yogurt is the most
adequate intake in a healthy way to
obtain the necessary amount of
protein. With this we realize the
importance of this method in the
industry and health, every day
children, youth and older adults
can access balanced diets and
nutritional information of a specific
product so that in the company of
sport can lead a healthy and active
life.
3. Proteins are important because they
form the structure of all body
tissues, regulate the proper
functioning of each organ, protect
us from disease because antibodies
are proteins and provide us with
energy to perform daily tasks.
Proteins are mainly used to
generate diets based on them with
the aim of losing weight, greatly
reducing the consumption of fats
and sugars, so that muscle mass
increases and fat in our body
decreases and stem cells are
obtained by introducing proteins
into the cells.
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