Name: Hilomen, Dimaculangan, Javier, Nadarisay, Pardo Date Assigned:

CYS: BSFT 3A STEM Group No. 2 Date Submitted:

Analyzing the Fiber in Raspberry Sample Using Proximate Analysis

INTRODUCTION:

Dietary fiber is a complex blend of ingredients that may or may not comprise fibrous
structure. Crude fiber, on the other hand, is a phrase for the fibrous food residue that remains after
being dissolved in the laboratory with harsh chemical solvents like sulfuric acid and sodium
hydroxide.

The indigestible carbohydrate component found non plants is referred to as fiber. It derives
its name from the fact that it has a fibrous structure naturally. Its principal function in plants is to
form part of the cell structure, but it is also beneficial to humans. Crude fiber is a term that is rarely
used to distinguish between different forms of fiber. Fiber is resistant to enzyme breakdown in the
intestinal tract, while microorganisms in the lower gut may metabolize some of it. Fiber has little
or no nutritional value, but it is supposed to aid with conditions like diabetes and high blood
cholesterol because of its influence on the digestive tract.

Different plants have different amounts and types of fiber, such as cellulose, gum, and
lignin. Water-soluble fibers like pectin and gum are present inside the plant cells of beans, oat
bran, fruits, and vegetables, for example. They make food take longer to move through the
intestines. The cell walls of cellulose and lignin include insoluble fiber. It adds heft to the diet and
helps food move more quickly through the digestive tract. Insoluble fiber can be found in wheat
bran, whole grains, vegetables, and beans.

Non-soluble carbohydrate (Insoluble carbohydrates) is a type of carbohydrate that is not

digested by the digestive juices and does not disintegrate when treated with (acids and bases) in
diluted and specified quantities for a limited length of time. Soluble sugars and protein are
produced when some foods, such as legumes, grains, and seeds, are treated in weak acid and weak
base, leaving behind non-dissolved parts such as cellulose, hemicellulose, and lignin (Crude fiber).
OBJECTIVES:

This experiment aims:

1. To understand the process for determining the crude fiber in the sample.

2. To determine the soluble and insoluble fiber in the sample which is the raspberry.

A. Equipment and Materials

MATERIALS / APPARATUS REAGENTS

Beaker Sulfuric acid (H2SO4)

Raspberry Sodium Hydroxide (NaOH)
Filter paper
Oven
Crucible
Measuring scale
Muffle furnace

B. Procedure
1. Measure 3g of the sample. The sample to be used is raspberry
2. Put the sample in a beaker.
3. In a beaker, add about 100ml of 1.25% H2SO4.
4. Let it boil for 30 minutes
5. Then filter out the content
6. Scrape the unfiltered contents of the filter paper into the same beaker.
7. Add 100ml of 1.25% NaOH and boil for 30 minutes
8. Filter the contents and scrap the unfiltered portion once more. Place the contents in pre-
oven-dried and weighed crucibles.
9. Position these crucibles at a temperature of 130°C for 3 hours and weigh again.
10. Put the crucibles in a muffle furnace for 3 hours at 550° C and weigh again.
C. Results and Discussions

The sample used for fiber laboratory experiment is raspberry. The quality of the soluble
and insoluble fiber from raspberry sample can be determined through digestion and drying. As
seen from the table 1.1, the average percent of insoluble fiber is 6.05174 while the soluble fiber
has a 2.003056091 average percent fiber. The quality of raspberry in this laboratory is good as
the nutrition we get from raspberry has a higher percentage of insoluble fiber. As seen on the
table, the data presented in this laboratory shows to be reliable because it has a higher amount
of insoluble fiber than soluble fiber.
Insoluble fiber is also known as dietary fiber which is needed by our body because of
its health benefits. Although insoluble fiber is indigestible, it is important because it prevents
constipation from happening. Dietary fiber helps in prevention of constipation because it helps
increase the size and weight of the stool as well as it helps soften it.

Table 1.1 Dietary Fiber Computation for Raspberry Sample

Sample Blank
Insoluble Fiber Soluble Fiber Insoluble Fiber Soluble Fiber
Sample Weight (W s) 1002.1 1005.3 1002.1 1005.3
Crucible + sample (W 1) 31637.2 32173.9 32377.5 33216.4 31563.6 32198.7 33019.6 31981.2
Crucible + sample + residue weight (W 2) 31723.5 32271.2 32421.6 33255.3 31578.2 32213.2 33033.4 31995.6
Sample Residue weight 86.3 97.3 44.1 38.9 14.6 14.5 13.8 14.4
Protein (P), mg 6.5 6.5 3.9 3.9 3.2 3.2 3.3 3.3
Crucible + sample + ash wt (W 3), mg 31658.5 32195.2 32392.1 33231.0 31571.7 32206.8 33027.5 31989.1
Ash wt (A), mg 21.3 21.3 14.6 14.6 8.1 8.1 7.9 7.9
% Ash 2.125536 2.118771 1.45694 1.452303
Average % Ash 2.122153 1.45462161
SD 0.004784184 0.0032793
% Fiber 5.50843 6.595046 2.29518 1.710932
Average % Fiber 6.05174 2.003056091
SD 0.768352102 0.413125766

For the data of ash content, the amount of average ash present in insoluble fiber is
2.122153 while the soluble fiber has 1.45462161. With this data, the amount of ash that the
insoluble fiber has is more acceptable, though soluble fiber’s ash content is also acceptable,
the higher the ash content it has, the better because ash content is a great source for potassium,
magnesium, and phosphorus. These minerals (potassium, magnesium, and phosphorus) can
help delay or prevent the growth of microorganism.
 For the overall quality of raspberry, the higher the ash content and insoluble fiber it
has, the better. Because these are important for a person’s diet. Insoluble fiber is great for
digestion while ash content is great for minerals.

D. Schematic Diagram
Raspberry

Beaker

Add 100ml 1.25% H2SO4

Boil for 30 mins

Filtrate Residue

Beaker

Add 100ml 1.25% NaOH

Boil for 30 mins.

Filter Paper

Filtrate Residue

Crucible

Heat at 130˚C for 3 hours

Weigh

Muffle Furnace

Heat at 550˚C for 3 hours

Precipitate
E. References
Stutsman, J. (2011, July 8). The Definition of Crude Fiber in Food. Retrieved from:
https://healthfully.com/510733-pectin-vs-agar.html
Animal Nutrition: Practical. (nd). Determination of Crude Fiber (CF) in Food Sample. Retrieved
from: https://cvet.tu.edu.iq/images/lectures/2017-
2018/animal_nutrition/Determination_of_crude_fiber.pdf#:~:text=Crude%20fiber%3A%20know
n%20as%20the%20part%20of%20carbohydrate,concentrations%20for%20a%20period%20of%
20time%20is%20limited.?msclkid=faaa061ecec111ec87c02271d86df835