NUTRITIONAL INFORMATION OF CEREAL PRODUCTS:

BISCUITS
SARAH IZHAR
ENROLMENT NO: 2017-335-024, FINAL YEAR, 8th SEMESTER
B.TECH FOOD TECHNOLOGY

SUPERVISORS: DR. KULSUM JAN, DR. KHALID BASHIR

ASSISTANT PROFESSORS, DEPARTMENT OF FOOD TECHNOLOGY
JAMIA HAMDARD, NEW DELHI
 TRAINING AT:
NATIONAL COLLATERAL MANAGEMENT SERVICES LIMITED
(NCML),GURUGRAM

► National Collateral Management Services Limited (NCML)

provides management services. The Company offers
storage, preservation, procurement, supply chain,
collateral management, testing , loan, commodity and
weather intelligence, certification and consultancy
services. It is the country’s leading organisation providing a
bouquet of commodity based services under a single
umbrella.
MY ROLE AND RESPONSIBILITY IN NCML

► To prepare various samples and to analyse its nutritional

parameters.
► Assess quality characteristics of food products (Physical &
Chemical).
► Collect samples and do required testing.
ANALYSIS ON RAGI BISCUIT AND WHOLE WHEAT
BISCUIT

► Moisture
► Ash
► Fat
► Protein
► Carbohydrate and
► Energy
MATERIALS & METHOD FOR ANALYSIS OF
WHOLE WHEAT BISCUIT AND RAGI BISCUIT

1. Moisture content (Orthodox Method)

❑ MATERIALS: Petri dish, Hot air oven, Sample.

❑ METHOD:
• Dry a dish with lid in the oven maintained at 100+2ºC.
• Cool the dish in the desiccator.
• Weigh the empty dish and then weigh 5g of sample.
• Heat it in the Hot Air oven for 2 hours.
• Take it out. Cool it in desiccator for 15 minutes.
• Weigh the dish
HOT AIR OVEN DESSICATOR
2. Ash Content (Dry Ashing method)

❑ MATERIALS:  Crucible, Muffle Furnace, Dessicator, Heating mantle,

Spatula.

❑ METHOD:
• Add 3g of sample in previously dried and weighed crucible.
• Heat it over burner or hot plate and then heat it in muffle furnace
(550ºC).  
•  For about 5 hrs the process will run over.    
• Cool the crucible in the desiccator .     
• Weigh the sample and calculate the values.
MUFFLE FURNACE
3. Fat estimation (Soxhlet Apparatus)

❑ MATERIALS: Weighing Balance,  Soxhlet apparatus, Soxhlet beaker, Filter

paper, Thimble, Desiccator with silica gel , Petroleum ether , Cotton plugs.

❑ METHOD:
• Dry a Soxhlet beaker.
• Take a filter paper and weigh 2 gm of sample in it and fold it well.
• In a thimble put cotton and then the folded sample.
• Close it with another cotton ball.
• Put thimble in beaker.
• Add petroleum ether and place it in the assembly.
• PV1= 80°C for 2 hrs and PV2= 180°C for drying of petroleum ether.
• Cool the beaker in dessicator.
• Weigh it.
SOXHLET APPARATUS
4. Protein Estimation (Kjeldhal method)

❑ MATERIALS: Conc. H2SO4, Butter paper, Digestive mixture, Distilled

water, Boric acid, 40% sodium Hydroxide , Methyl red+ methyl blue
mixed indicator, 0.1 N Hydrochloric acid.

❑ METHOD:
• Weigh about 0.2 to 0.3g of sample in butter paper.
• Transfer the sample along with butter paper in digestion tube.
• Add 4 g of digestive mixture.
• Add 10 ml of H2SO4.
• Set the digestion unit
• Start digestion for 2:30 hours.
• Cool the digestion tubes.
• Add 30 ml of distilled water.
• Set the distillation unit.
• Add 4% boric acid in conical flask for few seconds to absorb
ammonia.
• Add 40% of alkali in the tube to neutralise the sample.
• After distillation take the conical flask from the unit and
titrations with 0.1N HCL.
• End point is pink in colour.
• Take blank value for calculation.

PROTEIN ASSEMBLY
5. Dietary Fibre

❑ MATERIALS: Gooch crucible, 95% ethanol, alpha amylase,

pectinase, phosphate buffer, glass bottles,

❑ METHOD:
• Weigh duplicate test portion of sample.
• Sample with more than 10% fat needs to be defatted by petroleum
ether.
• Prepare the samples for digestion.
1. α-Amylase: Gelatinize
⮚ Add phosphate buffer (ph 6.0 , 50 ml) in the sample.
⮚ Adjust to ph 6.0 +- 0.2
⮚ Add enzyme
⮚ Incubate at 95-100°C for 30 min in water bath.
2. Protease: Removes protein
⮚ Cool at room temperature.
⮚ Adjust PH to 7.5 +- 0.2.
⮚ Add enzyme and incubate at 60°C for 30 minutes.

3. Amyloglucosidase: Removes starch

⮚ Cool at room temperature
⮚ Adjust ph to 4.0-4.6
⮚ Add enzyme and incubate at 60°C for 30 minutes.

• Add 280 ml of ethanol (95%)

• Let precipitate form at room temperature for 30 minutes.
• Collect the residue in pre weight gooch crucible
• Keep one test portion for protein and incinerate second test
portion at 550°C for 5 hrs.
DIGESTION
PRECIPITATION AND FILTERATION
6. Crude Fibre

❑ MATERIALS: Gooch crucible, conc. H2SO4, Sodium Hydroxide pellets, Tap

water, distilled water

❑ METHOD:
• Weigh 1 g of sample.
• Transfer the sample in oven dried Gooch crucible.
• Place the crucible into metal adopter of fibre plus hot extraction unit and
set properly into it.
• Pour 150 ml of 1.25% H2SO4 in it.
• Open the inlet tap water for FIBRA PLUS condensation the switch on
instrument & press RUN key.
• Wait until process completes.
• Open all knobs to drain the solution from extraction unit.
• After draining the acid solution wash the sample with distilled
water twice or thrice.
• Now pour 150 ml of 1.25% NaOH into the extractors from the top.
• Switch on instrument and press RUN key.
• Wait till the process completes.
• Now drain the solution and rinse the sample twice or thrice with
distilled water.
• Now, place the crucibles in hot air oven for drying.
• After drying cool them in Dessicator and weigh them.
• Put the crucible in muffle furnace for ashing.
• Then again cool it in Dessicator and take the final weight.
CRUDE FIBRE ASSEMBLY
RESULTS AND DISCUSSION

▪ Calculation of moisture content

w1= Initial weight
w2= sample weight
w3= Final weight

Moisture (%)= w1+ w2 - w3 x 100

w2
▪ Calculation of Ash content

w1= Initial weight

w2=Sample weight
w3=Final weight

Ash (%)= w3- w1 x 100

w2
▪ Calculation of Fat content ( Ragi biscuit)

w1= Empty beaker weight

w2= Sample weight
w3= Final beaker weight

Fat (%)= w1 – w3 x 100

w2
▪ Calculation of Protein (Ragi biscuit)

S= Sample weight= 0.2084 gm

S.Tv= Sample titre volume
B.tv= Blank Titre volume

Protein (%)= S.Tv-B.Tv x N of HCL x 6.25 x Factor N x 100

Sample wt x 1000
▪ Carbohydrate

Carbohydrate = 100- (Protein+Ash+Moisture+Fat)

▪ Energy

Energy= (Carbohydrate+Protein) x 4 + Fat X 9

Parameters Ragi biscuits Wheat biscuits

Moisture 4.45% 2.44%

Ash 2.16% 1.92%

Fat 15.04% 17.22%

Protein 9.11% 8.48%

Carbohydrate 69.24%
69.94%

Energy 448.76 kcal/100gm 468.66 kcal/100gm

Conclusion
Ragi biscuits are healthier than wheat biscuits because they have a
high protein content, low fat content, low carbohydrate than wheat
biscuits.
THANK YOU!