TABLE OF CONTENTS

TITLE PAGE-       –         –         –         –         –         –         –         –         i

CERTIFICATION-          –         –         –         –         –         –         –         ii

DEDICATION-     –         –         –         –         –         –         –         –         iii

ACKNOWLEDGEMENTS-      –         –         –         –         –         –         iv

TABLE OF CONTENTS-         –         –         –         –         –         –         v

CHAPTER ONE

1.0 Introduction- –         –         –         –         –         –         –         1

CHAPTER TWO

2.0     Proximate Composition-  –         –         –         –         –         –         2

2.1     Constituents of Proximate Composition-       –         –         –         3

2.2     Lipids-         –         –         –         –         –         –         –         –         6

2.2.1  Saturated Fatty Acids-     –         –         –         –         –         –         7

2.2.2  Unsaturated Fatty Acids- –         –         –         –         –         –         8

2.2.3  Cholesterol- –         –         –         –         –         –         –         –         9

2.3     Protein-        –         –         –         –         –         –         –         –         9

2.4     Minerals-     –         –         –         –         –         –         –         –         11

2.5     Vitamins –    –         –         –         –         –         –         –         –         13

2.6     Carbohydrates-      –         –         –         –         –         –         –         19

CHAPTER THREE

3.1     Significance of Proximate Composition in Nutrition         –         21

3.1.1  Moisture in Nutrition       –         –         –         –         –         –         21

3.1.2  Ash in Nutrition     –         –         –         –         –         –         –         22

3.1.3  Crude Fibre in Nutrition  –         –         –         –         –         –         24

3.1.4  Crude Fat in Nutrition     –         –         –         –         –         –         26

3.1.5  Crude Protein in Nutrition         –         –         –         –         –         28

CHAPTER FOUR: SUMMARY AND CONCLUSION

4.1     Summary-    –         –         –         –         –         –         –         –         31

4.2     Conclusion- –         –         –         –         –         –         –         –         32

References

CHAPTER ONE

1.0     INTRODUCTION

Proximate are used in the analysis of biological materials as a decomposition of a human-consumable good into its major constituents (FDA, 2021). They are good approximation of the contents of packaged consumable goods and serve as a cost-effective and easy verification of nutritional panels. This means that testing can be used to verify lots, but cannot be used to validate a food processor or food processing facility; instead, a nutritional assay must be conducted on the product to qualify said producers. Nutritional panels in the United States are regulated by the Food and Drug Administration (FDA) and must undergo rigorous testing to ensure the exact and precise content of nutrients (FDA, 2021). This should prevent food processors from making unfounded claims to the public labeling and nutrition.

Analytically, four of the five constituents are obtained via channel reactions and experiments. The fifth constituents, carbohydrates, are calculated based on the determination of the four others. Proximates should nearly always account for 100% displays the resolution of the chemical test, as small variation in the way each test is performed accumulate or overlap the compositional makeup (Silliker Labs, 2022).

Additional ingredients may fall under the category of one of the five constituents. Carbohydrates, for example, include but not limited to dietary fibers, sugars, and alcohol. Ash includes dietary minerals such as sodium, potassium, iron, and calcium.