Proximate composition

The proximate composition (Table 2.2) varies considerably depending on the seed type and growing conditions. 

The main constituent of cereals is the starch that forms part of the nitrogen-free extract (NFE ) of the proximate analysis (Table 3.1). This fraction also includes 

The nitrogen-free extract comprises nonfibrous soluble carbohydrates (starch, monosaccharides, and disaccharides). In the proximate analysis, the NFE is calculated by difference (NFE = 100 — % moisture — % crude protein — % fat or ether extract — % crude fiber — % ash). 

Source Sema-Saldivar, S.0.1996. Quimica, Almacenamiento e IndustrialKocidn de los Cereales. AGT editor, S.A., Mexico, D.F., Mexico and Serna-Saldivar, S.O. 2003. Pages 1027-1033 in Encyclopedia of Food Scierwes and Nutrition. B. Caballero, L. Trugo and P. Finglas (eds.). Second edition. Academic Press, London. 

Structural carbohydrates primarily associated with cell walls, which are insoluble and indigestible by the human system, constitute the crude fiber fraction. These are mainly present in the glumes or husks, pericarp, and endosperm cell walls. 

Lipids are relatively minor constituents in cereal grains. However, they play an important role in the shelf-life and organoleptic properties of end products. In 

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Most nuts for commercial use are characteri2ed by high oil and protein contents (see Proteins) as well as a low percentage of carbohydrates (qv). However, some varieties, mostly inedible tree nuts such as acorn, horse chestnut, and chufa, contain at least as much sugar and/or starch as protein. The edible water chestnut is also in this category, as is the cashew nut, which contains starch in addition to a rich store of oil. The proximate composition of a number of nuts and of some nut products are given in Table 2 (3). 

The lipid in muscle is composed primarily of triglycerides (depot fats) and of phospholipids (membrane components), and is a constituent which varies enormously not only in amount present, but also in properties such as degree of saturation (species dependent). The ash of lean meat is comprised of various minerals such as phosphorus, potassium, sodium, magnesium, calcium, iron and zinc Carbohydrate was not noted in the proximate composition because while some may be present, it is normally there in low concentration compared to the other constituents. Glycogen is the carbohydrate occurring in greatest concentration in muscle but is normally degraded soon after the animal is sacrificed. 

In order to define this variety of food matrices, chemical composition differences that primarily influence chemical analytical measurements have to be considered. Major food components determining basic chemical make-up are the proximate composition of fat, protein, carbohydrate, ash, and moisture. Variations in ash content in general have a minor influence on analytical methods for other constituents and impact of moisture content can be controlled. Thus the major components influencing analytical performance are the relative levels of fat, protein, and carbohydrate. 

Schmeda-Hirschmann G, Feresin G, Tapia A, Hilgert N and Theoduloz C. 2005. Proximate composition and free radical scavenging activity of edible fruits from the Argentinian Yungas. J Sci Food Agric... 

Lazos, E.S., G. Aggelousis, and A. Alexakis. 1989. Metal and proximate composition of the edible portion of 11 freshwater fish species. Jour. Food Compos. Anal. 2 371-381. 

Figure 3. Proximate composition of dry roasted, air-classi fed navy bean flour fractions.

Proximate composition (g/100 g) of the morama bean reported as mean SD or range... 

TABLE 5.13 Proximate composition of morama flour (g/100 g) dry basis (adapted from Kayitesi, 2009)... 

Feeley, R. M., Criner, P. E. and Slover, H. T. 1975. Major fatty acids and proximate composition of dairy products. J. Am. Diet. Assn. 66, 140-146. 

Admassu et al. (2009) measured the proximate composition of six varieties of finger millet. The values ranged from 6.26 to 10.5 g/100 g for protein content and from 50 to more than 300 mg/100 g for calcium content. Iron varied from about 4.5 mg/100 g to more than 50 mg/100 g and phosphorus varied from less than 4 to about 147 mg/100 g. 

Ravindran, G. (1991). Studies on millets Proximate composition, mineral composition and phytate and oxalate contents. Food Chem. 39, 99-107. 

The energy-supplying nutrients are generally carbohydrates, protein and fat. While citrus products provide little protein and fat, their contribution of carbohydrate is an essential part of the nutritive value of citrus. The proximate composition of several kinds of citrus fruits (8) are shown in Table II. Because... 

Beamish, F.W.H., Potter, J.C. and Thomas, E. (1979). Proximate composition of the adult anadromous sea lamprey in relation to feeding migration and reproduction. Journal of Animal Ecology 48,1-19. 

The proximate composition of plain cashew kernels is given in Table I. 

The proximate composition of peanut shells and seeds has already been compiled in the earlier review by J. C. Arthur, Jr. The proteins of peanuts were first investigated by Ritthausen in 1880. He extracted the proteins from oil-free peanut cake with sodium chloride and weakly basic solutions and precipitated them by acidification. He considered that the protein thus precipitated was homogeneous but later, Johns and Jones (1916) separated two proteins, arachin and conarachin, by ammonium sulfate fractionation. Afterward, several workers isolated peanut proteins, using different methods, and a survey of methods for separating individual globulins was published by Vanitraub and Shutov (1968). 

Leung, W.W., Butrum, R.R., and Chang, F.H., Food Composition Table for Use in East Asia. I. Proximate Composition Mineral and Vitamin Contents of East Asian Foods, FAO, Rome, 1972. 

Table 5.2. Proximate composition of cultivated varieties of ginger.

Adeyeyei, E.l. and Otokiti, M.K.O. (1999) Proximate composition and some nutritionally valuable minerals of two varieties of Capsicum annum L. (bell and cherry peppers). Discovery and Innovation 11(1/2), 75-81. 

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