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Hello, I wish to create this tread to assist individuals walk through project challenges in undergraduate and postgraduate levels. We will try to provide solutions in subjects relating to food technology, food science, environmental biology, microbiology, pure and applied chemistry / industrial chemistry, biochemistry, soil science, chemical engineering, aspects of giology, aspects of mechanical engineering.

The tread will be an interactive one, where solutions to choice of project / proposal, guide to laboratory procedures and analysis, results discussion, data analysis and reagents procurement will be provided. As time progresses, I will add few things I filed to mention now.

However, to keep the tread alive, we will start by discussing proximate analysis in bits and in clear registers so that everyone following will be in same page.

Proximate analysis is the partitioning of compounds in a food material into major components. These components are protein, fiber, moisture, lipid, ash and carbohydrate.

In essence, food materials that can be subjected to proximate analysis include animal feeds, grains and processed grain products, plants, beverages, meat and fish samples, home made foods.

To determine each of the components mentioned above, standard methods apply which will give us their percentage composition in weight by weight (%w/w).

In the next few posts, we shall highlight the basic points on each of the components.