Table 3 Nutrient analysis
Nutrient | Place of analysis | Method of analysis |
|---|---|---|
Gross energy (kJ) | Nutrition Lab, Massey University, Palmerston North | Bomb calorimetry |
Moisture | Nutrition Lab, Massey University, Palmerston North | Moisture: Convection oven 105°C, AOAC 930.15, 925.10 |
Protein (g) | Nutrition Lab, Massey University, Palmerston North | Leco, total combustion method. AOAC 968.06 |
Ash | Nutrition Lab, Massey University, Palmerston North | Furnace 550°C, AOAC 942.05. |
Fat - total (g) | Nutrition Lab, Massey University, Palmerston North | Fat: Acid hydrolysis/Mojonnier extraction. AOAC 954.02 (milk and cereal) Fat: Soxtec extraction, AOAC 991.36 |
Carbohydrate (total) (g) | Nutrition Lab, Massey University, Palmerston North | Calculation by difference |
Dietary fibre (g) | Nutrition Lab, Massey University, Palmerston North | Enzymatic-gravimetric method. AOAC 991.43 |
Iron (mg), Calcium (mg), Copper (mg), Phosphorus (mg) & Zinc (mg) | Asure Quality, Auckland | Plasma emission spectrometry |
Ascorbic acid (mg) | Nutrition Lab, Massey University, Palmerston North | HPLC |
Vitamin A (as retinol) (μg) | Nutrition Lab, Massey University, Palmerston North | As Retinol, HPLC, AOAC 974.29 (4) |
Lutein + zeaxanthin (μg), Beta-carotene (μg), Alpha-carotene (μg) | Plant and Food Research, Auckland | HPLC |
Citric acid (mg) | Asure Quality, Auckland | Boehringerr Mannheim test kit (via titration) |
Polyphenols (mg) | Plant and Food Research, Auckland | HPLC (sum of all peaks detected at 280 nm) with identification of specific compounds when possible |
Phytic acid (mg) | Nutrition Lab, Massey University, Palmerston North | Megazyme kit, Megazyme International Ireland Ltd |