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    FST556 Fibre

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    This document summarizes a laboratory experiment to determine the crude fiber content of tea samples using an acid and alkali digestion method. The purpose was to quantify the non-soluble carbohydrate portion of tea that is not digestible. The methodology involved boiling samples in acid and base solutions, filtering and weighing residues. Crude fiber content was calculated based on weight changes and found to be 13.08% on average for the tea samples. Potential sources of error that could affect accuracy are incomplete removal of other food components and a single replicate being analyzed.

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    FST556 Fibre

    Uploaded by

    Ct
    302 views5 pages
    This document summarizes a laboratory experiment to determine the crude fiber content of tea samples using an acid and alkali digestion method. The purpose was to quantify the non-soluble carbohydrate portion of tea that is not digestible. The methodology involved boiling samples in acid and base solutions, filtering and weighing residues. Crude fiber content was calculated based on weight changes and found to be 13.08% on average for the tea samples. Potential sources of error that could affect accuracy are incomplete removal of other food components and a single replicate being analyzed.

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    This document summarizes a laboratory experiment to determine the crude fiber content of tea samples using an acid and alkali digestion method. The purpose was to quantify the non-soluble carbohydrate portion of tea that is not digestible. The methodology involved boiling samples in acid and base solutions, filtering and weighing residues. Crude fiber content was calculated based on weight changes and found to be 13.08% on average for the tea samples. Potential sources of error that could affect accuracy are incomplete removal of other food components and a single replicate being analyzed.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    302 views5 pages

    FST556 Fibre

    Uploaded by

    Ct
    This document summarizes a laboratory experiment to determine the crude fiber content of tea samples using an acid and alkali digestion method. The purpose was to quantify the non-soluble carbohydrate portion of tea that is not digestible. The methodology involved boiling samples in acid and base solutions, filtering and weighing residues. Crude fiber content was calculated based on weight changes and found to be 13.08% on average for the tea samples. Potential sources of error that could affect accuracy are incomplete removal of other food components and a single replicate being analyzed.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    School of Industrial Technology

    Faculty of Applied Sciences

    ________________________________________________________

    FST 556
    Laboratory Title: Determination of Crude
    Fibre
    Date of experiment: 11/11/2019
    Laboratory Group: Monday

    Name : NUR IZZATI BINTI IDRIS


    Student ID : 2019654024
    Group : AS2463D

    MARK:
    PURPOSE
    To determine the crude fibre of Boh and Lipton tea using Acid and Alkali Digestion Method.

    INTRODUCTION
    Crude fibre known as the part of carbohydrate in food called non-soluble carbohydrate
    (Insoluble carbohydrates), which it is not digested by the digestive juices and do not degrade at the
    treatment by (acids and bases) diluted and in specific concentrations for a period of time is limited
    (T.V.L. Peiris , 2009) The treatment of some food such as legumes, grains, and seeds. For example in
    weak acid and weak base results is soluble sugars and protein leaving behind the not dissolved part like
    (cellulose and hemicellulose) and (lignin) of the composition known as crude fibre. The importance of
    determination of fibre is the estimate the quantity of fibre contents in foods especially for celluloses
    because the proportion of fibre in diets of chickens and some other animals, a good indicator of the
    level of the nutritional value of these feeds.
    The seeds high in the proportion of fibre are low in nutritional value, the human and animal
    eaters meat is not able to digest cellulose in her digestive system because they do not have the (celullose)
    enzyme is necessary for the digestion process. Estimated crude fibre in order to ensure that no deceive
    of food and products due to additives or other alternatives. Next, estimated fibre in foods to know the
    quality and specifications for these foods. Fibre also estimate is considered a good indicator on the
    amount of food freshness like vegetables, the increase in the age and maturity lead to the large increase
    in the percentage of fibre in it. The sample of food should be ground finely or crushes for easy
    interaction with chemicals. The extract the fat from food before estimating the crude fibre, to facilitate
    the process of digestion and filtration. Partially drying the sample from moisture if the rate high in the
    sample.

    MATERIALS
    0.255 N sulphuric acid
    0.313 N sodium hydroxide
    1% hydrochloric acid
    Beaker
    Crude fibre apparatus
    Analytical balance
    Oven
    Muffle furnace
    Desiccator
    Measuring cylinder
    METHODOLOGY
    Acid and Alkali Digestion Method
    Firstly about 2 g of dried ground sample (tea sample) into a 600 ml beaker fitted with a reflux
    condenser. Then, 200 ml of 0.255 N H2SO4 was added and was boiled for 30 minutes exactly from the
    onset of boiling. The weight of the filter paper used throughout the experiment was weighed. The
    contents was filtered while hot through with ashless filter paper Whatman No 541 or equivalent and the
    residue was washed with hot water until free from the acid. The check the content pH the litmus paper
    was used. The insoluble material was transferred quantitatively into original beaker. After that, about
    200 ml warm 0.313 N NaOH was added and boiled for exactly 30 minutes. Then, 3-5 drops was added
    of n-octanol as antifoam agent. The contents was filtered and the residue was washed with the hot water
    then followed with 15 ml of 1% hydrochloric acid twice. The filter paper washed with hot water again
    until neutral or free from acid. The insoluble material transferred into weighed crucible and was dry in
    oven at 105°C overnight to a constant weight. The weight recorded of residue and crucible (W2). The
    dried sample was burned gently over a Bunsen burner until smoke is no longer evolved when heated
    strongly. The residue was ignited in a muffle furnace at 550°C for 3 hours. The crucible was cooled in
    dessicator and was weighed. The weight of ash and crucible (W3) was recorded. The loss in weight on
    ignition represents the weight on ignition represents the weight of crude fibre.

    DATA AND RESULTS


    Table 1.1: Raw data for crude fibre analysis using acid-alkali digestion method

    Replicate Weight of Weight of Weight of Weight of Weight of % crude fibre


    sample (g) filter paper empty crucible + crucible + content
    (g) crucible (g) dried ash (g)
    residue (g)
    1 2.0076 2.2493 62.4706 65.4036 65.1288 13.6900
    2 2.0000 5.4145 72.1662 76.9802 76.7304 12.4900
    Average ± 13.0800 ± 0.6100
    SD

    CALCULATION
    g crude fibre per 100 g sample = W2 – W3 x 100
    W1
    Where,
    W1 = weigh in gram of sample taken
    W2 = weigh in gram of weigh of crucible + dried residue
    W3 = weigh in gram of crucible + ash

    1: 65.4036 – 65.1288 x 100 = 13.69 %


    2.0076

    2: 76.9802 – 76.7304 x 100 = 12.49 %


    2.0000
    QUESTIONS
    1. Differentiate between crude fibre and dietary fibre

    Crude fibre Dietary fibre


     Crude fibre is a part of insoluble fibre  Dietary fibre is the sum of both
    found in the edible portion of the soluble and non-soluble fibre groups.
    plant cell wall.  Dietary fibre is either soluble or non-
     Crude fibre is not soluble in water. soluble in water.
     Crude fibre do not contain pectins,  Dietary fibre contains pectins, gums,
    gums, and mucilages. and mucilages.

    2. What are the factors that greatly affect the accuracy of crude fibre analysis?
    Factor that are greatly affected the accuracy of crude fibre determination is the
    manipulation errors and the procedures of the experiment occur either it is in wrong
    procedure or correct procedure. For the error, it can make the result become very
    inaccurate depending on errors occurs.

    DISCUSSIONS

    In this experiment, the amount of the crude fibre was determined. Crude fiber method
    measures variable amounts of the cellulose and lignin in the sample, but hemicelluloses,
    pectins, and added gums or hydrocolloids are solubilised and removed. Therefore, crude fibre
    measurement drastically underestimates dietary fibre in foods since it measures only cellulose
    and lignin. As a result, crude fiber method is only adequate for determination of fibre in animal
    feed product, but not suitable for human food analysis as lignin is significant to human health
    (Neilson, 2003).

    Based on table 1.1 above, the sample for the first replicate shows higher in % of fibre content
    compare to the second sample. The difference between this two is quite huge. It probably due to an
    overestimation occurs for the first replicate. The overestimation of this analysis can occur when the
    lipid, protein and starch are not completely removed from the sample. In this analysis, the sulphuric
    acid was used purposely to digest protein and starch into the simplest form and removed it from the
    sample by filtration. Meanwhile, the sodium hydroxide was used to saponify the fats. Due to incomplete
    removal of this food component for the first replicate an overestimation occurs. In this analysis, the
    duration of extraction of food components such as starch, protein and lipid need be followed as
    instructed to ensure all the food component stated been digested and completely removed. If the
    duration is not enough to break down the food component, the results of the analysis cannot be reliable
    because overestimation occurred. Other than that, the best practice for the analysis at least a triplicate
    of the sample needs to be analysed so that the outlier of the data from the analysis can be ignored and
    the accuracy of the analysis will be much better compare in this experiment.

    CONCLUSIONS

    In conclusion, the average amount of percentage % of crude fibre in tea sample is 13.08%.

    REFERENCES

    Neilson, S. (2003). Food Analysis Third edition.

    V., T. L. P. I. (2009). Determination of Fiber Name.

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