The experiments conducted by Niro et al. (2017) and Pedro et al. (2017) were similar in the sense that both used AOAC technique to determine the presence of soluble and insoluble sugar in goji berries. Their advanced procedures of analysis were, however, different from the methodology used in this project. The processes undertaken in the experiments involved hydrolysis of goji berry extracts through the use of various enzymes such as alpha-amylase, protease, and amyloglucosidase (Pedro et al. 2019). This procedure is stipulated under the AOAC guidelines and suitable for analysing food extracts in the laboratories. From here, the contents were filtered in a vacuum whereby the soluble and insoluble dietary fibres were separated. The residue, comprising of the insoluble fibres was heated at 100⁰C and the dried samples taken for further protein analysis. Niro et al. (2017) used a similar methodology and proceeded to apply gravimetric method to determine the total contents of proteins and both soluble and insoluble dietary fibres. Therefore, the experiments by Niro et al. (2017) and Pedro et al. (2019) are similar in the sense that they both followed the demanding procedures AOAC methodology but all of them are different from this project which utilised the comprehensible protocols of NIR spectrophotometry.