From the observations of the methodologies used in these experiments, it is evident that both of them conformed to the guidelines of the Association of Official Analytical Chemist (AOAC). The procedures are verified and recommended for assessing quality standards in foods thereby justifying the validity of the results obtained in this project. Furthermore, compliance with the AOAC guidelines enabled experiment of Niro et al. (2017) to evaluate results of multiple components of proximate analysis such as moisture, minerals, and fibre. In the same manner, the experiments conducted by and Pedro et al. (2019) achieved valid results pertaining to the proximate values of goji berries because the researchers implemented the AOAC protocols. While analysing the moisture content of Lycium barbarum both experiments used samples of fresh and dried fruits. Moisture analysis is recommended by AOAC guidelines to assist in determining the weight of food samples even though the technique can sometimes reveal inaccurate values. On the same note, this project used samples of dry goji berries which were subjected to heating in the oven and then subdivided into equal samples for six tests undertaken during the experiment. From these descriptions, the distinguishing feature is that all referenced studies incorporated the AOAC techniques while this project applied the technique of NIR spectrophotometry in the determination of proximate values.