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Determination of Proximate Values
The methodology used in this project was different from the procedures applied by Niro et al. (2017) who performed a similar experiment. Niro et al. (2017) conducted proximate composition analysis for protein, fat, ash, and moisture in line with standard methods of AOAC (2000). Additionally, Niro et al. (2017) used the AOAC method to determine the dietary fibre content. Resultantly, Niro et al. (2017) differed from the approach used for the determination of proximate values in the Maltese project by the use of AOAC and AACC methods that were not used in the current project. Additionally, Niro et al. (2017) determined Total Dietary Fibre content by adding soluble and insoluble dietary fibre content. On the same note, Pedro et al. (2019) determined moisture content of ground goji berries by using AOC methods. The samples were exposed to constant heating at temperature of 100⁰C until the contents became dehydrated. The AOC method was also used in then analysis of protein content whereby 0.5g of ground Lycium barbarum was digested with concentrated sulphuric acid and then the vapour was collected for conversation to protein (Pedro et al. 2019). The descriptions above show distinct differences in the methodologies used by Pedro et al. (2019) when compared to Niro et al. (2017) as well as the procedures applied in this project.