COURSE SYMBOL AND NO : BCH 284
COURSE TITLE : BIOCHEMICAL ANALYSIS OF FOOD
CRIDIT HOURE : 3(1+2)
PREREQUISITE : BCH 101
Preparation of food samples for analysis. Carbohydrate contents of food and their determinations by chemical, volumetric, and gravimetric methods and also optical methods. Colour of food with reference to natural and artificial colours added to foods. Pectin and pectic substances in fruits. Lipids and their determination in foods. Nitrogenous compounds in food. Determination of proteins and their amino acid contents. Preservatives added to foods and their identification and chemical determinations.
LECTURE NO. TOPICS
1-2 Sampling of foodstuffs factors . Manual sampling and tools used . Preservation of sample. sampling of plant materials.
3 Statistical concepts . standard deviation and means chemical and physical determinations.
4-5 Food colors . optical aspects. Acceptable color of foods
6-8 Carbohydrates: determination of sugar . detection of carbohydrate . determination of reducing sugar. Iodimetric titration method oxidation method.
9- Polysaccharide in foods. Determination of starch. Pectin in fruits crude fibers in food.
10- lipids in foods calcifications of lipids . Extraction of lipids with solvents physical and chemical properties of lipids
11- Nitrogenous compound of foods. total protein
12- Preservatives added to foods
13- General revision.