Effects of pH shifting and filtration on the proximate composition of piper betel leaf and mung bean seeds / Hafizul Muizz Jefendy

The objective of this Final Year Project (FYP) research is to determine the presence of the basic nutritional components of mung bean seeds and piper betel leaves using proximate analysis of food composition and other methods. There are six components that need to be determined, which are protein, carbohydrate, lipids, fibre, moisture and ash content. Before investigating the food composition, the samples need to undergo various process to see which one is suitable to use to check food composition in Research and Development. This report will be focused on using the process of Filtration and pH Shift. The samples that required to use in research is in the form of supernatant and pellets. However, the results of this research are half quantitative and half qualitative to prove the presence of the food composition inside the plant materials.