Proximate analysis on food composition using chemical hydrolysis towards piper betel leaf and mung bean seeds / Noor Nayli Zhulkifli

Determination of proximate composition is an important step towards finding the nutritional value of food commodities. This study explores the proximate composition of betel leaf and mung bean in terms of moisture, ash, crude protein, crude fibre, lipids, nitrogen and carbohydrate content. A conventional methodology was used, including oven drying for moisture, muffle furnace for determination of ash and crude fibre quantification. They were also studying calorimetric measurement for protein, carbohydrate and fat. chemical hydrolysis or chemical hydrolysis is the process of breaking down of complexes compounds into simpler compounds with the use of an acid or base as a catalyst and under controlled experimental conditions. This process improves the degradation of cell walls.