The moisture, ash, and fat content of anchote, potato, and cassava starches were determined using the standard methods of the Association of Official Analytical Chemists (AOAC) [41 ]. The nitrogen content was determined by an elemental CNS-analyzer (Elemental Analyzer LECO CNS928). The nitrogen content found in the starch samples was converted to protein content by using a 6.25 conversion factor [14 (link)]. The phosphorus and calcium contents were determined following the method of Ronda et al. [42 (link)], using a radial simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES) Varian 725-ES spectrophotometer (Agilent Technologies, Santa Clara, CA, USA).
Varian 725 es spectrophotometer
Manufactured by Agilent Technologies
Sourced in United States
The Varian 725-ES spectrophotometer is a laboratory instrument designed for the analysis of chemical compounds. It is capable of measuring the absorption or transmission of light by a sample over a range of wavelengths, which can be used to identify and quantify the presence of specific compounds in a solution.
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4 protocols using varian 725 es spectrophotometer
1
Starch Composition Analysis of Anchote, Potato, and Cassava
2
Nutritional and Mineral Profile of Tef Crackers
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Protein, fat, moisture, ash and carbohydrate content were determined for the all crackers formulated. Protein content was determined by the Dumas method (AOAC, 2005 ) through in a CN-2000 elemental analyser (Leco Corp., St. Joseph, MI, USA). Protein was calculated from nitrogen using the conversion factor of 6.25. Fat content was determined using dried samples extracted with petroleum ether (BP 40–60C) during 4 h in an extracting unit Soxtec System 2055 Tecator (FOSS, Hillerød, Denmark) and gravimetrically determined. Moisture was measured by drying at 100 °C (AOAC, 2005 ). Ash content was determined by heating in a 550 °C furnace for 24 h (AOAC, 2005 ). Carbohydrates were estimated by difference.
Mineral content (Ca, Cr, Cu, Fe, K, Mg, Mn, P, Zn and Se) of crackers were determined using a Radial Simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES) Varian 725-ES spectrophotometer (Agilent Technologies, Santa Clara, CA, US). Aliquots of tef crackers (0.5 g) were placed in Teflon cups, diluted with 6 mL of 65% HNO3 and 2 mL of 30% H2O2, heated for 6 min up to 200 °C and hold for 15 min at 200 °C for mineralization in a microwave digester (MLS 1200 mega, Milestone, Shelton, CN, US) and finally diluted to 25 mL. The determination was carried out in duplicated.
Mineral content (Ca, Cr, Cu, Fe, K, Mg, Mn, P, Zn and Se) of crackers were determined using a Radial Simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES) Varian 725-ES spectrophotometer (Agilent Technologies, Santa Clara, CA, US). Aliquots of tef crackers (0.5 g) were placed in Teflon cups, diluted with 6 mL of 65% HNO3 and 2 mL of 30% H2O2, heated for 6 min up to 200 °C and hold for 15 min at 200 °C for mineralization in a microwave digester (MLS 1200 mega, Milestone, Shelton, CN, US) and finally diluted to 25 mL. The determination was carried out in duplicated.
3
Mineral Content Quantification in Flours and Breads
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The minerals (Ca, Cr, Cu, Fe, K, Mg, Mn, P and Zn) available in the flours and bread samples were quantified by employing a Radial Simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES) Varian 725-ES spectrophotometer (Agilent Technologies, Santa Clara, CA, US). Aliquots of samples (0.5 g) were put in Teflon cups, diluted with 6 mL of 65% HNO3 and 2 mL of 30% H2O2, heated up to 200 °C for 6 min and held at 200 °C for 15 min in a microwave digester (MLS 1200 mega, Milestone, Shelton, CN, US) for the mineralization and finally diluted to 25 mL. The mineral content determinations in each sample were carried out in duplicate.
4
Mineral Analysis of Flour and Bread
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Mineral content (Ca, Cr, Cu, Fe, K, Mg, Mn, Na, P, Zn) of flours and breads were determined using a Radial Simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES) Varian 725-ES spectrophotometer (Agilent Technologies, Santa Clara, CA, US). Aliquots of flours and freeze-dried breads (0.5 g) were placed in Teflon cups, diluted with 6 mL of 65% HNO 3 and 2 mL of 30% H 2 O 2 , heated for 6 min up to 200ºC and hold for 15 min at 200ºC for mineralisation in a microwave digester (MLS 1200 mega, Milestone, Shelton, CN, US) and finally diluted to 25 mL.
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