Practical: Proximate analysis of foods

1. For each food sample, 

a) Present the nutritional composition obtained from the proximate analysis practical in proper descriptive statistic (tabulation and graph).

b) Discuss and comment on the validity of the above result by comparing to the information on the food label.

Note: Mean values differ by ≥ 10% are considered significantly different

2. Among the different food samples,

a) Compare and discuss each proximate composition (crude fat, protein, available carbohydrate, moisture, ash and food energy) through proper inferential statistic.

b) Discuss the possible relationship among the different proximate compositions with proper statistical analysis. (20 marks)

c) Comment on your findings with reference to the recommended daily intake (RDI) of each nutrient for a typical adult (male and female).

Note: Assuming your data have a normal distribution with equal variance in a linear relationship and independent to each other.