UNIVERSITI MALAYSIA TERENGGANU

PROXIMATE ANALYSIS REPORT

STM 3111 CHEMISTRY ANALYSIS OF FOOD

PROXIMATE COMPOSITION OF ORIGINAL OAT COOKIES (NATURELL)

Group Members:

No. Name Matrix No.

1. NURUL NABILA BINTI MUHAMAD NAJIB S55338

2. TAY HUEI JING S57735

3. DHIA WIDYAN BINTI BAHARUDIN S58530

4. LIM XIN HUI S59004

5. NOR AMALEEN NATASYA BINTI ZAMANI S60078

DATE OF SUBMISSION: 11TH DECEMBER 2021

LECTURER’S NAME: DR. TENGKU ROZAINA BINTI TENGKU MOHAMAD@JAFFAR

 Semester I 2021/2022

Bachelor of Food Science (Food Service and Nutrition)

Faculty of Fisheries and Food Science
Proximate Composition of Original Oat Cookies (Naturell)
5

NURUL NABILA BINTI MUHAMAD NAJIB (S55338), TAY HUEI JING

(S57735), DHIA WIDYAN BINTI BAHARUDIN (S58530), LIM XIN HUI
(S59004), NOR AMALEEN NATASYA BINTI ZAMANI (S60078)
Faculty of Fisheries and Food Science
10 Universiti Malaysia Terengganu, 21030 Kuala Nerus
Terengganu, Malaysia

Corresponding author: s57735@ocean.umt.edu.my

15 ABSTRACT

Naturell oat cookies are a healthy snack that can be recommended to

any stage of the age of people. The cookies provide high nutritional value compared

to other cookies. The objective of this experiment is to investigate the proximate

composition of oat cookies. The proximate analysis of moisture content, ash content,

20 fat, protein and fiber and of oat cookies was conducted and obtained by standard

method. Carbohydrate content was calculated by deducting the sum of the percentage

of moisture, ash, fat, protein and fiber from 100%. The result of the study showed

that the carbohydrate content of the oat cookies is 65.58%. Moreover, the result

obtained from the oat cookies also including the moisture content by using the oven

25 drying method (0.68%) and infra-red drying method (3.92%), ash content (2.25%),

crude fat (23.68%), crude protein (6.51%) and crude fiber (1.32%). In conclusion,

1
 results show that the Naturell oat cookies have a higher content of carbohydrates and

crude fat.

Keywords: oat cookies; proximate composition; moisture; ash; fat;

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1.0 INTRODUCTION

Oat cookies were the popular biscuit in most countries. In the early 1900s, oat

cookies became a major ingredient in the American diet. Before that, Americans relied

on other grains. Originating in England, oat cookies have been around since the 1800s

35 (Paton, 1998). However, it is believed that they were created after the oatcake. Most

research found that the first recorded oat cookie recipe was written by Fannie Merritt

Farmer in 1896. Considered a healthy food, the cookies quickly became popular. By

the early 1900s, a recipe for the delicious treats appeared on containers of Quaker

Oats. Oat cookies are an excellent source of iron and fiber. The oatmeal raisin cookie

40 contains complex carbohydrates, which LiveStrong explains provides a “slow-burning”

energy. This type of carbohydrate can play a role in keeping you full for a longer

period of time and preventing spikes in blood sugar levels. Do not forget about the

raisins this fruit is also known for boosting one’s immune system (Patti & Pierce, 2020).

Naturell original oat cookies can reduce the risk of coronary artery disease, lower levels

45 of cholesterol, and reduce one’s risk of colorectal cancer as they are free from trans

fatty acids, artificial colouring and flavouring (Hup Seng, n.d.).

Oat cookies are one of the favourite dainties of both kids and adults. According

to Znamenka (2014), the main component of the oat cookie is of course oat flour. It

is a rich source of protein and vegetable fat for our bodies. It also contains provitamin

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50 A (carotene), vitamins PP and B, minerals, such as manganese, phosphorus,

potassium, amino acid and micronutrients. The point needs to be made that all of

these are almost 100% absorbed by the human body. Oat cookies quickly satisfy

hunger and fulfill our power reserve. Oat cookies quickly saturate the body with energy,

raise the mood and make us happier. Because of its vitamins and micronutrients, it is

55 not only convenient, but also healthy to have cookies as a snack between the meals

(Znamenka, 2014)

Proximate analysis refers to the quantitative analysis of macromolecules in food.

A combination of different techniques, such as extraction, Kjeldahl, NIR are used to

determine protein, fat, moisture, ash and carbohydrates levels. Proximate Analysis

60 stands for a method, which determines the values of the macronutrients in food

samples. In general, those values are being declared as nutritional facts shown usually

on the labels of the final (end) food products, but they are also being determined

during the production process. The beginning of the nutritional analysis originates 4

back in 1861 and since then it has been continuously developed, modified and

65 improved (Diezi et al., 2017).

Proximate analysis of a fuel provides the percentage of the material that burns

in a gaseous state (volatile matter), in the solid-state (fixed carbon), and the

percentage of inorganic waste material (ash), and is therefore of fundamental

importance for biomass energy use. The determination of the compounds contained

70 in a mixture is distinguished from ultimate analysis, which is the determination of the

elements contained in a compound. “Proximate analysis” is of key commercial concern

as food-manufacturing companies need to ensure that their products meet the

appropriate laws and legal declaration requirements as well as the safety aspects of
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 the end products when released to the end consumer. In a previous study, the

75 proximate analysis for oat cookies are 0.68% of moisture, 2.25% of ash, 23.67% of

fat, 6.51% of protein and 1.32 % of fiber.

Importance of determining the approximate composition of oats is to ensure

that consumers are well aware of the nutritional composition of foods so that they can

make informed and knowledgeable decisions about their diet. Additionally, they serve

80 as means to create suitable conditions for fair market competition between food

companies. This proximate analysis had been done to determine moisture, total ash,

crude fat, crude protein and crude fiber of oat cookies. By doing so, all of the

percentage content for each determination for oats can be differentiated properly by

doing all of the determination.

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2.0 LITERATURE REVIEWS

2.1 Definition of Oat Cookies

Oat cookies means that cookies contain rolled oats (Farlex, 2012). Oats are

well-known as a nutritious breakfast option, but they may also be used as a sweet

90 treat. Oat is how many people refer to the concept of a nutritious breakfast, and it is

what many people pick every morning all across the world. Oat cookies are a tasty

treat that may be made with whatever ingredients you desire, including fruit, nuts,

chocolate chips, and toppings. They go well with breakfast, coffee, tea, and snacks,

and when made salty, they can even be used as a quick lunch (Kohatsu, 2021).

95

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 2.2 History and Origin of Oat Cookies

Oatmeal cookies are thought to have descended from Scottish or British oat

cakes, according to popular belief. Soldiers used to bring oat cakes to combat with

them for energy increases. Fannie Merritt Farmer wrote the original recipe for these

100 babies in 1896 (Miami, 2016). Oatmeal remnants have been discovered in Ancient

Egypt, indicating that the grain is 4 millennia old. The first cultivated plants were

discovered in a Bronze Age cave in Switzerland. Oatmeal has been the subject of

literature since the first century A.D., when it was first referenced in writing. Because

of the numerous diverse subspecies of oats found in Asia, scientists assume the plant

105 originated there. Oatmeal did not become popular in Scotland until the 15th century,

and it arrived in America with the colonisation of the New World in the 17th century.

Scotland is the best site to cultivate oats. Because the growing season is short and

damp, oats are a better fit for the area than wheat. Oatmeal was prepared in Scotland

by soaking it overnight in salt water and then heating it over low heat in the morning.

110 Oatmeal can now be prepared in a variety of ways (Emily, 2021).

2.3 Production of Oat Cookies

This oat cookie is very healthy because it's free from trans fatty acids, no added

artificial colouring and no added artificial flavouring. Ingredients for this oat cookie are

115 oat, vegetable oil (palm oil), sugar, wheat flour, wholemeal flour, egg and salt (Hup

Seng, n.d.). This product contains wheat and is manufactured in a facility that may

process products that contain celery, peanuts, tree nuts, sesame, eggs, dairy and soy.

First and foremost, bakery shortening is stored at a temperature of 8 to 10 degrees

5
 Celsius as a raw material to prevent lumps from forming while mixing. After the

120 mixture has been prepared, add the refined wheat flour and seasonings as needed.

Combine the pastry flour in a separate pan and add it to the mixer. The mixing is kept

at a low speed for no more than one minute to achieve a homogeneous mixture

without hydration of the flour and gluten formation. Allow extra time near the end of

the mix to spread evenly over the dough. Transfer the dough to the depositor. Place

125 cookies on sheet pans lined with liners. After that, these pans are loaded onto a trolley,

and the cookies are left out in the open to bake for 25 minutes at 180 degrees Celsius.

Cookies are sent to the packing department after they have been baked. Following

that, the finished product is packaged and kept for future use (Niftem, n.d.).

130 2.4 Nutritional/Proximate Composition of Oats Cookies

Table 2.4.1 shows the nutritional values of oat cookies. Generally, the

nutritional value of the oats cookies depends on the serving size of the product. The

serving size for these oat cookies is 30g and the amount per serving for calories is

150g. The varying proximate composition of oat cookies among brands was mainly

135 due to the different formulations used for the production of these products. The

highest composition in the oat cookies ingredient is total fat which is 10% of daily

values, including 19% saturated fat.

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 Figure 2.4.1: Nutritional values of oat cookies

140 Table 2.4.1 Nutrient values of Naturell Original Oat Cookies

Nutrient 2 sachets (30g)

Calories 180 g

Total Fat 8g

Cholesterol 0 mg

Sodium 200 mg

Total Carbohydrate 20 g

Protein 2g

(Source: from https://www.hupseng.my/oat-cookies)

Oatmeal contains a soluble fiber called beta-glucan that can help improve insulin

response and possibly reduce blood sugar too. Even with healthy additions, an oat

cookie is still a cookie. Total carbohydrates for oat cookies are 7% of daily values

145 including 5% dietary fiber is the second-high component in oat cookies. Alongside fat

and protein, carbohydrates are one of the three macronutrients in our diet with their

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 main function being to provide energy to the body. They occur in many different forms,

like sugars and dietary fibre, and in many different foods, such as whole grains, fruit

and vegetables. When we consume oat, it will control our blood sugar and prevent

150 rapid fluctuation.

The cholesterol free content which is 0% of daily values gives us many benefits

and make our body healthy. As a type of whole grain, the oats in this recipe provide

fiber, which supports healthy cholesterol levels. Plus, their antioxidants can help

reduce inflammation.

155

2.5 Other Chemical Composition (Vitamin and Minerals) of Oat Cookies

Oat cookies are nutritionally rich and are among the healthiest grains on earth.

It has more protein than most grains and also contains numerous vitamins and

minerals. It contains antioxidants and a soluble fiber called beta-glucan, which aids

160 several systems of the body. Studies show that oats and oat cookies have many health

benefits. These include good for convalescence and fatigue, lowering the blood

cholesterol levels and helping to control hormonal activity. Its cuts the risk of strokes

and heart attacks from blocked arteries, stabilizes blood sugar and increases the

body’s ability to fight off infectious disease (Bornare & Khan, 2015). Based on our

165 sample which is oat cookies it has vitamin D. Vitamin D is a fat-soluble vitamin,

meaning that it does not dissolve in water and is absorbed best in your bloodstream

when paired with high-fat foods. For this reason, it's recommended to take vitamin D

supplements with a meal to enhance absorption (Rachael, 2018).

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 Minerals are inorganic, which means they are not formed by living things. Your

170 body needs larger amounts of some minerals, such as calcium, to grow and stay

healthy. Other minerals like copper or iodine are called trace minerals because you

only need very small amounts of them each day. Based on our sample, the oat cookies

have iron 2% of daily values. Iron helps to preserve many vital functions in the body,

10 including general energy and focus, gastrointestinal processes, the immune system,

175 and the regulation of body temperature (Megan, 2018).

2.6 Principle of Proximate Analysis

Principles of Proximate Analysis are used in the analysis of biological materials

as a decomposition of a human-consumable good into its major constituents. The

180 nutritional assay must be conducted on the product to qualify. It is defined as the

quantity of macromolecules in food. Proximate analysis includes different techniques

such as Kjeldahl, vessel and so on are used to determine five constituents which are

ash, moisture, crude fat, crude protein and crude fiber. Although the proximate

analysis does not give the entire nutritional assay, they are an inexpensive way to

185 track deviations from the quality of foods. To determine moisture, the amount of water

is determined by subtracting the dry weight from the initial weight, and the moisture

content is then calculated as the amount of water divided by the dry weight or total

weight, depending on the reporting method. For ash determination, a specific amount

of rubber sample is taken and kept for combustion inside a testing instrument known

190 as Muffle Furnace. This ash content is quantitatively measured, and the percentage of

ash content in a material is measured. For foodstuffs for our sample which is oat

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 cookies, the most commonly used method for determining the total fat content is

extraction using acid digestion, the Weibull-Stoldt or Weibull-Berntrop method but in

our experiment, we use a vessel (Geeth, 2020). The sample is heated up with

195 hydrochloric acid in order to digest proteins and release the bound lipids. The Kjeldahl

method (the 11 industry standard test used to routinely measure the crude protein

content of foods) measures the total nitrogen content of a food, which is then used

to estimate the crude protein content by applying a conversion factor to the result

(Jiang, et.al, 2014). Lastly, crude fiber is determined gravimetrically after chemical

200 digestion and solubilization of other materials present. The fiber residue weight is then

corrected for ash content after ignition.

2.6.1 Analysis of Moisture Content

Analysis of moisture is measured by using the moisture analyser and drying

205 oven. To maintain the greatest product quality, the moisture content of many products

and raw materials must be kept within particular limitations, which is determined by

loss on drying in this method. The sample is heated at the point when the moisture

contain within evaporates to the point where the sample's weight is lost. As a result,

the initial weight sample and the wet weight sample are compared to calculate the

210 moisture content. To avoid this, a moisture analyser is a much faster and easier option

that provides reliable moisture content data in a matter of minutes. The weight loss is

continually recorded while the sample is heated by infrared light from a lamp, and the

moisture content is calculated directly and present on the screen. When there is no

response, the measurement is automatically ended.

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215 2.6.2 Analysis of Ash Content

Analysis of ash content is the inorganic residue left after water and organic

materials have been removed from a food by heating in the presence of oxidizing

agents, and it serves as a measure of the overall amount of minerals in the food. A

high-temperature muffle furnace capable of holding temperatures between 500 and

220 600 degrees Celsius is used in dry ashing techniques. Water and other volatile

materials are evaporated, and organic molecules are burnt to carbon dioxide (CO2),

water (H2O) and nitrogen gas (N2) in the presence of oxygen in the air. The majority

of minerals are broken down into oxides, sulphates, phosphates, chlorides, and

silicates. Although most minerals are quite stable at these high temperatures, some,

225 such as iron, lead, and mercury, are volatile and may be lost in part.

2.6.3 Analysis of Crude Fat

Analysis of crude fat is determined by using a solvent to extract the fat from

the sample, and then calculating the weight of the fat recovered. For crude fat,

230 petroleum ether is often the preferred solvent as it is relatively non-polar. The principle

of ether extract is continuously heated, volatilized, condensed and dropped on the

sample that contains the fat. It can extract the ether soluble material and the process

is continued till the complete removal of the ether soluble material from the sample.

The ether is recovered and the remaining crude fat is dried and weighed.

235

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 2.6.4 Analysis of Crude Protein

Analysis of crude protein is measured using Kjeldahl’s method. In this method,

the food is digested with sulphuric acid, which converts to ammonia all nitrogen

240 present except that in the form of nitrate and nitrite. Most of the nitrogen (N) in

foodstuffs is in the form of protein (contained in the amino group, NH2 on the amino

13 acid molecule). Through proximate analysis in the determination of the crude

protein content of the sample will be through a heating process with concentrated

sulfuric acid with the aid of a catalyst (this process is known as digestion). The process

245 of carbon oxidation takes place and nitrogen becomes ammonium sulphate. Then the

deep nitrogen concentration samples were determined by the titration method.

Analysis is by Kjeldahl's method, which evaluates the total nitrogen content of the

sample after it has been digested in sulphuric acid.

250 2.6.5 Analysis of Crude Fiber

Analysis of crude fiber which is the organic residue remaining after digesting

with H2SO4 and NaOH. The compounds removed are predominantly protein, sugar,

starch, lipids and portions of both the structural carbohydrates and lignin. The

difference in weight after calcination indicates the quantity of fiber present. Crude

255 fiber in foodstuffs is composed of a combination of cellulose and other elements such

as lignin and pentosan as well as some types of polysaccharides which are insoluble

in hot liquid acids or alkalis. Through proximate analysis, determination of the raw

fiber is done by heating the sample in dilute acid before being followed by liquid alkali.

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 Crude fiber is determined by using gravimetric determination after chemical digestion

260 and solubilization of other materials present.

3. 0 MATERIALS AND METHODS

3.1 Materials

According to SM Tosh (2016), oat was a cereal grain that was widely grown for

265 used as animal feed and human consumption. He believed that oat, Avena sativa, has

been cultivated in Europe and Asia for 4000-5000 years. The Naturell original oat

cookies sample was prepared by laboratory staff. The chemicals such as concentrated

sulphuric acid (H2SO4), sodium hydroxide (NaOH), 95% ethanol, Kjeltabs Cu-3.5,

catalyst (1 part of CuSO4 + 10 parts of K2SO4), glass seeds, Boric acid (H2BO3),

270 green bromocresol indicator (methyl red + green bromocresol that make 0.1% in 95%

of ethanol) and 0.1N of hydrochloric acid (HCL) were used to conduct the experiment

of proximate analysis. Besides, the apparatus such as desiccator, oven, crucible,

analytical balance, Muffle Furnace, Kjeltec 2100 distillation, titration device, and fiber

analyzer ANKOM 200 were also used in the laboratory of University Malaysia

275 Terengganu.

3.2 Sample Preparation

Proximate analysis was divided into six parts which were moisture, ash, crude

280 fat, crude protein, crude fiber, and total carbohydrates. The oat cookies sample must

13
 be in dried form to carry out each part of the proximate analysis. Firstly, the oat

cookies were removed from the packaging and grounded into mince form by using a

mixer. Then, the mince was kept in a air-tight container to prevent any reactions

between air and mince before running the analysis. The mince needs to be

285 homogenized and dried by using an oven.

3.3 Proximate Analysis

Proximate analysis is defined as the quantitative analysis of macromolecules in

the food which are moisture, ash, fat, protein, and carbohydrate. It is determined by

290 using Association of Official Analytical Chemists (AOAC) methods. Carbohydrate

content was calculated by deducting the sum of the percentage of moisture, ash, fat,

protein and fiber from 100. All of the analysis had been done with two replications.

The report data was on a wet basic and form of mean ± standard deviation.

295 3.3.1 Determination of Moisture Content for Naturell Original Oat Cookies

Oven Drying Method

The moisture content of Naturell oat cookies was measured by the

determination of moisture and dry matter. The crucibles were labeled by using 2B

pencil. Then, they were weighed and recorded accurately. The same weighing scales

300 must be used throughout the whole process. The crucibles were dried with its lid in

the oven at temperature 100-110°C for 30 minutes then cooled them in desiccators

and weighed the crucibles without lid. After that, 2g of sample was weighed precisely

14
 to each crucible and dried in the oven without the lid covering it completely at 105°C

for 16 hours. Since the sample was a dry sample, it was required to dry for 6 hours

305 until its weight of scales was constant. After the drying process completed, the lid was

closed and cooled in a desiccator. Then weighed it without the lid. The weight of the

crucible and dry sample were recorded. During the experiments, the crucible was held

by using the tongs to prevent the moisture from the hands affecting the reading of

the dried sample and crucible. The percentage of moisture content was calculated by

310 using the formula below:

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑠𝑎𝑚𝑝𝑙𝑒]

Dry matter % = x 100%
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑖𝑛𝑡𝑖𝑖𝑎𝑙 𝑠𝑎𝑚𝑝𝑙𝑒

Moisture content, % = 100 – Dry matter %

(𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑖𝑛𝑖𝑡𝑖𝑎𝑙 𝑠𝑎𝑚𝑝𝑙𝑒−𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑑𝑟𝑖𝑒𝑑 𝑠𝑎𝑚𝑝𝑙𝑒]

Mosture content (%) = ×100%
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑖𝑛𝑡𝑖𝑖𝑎𝑙 𝑠𝑎𝑚𝑝𝑙𝑒

315 Infrared Drying Method

2 grams of Naturell oat cookies sample was weighed on an infrared balance

(moisture balance) tray. Then, the sample was flatten and make sure it did not

compact. Next, the infrared moisture analyzer was switched on at the temperature of

120°C. The percentage was recorded every 2 minutes until the reading remains

320 unchanged. After that, the sample was cooled for a while and repeated the same

procedure for the second sample to get a more accurate results reading. The moisture

content percentage was calculated by using the formula below:

(𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡− 𝐹𝑖𝑛𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡)𝑔

Moisture content, %= ×100%
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 (𝑔)

15
325 3.3.2 Determination of Ash Content for Naturell Original Oat Cookies

Ash was the inorganic of food residue after water and ingredients were lost

through the combustion process. The total of ash content of Naturell original oat

cookies was determined by dry ashing method. Firstly, the crucibles were labelled with

pencil A and B as we had to duplicate the analysis. Then, the crucible with lid was

330 dried in the oven for 30 minutes at 100ºC and cooled down the crucible with the cover

in desiccator. Next, the weight was recorded precisely without the lid. After that, the

5g of sample was weight and put into the dried crucible. After that, the crucible was

put with the sample into the muffle furnace for 24 hours at 550ºC. After 24 hours, the

sample was removed from the muffle furnace and cooled down in desiccator. Once it

335 was cooled, weighed and calculated the percentage of ash of the sample was left in

crucible with the formula as follows:

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑎𝑠ℎ (𝑔)

Percentage of ash, % = × 100%
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑜𝑟𝑖𝑔𝑖𝑛𝑎𝑙 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑔)

3.3.3 Determination of Crude Fat Content for Naturell Original Oat Cookies

340 Determination of crude fat for the original oat cookies for Naturell brand was

determined according to the LABTEC ST310 procedure. Firstly, 1g of the sample (W1)

was weighed on a filter paper and put it into a thimble. If necessary, pre-dried the

sample for high moisture content sample in the oven for 2 hours at 100ºC-110ºC. The

dried extraction cup was weigh (W2) and 40ml petroleum ether was added into the

345 extraction cup. After that, the main key was pressed to switch on the control unit and

16
 the cooling unit. Then, each of the knob was moved to BOILING position. The thimbles

attached to adapters, fastened the thimbles onto the magnet. Next, the knob was

lowered to RINSING position. After that, the filled extraction cups was inserted by

using the cup holder. Then, the handle was lowered to ensure that the safety hook

350 engaged and the cups were clamped to the condensers. The ∅ key was pressed on

the control unit to start the program. The buzzer signal started when the temperature

of negative 5ºC (-5ºC) was reached. The extraction mode knob was moved to boiling

position, then ‘TIMER’ was pressed and the condenser vales were open. Buzzer signal

started when the countdown reached zero. After RINSING, the condenser valve was

355 closed by turning a quarter turn. The “TIMER” was pressed to start the RECOVERY.

Buzzer signal started when the recovery countdown reaches Zero. “Timer” was

switched on to start Pre-Drying. After that, took out the thimbles and always beware

of the hot plate surface. After that, the cooling water supply was stopped and turned

the power off. The extraction cup was dried in an oven at 100ºC - 110ºC for 2 hours.

360 Lastly, the extraction cups were cooled in a desiccator and the final weight (W3) of

the extraction cups were recorded by following the formula below:

(𝑊3 −𝑊2 )𝑔
Percentage of crude fat, % = ×100%
𝑊1 (𝑔)

Where,

W1 = Weight of the sample (g)

365 W2 = Weight of the extraction cup (g)

W3 = Weight of the extraction cup and fat (g)

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 3.3.4 Determination of Crude Protein Content for Naturell Original Oat

Cookies

370 Digestion Method

0.2 g of oat cookies as W was inserted into 100ml of Kjeldahl digestive tube.

One tube without oat cookies was used as a vacuum which known as blank. 5ml

concentrated sulfuric acid (H2SO4) was added following with a tablets catalyst material

on all tubes including non-tubes sampled (blank) into the Kjeldahl digestive tube. The

375 tube was shaken thoroughly so that the sample can be moistened with acid. The

digestive tube was placed into the handle rack and transferred to a heating block on

the digestive system together. The exhaust system was connected to each digestive

tube and neatly locked on the handle rack. Before the digestive process was started,

the ‘scrubber’ system was activate to ensure it works. Then, digestion started by

380 adjusting the temperature control knob. White smoke formed in the tube while

digestion was taking place. This gas was acidic and highly toxic, avoided inhalation

and be sure that the ‘scrubber’ system worked throughout the digestive process so

that it can be treated. Digestion was continued until all the samples were dissolved

and a clear green/blue solution was formed. The rack and refrigerate tube were

385 removed vertically for 10-20 minutes when the digestion process was over. The

exhaust system must be connected to the tube throughout this cooling process.

Distillation Method

The receiver solution was prepared by adding 30ml of acid boric (4%) in 250

ml of the conical flask and 8 drops of mixed indicator solution. This solution receiver

390 was red. The collector flask was placed under the end of the condenser with the end

18
 of the condenser being below the surface of the solution recipient. Kjeldahl Buchii

distillery was activated and 40ml of distilled water followed by 30ml of concentrated

NaOH (40%) was pumped into a distillation tube that already contained oat cookies.

The addition of distilled water and NaOH can be done manually if the distillery does

395 not equip with a pump system. The steam knob was adjusted and the distillation

process was continued for about 5 minutes. The collector beaker was lowered so that

the distillate can be drip for 1 minute. The solution in the collector beaker had changed

the colour from red to dark green or blue. The receiving flask was removed for the

titration process. The same distillation process was run on the tube blank.

400

Titration Method

The distillate in a collector beaker was titrated 0.1N HCL until dark green or

blue was changed to red. The last point of the titration was when the green or blue

colour started to change to red – the exact state of the solution was gray and the

405 volume of hydrochloric acid (HCL) used as T was recorded. The titration process for

the distilled product from the emptying tube was performed with the same process

and the volume of hydrochloric acid (HCL) used as B was recorded. By using the

conversion factor of 6.25, the measured nitrogen content was converted to protein:

𝑔
(𝑇−𝐵)(𝑚𝑙)× 𝑁 𝐻𝐶𝑙 (𝑚𝑜𝑙)×14.007( )
Nitrogen in sample, % = 𝑚𝑜𝑙 𝑁
×100%
𝑊 [𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 (𝑔)×1000(𝑚𝑙)]

410 Protein in sample, % = % of N × F

Where,

T = Volume of HCL used in the titration of the sample distillate (ml)

19
 B = Volume of HCL used in the titration of the distilled emptier (ml)

N = Normality of HCL

415 W = sample weight (mg)

F = Protein factor: 6.25/5.7/6.38

3.3.5 Determination of Fiber Content for Naturell Original Oat Cookies

All the dried Fiberbags as W1 were recorded accurately. The FiberBags to be

420 used was labeled depending on the number of samples or replications with the

addition of one filter bag as a blank. 1.00 grams of the sample as W2 was weighed

and placed in a Fiberbags. By using the heat sealer, the Fiberbags was closed perfectly.

The fat in the sample was extracted by soaking all the bags including the bags’ vacuum

cleaners to be used in organic solvents which petroleum ether sufficient for 10 minutes.

425 The air filter bag was drained and the sample in a Fiberbags was scattered by shaking

and flick to avoid blobs. A maximum of 24 Fiber bags including emptying bags were

placed into a suspender bag. Three bags on each tray were placed and attached with

all 9 trays available regardless of the number of samples and a suspender bag were

inserted in the chamber (vessel) Fiber Analyzer ANKOM200 and kept it submerged by

430 placing some weight. Sulphuric acid (H 2SO4 – 0.255N) was inserted into the Fiber

vessel Analyzer ANKOM200. The ‘Agitate’ and ‘Heat’ buttons were turned on and

ensure the suspender bag was moved perfectly. Chamber cover (vessel) Fiber

Analyzer ANKOM200 was tightened and perfectly closed. The sample was extracted

when the timer reached 40 minutes and after the extraction was finished, the ‘Agitate’

20
435 and ‘Heat’ buttons were turned off. The drain valve was slowly opened to remove the

acid and hot dissolved material before the chamber lid is opened. The chamber lid

was opened and the drying valve was closed. Then, 1900ml hot water (50-90°C)

was added and agitated for 5 minutes. The process rinse was repeated with this hot

water twice. These steps were repeated by using sodium hydroxide (NaOH – 0.313N)

440 as an extractor solution. The rinsing process with hot water was repeated three times.

After the rinsing process completed, the FiberBag was removed and slowly pressed to

remove more water. Thoroughly dried in the oven at a temperature of 120 ± 2°C

which it usually takes about 2-4 hours. The bag from the oven was removed and

cooled in the desiccator by following to weigh accurately as W3. The bag was put into

445 a dried crucible which had been weighed as W4 and continued placing in the muffle

furnace for 2 hours at a temperature of 600 ± 15°C. the crucible was removed from

the muffle furnace and the containing ash was cooled in a desiccator and weighed as

W5.

𝑊𝑥 −(𝑊1 ×𝐶1)
Raw fiber, % = ×100%
𝑊2

450 W1 = weight of fiber bag (g)

W2 = Sample weight (g)

Wx = Weight of organic matter (different weight between before and after ashes)

= (W3 + W4) – W5

C1 = Ash corrected blank bag factor

(𝑊3 ∗−𝑊4 ∗)−𝑊5

455 = 𝑊1

21
 3.3.6 Determination of Carbohydrate Content for Naturell Original Oat

Cookies

The total carbohydrate content was calculated from all the proximate analysis

460 that we had done including moisture, ash, fat, protein and fiber. The percentage of

total carbohydrates was calculated as the following formula:

Carbohydrate, %= 100- (Moisture+ Ash+ Fat+ Protein+ Fiber) %

465

470

475 4.0 RESULT & DISCUSSION

The results of proximate composition of the Naturell Original Oat Cookies samples

were presented in Table 4.1.

Tables 4.1: Proximate Composition of Naturell Original Oat Cookies

22
 Proximate analysis Percentage (Mean ± SD) %

Moisture （Oven Drying Method） 0.68 ± 0.01

Moisture （Infra-red Drying Method） 3.92 ± 0.04

Ash 2.25 ± 0.02

Crude Fat 23.68 ± 0.50

Crude Protein 6.51 ± 0.30

Crude Fiber 1.32 ± 0.04

Carbohydrates 65.58 ± 0.74

480 Based on the proximate composition of Naturell Oat Cookies, the data above

showed that carbohydrate content had the highest percentage which is 65.58 ±

0.7354% while the moisture content of the sample through the oven-drying method

had the lowest percentage among other proximate analysis of the content which was

0.68 ± 0.0071%. This showed that carbohydrate was the major macronutrient in

485 Naturell oat cookies sample.

For the moisture content, the total moisture content obtained from the sample

through the oven drying method was 0.68 ± 0.0071%, which was much lower than

the moisture content that obtained from the infrared drying method which was 3.91

± 0.03606%. The reading from the oven drying method had a huge difference

490 compared to the percentage of moisture content of oatmeal biscuits reported by

23
 Norhayati et al. (2015) at 4.07%. However, the percentage obtained from the infrared

drying method was much closer to the reported data which was 3.91 ± 0.03606%.

The possible reasons might be due to the absorption of moisture from the environment

and difference in technological efficiency for every method (Nollet, 2004). Since the

495 results showed that the moisture content of the oat cookie was low, hence it is good

for longer storage time. This is because low moisture content can inhibit the growth

of microorganisms and maintain the quality of the oat cookies. Although the speed of

analysis while using infrared drying method was suited for qualitative in-process use,

this technique was not approved by AOAC currently.

500 The total ash content of the sample was determined by using a dry ashing

process and the data obtained was 2.25 ± 0.0210%. The result was slightly different

compared to the percentage of oatmeal biscuits based on the report of Norhayati et

al. (2015) at 1.90%. This might be due to the loss of volatile minerals at high

temperatures such as copper, iron and lead as the sample was burned at 550°C in a

505 muffle furnace for 24 hours. The process was simply the burning away of organic

content, leaving inorganic minerals. In general, the decomposition procedure is

conducted in a muffle furnace by adjusting the temperature to a value sufficiently high

to decompose the organic mass fraction from the test portion in a reasonable time

without losses (Giri, 2017).

510 For crude fat analysis, the data acquired was 23.68±0.5021% while the

percentage of crude fat reported by Norhayati et al. (2015) is 18.80%. According to

the report, it drops within the range of percentage of crude fat between 14.05% to

24.53%. Based on Table 4.1, it can be seen that crude fat was the second highest

composition in Naturell oat cookies. This is because oats are rich in carbs and fiber,
24
515 but also higher in protein and fat than most other grain (Palsdottir, 2016). Besides

that, palm oil is also one of the reasons for contributing to the amount of fat content

in oat biscuits.

For crude protein analysis, the percentage was recorded at 6.51±2970% which

was slightly different from the percentage of crude protein in the report of Norhayati

520 et al. (2015) at 8.73%. The possible reason was the different composition of

ingredients used in the sample. In Naturell oat cookies, the main ingredients that

contributed protein content to the biscuits were wheat flour and eggs. Typically, wheat

flour is known to contain high amounts of protein among other flours. It contains

about 15 grams of protein per 100 grams. Wheat flour is the main ingredient in

525 production of bakery products that has protein content and fortification of the biscuits

can be done by adding other protein sources such as legumes (Okoye et al., 2008).

The total percentage of crude fiber in the sample was 1.32±0.03606% while

the percentage of crude fiber recorded in the report by Norhayati et al. (2015) was

7.03%. It had a major difference compared to both of these data. Laboratory errors

530 might have happened while we were conducting the experiment, resulting in the big

difference of data. This might be due to the different quality of equipment used in the

experiment as they might use more advanced equipment that provided precise reading.

Accuracy of results is vital as it will affect the whole analysis.

For the carbohydrate content of the sample, it was determined by mathematical

535 calculation. The remaining percentage from all of the composition analysis that we

had done was the carbohydrate content. Based on Table 4.1, carbohydrate content

recorded the highest percentage among other compositions. This was because the

25
 sample contains high carbohydrates ingredients such as oat, wheat flour, and

wholemeal flour. In comparison to the percentage of carbohydrate of oatmeal biscuits

540 that reported by Norhayati et al. (2015) which was 59.48%, the Naturell oat cookies

sample had a slightly higher percentage of carbohydrates at 65.58±0.7354%. One of

the factors was that oat cookies have more sugar content than oatmeal biscuits.

CONCLUSION

545 In conclusion, the proximate analysis composition of Hup Seng oat cookies was

shown to be sustainable and a rich source of nutrients. The most important element

in this analysis is that the oat cookies have a high carbohydrate content with fat,

protein, and fibre content, according to the nutritional value. These oat cookies have

a low moisture level, which is a good criteria for assuring people buy them because

550 low moisture content has a long shelf life. Oat cookies' fibre content can help prevent

diabetes and lower the incidence of certain cancers. The nutritional value and nutrients

shown on the package do not correspond to actual values, but they are within the

stipulated tolerance and are less than the actual values.

555

6.0 REFERENCES

BeMiller, J. N. (2017). Carbohydrates Analysis. Food Analysis. 333-360.

https://doi.org/10.1007/978-3-319-45776-5_19

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560 Bornare, D. T., & Khan, K. S. A. (2015). Physical and Sensory Evaluation of Cookies

Incorporated with Oats and Honey. International Journal of Engineering

Research & Technology, 4.

Butt, M. S., Tahir-Nadeem, M., Khan, M. K. I., Shabir, R., & Butt, M. S. (2008). Oat:

unique among the cereals. European journal of nutrition, 47(2), 68-79.

565 Diezi S., Lopez L. R. & Cabrera N. F. (2017). Proximate Analysis in Food Samples

[online]. Retrieved from

https://www.researchgate.net/institution/BUeCHILabortechnikAG/post/Proxim

ate-Analysis-in-Food-Samples 59ccf1ee217e20073a45f3d2 [Accessed on 25

November 2021].

570 Emily St Germain (2021). Oat meal cookie day. Holiday Smart [online]. Retrieved

from https://www.holidaysmart.com/holidays/daily/oatmeal-cookie-day

[Accessed on 27 November 2021].

Farlex. (2012.). Oatmeal cookie. The Free Dictionary [online]. Retrieved from

https://www.thefreedictionary.com/oatmeal+cookie [Accessed on 25

575 November 2021].

Ferris, D. A., Flores, R. A., Shanklin, C. W., & Whitworth, M. K. (1995). Proximate

analysis of food service wastes. Applied Engineering in Agriculture, 11(4),

567-572.

Giri, B. (2017). Fabrication of a Glass Microfluidic Device. Laboratory Methods In

580 Microfluidics, 9-20. https://doi.org/10.1016/b978-0-12-813235-7.00002-7

Hup Seng. (n.d.). Naturell Oat Cookies [online]. Available from

https://www.hupseng.my/oat-cookies [Accessed on 25 November 2021].

27
 Jiang B. & Miao M. (2014). Encyclopedia of Agriculture and Food Systems [online].

https://www.sciencedirect.com/referencework/9780080931395/encyclopedia-

585 of-agriculture-and-food-systems [Accessed on 26 November 2021].

Kohatsu, C. (2021, February 17). What are oatmeal cookies [online]. Retrieved from

https://www.wise-geek.com/what-are-oatmeal-cookies.htm [Accessed on 20

November 2021].

Megan Ware, RDN, L.D. (2018). Everything you need to know about iron [online].

590 Retrieved from https://www.medicalnewstoday.com/articles/287228 [Accessed

on 27 November 2021].

Miami, J. K. U. (2016, May 3). 15 healthy swaps for when you're craving something

sweet. Spoon University [online]. Retrieved from

https://spoonuniversity.com/lifestyle/15-healthy-swaps-for-when-youre-

595 craving-something-sweet [Accessed on 25 November 2021].

Nollet, L. (2004). Handbook of food analysis: Physical Characterization and Nutrient

Analysis (2nd ed.). New York: Marcel Dekker.

Norhayati, M. K., Mohd Fairulnizal, M. N., Zaiton, A., Wan Syuriahti, W. Z., Rusidah,

S., Aswir, A. R., Ang. J. L., Mohd.Naeem, M. N., Suraiami, M., Mohd. Azerulazree,

600 J., & Vimala, B. (2015). Nutritional Composition of Selected Commercial Biscuits

in Malaysia. Sains Malaysiana, 44(4), 581-591. https://doi.org/10.17576/jsm-

2015-4404-13

Okoye, J. I., Nkwocha, A. C., & Ogbonnaya, A. E. (2008). Production, proximate

composition and consumer acceptability of biscuits from wheat/soybean flour

605 blends. Continental Journal of Food Science and Technology, 2, 6-13.

28
 https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.364.5067&rep=rep

1&type=pdf

Palsdottir, M.H.S. (2016). 9 Health Benefits of Eating Oats and Oatmeal. Healthline

[online]. Retrieved from

610 https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rj

a&uact=8&ved=2ahUKEwjnl5T-

_tv0AhW0ILcAHTXKCWcQFnoECBYQAQ&url=https%3A%2F%2Fwww.healthline.

com%2Fnutrition%2F9-benefits-oats-

oatmeal&authuser=1&usg=AOvVaw10ivcMGGfZqLLHao30-66q [Accessed on 10

615 December 2021].

Rachael Link, MS, RD (2018). When Is the Best Time to Take Vitamin D? Morning or

Night [online]. Retrieved from https://www.healthline.com/nutrition/best-

time-to-take-vitamin-d [Accessed on 26 November 2021].

Rasane, P., Jha, A., Sabikhi, L., Kumar, A., & Unnikrishnan, V. S. (2013). Nutritional

620 advantages of oats and opportunities for its processing as Value Added Foods -

a review. Journal of Food Science and Technology, 52(2), 662–675.

https://doi.org/10.1007/s13197-013-1072-1

Tosh, S.M. (2016). Oats. Encyclopedia of Food and Health. 119-125.

https://doi.org/10.1016/b978-0-12-384947-2.00497-9

625

7.0 APPENDICES

7.1 Calculation of Moisture and Dry Content

29
 Infrared Drying Method

630 Table 7.1.1: Raw data for total moisture content of Naturell Original Oat Cookies
obtained from infrared drying method.

Replicate 1 Replicate 2

Time Sample Weight Time Sample Weight

Average of weight loss (g)
(mins) weight loss (mins) weight loss
(g) (g) (g) (g)

0 2.054 0.000 0 2.084 0.000 0.000

2 1.995 0.059 2 2.025 0.059 0.059

4 1.974 0.080 4 2.002 0.082 0.081

6 1.974 0.080 6 2.002 0.082 0.081

Graph 7.1.1: Graph of Average of Weight loss (g) against Time (min).

(𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡− 𝐹𝑖𝑛𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡)𝑔

635 Moisture content, %= × 100%
𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 (𝑔)

Replicate 1:

Initial weight= 2.054g

30
 Constant reading= 1.974

(2.054−1.974)𝑔
Percentage of moisture, % = × 100%
2.054𝑔

640 = 3.89 %

Replicate 2:

Initial weight= 2.084g

Constant reading= 2.002g

(2.084−2.002)𝑔
Percentage of moisture, % = × 100%
2.084𝑔

645 = 3.94 %

(3.89+3.94)%
Average percentage of moisture, % =
2

= 3.92%

(3.89−3.92)2+ (3.94−3.92)2
Standard deviation = √
2−1

650 = 0.04

Moisture Content, %= 3.92± 0.04%

655

Oven Heating Method

31
 Table 7.1.2: Raw data for total moisture content of Naturell Original Oat Cookies
660 obtained from oven heating method.

Initial crucible weight (g) Sample weight (g) Final weight (g)
R1 40.3324 2.0481 42.3668
R2 39.8528 2.0098 41.8489

(𝑂𝑟𝑖𝑔𝑖𝑛𝑎𝑙 𝑆𝑎𝑚𝑝𝑙𝑒− 𝐷𝑟𝑖𝑒𝑑 𝑆𝑎𝑚𝑝𝑙𝑒)𝑔

Moisture content, %= × 100%
𝑂𝑟𝑖𝑔𝑖𝑛𝑎𝑙 𝑆𝑎𝑚𝑝𝑙𝑒 (𝑔)

Replicate 1:

665 Weight of dried sample = (42.3668- 40.3324) g

= 2.0344g

(2.0481−2.0344)𝑔
Moisture content = × 100%
2.0481𝑔

= 0.67%

Dry matter = 100%- 0.67%

670 = 99.33%

Replicate 2:

Weight of dried sample = (41.8489 - 39.8528) g

= 2.0344g

(2.0098−1.9961)𝑔
675 Moisture content = × 100%
2.0098𝑔

= 0.68%

Dry matter = 100%- 0.68%

= 99.32%

32
680

(0.67+ 0.68)%
Average percentage of moisture, %= 2

= 0.68%

(0.67−0.675)2+ (0.68−0.675)2
Standard deviation =√
2−1

= 0.01

685 Moisture content, %= 0.68 ± 0.01%

7.2 Calculation of Ash Content

Table 7.2: Raw data for total ash content of Naturell Original Oat Cookies.

Initial crucible weight Sample weight Final weight (g)

(g) (g)
R1 39.0653 5.0153 39.1770
R2 39.8379 5.0221 39.9512

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝐴𝑠ℎ (𝑔)

690 Ash Content, %= 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑂𝑟𝑖𝑔𝑖𝑛𝑎𝑙 𝑆𝑎𝑚𝑝𝑙𝑒 (𝑔)
× 100%

Replicate 1:

Weight of dried sample = (39.1770- 39.0653) g

= 0.1117g

695

0.1117𝑔
Ash content, % = × 100%
5.0153𝑔

= 2.23%

Replicate 2:

33
 Weight of dried sample = (39.9512- 39.8379) g

700 = 0.1133g

0.1133𝑔
Ash content, % = × 100%
5.0221𝑔

= 2.26%

(2.23+ 2.26)%
Average percentage of Ash, %= 2

705 = 2.25%

(2.23−2.245)2 + (2.26−2.245)2
Standard deviation =√ 2−1

= 0.02

Ash content, %= 2.25 ± 0.02%

710 7.3 Calculation of Crude Fat

Table 7.3: Raw data for crude fat of Naturell Original Oat Cookies.

Weight of sample, g Weight of extraction Weight pf extraction

(W1) cup, g (W2) cup + Fat, g (W3)
R1 1.0100 19.9490 20.1917
R2 1.0111 16.8017 17.0375

(𝑊3− 𝑊2)𝑔
Percentage of Crude Fat, %= × 100%
𝑊1 (𝑔)

715 Replicate 1:

(20.1917− 19.9490)𝑔
Crude Fat, %= × 100%
1.0100 (𝑔)

= 24.03%

34
 Replicate 2:

(17.0375− 16.8017)𝑔
720 Crude Fat, %= × 100%
1.0111 (𝑔)

= 23.32%

(24.03+ 23.32)%
Average percentage of Crude fat, % =
2

= 23.68%

(24.03−23.68)2 + (23.32−23.68)2
725 Standard deviation =√
2−1

= 0.50

Crude Fat, %= 23.68 ± 0.50%

7.4 Calculation of Crude Protein

730 Table 7.4: Raw data for crude protein of Naturell Original Oat Cookies.

Weight of sample, g Volume of HCl used in Volume of HCl used in

(W) Sample Titration, mL Empty Titration, mL
(T) (B)
R1 0.2345 2.00 0.20
R2 0.2500 2.00 0.20

*N= HCl Normality= 0.1

F= Protein Factor= 6.25

(𝑇− 𝐵)× 𝑁 × 14.007

Percentage of Nitrogen in sample, % = × 100%
𝑊

735 Percentage of Crude Protein, % = % N × F

35
 Replicate 1:

(2.00− 0.20)× 0.1 × 14.007

Percentage of Nitrogen in sample, % = × 100%
0.2345× 1000

= 1.0752%

740 Percentage of Crude Protein, % = 1.0752× 6.25

= 6.72%

Replicate 2:

(2.00− 0.20)× 0.1 × 14.007

Percentage of Nitrogen in sample, % = × 100%
0.2500× 1000

745 = 1.0085%

Percentage of Crude Protein, % = 1.0085× 6.25

= 6.30%

(6.72 + 6.30)%
Average percentage of Crude Protein, % =
2

750 = 6.51%

(6.72−6.51)2 + (6.30−6.51)2
Standard deviation =√
2−1

= 0.30

Crude Protein, %= 6.51 ± 0.30%

755

7.5 Calculation of Crude Fiber

36
 Table 7.5: Raw data for crude fiber of Naturell Original Oat Cookies.

Before drying After drying Weight of

Weight Weight Weight of Weight of crucible +
of Fiber of Fiber bag Dried sample, g (W5)
bag, g Sample, + sample, crucible, g
(W1) g (W2) g (W3) (W4)
Blank 0.5745 - 0.5645 33.8516 33.8541
R1 0.5206 1.0257 0.5268 33.3081 33.3124
R2 0.5195 1.0852 0.5260 34.6841 34.6874

𝑊𝑥−(𝑊1×𝐶1)
760 Percentage of Crude Fiber, % = × 100%
𝑊2

Wx= Weight of organic matter (weight difference before and after ashing)

= (W3 + W4) - W5

C1 = Ash corrected blank bag factor

(𝑊3∗+𝑊4∗)−𝑊5
=
𝑊1

(0.5645+33.8516)𝑔−33.8541𝑔
765 =
0.5745𝑔

= 0.9782

Replicate 1:

Wx= (0.5268+ 33.3081) g- 33.3124g

770 = 0.5225g

0.5225−(0.5206×0.9782)
Percentage of Crude Fiber, % = × 100%
1.0257

= 1.29%

37
775 Replicate 2:

Wx= (0.5260+34.6841)-34.6874

= 0.5227

0.5227−(0.5195×0.9782)
Percentage of Crude Fiber, % = × 100%
1.0852

780 = 1.34%

(1.29+ 1.34)%
Average percentage of Crude Fiber, % =
2

= 1.32%

(1.29−1.32)2 + (1.34−1.32)2
Standard deviation =√
2−1

785 = 0.04

Crude Fiber, %= 1.32 ± 0.04%

790

795 7.6 Calculation of Carbohydrate

38
 Table 7.6: Raw data for carbohydrate of Naturell Original Oat Cookies.

Proximate Analysis Replicate 1 (%) Replicate 2 (%)

Moisture (Oven 0.67 0.68
Drying)
Ash 2.23 2.26
Crude Fat 24.03 23.32
Crude Protein 6.72 6.30
Crude Fiber 1.29 1.34

Carbohydrate, %= 100- (Moisture+ Ash+ Fat+ Protein+ Fiber) %

800 Replicate 1:

Carbohydrate, %= 100- (0.67+ 2.23+ 24.03+ 6.72+ 1.29) %

= 65.06%

Replicate 2:

805 Carbohydrate, %= 100- (0.68+ 2.26+ 23.32+ 6.30+ 1.34) %

= 66.10 %

(65.06+ 66.10)%
Average percentage of Carbohydrate, % =
2

= 65.58%

(65.06−65.58)2 + (66.10−65.58)2
Standard deviation =√
2−1

810 = 0.74

Carbohydrate, %= 65.58 ± 0.74%

39
1. Nutritional fact on Naturell Original 2. Ingredient list of Naturell Original
Oat Cookies packaging. Oat Cookies packaging.

3. Physical and Sensory Evaluation of 4. Carbohydrate Analysis

Cookies Incorporated with Oats and
Honey

40
5. Oat: unique among the cereals.
6. Proximate Analysis in Food Samples

7. Oatmeal Cookie Day 8. Oatmeal cookie.

41
9.Proximate Analysis of Food Service
10.Fabrication of a Glass Microfluidic
Wastes.
Device.

12. Encyclopedia of Agriculture and

11. Naturell Oat Cookies.
Food Systems

42
 13. What are Oatmeal Cookies? 14. Everything you need to know about
iron.

15. 15 Healthy Swaps for When You’re 16. Handbook of Food Analysis,

Craving Something Sweet. Physical Characterization and Nutrient

Analysis.

43
17. Nutritional Composition of Selected
Commercial Biscuits in Malaysia 18. Production, proximate composition
and consumer acceptability of biscuits
from wheat/soybean flour blends.

19. When Is the Best Time to Take 20. Nutritional advantages of oats and
Vitamin D? Morning or Night? opportunities for its processing as
Value Added Foods - a review.

44
21. Encyclopedia of Food and Health.
22. 9 Health benefits of Eating Oats
and Oatmeal.

45