Compiled by Elmuonzo Singson PhD(rd) Food and Nutrition, ANGRAU

Principle

        A test portion is dried at a temperature of 100 to 105 0C under conditions which enable a result to be obtained which is in agreement with that obtained by the basic reference method (AOAC, 2005).

Procedure

  1. A Petri dish with lid was weighed.
  2. 10 grams sample was weighed into the petridish and spread evenly for uniform drying.
  3. Oven was set at 100 to 1050C and the petridish with sample was placed inside the oven with lid open for 4 hours.
  4. Petri dish was transferred to a dessicator for cooling.
  5. Then the weight of the petri dish with sample was noted.
  6. This was repeated for all the samples till constant weight was achieved.

 Calculation:

 Moisture % (g)=   {Sample initial Wt (W1) – Final Wt (W2) }100 / W1