2003 Volume 14 Issue 2 Pages 118-125
The determination of the nitrogen content in 58 foodstuff samples from 8 food groups, which included cereals, potatoes, pulses, vegetables, fruits, fishes and meats, by the combustion method (CN) and the Kjeldahl method (KN) was investigated. Although the nitrogen content by the CN had slightly high levels as compared to the nitrogen content from the KN, it was found that the CN highly correlated with the KN.
We also investigated the crude protein content (CN and KN) in 20 packed meals and found that the CN correlated with the KN.
The obtained results showed that the CN was viable and an ideal alternative to the KN for the determination of the crude protein content in foods.
