Open Access
Table 5
Analytical methods used in this study.
| Analysis | Method | Reference | Accuracy |
|---|---|---|---|
| Moisture | Oven at 135 °C for 2 h | SOP Cargill MOI-001 ref method AOAC, 2000, 925.09 | MOI 9–11% Ue = ± 0.8% |
| Crude protein | Dumas | NF V 18–120 (1997) – AOAC 2000, method 968.06 | CP 20% Ue = ± 0.7% CP 30% Ue = ± 0.9% CP 40% Ue = ± 1.2% CP 50% Ue = ± 1.5% |
| Crude fiber | Weende | SOP Cargill FIB-005 ref method AOAC, 2000, 978.10 | FIBER 10% Ue = ± 0.8% FIBER 20% Ue = ± 1.6% FIBER 40% Ue = ± 3.3% |
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