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BS EN ISO 16634-2 ISO 16634-2 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Part 2: Cereals, pulses and cereal coproducts

Source:
ISO
Committee:
AW/4 - Cereals and pulses
Categories:
Food products. Test methods and analysis | Cereals, pulses and derived products
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This part of ISO 16634 specifies a method for the determination of the total nitrogen content and the calculation of the crude protein content of cereals, pulses and cereal coproducts (e.g. wheat flour, wheat starch, peas proteins, wheat gluten, semolina).

This method, like the Kjeldahl method (see References [1] and [6]), does not distinguish between protein nitrogen and non-protein nitrogen. For the calculation of the protein content, various conversion factors are used (see 3.2).

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