OMB Meeting Book (June 22, 2017)

51

CODEX STAN 234-1999

5

Cereals, Pulses and Legumes and Derived Products Pearl millet flour Protein

AOAC 920.87 AOAC 923.03 ISO 2171 ICC 104/1

Titrimetry, Kjeldahl digestion

I I

Sorghum flour

Ash

Gravimetry

Modern Cereal Chemistry , 6th Ed., D.W. Kent-Jones and A.J. Amos (Ed.), pp. 605- 612, Food Trade Press Ltd, London, 1969.

Sorghum flour

Colour

Colorimetry using specific colour grader

IV

Sorghum flour Sorghum flour

Fat, crude Fibre, crude

AOAC 945.38F; 920.39C

Gravimetry (ether extraction)

I I

ICC 113 ISO 6541 ISO 712 ICC 110/1

Gravimetry

Gravimetry

Sorghum flour

Moisture

I

Sorghum flour Sorghum flour Sorghum flour Sorghum grains Sorghum grains Sorghum grains Sorghum grains Sorghum grains

Particle size (granularity)

AOAC 965.22

Sieving

I I I I I I I I I I I I

Protein Tannins

ICC 105/1 ISO 9648

Titrimetry, Kjeldahl digestion

Spectrophotometry

Ash

AOAC 923.03 ISO 2171 ICC 104/1

Gravimetry

Fat, crude Moisture

AOAC 945.38F, 920.39C

Gravimetry (ether extraction)

ISO 6540 ICC 105/1 ISO 9648

Gravimetry

Protein Tannins

Titrimetry, Kjeldahl digestion

Spectrophotometry

Soy protein products

Ash

AOAC 923.03 ISO 2171: (Method B) CAC/RM 55 - Method 1

Gravimetry

Soy protein products Soy protein products Soy protein products

Fat

Gravimetry (extraction)

Fibre, crude

ISO 5498

Gravimetry

Moisture

AOAC 925.09

Gravimetry (vacuum oven)