Proximate Analysis and Nutritional Evaluation of Selected Food Samples: Cereals, Legumes, Fruits, Vegetables, and Spices

Authors

  • Naushad Anjum Department of Microbiology, Post Graduate Research KSK, Beed, MS, India
  • Sayed Rizwan Department of Microbiology, Sir Sayyed College Arts Science & Commerce Aurangabad, MS, India
  • Gutte LS Department of Microbiology, Post Graduate Research KSK, Beed, MS, India

Keywords:

Proximate Analysis, Nutritional Evaluation, Cereals, Legumes, Fruits, Vegetables, Spices, AOAC Methods, Food Composition, Dietary Fiber

Abstract

Proximate analysis is a fundamental and widely accepted approach for assessing the nutritional quality and chemical composition of food materials. The present investigation systematically evaluated selected cereals, millets, legumes, fruits, vegetables, and spices commonly consumed in India for their proximate composition using standard Association of Official Analytical Chemists (AOAC) methods. The parameters analyzed included moisture content, total ash, crude protein, crude fat, crude fiber, and total carbohydrate content. Results revealed considerable variation among food groups: cereals and millets were rich in carbohydrates (68–73%) and moderate in protein (10–11%); legumes (kidney beans, peas) showed higher protein concentrations, especially kidney beans (22.4%); fruits and vegetables exhibited high moisture content (77–92%) with notable dietary fiber; and spices demonstrated low moisture with concentrated ash, fat, and fiber values. Nutmeg recorded the highest fat content (36.42%), while black pepper exhibited the greatest fiber content (11.08%) among all spices. The data generated provide valuable baseline information for nutritional evaluation, food quality assessment, dietary planning, and further food preservation studies.

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Published

2026-05-30

How to Cite

Naushad Anjum, Sayed Rizwan, & Gutte LS. (2026). Proximate Analysis and Nutritional Evaluation of Selected Food Samples: Cereals, Legumes, Fruits, Vegetables, and Spices. International Journal of Life Sciences, 14(1A), 353–357. Retrieved from https://ijlsci.in/ls/index.php/home/article/view/1642

Issue

Vol. 14 No. 1A (2026): International Journal of Life Sciences

Section

Food & Nutritional Science

License

Copyright (c) 2026 Authors

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