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Afs 2203:Food Analysis Question Paper

Afs 2203:Food Analysis

Course:Bachelor Of Science In Food Science And Nutrition

Institution: Meru University Of Science And Technology question papers

Exam Year:2012

QUESTION ONE – 30 MARKS
(a) What are the four main reasons for analysing food? Briefly explain. (6Marks) (b) List three roles of protein in food. (3Marks) (c) What is affective testing in sensory analysis of food? (5Marks) (d) Why is water an important food component to a food analyst? Give and explain four reasons. (6Marks) (e) In ash analysis, wet ashing is preferred over dry ashing. Explain why? (6Marks) (f) Mention four methods of carbohydrate analysis. (4Marks)
QUESTION TWO – 20 MARKS
(a) Protein is an important food component; explain its three roles in food. (5Marks) (b) Kjeldahl is a standard protein quantification method; explain its important steps and principles. (10 Marks) (c) How can you measure protein content spectrophotometrically? (5Marks)
QUESTION THREE – 20 MARKS
(a) List four roles of lipids in foods. (4Marks) (b) How do you determine the lipid content in roasted groundnuts (step by step procedure and principle? (10Marks) (c) Why is defatting of samples for carbohydrate analysis being done? (2Marks) (d) In lipid analysis, what is lodine value and what is its significance? (4Marks)
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QUESTION FOUR – 20 MARKS
(a) In our diets, fibre is important, state four roles played by fibre in the body. (4Marks) (b) How do you determine fibre content of a food sample? (10Marks) (c) Name three components of fibre (3Marks) (d) When is dry ashing ideal in food analysis? (3Marks)
QUESTION FIVE – 20 MARKS
(a) Name the three main classes of carbohydrates. (3Marks) (b) How do you use enzymatic method to measure simple carbohydrate concentration? (8Marks) (c) In foods carbohydrates play critical roles. Explain four such roles. (9Marks)

Afs 2203:Food Analysis Question Paper

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