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Proximate Analysis of Food Service Wastes
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1995
Year
NutritionEngineeringFood AnalysisAgricultural EconomicsFood WasteProximate AnalysisFood ChemistryBody CompositionOfficial Analytical ChemistsAnalytical ChemistryHealth SciencesFeed EvaluationWaste ManagementAnimal Waste ManagementNutrient AnalysisMilitary FacilitiesEnvironmental EngineeringRecyclingFood IndustryWaste StorageMetabolismFood Waste ManagementMeat Science
Association of Official Analytical Chemists (AOAC) methods of analysis were used to determine the protein, fat, ash, carbohydrate, moisture, and energy contents of food wastes from a large university dining center and two military facilities. Food waste from the service area of the university dining center contained (on a dry weight basis): 14.86% protein, 17.46% fat, 3.23% ash, and 64.50% carbohydrate, and 1.97 MJ/100 g of sample. The average nutrient content of food waste from the service area for the two military facilities was: 17.53% protein, 21.69% fat, 3.99% ash, and 56.79% carbohydrate and 2.06 MJ/100 g of sample. The moisture was 65.29% and 70.81% from the university and military facilities, respectively. Findings from this study can be used in evaluating usage of food waste, such as animal feeding, composting, and bioconversion.