Course Title:

Food Process Engineering - I

Course Code:

FST-502

Assignment Topic:

WHAT ARE THE MAJOR AGRICULTURE BASED RAW MATERIALS FOR

THE FOOD INDUSTRY AND THEIR CHEMICAL NATURE?

Submitted To:

Dr. Umar

Submitted By:

Muhammad Tayyab

2017-uam-253

6th Semester

B.Sc. Hons. Agriculture

Department of Food Science and Technology

Muhammad Nawaz Shareef University of Agriculture Multan

WHAT ARE THE MAJOR AGRICULTURE BASED RAW MATERIALS

FOR THE FOOD INDUSTRY AND THEIR CHEMICAL NATURE?
The major raw materials for the food industry are either of vegetable or animal origin and produced by

agriculture, breeding, farming, and fishing. The major raw materials used in different food industries is

tabulated below, the nature of these materials is discussed after this table.

FOOD INDUSTRY MAJOR RAW MATERIALS

1. Meat processing and preserving 1. Beef,

2. Lamb,
3. Pork,
4. Poultry.

2. Fish processing 1. All types of fish.

3. Fruits and vegetable processing 1. Fresh fruits

2. Fresh vegetables.

4. Milling 1. Grains.

5. Baking 1. Flour,
2. Dry goods,
3. Water,
4. Oils.

6. Biscuit making 1. Flour,

2. Cream,
3. Butter,
4. Sugar,
5. Fruit,
6. Seasoning.

7. Pasta manufacture 1. Flour,

2. Eggs.

8. Sugar processing and refining 1. Sugar beet,

2. Sugar cane.

9. Chocolate making and confectionary 1. Cocoa bean sugar,

2. Fats.

10. Brewing 1. Barley,

2. Hops.

11. Distilling and manufacture of other 1. Fruit,

beverages 2. Grain,

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 3. Carbonated water

12. Milk and milk products processing 1. Milk,

2. Sugar,
3. Other constituents.

13. Processing of oils and fat 1. Groundnuts,

2. Olives,
3. Dates,
4. Other fruit and grain,
5. Animal or vegetable fats.

Chemical Nature of Major Agricultural Raw Material Used in Food Industry

Followings are major nutrients in the raw material:

Material Calories Carbs Proteins Fat Vitamins Minerals Cholester

ol

Meat (100g) 217 0g 26 g 3.5 g B and D-6 Mg. 7% 0.7 mg

Fish (100g) 84 0g 17.76 g 0.92 g A & C 1% K 10% 58 mg

Fruits (100g) 52 14 g 0.3 g 0.2 g A 1%, C Mg 1% 0 mg

7%

Vegetables 179 36 g 8g 0.4 g B-6 10% Mg 15% 0 mg

(275g)

Wheat (100g) 340 72 g 13.2 g 2.5 g B-9 P, Cpr 0 mg

Cream (1g) 2 0g 0g 0g 0% 0% 0.7 %

Butter (1g) 7 0g 0g 1g 0% K 2mg 2.1 mg

Sugar (1g) 4 1g 0g 0g 0% 0% 0 mg

Eggs 1 0g 0g 0g 0% Na 1.4 g 3.7 mg

(1g)

Cocoa (1mg) 2 1g 0g 0g 0% 15.2 mg 0 mg

Milk (1ml) 1 0g 0g 0g 0% K 1.2mg 0.1 mg

Animal Fat (1g) 9 0g 0g 1g 0% Na 1.5mg 1 mg

2
Plant Oils 884 0g 0g 100 g 0% 0% 0 mg
(100g)

1. Meat

Meat chemical composition comprises 56-72% water, 15-22% protein, 5-34% fat, and soluble

non protein substances 3.5% including carbohydrates, organic salt, dissolved nitrogen substances,

minerals and vitamins.

Source: http://animalscience-info.blogspot.com/2011/05/chemical-meat-composition-and.html

2. Fish

The composition of fish is basically composed of water, lipid, and protein, which create the

nutritional value, functional aspects, and sensory characteristics of the flesh. They are rich in

polyunsaturated fatty acids (omega-3 fatty acids) with a higher unsaturated lipid content.

Source: Gokoglu, Nalan & Yerlikaya, P𝚤nar. (2015). Chemical composition of fish.

10.1002/9781118512210.ch2.

3. Fruits & Vegetables

Vegetables contain generally 90-96% water while for fruit normal water content is between 80

and 90%. Mineral substances are present as salts of organic or inorganic acids or as complex

organic combinations (chlorophyll, lecithin, etc.); they are in many cases dissolved in cellular

juice. Carbohydrates are the main component of fruit and vegetables and represent more than

90% of their dry matter. Generally fruit and vegetables contain very low levels of fats, below

0.5%. However, significant quantities are found in nuts (55%), apricot kernel (40%), grapes seeds

(16%), apple seeds (20%) and tomato seeds (18%). Fruit contains natural acids, such as citric

acid in oranges and lemons, malic acid of apples, and tartaric acid of grapes. These acids give the

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 fruits tartness and slow down bacterial spoilage. Excellent sources of vitamin C are citrus fruits,

tomatoes, cabbage and green peppers .

Source: http://www.fao.org/3/V5030E/V5030E06.htm

4. Grains and flour

The main compositions of grain are carbohydrates (energy), protein, lipids, mineral, fiber, phytic

acid, and tannins.

5. Cream

Water 45.45 - 68.2%

Fat 25 - 60%

Protein 1.69 - 2.54%

Lactose 2.47 - 3.71%

Ash 0.37 - 0.56%

Total solids 31.8 -54.55%

Solids not fat 4.55 - 6.80%

Source: http://www.dairyforall.com/cream.php

6. Butter

Chemically butter fat consists essentially of a mixture of triglycerides, particularly those derived

from fatty acids, such as palmitic, oleic, myristic, and stearic acids. The fatty acid composition of

butter fat varies according to the producing animal's diet.

Source: http://www.webexhibits.org/butter/composition.html

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7. Sugar

Chemically, sugar consists of carbon (C), oxygen (O), and hydrogen (H) atoms, and is classified

as a carbohydrate. Monosaccharides or simple sugars. Dextrose (glucose) is the major

monosaccharide. Others are levulose or fructose (found in honey and many fruits), and galactose,

which is a milk sugar.

Source: https://opentextbc.ca/ingredients/chapter/sugar-chemistry/

8. Eggs

In addition to water (74%), the main chemical compositions of hen egg are 11.8% lipids, 12.8%

proteins, and small amounts of carbohydrates and minerals. The yolk comprises 48% water, 16%

protein, 32.6% fat, and some minerals and vitamins. The white consists of 88% water, 10%

protein, and some minerals.

Source:

https://uoqasim.edu.iq/e_Learning/lec_file/The%20eggs%20and%20its%20chemical

%20composition%206.pdf

9. Cocoa

Various chemical components from raw cocoa beans participate in the formation of specific

cocoa flavors by changes occurring during processing. These components are alkaloids

(methylxanthines), polyphenols, proteins, and carbohydrates

10.Milk

The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals

(salts). Milk also contains trace amounts of other substances such as pigments, enzymes,

vitamins, phospholipids (substances with fatlike properties), and gases.

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 Source: https://dairyprocessinghandbook.tetrapak.com/chapter/chemistry-milk

11.Animal fats

Most animal fats are solid at ordinary temperatures; milk fats are usually characterized by the

presence of short-chain carboxylic acids (butyric, caproic, and caprylic); and marine oils contain

a large number of very long chain highly unsaturated acids containing up to six double bonds and

up to 24 or even 26 carbon.

Source: https://www.britannica.com/topic/fat/Chemical-composition-of-fats

12.Ground nuts / olive oils etc

Vegetable oils are mainly triacylglycerols (92–98%), polar lipids (phospholipids and

galactolipids), monoacylglycerols, diacylglycerols, and minor amounts of free fatty acids and

polyisoprenoids.

Source: https://www.sciencedirect.com/topics/food-science/vegetable-oil