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Chapter III
Methodology

This chapter deals with the research methods, procedures and techniques used in the present
study for collecting and analyzing data with respect to objectives formulated. In order to provide
a sequence to the presentation, this chapter has been divided under the following heads:
3.1. Sampling
3.2 Determination of proximate composition
3.3 Assessment of personal hygiene of food vendors and sanitation inand around food
outlets
3.4 Food sample preparation for nutritional enhancement of selected streetfast foods sample
3.5 Determination of proximate compositionof nutritionallyenhancedselected street fast
foods sample
3.6 Sensory evaluation ofnutritional enhanced selected street fastfoods sample
3.7Statistical analysis

3.1 Sampling
Samplesize- Total of 30 street vended fast food items and 30 different fast food joints and their
vendors were sampled from the total population of fast food items being sold in Patna town.The
selected food items were as follows.
Idli , Plain Dosa, Sambher, Chhole bhature , Bread pokora , Onion pokora , Gulab jamun ,
Jalebi, Litti , Bagan ka bharta, Pav bhaj , Burger , Chilli chicken , Chowmein , Pani puri,
Bhel puri , Samosa, Tikki chat, Samosa chat, Egg roll , Veg roll, Jeera rice, Chhole , Dal
vada , Chicken chowmein, Momo , Hot potato chips, Dahi vada ,Chana bhaji , Roasted
mixed bhuja
Samplingtechnique - With the help of incidental-cum-purposive random sampling technique,
desired number of samples (fast foods, fast food joints and vendors) from different areas of Patna
town were selected for the study.
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3.2 Determination of proximate composition

A quantitative method in determining the different macronutrients is the proximate analysis or

the crude analysis for nutrients of a food product or ingredient. This is basically the division of
food compounds with the use of basic chemical properties into five classifications. Dry matter
and ash, as well crude protein, crude fibre, and crude fat are all contained in the analysis.
The proximate analysis (crude nutrient analysis) of a food product or ingredient is a quantitative
method to determine different macronutrients. Basically it is the partition of feed compounds into
five categories by means of common chemical properties. The analysis contain: dry matter, ash,
crude protein, crude fibre and crude fat (Babayan et al., 1978).

The proximate composition of the street fast food made in practise was analysed by approved
AOAC(Association of Official Analytical Chemists) methods

Proximate analysis involved the determination of

 Moisture content
 Ash content
 Fat content
 Crude fibre content
 Crude protein content
 Carbohydrate content
3.2.1 Determination of Moisture content
Moisture content was determined by hot air oven method . It was calculated by

Moisture% = ×100

3.2.2 Determination of ash content

Five gram of the sample was weighed accurately into a crucible (which had previously been
heated to about 600oC and cooled). The crucible was placed on a clay pipe triangle and
heated first over a low flame till the material was completely charred followed by heating in
a muffle furnace for about 3-5 hours at about 600oC.It was then cooled in a desiccators and
weighed. To ensure completion of ashing the crucible was again heated into muffle furnace
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for hour, cooled and weighed. This was repeated till two consecutive weight were the same

and ash was almost white or grayish white in colour.

Ash content (g/100gsample) = ×100

3.2.3 Determination of Fat content

3.2.3.1 Principle
Extraction of a test portion in a suitable apparatus with petroleum ether. Elimination of the
solvent and weighing of the extract obtained.
3.2.3.2 Reagent
Petroleum ether boiling point 60-80oC
3.2.3.3. Procedure
Five gram of finely powdered sample was placed inside a thimble made from thick filter paper.
The thimble was loaded into the main chamber of the soxhlet extractor. A clean and dried round
bottom flask was weighed accurately and then approximately 90 ml of petroleum ether was put
into it. The soxhlet extractor was placed onto the round bottom flask containing petroleum ether.
Then extraction unit was assembling over an electric heating mantle. The petroleum ether was
heated to reflex the vapor travels up a distillation arm and floods into the chamber housing the
thimble of sample. The condenser ensured that vapor cools and drips back down into the
chamber housing sample. The chamber containing the thimble was slowly filled with warm
petroleum ether. The fat of the sample was then dissolved in the warm petroleum ether. When
the soxhlet chamber was almost full, the chamber was automatically emptied by a siphon side
arm, with the petroleum ether running back down to the distillation flask. The extraction was
continued for six hours. When the extraction was completed, the extraction unit was removed
from the heating mantle. The solvent of round bottom conical flask was evaporated slowly using
water bath. Then the flask was placed in an oven at 102oC and dried until a constant weight was
reached. The flask was cooled in desiccators and weighed.

Fat content (g/100gsample) = ×100

3.2.4 Determination of crude Fibre

3.2.4.1 Reagents
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 0.255N sulphuric acid-exactly 70.89 ml of conc.H2SO4 was diluted with distilled water to
1000ml.this solution gives 2.55N Sulphuric acid. Then 100ml of above solution(2.55N
H2SO4)was diluted to 1000 ml with distilled water
 0.313 N sodium hydroxide – 125.20 gm of sodium hydroxide was dissolved in distilled water
and the volume was then made upto 1000 ml. This solution gives 3.13Nsodium
hydroxide.Then 100 ml of the above solution (3.13N, NaOH) was diluted to 1000 ml with
distilled water.
3.2.4.2 Procedure
Five gram of moisture and fat free sample was weighed into a 500 ml beaker. 200 ml of boiling
0.255N [1.25 %(w/v)] sulphuric acid was added. The mixture was boiled for 30 minutes keeping
the volume constant by the end of this period. The mixture was filtered through a muslin cloth
and residue was washed with hot water till free from acid.
The material was then transferred to the same beaker and 200 ml of boiling 0.313N (1.25%)
NaOH was added. After boiling for 30 minutes as before the mixture was filtered through muslin
cloth. The residue was washed with hot water till it become free from alkali .it was then washed
with some alcohol and ether.
It was then transferred to a crucible dried over night at 80-100oC and weighed (we). The crucible
was heated in a muffle furnace at 600oC for 2-3 hours , cooled and weighed again
(wa).difference in the weights (we-wa) represents the weight of crude fibre.
3.2.5 Determination of crude Protein content
Crude protein of street fast foods was estimated by determining its total nitrogen content using
standard macro kjeldahl method.
Crude protein content was calculated by multiplying the estimated total nitrogen content of street
fast foods with a factor 6.25.
The estimation of nitrogen depends upon the fact that organic nitrogen when digested with
sulphuric acid in the presence of catalyst, is converted into ammonium sulphate. Ammonia is
liberated by making the solution alkaline is distilled into a known volume of standard acid which
is then back titrated.
3.2.5.1 Regents
 Digestion mixture- a fine powder of K2SO4 and CuSO4 [98:2 (w/w) was
used as a catalyst.
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 40 % sodium hydroxide solution - 40 g of sodium hydroxide was dissolved in distilled water

and volume was made upto 100 ml.
 Mixed indicator- 1 part methyl red indicator and 3 part bromocresol green.
 2 % boric acid –Exactly 20 g of boric acid was dissolved in distilled water and volume was
made up to 1000 ml.
 0.1Nsulphuric acid –Exactly 27.8 ml of concentrated Sulphuric acid was diluted with water
to 1000ml .this solution gives 1 N Sulphuric acid. Then 100 ml of 1N H2SO4 was diluted to
1000 ml with distilled water.
3.2.5.2 Procedure
Two gram of sample was placed in a 500 ml kjeldhal flask, to which 5 gram of digestion mixture
and 20 ml of concentrated sulphuric acid was added. Similarly blank was also prepared. The
contents in the flask were digested by heating for about 8.0 hours until the digested material was
clear. Then the contents were allowed to cool and diluted by rinsing down the neck of flask with
distilled water. The contents were then transferred to a 100 ml volumetric flask and the volume
was made up to the mark with distilled water.
Ten ml of boric acid solution was taken into a 100 ml Erlenmeyer flask and 2 drops of mixed
indicator were put into it .The flask was then placed under the condenser with the tip of
condenser extending below the surface of boric acid .Five ml of digested sample was delivered
into distillation apparatus followed by addition of 10 ml of sodium hydroxide. The funnel was
washed with 2-3 ml of distilled water. Steam distillation was commenced and it was continued
for 15 minutes. About 40 ml distillate was collected in the boric acid solution which had turned
to light green colour .Then the tip of condenser was washed with distilled water and removed
.The distillation was then terminated and apparatus was washed with distilled water.
The ammonia collected in boric acid was titrated against the standard 0.1N sulphuric acid to a
light pink end point. Then volume of the 0.1N sulphuric acid required to neutralized the collected
sample was noted. The percent of nitrogen present in the sample was then calculated using the
formula:
Nitrogen(%)=
( )
( )

Crude protein content was calculated by multiplying the nitrogen content by 6.25.
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3.2.6 Determination of Carbohydrate content

The value obtained by subtracting the sum of the percentages of moisture,ash crude fibre and
crude protein from 100 represents primarily the amount of available carbohydrate substances.

Table- 3.1Summary of proximate determination of selected street fast foods

S.No Nutrients Equipments required Chemicals required for one sample

1 Moisture Dehydrator -
2 Ash a)Crucible -
b) Muffle furnace
3 Protein a) Kjaldahldigestion& CuSo4-2g
distillation apparatus K2So4–98g
b)Kjeldahl flask(500ml) H2So4 – 20 ml
NaOH –40 g
Boric acid -4 g
Bromocresol green + -few drops
methyl red indicator
0.1N H2SO4
4 Fat a) Soxhlet extraction apparatus Petroleum ether-90ml
5 Fibre a) 600ml flat bottomed balloon H2So4- 150 ml
flask with rough end neck NaOH- 250 ml
b) Condensation unit for flask Ethyl Alcohol -150 ml
c) Filtration crucible Petroleum Ether -150ml
6 Carbohydrate - -

3.3 Assessment of personal hygiene of food vendors and sanitation inand around
food outlets
Observation technique and Interview schedule were used to study personal hygiene of food
vendors and sanitation in and around food outlets affecting the quality of street fast food of Patna
town. The researcher personally visited and contacted the individual cases, built a rapport and
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then made use of the questionnaires in the face- to –face meeting . The questionnaires prepared
by the researcher contained a number of multiple choice questions relevant to the present study.
It was subjected to pre testing and necessary amendments were made into it
3.4. Food sample preparation for nutritional enhancement of selectedstreet
fast foods sample
The study was aimed towards nutritional enhancement of selected street fast food sample from
locally available low-cost ingredients with minimum preparation time. For the development of
improved street fast foods some locally, low cost and nutritionally dense food items were added
according to nutritional need and taste.,as well as there was also change in method of preparation
of selected sample. Street fast foods were generally found to be very low in micronutrients.
Target of addition was to improve specially micronutrients and protein content of selected street
fast food sample. Micronutrients are very essential for normal metabolism of body. So addition
of any leafy item like spinach, drumstick, coriander, garlic leaves were excellent and good
source of micronutrients.
3.5. Determination of proximate composition of nutritionally enhanced selected street
fast foods sample
Itwas decided to ascertain the nutritional quality of developed value added products. The
developed products were analyzed nutritionally by approved AOAC methods which has been
described in section 3.2

3.6.Sensory evaluation of nutritional enhanced selectedstreet fastfoods

General organoleptic quality of the improved foods samplewas evaluated by sensory evaluation
using a score card of 9 point hedonic scales.
Sensory Evaluation- Sensory evaluation refers to a tool used by food technologist to evaluate
the sensory property of food from a consumer perspective and can deal with sight, smell, taste,
touch, hearing etc. Sensory description of food is different from chemical analysis of food. The
language used in the sensory description is more global, less accurate and uses published
definitions of sensory attributes (Sune et al., 2002). ). The sensory attributes include the overall
acceptability, colour, aroma, texture, bitterness, sweetness, and flavour of the product (Lustre et
al., 2007). Methods and procedures used to conduct sensory evaluation has been divided under
following heads:
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3.6.1 Selection of locale

Sensory evaluation of improved selected street fast foods was carried out in the Department of
Home Science, Magadh Mahila College, Patna. The evaluation was designed to reflect common
preference, to maintain the quality of food at given standard for product improvement. It
employed judging the quality of food by panel of judges.

3.6.2 Selection of panel of judges

One extremely discriminating, painstaking and unbiased individual would suffice for tasting.
However, human judge is individual and not always consistent. Physical conditions of the
individual, psychological factors and environmental factors may affect one’s judgment. Further,
one individual may not be able to discriminate difference aspects of the food quality. For these
reasons, for sensory evaluation, a panel of judges was selected. Judges were randomly selected
from students and teachers at Madagh Mahila College. They were given training on the conduct
of the sensory evaluation to find out difference in specific quality characteristics between
different stimuli and also intensity of difference.
3.6.3 Preparation of samples
Careful sampling of the food is necessary for sensory evaluation. Samples to be tested were
prepared by identical methods. A well- mixed homogeneous sample was made. All samples in
the series were at the same temperature.
3.6.4 Types of tests
Different sensory tests are employed for food evaluation. The tests are grouped into four types
;they are difference tests ,rating tests, sensitive tests and descriptive tests .To fulfill objective of
research, hedonic rating test method was used to measure the degree of pleasurable and
unpleasurable experience of food sample on a scale of 9 points with 1=disliked extremely,
2=disliked very much, 3=disliked moderately, 4=disliked slightly, 5=neither liked nor disliked,
6=liked slightly, 7=liked moderately, and 8=liked very much and 9- like extremely.
3.6.5 Procedure of judging
The environment is an important factor in judging food. For this a panel booth was made .There
was no any distraction, judgment was made independently and no communication between panel
members was allowed. The evaluation was carried out in mid afternoon, when the judges were
neither too well fed nor too hungry. They were given written evaluation card and asked to
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evaluate the improved street fast foods for acceptability based on its colour, flavour, texture,
taste, and overall acceptability .The data were tabulated averaged and analyzed for the answer to
the question posed in the research.

Score card for sensory evaluation

Date Time

Name of panel member-

Name of food sample-

Attribute Score
 Appearance-
 Colour-
 Texture-
 Taste-
 Flavor-
Score
1=disliked extremely 6=liked slightly
2=disliked very much 7=liked moderately
3=disliked moderately 8=liked very much
4=disliked slightly 9=like extremely
5=neither like nor dislike
Comments of panel member :

Figure -1 Score card for sensory evaluation

3.7 Statistical analysis

The final data were compiled and analyzed using the Statistical Packagefor Social Sciences
(SPSS) program version 11.Descriptive statistics such as percentage means andstandard
deviation were used to present the findings.