Acid value [Oil]

The acid value of an oil may be used as a measure of quality. However, the acid value of the oil must not be too high, as this denotes an excessively high content of free fatty acids, which causes the oil to turn sour. Discoloration may also occur.

Acid value [Flour]

Acid value is a measure of the extent to which the fat fraction in the flour has been acted upon by enzymes that are naturally present in the grain. These enzymes split fats into free fatty acids and glycerol during flour storage. These free fatty acids can give an undesirable taste if at high level. The level of acidity is measured by the quantity of alkali necessary to neutralise the acidity, hence the result of acidity is expressed as mg of alkali, KOH (potassium hydroxide).

Aflatoxin [Grain]

Aflatoxin is a naturally occurring mycotoxin produced by two types of mold: Aspergillus flavus and Aspergillus parasiticus. Aspergillus flavus is common and widespread in nature and is most often found when certain grains are grown under stressful conditions such as drought. At least 13 different types of aflatoxin are produced in nature with aflatoxin B1 considered as the most toxic. While the presence of Aspergillus flavus does not always indicate harmful levels of aflatoxin it does mean that the potential for aflatoxin production is present

Antioxidants [Food]

Antioxidants are substances that inhibit oxidation. They are added to oils and fats to provide greater stability and longer shelf life by delaying the onset of oxidative rancidity.

Ash Content [Flour]

Ash content or mineral residue, is another measurement of milling efficiency. The lower the ash content, the whiter (in the case of bread wheats) and more refined the flour because it has a greater percentage of starchy endosperm. Ash content has no relationship to semolina color.

Ash (conductivity) [Sugar]

Ash, inorganic matter in sugar, residue left after bagasse is burnt. In developping countries bagasse are used as fuel source to generate steam for mill operation. Conductivity ash, %m/m: 0.04 max for white sugar and 0.20 max for soft white sugar.