This manual provides a set of validated analytical procedures for the determination of various quality and safety parameters in cereals and cereal‑based foods. It is intended for use by testing laboratories to ensure consistent and reliable results across a wide range of grains and related products.
The methods cover topics such as foreign matter, moisture, mineral matter, acidity, protein, fiber, starch content, and physical properties like volume expansion and kernel elongation ratios. Each method includes scope, principle, required apparatus, reagents, and step‑by‑step analysis instructions.
For rice, millets and smaller sized grains the sample quantity should be 250 g.