OMB Meeting Book (June 22, 2017)

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CODEX STAN 234-1999 5
Cereals, Pulses and Legumes and Derived Products
Pearl millet flour Protein AOAC 920.87 Titrimetry, Kjeldahl digestion I
Sorghum flour Ash AOAC 923.03
ISO 2171
ICC 104/1
Gravimetry I
Sorghum flour Colour Modern Cereal Chemistry, 6th Ed., D.W.
Kent-Jones and A.J. Amos (Ed.), pp. 605-
612, Food Trade Press Ltd, London, 1969.
Colorimetry using specific colour
grader
IV
Sorghum flour Fat, crude AOAC 945.38F; 920.39C Gravimetry (ether extraction) I
Sorghum flour Fibre, crude ICC 113
ISO 6541
Gravimetry I
Sorghum flour Moisture ISO 712
ICC 110/1
Gravimetry I
Sorghum flour Particle size (granularity) AOAC 965.22 Sieving I
Sorghum flour Protein ICC 105/1 Titrimetry, Kjeldahl digestion I
Sorghum flour Tannins ISO 9648 Spectrophotometry I
Sorghum grains Ash AOAC 923.03
ISO 2171
ICC 104/1
Gravimetry I
Sorghum grains Fat, crude AOAC 945.38F, 920.39C Gravimetry (ether extraction) I
Sorghum grains Moisture ISO 6540 Gravimetry I
Sorghum grains Protein ICC 105/1 Titrimetry, Kjeldahl digestion I
Sorghum grains Tannins ISO 9648 Spectrophotometry I
Soy protein products Ash AOAC 923.03
ISO 2171: (Method B)
Gravimetry I
Soy protein products Fat CAC/RM 55 - Method 1 Gravimetry (extraction) I
Soy protein products Fibre, crude ISO 5498 Gravimetry I
Soy protein products Moisture AOAC 925.09 Gravimetry (vacuum oven) I
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