Log in

The cart is empty

Chemical Analysis

Chemical Analysis

CSIR-FRI offer comprehensive chemical analytical services to the local beverage, food, feed and brewing industries.

Commodities tested include: Fish and fish products, chocolate and cocoa products, water, fruit juices and soft drinks, biscuits, toffees, dairy products, poultry products, spices, flavorings, condiments and vegetables.

 

We have been granted accreditation to ISO/IEC17025:2005 by South Africa National Accreditation System (SANAS) for the following chemical analysis:

Accredited Chemical tests are:

    • Moisture determination in food and feed-Air Over Method AOAC 925.10 (1990)
    • Protein in food and feed-Kjeldahl method AOAC 984.13 (1990)
    • Fat (crude) or ether extract in food and animal feed-Soxhelt method AOAC 920.39 C (2000)
    • Determination of Ash in dried food and feed AOAC 923.03 (2000)

Wine, Spirit and soft drinks:

    • Determination of alcohol, total extracts, acidity, sugars, total soluble solids etc.

Other Chemical Analyses cover

    • mycotoxin, milk solid non fat, sulphite, theobromine, benzoate, Wet Gluten (wheat Flour), carbohydrate& energy, saponification value, iodine value, and impurities. Other tests include impurities (feed/powdery samples), unsaponifiable matter, iron, acid Insoluble Ash, Water soluble ash, Alkalinity of soluble ash, Salt: (NaCI, Sulphate, Calcium, Magnesium, Iodine), Caffeine, Bromate, Urease Activity, Aflatoxin, Free Fatty Acids, Peroxide Value, Impurities (oil), Impurities (water insoluble), Calcium, Phosphorus, Esters, Aldehydes, Starch, and Crude fibre. Determination of alcohol, total extract, acidity, sugars, total soluble solids are also done.

Approved methods and latest techniques

The analytical work in the Food Chemistry Laboratory is carried out in accordance with both national and internationally accepted standards.

Our Chemistry laboratories are equipped with instruments such as:

  • Gas chromatograph (GC) equipped with a sniffing pot
  • Gas chromatograph equipped with a mass spectrometer (GCMS)
  • High-performance liquid chromatography (HPLC)
  • Atomic absorption spectrophotometer (AAS) with graphite furnace

Chemical Analysis Price List

No. Analytical Test Price (GH¢)
5 Acid insoluble ash 65.00
6 Acid value 50.00
7 Admixture 30.00
8 Aflatoxin 180.00
9 Alcohol 50.00
10 Alcohol soluble extract 55.00
11 Alcohol acidity 75.00
12 Alkalinity of ash 45.00
13 Benzoate 100.00
14 Benzoic acid 100.00
15 Caffeine 120.00
16 Calcium 60.00
17 Carbohydrate 25.00
18 Crude fibre 80.00
19 Crude protein 65.00
20 Dry gluten 35.00
21 Energy 20.00
22 Esters 90.00
23 Fat/Cold Fat Extract 80.00
24 Fat acidity 90.00
25 Fixed acidity 40.00
26 Free fatty acids (FFA) 60.00
28 Histamine 120.00
29 Impurities (feed) 150.00
30 Impurities (oil) 140.00
31 Iodine value 70.00
32 Iron 60.00
33 Insoluble matter in water 20.00
34 Matter volatile 35.00
35 Magnesium 45.00
36 Melting point 65.00
37 Milk solids non fat 40.00
38 Moisture 35.00
39 Organic matter 80.00
40 Oxalate 50.00
41 Peroxide value (PV) 55.00
42 Phosphorus 60.00
43 Physical examination 100.00
44 Refractive index 25.00
45 Relative density 25.00
46 Saccharin 100.00
47 Salt (sodium chloride) 45.00
48 Sand 65.00
49 Saponification value (SV) 65.00
50 Soluble Solids (Brix) 25.00
51 Starch Content 60.00
52 Sugars (reducing) 35.00
53 Sulphated ash 50.00
54 Sulphite (sulphur dioxide) 80.00
55 TBA (Thiobutaric acid) 60.00
56 Theobromine 180.00
57 Titrable acidity 30.00
58 Total acidity 30.00
59 Total solids 40.00
60 Total volatile base (TVB) 60.00
61 Unsaponifiable matter 80.00
62 Urease activity 50.00
63 Vitamin C 55.00
64 Volatile acidity 50.00
65 Water insoluble ash 45.00
66 Water insoluble solid 35.00
67 Water soluble extract 40.00
68 Wet gluten 25.00
69 Proximate 215.00
70 Hydrocyacnic acid 60.00
71 Nitrogen 65.00
72 Lead 50.00
73 Zinc 50.00
74 Manganese 50.00
75 Ash 25.00
76 Sugar 85.00
77 pH 20.00
78 Alkaloids 50.00
79 Saponins 50.00
80 Swelling 20.00
81 Potassium 50.00
82 Total Ash 25.00
83 Copper 50.00
84 Tannic Acid 25.00
85 Alkaloid 60.00
86 Ash 40.00
87 Cyanide 50.00
88 Formalin (Formaldehyde) 120.00
89 HCV (Hydrocyanic acid) 60.00
90 Heavy Metals 50.00
91 Impurities (Water filteration, honey, salt) 65.00
92 Milk fat 80.00
93 Nitrogen 75.00
94 Protein 80.00
95 Reducing sugars 45.00
96 Sodium Chloride 40.00
97 Sucrose (Alone) 85.00
98 Tannic 50.00
99 Tannin 60.00
100 Total Sugars 85.00
101 Volatile Acidity on strong Gin/Bitters 90.00
102 Volatile Acidity on Wine 40.00
103 Water extractives 60.00
104 Vitamin A 80.00

Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-519091/+233-243302980 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

© 2018 Food Research Institute.