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Cereals, Pulses & Cereal Products Testing

Cereals and pulses are an important commodity group of crops that provide high-quality protein and essential nutrients. They also provide fodder for cattle, and provide raw materials to various industries. As the demand for functional foods has increased, it has become important to develop new technologies like fortification, enrichment to produce cereal fractions with potential health benefits.
Cereals and pulses are an important commodity group of crops that provide high-quality protein and essential nutrients. They also provide fodder for cattle, and provide raw materials to various industries. As the demand for functional foods has increased, it has become important to develop new technologies like fortification, enrichment to produce cereal fractions with potential health benefits.
In our plateform,All labs offers a wide spectrum of testing and analysis services to satisfy all the needs of customers. professional team of experienced scientists and researchers have the expertise to conduct a wide range of analytical tests.In our plateform register labs comprehensive range of sophisticated equipment like GC, LC-MS, HPLC, ICP-MS, etc. and testing services as per national and international methods in compliance with food hygiene standards makes us as the ideal place for testing of all cereal, pulses and cereal products.
TYPES OF SAMPLES
Cereals – rice, wheat, maize, barley, oats
Millets – finger millet, pearl millet, little millet
Pulses and legumes – kidney bean, lentils, soyabeans, fava beans
Cereal by-products – bran, grits, residual cakes
Processed products – tofu, fermented products
Animal fodder
TESTING SERVICES OFFERED By LABS
Physical & General Analysis (extraneous matter, damaged grains, weevilled grains, inorganic matter, mould, discolored seeds, etc.) Chemical Analysis (moisture, total ash, gluten, rancidity, pH, density, acid content, etc.)
Nutritional Analysis & Labelling (energy, protein, carbohydrates, total sugar, etc.)
Fatty acid profile (SFA, MUFA and PUFA) & Trans fatty acids
Naturally Occurring Toxic Substances (Agaric acid, Hydrocyanic acid, Hypercine and Safrole)
Vitamins (A, D, E, B12, C)
Amino Acid profile
Minerals (calcium, iron, magnesium, manganese, etc.)
Mycotoxins (total aflatoxin, aflatoxin B1, aflatoxin B2, ochratoxin A, etc.)
Heavy metal residues (lead, tin, arsenic, copper, cadmium, etc.)
Melamine
Additives (added flavoring & coloring matter, phosphates, beta carotene, phytosterols etc.)
Pesticide Residues
Sensory Evaluation
Shelf Life Testing
Microbiological parameters (total plate count, total coliform count, yeast and mould count, salmonella and shigella, E. coli, etc.)
Molecular Testing
Allergens (celery, mollusc, milk, egg, fish, etc.)
GMO Testing
Test for active Components (Qualitative)
ETO and ECH Testing
MCPDs and GE Testing
Food Application and recipe engineering
Radioactive residues
Steroids and Hormone Testing
Dioxins, PCBs, PAHs & Furans