GRADE DESIGNATION

MOISTURE, % BY MASS (MAXIMUM)

TOTAL ASH (ON DRY BASIS, % BY MASS) (MAXIMUM)

ACID INSOLUBLE ASH (ON DRY BASIS),C% BY MASS(MAXIMUM)

PROTEIN (ON DRY BASIS), % BY MASS(MXIMUM)

ALCOHOLIC ACIDITY (AS H2SO4 WITH90% ALCOHOL), % BY MASS (MAXIMUM)

CRUD FIBER (ON DRY BASIS), % BY MASS (MXIMUM)

1

2

3

4

5

6

7

GRADE- I

9.00

1.5

0.10

11.00

0.05

1.0

GRADE – II

10.00

2.25

0.20

9.00

0.10

1.5

GENERAL REQUIREMENT

  •  WHEAT PORRIDGE SHALL POSSESS A GOOD CHARACTERISTICS TASTE AND ODOUR AND SHALL BE FREE FROM RANCID, MUSTY, SOUR AND OTHER UNDESIRABLE TATSE OR ODOURS. THE PORRIDGE SHALL BE FREE FROM LIVING INSECTS AND MOULDS AND SHALL ALSO BE  FREE FROM DEAD INSECUER INSECT FRAGMENTS AND RODENT CONTAMINATION.
  • PARTICLE SIZE – THE MATERIAL SHALL BE RETAIND ON A 30 MICRON IS SIEEVE AND SHALL COMPLETLEY PASS THROUGH 850 MICRON IS SIEVE WHEAT  PORRIDGE, WHEN PROPERLY COOKED SHALL SHOW A GOOD TEXTURE  WITHOUT EXCESSIVE PASTINESS OR STICKINESS AND SHALL POSSESS PALATABLE FLAVOUR, CHARACTERISTIC OF GOOD QUALITY WHEAT, FRESHLY GRISTED AND COOKED.
  • IT SHALL NOT HAVE URIC  ACID MORE THAN 100MG/KG. OR ANY  MYCOTOXIN INCLUDING AFLATOXIN MORE THAN 30 MICROGRAM/KG.
  • IT SHALL COMPLY WITH RULE 65 THE RESTRICTION ON THE USE OF INSECTICIDES, PESTICIDES AND POISONOUS METALS PRESCRIBED UNDER PREVENTION OF FOOD ADULTERATION ACT AND RULES AS AMENDED FROM TIME TO TIME.
  • MICROSCOPIE  EXAMINATION OF STARCH PARTICLES SHOULD EXBHIBIT CHARACTERISTIC STARCH STRUCTURE.