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Research & Reviews : Journal of Food Science & Technology Review Article

Comprehensive Analysis of Nutritional Constituents in Food: A Quantitative and Qualitative Approach

  1. Ravikant Nanwatkar Department of Engineering Science, STES’s NBNSTIC, Ambegaon, SPPU
  2. Priyojeet Sharma Department of Engineering Science, STES’s NBNSTIC, Ambegaon, SPPU
  3. Anurag Krit Department of Engineering Science, STES’s NBNSTIC, Ambegaon, SPPU
  4. Anil Kumar Department of Engineering Science, STES’s NBNSTIC, Ambegaon, SPPU
  5. Sonawane Lalit Anil Department of Engineering Science, STES’s NBNSTIC, Ambegaon, SPPU
  6. Zargad Rohit Mahadev Department of Engineering Science, STES’s NBNSTIC, Ambegaon, SPPU

Abstract

The nutritional value of food is the quality & safety of food, and its effect on human health. The quest for food composition demands an integrated, quantitative and descriptive treatment. Nutritional Components Major nutritional components including carbohydrates, proteins, fats, vitamins, minerals and dietary fiber, were studied in selected food samples. We applied quantitative techniques such as proximate analysis, spectrophotometry, and chromatography to quantify levels of micronutrients and macronutrients. Qualitative analysis provided information regarding the presence, diversity, and roles of these constituents. The integrated methodology enabled us to distinguish differences in nutritional quality, bioavailability, and potential health effects, providing an enhanced perspective beyond conventional nutrient labeling. Results show significant differences between food groups, demonstrating how processing, storage, and choice of ingredients impact nutritional quality. The research also underlines the significance of qualitative aspects, such as sensory properties, antioxidant capacity, and phytochemical diversity that impact consumer acceptability and value. By combining quantitative measurement with qualitative observation, this study provides a balanced framework for assessing nutrition to enable consumers, food technologists, and policymakers to make informed decisions. Ultimately, the research emphasizes weighing both analytical approaches toward facilitating nutrient-dense, safe, and health-promoting food products.

Keywords

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