DAR ES SALAAM INSTITUTE OF TECHNOLOGY

SCIENCE AND LABORATORY DEPARTMENT

DIPLOMA PROGRAM: SCIENCE AND LABORATORY
TECHNOLOGY
NAME: ZULEKHA DAUDI MILAO
REG. NO; 2104204118564

TITLE : A FIELD REPORT ON ACTIVITIES DONE AT SAID SALIM BAKHRESA AND

CO.LTD ( MZIZIMA FLOUR MILLS) FROM 14AUG TO 20OCT 2023
ACKNOWLEDGMENT

Firstly, I am sincerely thankful to God for his blessings he granted me every day during my
Practical Training at Mzizima Flour Mills.

Special thanks to Madam Salma Othman Kinalio as Quality Control Manager, Mr. Hassan
Shamte as Quality Control Supervisor and other Workers for their time to guide and support me
during my Practical Training.

Lastly, thanks to my Colleagues and all people surrounded me for their outstanding cooperation
from the beginning to the end.
ACTIVITIES DONE

MEASURING MOISTURE CONTENT OF FLOUR

Moisture is the amount of water present in a system or material, expressed as a percentage. It’s a
key parameter in the food industry with quality, functional, economical and legal implication . It
is measured by moisturemeter by the following proedure
10g of wheat sample weighed in balance of moisturemeter and spread ed out by span and the
door was closed and the result displayed after about 9to 10mn

Determining moisture content is an essential first step in analyzing wheator flour quality since
this data is used for other tests. Flour millers adjustthe moisture in wheat to a standard level
before milling Moisture contentof 14% is commonly used as a conversion factor for other tests in
which the results are affected by moisture content.
Moisture is also an indicator of grain storability. Wheat or flour withhigh moisture content (over
14.5%) attracts mold, bacteria, and insects,all of which cause deterioration during storage. Wheat
or flour with low moisture content is more stable during storage.
Moisture content can be an indicator of profitability in milling. Flouris sold by weight, grain is
bought bow weight, and water is added to reach the standard moisture level before milling. The
more water added, the more weight and profitability gained from the wheat. Wheat with too low
moisture, however, may require special equipment or processes before milling to reach the
standard moisture level.Other methods of determining moisture content are used in the industry

MEASURING THE ASH CONTENT OF THE FLOUR.

The ash content of the flour is measured by burning the flour in the muffle furnace. The sample
is daily taken from the mill. After being taken to the laboratory the sample is measured for its
moisture content so that we can know the content of the Water present in the sample. Then the
empty crucibles are weighed and the mass is recorded then exactly 5 grams of the sample is kept
into the empty crucibles after tarring.

2 mills of ethanol solution are pipetted onto the sample, then place the crucibles in the furnace
which is at 900 °c then leave the doors of the furnace open until the flammable materials in
crucibles are burnt properly then close the furnace door. The sample is left to incinerate for 2
hours then being removed from the furnace and allowing cooling in desiccation to room
temperature for about 45 minutes. Then record the mass of the crucibles with ash. The ash
content is now indicated after some few calculations. The ash content according to TBS the
maximum amount should be 0.7 and not more than

MEASURING THE PURITY OF THE FLOUR

The sample is placed from the pekar board and press down firmly using a spatula or another
pekar board. Remove the loose flour from the pekar board. The pekar board is then gently
submerged in a sink full of water at an angle that allows air to escape from the furthest edge of
the sample.

After that bran specks or impurities from the sample will be observed after the sample is
removed from the water.

The purity of the flour is measured by the amount of bran specks present in the sample. The
more the bran specks the less the purity of the sample
MEASURING THE ALPHA AMYLASE ENZYME ACTIVITY
Measuring the enzyme activity requires first the falling number apparatus to maintain at required
water temperature by ensuring that there is adequate water bath and cooling system is working.
Seven grams (7g) of the sample is measured into a dry viscometer tube, tip tube to 45° angle and
add 25 ml of distilled water at 20-22 °c.

The tube is then shake properly then the stopper is removed and insert stirrer, scraping down the
slurry coating the upper part of the tube and scrap all slurry from stopper. Place the viscometer
tube with stirrer into the boiling water bath within 30-60 seconds after mixing and lock into
position and start the apparatus immediately. The apparatus will carry out the rest automatically

. The stirring attachment is swing back automatically and the beeper stop and the counter show
the falling number value. The enzyme activity is determined by the falling number value which
is inversely proportional to the enzyme .
MEASURING THE PROTEIN CONTENT AND QUALITY
Ten grams of the sample taken from the mill was weighed in duplicate and transferred to test
chamber. A volume of saline solution was pumped into the chamber with flour then the test
chamber was shaked gently so that the water is spread evenly over the sample. The chambers are
placed in the glutomatic then the green start button is pressed to initialize the mixing and
washing sequence which proceeds automatically. When the glutomatic stops remove the test
chamber and take out the gluten without stretching or tearing it. The wet gluten from each test
chamber is placed into different gluten index sieve in centrifuge, centrifuge for given 60 seconds
by pushing the green start button for automatic centrifuging. After that the gluten index sieve is
removed and then the gluten which has passed through the sieve is removed and weighed
andalso the total gluten is weighed (After that the wet gluten is placed in the glutork so that we
can obtain dry gluten and
MESURING HECTOLITRE WEIGHT OF WHEAT

Hectolitre weight the weight of a standard volume of grain expressed in kilograms of 100 liters
of wheat. Wheat quality is demonstrated with this simple method. Hectoliter weight is one of the
evaluations based on wheat purchases and classification. The higher the hectoliter weight of
wheat, the higher the amount of dry matter

Procedures used as follows

The wheat is released from the funnel to overflow the cup and the excess grain in the measuring
cup is levelled with a wooden scraper. The mass of the grain in grams is divided by five to
convert it to kilogram per Hectolitre