Application Note: N/Protein Determination in Cereals According to the Dumas Combustion Method
31 May 2017

Cereal products are one of the most important staple foods of people and have been so for thousands of years.  About two billion tons of cereals are produced in the world annually. Cereals contain between 8-15% of different kinds of proteins such as albumins, globulins, prolamines, gliadins, glutelins and glutenins, but also provide carbohydrates, dietary fiber and vitamins. Protein content in malted barley is an important criterion in evaluating the quality of beer: water-soluble barley proteins play a major role in the formation, stability, and texture of head foams. This application note presents a method for nitrogen and protein determination in cereals according to the Dumas combustion method.