At Jagdamba lab, we specialize in the development, analysis, and validation of fortified food products designed to address nutritional deficiencies and promote public health. Our focus is on ensuring safe, effective, and compliant food fortification, guided by national and international standards such as FSSAI, WHO, and Codex Alimentarius.

General Chemical Parameters:

• • Acid Insoluble Ash 
  • Calcium 
  • Chalky Kernels 
  • Crude Fiber 
  • Damaged Kernels 
  • Energy 
  • Foreign Matter 
  • Heat- Damaged Kernels 
  • Immature Kernels 
  • Iron 
  • Kernel with Pin Point 
  • Moisture 
  • Protein 
  • Total Ash 
  • Uric Acid 
  • Vitamin A 
  • Vitamin B1 (as Thiamine) 
  • Vitamin B12 
  • Vitamin B2 (as Riboflavin) 
  • Vitamin B3 (As Niacinamide) 
  • Vitamin B9 
  • Vitamin B9 
  • Vitamin C ( as Ascorbic Acid) 
• Weeviled Kernels 

Microbiological Analysis Parameters

• Bacillus cereus
• Coliform count
• Enterobacteriaceae
• Escherichia coli
• Listeria monocytogenes
• Salmonella
• Shigella
• Specific Test Performed
• Staphylococcus aureus
• Sulphite Reducing Clostridia
• Thermophilic Flat Sour Sporeformers
• Total Plate Count
• Vibrio cholerae
• Vibrio parahaemolyticus
• Yeast & Mould count