Abstract
Abstract: The detection of carbohydrates, fats, and proteins in foodstuffs is crucial for understanding their nutritional content and quality. This analysis involves the use of simple chemical tests that produce observable changes, such as color changes, indicating the presence of these macronutrients. Carbohydrates are detected using tests like the Benedict's test for reducing sugars and the iodine test for starch. Fats are identified by the grease spot test or Sudan III dye test, while proteins are detected through the Biuret test. These methods are cost-effective, easy to perform, and essential in food science, health, and nutrition fields.
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