38 



Graham flour. That is, in the flours from both kinds of wheat the 

 rehitive nutritive values of the three grades, as shown b}^ digest- 

 ible protein and available energy, were, first, straight-grade and, last, 

 Graham. 



In this respect the results obtained in these experiments are exactly 

 in accord with those obtained in similar investigations with wheat from 

 other localities. This means that from the same quantity of the three 

 grades of flour from the same lot of wheat the body would actually 

 obtain more protein and energy from the entire-wheat flour than from 

 the Graham, and still more from the straight-grade flour than from 

 the entire-wheat flour. 



In general it may be said that the results obtained with the two sorts 

 of wheat studied in the investigation here reported are in accord with 

 those obtained in the earlier investigations of the series. This fact is 

 a conflrmation of the belief that the conclusions drawn regarding the 

 nutritive value of difi^erent sorts of flour hold good for all varieties of 

 wheat, provided the difierent flours are ground from the same sample. 



COMPARISON OF BREAD FROM THE SAME GRADE OF FLOTJR 

 FROM THE TWO LOTS OF WHEAT. 



Certain differences are noticeable in the digestibility of the nutrients 

 and availability of the energ}^ of the breads from similar grades of 

 flour produced from the two lots of wheat. It will be observed that 

 the percentage of digestible carbohydrates and available energy is 

 larger, on the average, for each grade of flour from the Oregon wheat 

 than for the same grade from the Oklahoma wheat, though the difler- 

 ences are not great. With the protein, on the other hand, the differ- 

 ences are larger and the conditions are reversed, the digestibility of 

 the flours from the Oklahoma wheat being greater than that of the cor- 

 responding flours from the Oregon wheat. As previously noted, the 

 flour from the Oregon wheat was comparatively low in protein,-whereas 

 that from the Oklahoma "wheat was high. 



In a former investigation '^ an attempt was made to determine the 

 efl'ect upon digestibilit}' of adding wheat starch to a flour relatively 

 rich in protein, in order to reduce the proportion of ])rotein. In 

 those experiments the difference between the percentage of protein 

 in the normal flour and that in the same flour modifled by the addi- 

 tion of starch was not so large as the difference between the protein 

 content of the Oklahoma and that of the Oregon flour used in the 

 present experiments. In the former experiments the digestibility of 

 protein was lower in the flour with the increased starch content (i. e., 

 reduced protein content) than in the normal flour. Similarly, in the 

 present experiments, the protein was less digestible in the flour with 



" U. S. Dept. Agr., Office of Experiment Stations Bui. 101, p. 54. 



