49 



SUMMARY OF RESULTS OBTAINED WITH BREAD FROM GERM 



FLOUR. 



The results of the experiments with ])read made from the mixture 

 of stniight-o-rade flour and ground g-erm are summarized in the follow- 

 ing talkie. F.or comparison the results of experiments with bread 

 made from the .same Hour without the germ are also included. 



T.\BLE 38. — Digestibility of nntrietil.^ (uid amilabiUtij of energy of bread from straight- 

 grade Jioar with and without germ. 



Kinrt of bread. 



Bread from flour with germ added . 



do 



....do 



Average . 



Bread from flour without germ , 

 do 



.do. 



Average . 



Protein. 



Carbohy- 

 drates. 



Per cent. Per cent. Per cent. 



87.6 

 91.1 

 91.3 



97.0 

 97.9 

 97.9 



Energj'. 



90.0 



97.6 



90.2 

 91.9 

 90.6 



96.7 

 98.2 

 98.1 



90.9 



97.7 



90.5 

 92.3 

 91.7 



91.5 



90.7 

 93.3 

 92.2 



92.1 



Subjects Nos. 1 and 2 digested slightl}^ less and subject No. 3 

 slightly more protein from the flour with the germ than from that 

 without it, the average from the latter flour being practically 1 per 

 cent higher. The average for carbohydrates was the same for both 

 kinds of flour, and the availability of energy was a trifle higher in 

 the flour without the germ, but on the whole the differences in results 

 were so small as to be negligible. Apparently, then, the presence of 

 the finely ground germ exerts no appreciable influence upon the 

 digestibility of the flour. 



The relative nutritive value of the flour with and without the o-erni 

 is illustrated 1)v the data here summarized. 



Table 39. — Comparison of total and digestible nutrients and total and available energy in 



the same flour with and without germ. 



As will be seen from the data in Table 1, the proportion of protein 

 in the germ is much larger than that in any othei- milling product 

 from the sam(» wheat, being in the sample analyzed nearl}' twice as 



29604— No. 156—05 4 



