75 



From Table 59 it will be seen that on an average 92.8 per cent 

 of the protein of a ration of macaroni, bread made from durum wheat 

 flour, and milk wa.s dio-e.sted and 91.8 per cent of the energy was 

 available. As will be seen by reference to the table practically the 

 same results were obtained when the ration contained large and 

 small proportions of the bread made from durum wheat flour. With 

 a ration of macaroni and milk the results obtained were ver^" similar, 

 90.2 per cent of the protein being digestible and 90.9 per cent of the 

 energy available. Considering the average values for all the rations 

 containi.ig macaroni, 91.9 per cent of the protein was digestible and 

 91.5 per cent of the energy available. The results obtained with a 

 ration of durum wheat breakfast food and cream were lower, 80.9 per 

 cent of the protein being digestible and 85.4 per cent of the energy 

 available. 



Table 60 shows the calculated digestibility of the macaroni and 

 durum wheat flour products alone, and for purposes of comparison the 

 calculated digestibility of patent flour bread when forming part of a 

 ration of bread and milk. The methods of calculating these results 

 and the factors used have been explained on page 63. 



Table 60. — Digestibility of nutrients and availability of energy of macaroni and durum 



wheat flour products. 



On an average 88.1 per cent of the protein of macaroni and bread 

 made from durum wheat flour was digested and 92.7 per cent of the 

 energy was available. Considering the above average values and 

 the range in the results of the individual tests, it will be seen that 



