78 



pai'i.son, data reg-arding the coefficients of the availability of energ}^ were 

 not reported nor could these values be calculated from the experimental 

 data included in the original publications. 



Table 61. — Sainmarn of American and other experiments on the diijestihiliti/ of macaroni. 



Kind of food. 



Macaroni noodles (Rubner) 



Macaroni noodles with wheat gluten ( Rubner) 



Spaetzels (Rubner) 



Macaroni made from best quality wheat flour 



(Jacoangcli and Bonanni) 



Macaroni made from low-grade flour (Jacoangeli 



and Bonanni) 



Macaroni ( Cappelletti) 



Durum wheat breakfast food (Cappelletti) 



Macaroni with durum wheat flour bread (Snyder) . 



Macaroni (Snyder) 



Durum wheat breakfast food (Snyder) 



Dry 

 matter. 



Per cent. 

 95.7 

 94.3 

 95.1 



96.1 



94.8 



Protein. 



Percent. 

 82.9 

 88.8 

 79.5 



91.2 



90.8 



8t;.9 



78.7 

 88.1 

 84.3 

 73.0 



Fat. 



Per cent. 

 94.8 

 93.0 



87.6 



86.2 

 87.9 

 92.0 



Carbohy- 

 drates. 



Per cent. 

 99.8 

 97.7 



98.4 



97.5 



96.3 

 97.4 

 96.1 



97.5 

 97.1 



88.4 



Energy. 



P, r cent. 



92.7 

 90.9 

 80.6 



It will be seen from the figures in the above table that the results 

 obtained with macaroni in the experiments at the Minnesota Experi- 

 ment Station agree quite closel}' with those obtained b}" the European 

 investigators quoted. In other Avords, the American-grown durum 

 wheat produced macaroni which was equal in this respect to that made 

 from European wheats. When it is remembered that the American 

 macaroni is of excellent quality, and in appearance, ilavor, and comj)©- 

 sition ver}^ like the standard P^uropean products, the conclusion seems 

 warranted that in all important respects the American material is 

 equal to the European. As previously noted, the breakfast food 

 tested at the Minnesota Experiment Station had somewhat lower 

 coefficients of digestil)ilit3" than the macaroni made from the same lot 

 of wheat, and it is interesting to note that Cappelletti also found that 

 the durum wheat breakfast food contained somewhat lower propor- 

 tions of digestible nutrients than the macaroni. The published data at 

 present available regarding the average coefficients of breakfast foods 

 from ordinary varieties of wheat are too limited for satisfactory com- 

 parisons, but it seems probable that durum wheat breakfast foods 

 compare favorably with other wheats in this respect. 



INCOME AND OUTGO OF NITROGEN. 



In connection with the digestion experiments with macaroni and 

 durum wheat breakfast food the income and outgo of nitrogen was 

 determined. The data of this character for the individual experi- 

 ments is summarized in Table 62: 



