518 IOWA ACADEMY OF SCIENCE Vol. XXV, 1918 



at their company messes, notwithstaiidiug all manner of gratui- 

 tous comments on their food. 



The few tests described here were made at Camp Travis, San 

 Antonio, Texas. The 360th Infantry Regiment was selected 

 because it was under direct supervision of a very efficient School 

 for Bakers and Cooks. Similar tests were made also at the 

 Officers Mess of the 165th Depot Brigade. Thus we were able 

 to g:et the opinions of both officers and enlisted men. 



Our experiments thus far have been confined to a soy -meal 

 and a soy bean flour, both of the following chemical composition: 



Per Cent 



Moisture 6.5 



Protein 44.1 



Fat 3.3 



Fiber 5.9 



Carbohydrates 35.5 



The meal and flour were by-products from the oil industry. 

 The pressed cake from the oil presses had been subjected to a 

 process of reminding and sifting-, and the product had somewhat 

 the appearance of graham flour. 



The meal was used for making soup, in the proportion of 

 one and one-half ounces to a pint of boiling water. It was 

 boiled five minutes, and then various articles of seasoning were 

 added. With the addition of beef stock, onions, tomatoes, cel- 

 ery and salt a very palatable dish was prepared. In the com- 

 panies of this regiment where the soup was served, the mess 

 sergeants report that it was well liked. At the officer's' mess, 

 all of the officers ate the soup and many of them were well 

 pleased with it. Without proper seasoning the soup would not 

 be very palatable, but with the judicious use of beef stock, 

 onions and tomatoes the dish proved popular. 



A soy bean flour of practically the same chemical composition 

 was used for experimental bread making. The officer in charge 

 of the Post Bakery at Fort Sam Houston cooperated in this ex- 

 periment. One hundred pounds of bread were baked, using a 

 mixture of 80 per cent wheat tiour and 20 per cent soy bean flour. 

 The dough was prepared and baked according to the standard 

 army practice. However, instead of ])aking it in sheets of six 

 loaves each as is customary, individual loaves were baked. The 

 product was darker in color than wheat bread and the height 

 of the loaves considerably less. The flavor, however, was ex- 

 cellent. The bread was distributed to several company messes 



