86 FOOD-GRAINS OF INDIA. 



their becoming ripe, are the chief causes of this deterioration. 

 But the degradation of the cane-sugar occurs very largely during 

 the operation of boiling down the juice, while an immense pro- 

 portion is lost in the pressed residue. 



This grass is used as cattle fodder. 



Sorghum halepense (Pers.), " Baru," and S. verticillata 

 (Beauv.), " Chirchitta," yield a grain which, according to Mr. 

 Duthie, is sometimes eaten. 



OATS. 



A vena sativa, L. 

 Hind. Welayti-jow. 







This annual grass has been cultivated to some extent of late 

 years in a few parts of India. It is treated much in the same 



way as barley. 



COMPOSITION OF OATS. 



In 100 parts. 



Water .. ... ... ... ... ... 127 



Albuminoids ... ... ... ... ... icri 



Starch ... ... ... ... ... ... 56 'o 



Oil 2-3 



Fibre 16-6 



Ash ... ... ... ... ... ... 2 '3 



The samples from which the above analytical results were 

 obtained do not compare favourably with oats of European 

 growth. The average percentages in these are, 12 albuminoids, 

 6 oil, 1 1 fibre, and 3 ash. Sometimes the percentage of albu- 

 minoids rises to 15^ and that of oil to 7. A good sample of 

 fresh Scotch oatmeal gave me 16 per cent, albuminoids and 10 

 per cent, oil, with no more than 5 per cent, of moisture ; but it 

 must be recollected that 100 Ibs. of oats yield no more than 

 60 Ibs. of oatmeal. 



Oats are grown in India chiefly for feeding the horses 

 belonging to Europeans ; but the richer natives near the chief 

 centres of English influence are beginning to appreciate the 

 value of oatmeal as human food. So far as chemical composition 

 and the ratio of the nutrients are concerned, oatmeal is an 

 almost perfectly adjusted food. 



