OTHER GRAINS AND THEIR BY-PRODUCTS 229 



415. Barley feed. — At the cereal mill two products may be 

 manufactured for human food, — pearl barley and barley flour. 

 The residues from both processes appear to be similar, namely chaff, 

 outer coatings and floury residues. However, the pearl barley prod- 

 uct called barley feed contains more of the flour and less of the 

 hull than does the flour by-product, barley mixed feed. The former 

 contains somewhat more protein and twice as much fat and fiber 

 as ground barley and should be at least equal to it in feeding 

 value. Barley mixed feed is a poorer and more variable product. 



416. Ground buckwheat.— Though not one of the cereals, 

 buckwheat is usually discussed with them but ranks lower in 

 feeding value. It contains somewhat more digestible protein 

 than corn, but is much lower in total digestible nutrients. The 

 kernel is about one-third hull and as a result ground buckwheat 

 has a high fiber content, — about the same as oats. This hull has 

 much less nutrient value than wheat straw. Ground buckwheat 

 is most nearly like ground oats and wheat bran and could replace 

 these feeds in mixtures we have listed. Though containing some- 

 what more total digestible nutrients than bran, buckwheat does 

 not contain as much protein nor is it laxative and thus does not 

 have as great an all-round value for mixing in rations. It is be- 

 lieved that where prices are such that the farmer can sell his buck- 

 wheat and buy an equal amount of bran with the money he had 

 better do so. 



417. Buckwheat middlings. — The milling of buckwheat to 

 produce flour for human food is carried on in a number of small 

 mills. The by-products are hulls and middlings. Buckwheat 

 middlings is a very excellent feed for milk production provided 

 it is as free as possible from hulls. A high-grade product will 

 contain more protein than gluten feed and will be nearly as high 

 in total digestible nutrients. Thus buckwheat middlings may be 

 substituted for gluten in mixtures. Since some samples contain 

 more hulls than others, the purchaser should make sure that he 

 is getting a good grade by looking at the guarantee, bearing in 

 mind that an average sample should contain 28 per cent of protein 

 and not over 6 per cent of fiber. 



