CONCLUSIONS. 47 



Therefore, while proso and sorghum clearly belong with maize in 

 the group of low protein, broad nutritive ratio, fat or heat producing 

 foods, in their intrinsic food value they fall considerably below it. 

 Sorghum in this respect is of about equal value with wheat, while 

 pro-.. i- below that of barley, though above oats, maize being higher 

 in it- food value than any other cereal. 



CONCLUSIONS. 



The conclusions drawn from the work presented in this bulletin 

 may be expressed as follows : 



(1) The effect of the introduction into the United States of foreign 

 varieties of cereal> has been to increase the protein content of the 

 grain. Only t wo cereals were studied in regard to this point, namely, 

 oat- and bar lev. With both of these grains this increase in protein 

 is an improvement. It increases the high-protein, muscle-producing 

 value of the oat- and rai-c- the intrinsic food value of the barley, so 

 that it become- more nearly equal to that of wheat. Selection and 

 breeding for high-protein content in feeding barleys is a distinct 

 improvement in their value for this purpose. 



A- 1'eediiiL: grains the cereals may be grouped into three 

 classes typified by our three most common grains, namely, (a) oat 

 group. i/ wheat group. . mai/e group. 



Of these three <_T. >up- the oat group stands at one end as a typical 

 muscle or energy producing food and the maize group at the other 

 end as fat or heat producing. The wheat group is intermediate 



! hese tWO. 



In tlio oat group belong the less common cereals, emmer and 



einkorn, and in the mai/e group proso and nonsaccharine sorghum. 



(3) The two cereals emmer (Triticum dicoccum) and einkorn 

 ''n-nin monococcum) belong to the same group as the oats and 



like it arc rharactcri/cd by high protein and relatively low carbo- 

 hydrate. They have a lower intrinsic food value than the other 

 grain-, but a nam>\\ nutritive ratio and consequently are muscle 

 01 energy producer-. In food value they are nearly the same as 

 oats, :inl their cultivation where oats can not be grown is to be 

 advocated. 



(4) The t\\<> cereak proao or broom-corn millet (Panicum milia- 

 cewn) and the non-ac.-harine sorghum (Andropogon sorghum) 

 belong to- the mai/.e group, and though lower in food value than 

 mai/e itself they equal the <>at group. They are of great importance 

 when mai/e can not be grown and when there is need for a high carbo- 

 hydrate and heat or fat producing food. 



(5) Barley and rye belong to the wheat group and are nearly equal 

 to it in food value. 



