1913.] 



PUBLIC DOCUMENT — No. 31. 



129 



THE FOOD VALUE OF PLAIN AND MOLASSES 

 BEET PULP. 



J. B. LINDSEY. 



A few years ago ^ the writer published a brief review of the 

 value of beet residues for farm stock. Siuce this publication 

 two experiments have been made at this station comparing both 

 the plain and molasses pnlp (dried) with corn meal for milk 

 production. 



Beet ]:)ulp is the residue from the manufacture of sugar from 

 sugar beets. After the beets are shredded and the sugar re- 

 moved with water by the diffusion process, the residue is run 

 through presses to reduce the water content and then put into 

 kilns and thoroughly dried. The dried plain pulp is coarse and 

 of a gray color. Molasses beet pulp is the pressed plain 

 pulp mixed with the residuum beet molasses and dried. An- 

 other method of making the molasses pulp is to mix a definite 

 amount of molasses witB" the dried pulp. It is understood that 

 but little molasses pulp is now being made. 



Co:\rposiTiox of the Beet Pulp. 



Plain 

 Pulp. 



Molasses 

 Pulp. 



Corn Meal 2 for 

 Comparison, 



Water, . 

 Ash, 

 Protein, 

 Fiber, . 

 Extract matter, 

 Fat, 



Totals, . 



9.08 

 3.02 

 8.90 

 18.76 

 60.59 

 .65 



6.93 

 11.16 

 10.10 

 62.76 

 .51 



14.99 

 .86 

 7.88 

 .81 

 69.76 

 5.70 



100 00 



100.00 



100.00 



15.60 

 .85 

 7.82 

 .80 

 69.27 

 5.66 



100.00 



It will be noted that the plain pulp contained about 9 per 

 cent, of water, a relatively large amount of fiber, and practi- 

 cally no fat. The molasses pul]> contained considerably more 



' Twenty-second report of this station, Part II., pp. 21-27. 

 ' Samples used in experiment. 



