DIGESTIBILITY OF THE GRAIN SOEGHUMS. 



Data of digestion experiments with hard kafir bread in a simple mixed diet containing 



milk — Continued . 





Weight. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 99, subject W. D.: 



Grams. 



798.3 



4,320.6 



1, 459. 4 



Grams. 



100.6 



3,758.9 



1,268.2 



Grams. 



93.4 



142.6 



11.7 



Grams. 



195.6 



172.8 



2.9 



Grams. 

 392.7 

 216.0 

 169.4 



Grams. 

 16.0 



Milk 



30.3 



Orange 



7.2 



Sugar 



















Total food consumed 



6, 578. 3 

 106.8 



5, 127. 7 



247.7 



36.5 



211.2 



371.3 

 23.0 

 348.3 



778.1 

 29.3 

 748.8 



53.5 





18 







35.5 

















85.3 



93.8 



96.2 



66.4 





^ 







Estimated digestibility of bread alone 







67.5 





97.9 















Experiment No. 100, subject E. E. M.: 



1,032.6 



4,314.0 



1,471.7 



173.4 



130.1 

 3, 753. 2 

 1,278.9 



120.8 



142.3 



11.8 



253.0 



172.6 



2.9 



508.0 

 215.7 

 170.7 

 173.4 



20.7 



Milk 



30.2 





7.4 



Sugar 

















6,991.7 

 133.3 



5,162.2 



274.9 



54.8 



220.1 



428.5 

 20.4 

 408.1 



1,067.8 



37.8 



1, 030. 



58.3 





20 3 







38.0 

















80.1 



95.2 



96.5 



65.' 2 











Estimated digestibility of bread alone 







59.7 





97.5 















Average food consumed per subject 



2,274.1 



1, 684. 4 



90.9 



117.3 



363.1 



18.4 







Summary of digestion experiments with hard kafir bread in a simple mixed diet con- 

 taining milk. 



Experi- 

 ment No. 



Subject. 



Protein. 



Carbohy- 

 drates. 



Experi- 

 ment No. 



Subject. 



Protein. 



Carbohy- 

 drates. 



89 



R.L.S 



I.D.B 



W D 



Per cent. 

 76.0 

 43.5 

 65.4 

 55.7 

 43.0 



Per cent. 

 97.9 

 96.7 

 98.6 

 98.7 

 97.2 



99 



100 



W. D 



Percent. 

 67.5 

 59.7 



Per cent. 

 97.9 



90 



E.E.M 



Average. . 



97.5 



92 



98 



E.E.M 



I.D.B 



58-. 7 



97.8 



As indicated in the summary table, the average estimated values 

 for the digestibility of kafir bread alone were 58.7 per cent for the 

 protein and 97.8 per cent for the carbohydrate. The bread supplied 

 an average of 40 grams of protein and 203 grams of carbohydrate 

 daily. The usual figures for the percentage of digestibility of the 

 nutrients of cereals are 85 per cent for protein, 90 per cent for fat, 

 and 98 per cent for carbohydrates. 1 On the whole, these experiments 

 and those that follow indicate that the carbohydrate of the grain 

 sorghums is practically as completely utilized for food as can be 

 expected with any cereal product, but that the grain protein is very 

 incompletely digested. In the comparative experiments which fol- 

 low the bread was prepared by a different recipe. 



i Connecticut Storrs Sta. Rpt. 1899, p. 104. 

 61396°— Bull. 470—16 2* 



