14 



BULLETIN 470, U. S. DEPARTMENT OF AGRICULTURE. 



In the test periods in which feterita bread was eaten, an average 

 of 31 grams of protein and 185 grams of carbohydrate was supplied 

 daily by the bread, the protein being 50.6 per cent and the carbo- 

 hydrate 97.4 per cent digested. As with the other sorghums, 

 although the meal was coarse and apparently increased the peris- 

 taltic action of the intestine, no physiological disturbances were 

 experienced. 



DIGESTION EXPERIMENTS WITH MILO BREAD. 



Milo bread flavored with ginger was used in this series of tests, 

 being supplemented by a simple mixed diet like that provided for 

 the other experiments of this series. Four subjects assisted in the 

 eight digestion experiments, the results of which are recorded in the 

 following tables: 



Data of digestion experiments with milo bread in a simple mixed diet. 





Weight. 



Water. 



Protein. 



Fat. 



Carbohy- 

 drates. 



Ash. 



Experiment No. 171, subject D. G. G.: 



Grams. 



1,247.0 

 743.0 

 871.0 

 200.0 

 252.0 



3,313.0 

 148.0 



Grams. 

 389.4 

 557. 3 

 783.9 

 22.0 



Grams. 



94.3 



22.3 



2.6 



2.0 



Grams. 

 79.2 



Grams. 

 647. 9 

 156.0 

 80.1 



Grams. 

 36.2 





7.4 





2.6 

 170.0 



1.8 





6.0 





252.0 

















1, 752. 6 



121.2 

 72.4 

 48.8 

 40.3 



31.5 



251.8 

 12.2 



239.6 

 95.2 



1,136.0 

 50.2 



1,085.8 

 95.6 



95.5 



51.4 





13 2 







38.2 









74.3 



Estimated digestibility of bread alone 



















Experiment No. 172, subject R. L. S.: 



1,330.0 

 776. 



1, 075. 

 213.0 

 100.0 



417.2 

 582. 

 967.5 

 23.4 



101.0 

 23.3 

 3.2 

 2.1 



84.8 



694.2 

 163.0 

 98.9 



38.8 





7.7 





3.2 

 181.1 



2.2 





6.4 



• Sugar 



100.0 

















3, 500. 

 133.0 



1, 990. 1 



129.6 

 63.9 

 65.7 

 50.7 



45.5 



269.1 

 21.5 



247.6 

 92.0 



1.056.1 

 34.4 



1,021.7 

 96.7 



97.9 



55.1 





13.2 







41.9 









76.0 



Estimated digestibility of bread alone 



















Experiment No. 173, subject 0. E. S.: 



1, 256. 

 651.0 

 986.0 

 226.0 

 217.0 



392.2 



488.3 

 887.4 

 24.8 



95.0 

 19.5 

 3.0 

 2.3 



79.8 



652.6 

 136.7 

 90.7 



36.4 





6.5 





2.9 

 192.1 



2.0 



Butter 



6.8 



Sugar 



217.0 

















3, 336. 

 116.0 



1, 792. 7 



119.8 

 55.7 

 64.1 

 53.5 



49.7 



274. S 

 10.7 



264.1 

 96.1 



1. 097. 

 37.9 



1. 059. 1 

 96.5 



97.3 



51.7 





11.7 







40.0 









77.4 



Estimated digestibility of bread alone 



















Experiment No. 174, subject R. F. T.: 

 Milo bread 



1, 007. 

 443.0 



1,105.0 

 150.0 

 253.0 



314. 5 



332.3 



994.5 



16.5 



76.1 



13.3 



3.3 



1.5 



63.9 



523.2 

 93.0 

 101.7 



29.3 





4 4 





3.3 



127.5 



2.2 





4.5 





253.0 

















2, 958. 

 119.0 



1,657.8 



94.2 

 51.2 

 43.0 

 45.6 



42.3 



194.7 

 13.7 



181.0 

 93.0 



970.9 

 42.4 



928.5 

 95.6 



95.8 



40.4 





11.7 







28.7 









71.0 



Estimated digestibility of bread alone 













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