CHEMICAL ANALYSIS OF WHEAT-PLOUE SUBSTITUTES. 



Table 2. — Analysis of bread, on the air-dry basis. 



Variety of flour. 



P.O. 



No. 



Water. 



Ash. 



Fat. 



Fiber. 





Per ct. 



Per ct. 



Per ct. 



Per ct. 



13492 



6.47 



2.38 



2.26 



0.58 



13352 



6.72 



2.23 



2.28 



.58 



13347 



6.20 



2.57 



2.02 



.41 



133-:18 



7.81 



2.34 



1.71 



.42 



13343 



7.37 



2.83 



1.60 



.77 



13344 



7.38 



2.85 



1.72 



.72 



14816 



6.73 



2.80 



1.93 



.57 



14819 



3.27 



2.42 



2.34 



.62 



14870 



5.25 



2.82 



1.98 



.50 



13354 



7.13 



1.92 



2.15 



.20 



13355 



5.12 



2.61 



2.17 



.64 



13096 



7.17 



1.86 



2.97 



.19 



13100 



6.96 



2.01 



2.90 



.30 



13098 



6.74 



1.94 



2.88 



.46 



13102 



6.06 



1.94 



3.59 



.38 



13099 



7.31 



2.01 



2.70 



.32 



13097 



6.99 



2.00 



3.08 



.44 



13101 



6.08 



1.86 



3.43 



.35 



13487 



7.47 



1.86 



1.84 



.21 



13809 



6.87 



2.00 



2.84 



.25 



13488 



7.72 



1.95 



1.73 



.27 



13.542 



9.31 



1.99 



1.89 



.44 



13350 



6.93 



2.17 



4.11 



.48 



14823 



6.35 



1.96 



2.00 



.43 



14822 



7.11 



1.93 



1.98 



.30 



13657 



6.16 



2.03 



2.78 



.27 



12302 



2.08 



2.33 



2.14 



.51 



12304 



1.73 



2.18 



1.98 



.51 



12303 



1.71 



2.19 



1.97 



.46 



18076 



6.17 



2.08 



3.26 



.30 



13490 



7.74 



2.70 



1.69 



.49 



13491 



8.13 



2.35 



1.70 



.36 



14821 



7.31 



2.43 



2.34 



.41 



15519 



7.78 



2.29 



13.43 



.69 



13351 



7.33 



3.10 



7.57 



.72 



13349 



7.61 



2.83 



2.33 



1.96 



14824 



5.73 



3.03 



4.70 



.57 



13346 



7. .37 



3.07 



3.76 



1.55 



Protein 



(NX6.25) 



Carbo- 

 hydrates. 



Calories 



per 

 pound. 



Moisture 

 in fresh 

 bread. 



Group 1 (low protein 

 content): 



Chestnut 



Cassava 



Banana: 



Unripe 



Ripe 



Dasheen: 



Unpeeled... 



Peeled 



Potato: 



Dried 



Flakes 



Boiled 



Starch 



Sweet potato 



Group 2 (grains and 

 cereals): 

 Spring wheat... 

 Yellow corn: 



Raw 



Parched 



Steamed 



Wliite corn: 



Raw 



Parched 



Steamed 



Rice: 



PoUshed 



Brown 



Buckwheat 



Rye (1.1 basis). 



Oatmeal 



Feterita: 



Clear 



Patent 



MUlet 



Kafir 



MUo 



Kaoliang 



Barley 



Group 3 (legumes): 



Bean, white 



Pea, ordinary... 



Chick-pea 



Peanut 



Soy bean 



Group 4 (by-prod- 

 ucts): 



Bran 



Wheat germ 



Cotton seed, 

 treated 



Per ct. 

 11.75 

 10.50 



10.56 

 10.62 



11.87 

 11.69 



13.19 

 11.17 

 12.40 

 9.81 

 10.69 



12.63 



11.49 

 11.75 

 11.69 



11.75 

 11.69 

 11.87 



12.00 

 12.00 

 11.75 

 13.25 

 14.00 



14.12 

 12.49 

 13.25 

 13.69 

 13.53 

 13.66 

 11.60 



15.87 

 16.12 

 15.75 

 17.38 

 19.50 



14.12 

 18.00 



Per ct. 

 76.56 

 77.69 



78.24 

 77.10 



75.56 

 75.64 



74.78 

 80.18 

 77.15 

 78.79 

 79.06 



76.18 



76.34 

 76.23 

 76.34 



76.91 

 75.80 

 76.41 



76.62 

 74.66 

 76.68 

 73.12 

 73.31 



75.14 

 76.19 

 76.60 

 79.25 

 80.07 

 80.01 

 76.69 



71.51 

 71.35 



71.76 

 68.53 

 61.78 



71.29 

 70.49 



1,731 

 1,729 



1,740 

 1,719 



1,714 

 1,712 



1,724 

 1,798 

 1,749 

 1, 700 

 1,762 



1,759 



1,756 

 1,757 

 1,789 



1,744 



1,758 

 1,786 



1,726 



1,758 

 1,713 

 1,764 

 1,797 



1,745 

 1,733 

 1,789 

 1,819 

 1,823 

 1,826 

 1,777 



1,683 

 1,697 

 1,726 

 2,164 

 1,829 



1,687 

 1,842 



1,725 



Per ct. 

 ""'37.' 29 

 38.22 



36.08 

 40.80 

 42.01 

 34.60 



38.29 

 35.60 



36.10 



34.89 

 36.57 

 34.90 



35.63 



37.94 

 36.86 



