4 BULLETIN 701, U. S. DEPARTMENT OF AGEICULTUEE. 



show the nutritive value, in terms of calculated calories per pound, 

 the color and texture of the loaf, and the amount of salt-free ash in 

 the bread. Plates I to VII show very accurately the color and 

 texture of the loaves of the different kinds of bread. 



Table 1. — Analysis of flour. 



Variety of flour. 



Group 1 (low protein eon- 

 tent): 



Chestnut 



Cassava 



Banana: 



Unripe 



Eipe 



Dasheen: 



Unpeeled 



Peeled 



Potato: 



Dried 



Flakes 



Boiled 



Starch 



Sweet potato 



Group 2 (grains and cereals) : 



Spring wheat 



Yellow corn: 



Raw 



Parched 



Steamed 



White corn: 



Raw 



Parched 



Steamed 



Rice: 



Polished 



Brown 



Buckwheat 



Rye (1.1 basis) 



Oatmeal 



Feterita: 



Clear 



Patent 



MUlet 



Kafir 



MJlo 



E^liang 



Barley 



Group 3 (legumes): 



Bean, white 



Pea, ordinary 



Chick-pea 



Peanut 



Soybean 



Group 4 (by-products): 



Bran 



"WTieat germ 



Cotton seed, treated 



Peanut oil cake 



Soy-bean oil cake 



P. C. No. 



13461 

 10582 



17259 

 13174 



13244 

 13245 



14659 

 14667 

 1S0S6 

 1060S 

 14671 



Standard. 



128S3 



12884 



13485 

 13603 

 13311 

 13495 



0) 



14664 

 14663 

 13625 

 12291 

 12293 

 12292 

 17554 



13459 

 13460 

 146.-8 

 1.5325 

 13341 



13306 

 13755 

 1260G 

 18296 



Water. 



Per 

 cent. 

 6.05 

 8.21 



7.85 

 2.35 



6.53 



6.82 

 7.63 

 80.72 

 13.69 



6.96 



7.21 



Per 

 cent. 

 2.45 

 1.60 



2.65 

 2.96 



4.31 

 4.12 



4.01 



3.31 



.80 



.30 



3.42 



.42 



.95 



9.65 



.36 



10.20 



1.07 



9.25 



1.00 



8.67 



1.46 



8.00 



l.CO 



7.25 



1.07 



8.02 



1.04 



11.19 



.89 



11.38 



1.43 



11.54 



1.40 



11.41 



1.57 



11.47 



1.05 



8.53 



3.50 



8.29 



2.50 



7.64 



2.74 



2.82 



2.18 



6.14 



5.24 



7.85 



5.26 



6.92 



5.42 



4.57 



5.56 



8.01 



4.14 



6.25 



5.97 



Fat. 



Per 

 cent. 

 4.35 

 .29 



.56 

 1.03 



.60 

 .46 



.43 

 .29 

 .05 

 .12 

 .79 



1.00 



2.82 



2.73 



.24 

 1.47 



.92 

 1.75 

 7.00 



2.26 

 1.87 

 2.44 

 2.59 

 2.73 

 3.04 

 1.16 



1.57 



1.22 



5.03 



49.40 



20.71 



2.90 

 10.64 



9.68 

 10.20 



5.93 



Fiber. 



Per 

 cent. 

 1.94 

 2.01 



.87 



.87 



2.33 

 2.14 



1.69 

 1.75 

 .40 

 .04 

 2.07 



Protein 

 (NX6.25). 



Per cent. 

 7.38 

 1.44 



4.04 

 4.22 



8.25 

 8.00 



12.25 

 5.70 

 2.16 

 .35 

 4.68 



12.50 



7.88 



8.25 



.20 



8.81 



.61 



8.94 



.61 



8.12 



1.42 



15.60 



1.40 



16.80 



1.21 



15.87 



. 55 



9.94 



.51 



14.94 



1.00 



14.12 



.91 



13.37 



1. 03 



13.31 



.45 



8.69 



1.49 



25.06 



1.14 



25. 94 



.99 



20.44 



1.54 



29.31 



1.72 



39. 56 



6.22 



18.00 



2.17 



32.63 



4. 88 



50.56 



3.38 



56. 06 



4.37 



45.45 



Carbo- 

 hy- 

 drates. 



Per cent. 

 77.83 

 86.45 



84.03 



88.57 



77.98 

 77.80 



74.80 

 81.32 

 15.87 

 82.83 

 83.06 



73.83 



80.83 



Calories 



per 

 pound. 



0.07 



80.74 

 77.71 

 80.10 

 71.10 

 64.90 



72.57 

 77.83 

 72.03 

 69.48 

 70. 05 

 69.64 

 77.18 



59.85 

 60.91 

 63.16 

 14.75 

 26.63 



59.76 

 42.22 

 24.75 

 18.21 

 32.03 



1,768 

 1,628 



1,661 

 1,769 



1,629 

 1,615 



1,636 



1,630 



341 



1,552 

 1,665 



1,647 



1,768 



1,758 



1,676 

 1,674 

 1,679 

 1,686 

 1,815 



1,736 

 1,725 

 1,683 

 1,664 

 1,667 

 1,671 

 1,636 



1,646 

 1,666 

 1,767 

 2,905 

 2,105 



1,550 

 1,859 

 1,818 

 1,811 

 1,691 



1 The average composition of oatmeal as given by Konig, et al. 



