DIGESTIBILITY OP SOY-BEAN AND PEANUT FLOURS. 



23 



Summary of digestion experiments with flour made from raw peanuts in a simple mixed 



diet. 





Subject. 



Digestibility of entire ration. 



Esti- 

 mated 



Experiment No. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



digesti- 

 bility 

 of peanut 

 protein 

 alone. 



696 - 



P.K 



Per cent. 

 91.0 

 89.7 

 89.6 

 91.4 



Per cent. 

 97.0 

 97.9 

 96.2 

 95.0 



Per cent. 



■ 97.3 

 96.4 

 96.9 

 98.1 



Per cent. 

 86.4 

 91.7 

 84.6 

 85.9 



Per cent. 

 80 4 



697 



J. CM 



87 6 



698 



A. A. R 



87 .3 



699 



W. E.T 



90 5 











90.4 



90.5 



97.2 



87.2 



88 7 









As indicated by the above table the subjects ate on an average 

 106 grams of protein, U7 grams of fat, and 224 grams of carbohy- 

 drate daily, which supplied approximately 2,370 calories. The 

 average coefficients of digestibility of the protein, fat, and carbohy- 

 drate supplied by the diet as a whole were 90.4 per cent for the pro- 

 tein, 96.5 per cent for the fat, and 97.2 per cent for the carbohy- 

 drates. 



Of the average amount of protein eaten daily (106 grams), 103 

 grams were supplied by the peanut biscuits, 65 grams being con- 

 tributed by the peanut flour. This amount of peanut protein, much 

 larger than that likely to be found in the ordinary mixed diet, was 

 eaten without any noticeable digestive or other disturbances. 



The digestibility of the peanut protein alone, estimated for pea- 

 nut flour made from raw nuts, was found to be 88.7 per cent, a 

 value which is not significantly different from the value (84.5 per 

 cent) found for the proteins supplied by peanut flour made from 

 roasted nuts. Accordingly it would appear from these figures and 

 from the figures given above for the protein, fat, and carbohydrate 

 of the peanut-cake diet as a whole that neither roasting nor the pres- 

 ence of the peanut skin materially affected the thoroughness of 

 digestion. 



SUMMARY OF ALL EXPERIMENTS WITH PEANUT FLOURS. 



In order to compare carefully the values for the digestibility of 

 protein, fat, and carbohydrate supplied by simple mixed diets, which 

 include peanut flours ground from cakes from roasted and from raw 

 peanuts, the results which have been obtained in the two series of 

 experiments here reported have been brought together in the table 

 following. 



