9 8 



MAINE AGRICULTURAL EXPERIMENT STATION. I9OI. 



used as an army ration. Its preparation is supposed to include 

 steam cooking, roasting and reduction by the roller process. It 

 is light sulphur-yellow in color and nearly as fine as ordinary 

 wheat flour. Its composition is given in the following table, 

 together with that of dried peas and wheat flour. 



WEIGHT OF NUTRIENTS AND FUEL VALUE OF ONE POUND OF PEA 

 FLOUR, DRIED PEAS, AND WHEAT FLOUR. 





















iC 



































CO 



























X 





-i 











z 

















*-• 





>, 



















d 





a> 



s> 



t3 







^ 



> 





£ 





c3 





GO 



= 





— ' 



N 



r o 



< 



Bs| 





Lb. 



Lb. 



Lb. 



Lb. 



Lb. 



Calo. 



Pea Flour, 6430 



.078 



.284 



.019 



.587 



.032 



1884 





.095 



.246 



.010 



.620 



.029 



1665 



Wheat Flour t 



.1-26 



.117 



.014 



.738 



.005 



1763 







* Bulletin 2S, Office Experiment Station, p. 67. 

 t Average of 21 analyses made at this Station. 



The pea flour is very rich in protein, containing nearly two 

 and one-half times as much as wheat flour. If the product were 

 placed upon the market at a moderate price it seems quite prob- 

 able that it would find a readv use. 



Gluten Foods. 



In Bulletin 55 of this Station the analyses were given of 

 several so-called gluten preparations which carried "only a little 

 more protein and a little less carbohydrates than ordinary flour." 



As a result of the publication of! these analyses, we have 

 received many letters from people suffering with diabetes ask- 

 ing for information relative to gluten preparations high in pro- 

 tein and low in carbohydrates. The Pure Gluten Food Corn- 

 pan}- of New York claim that their goods are high in gluten 

 and low in starch. These claims are substantiated by the anal- 

 yses of samples which follow : 



Breakfast Cereal Pure Gluten, (6342). The Pure Gluten 

 Food Company, New York. "The Strength of the Wheat. 



