INDIAN CORN AS FOOD. FOR MAN. 



137 



Average composition of corn products used in digestion experi- 

 ments compared with wheat Hour. 





c 





















. 



A 















e£ 



:u 



fe 



Carbohydrates. 



la (s 



si fl 



Corn 



Hominy 



Corn meal, unbolted 

 Corn meal, bolted .. 



Granulated meal 



Granulated meal 



Wheat flour 



Per 

 cent. 



Per 

 cent. 



Per 

 cent. 



10.75 



10.00 



4.25 



10.96 



9.44 



.67 



10.30 



7.50 



4.20 



11.60 



8.40 



4.70 



11.79 



8.50 



.98 



7.77 



8.69 



1.92 



11.09 



11.37 



1.33 



Per 

 cent. 



1.75 

 .37 



Per 

 cent. 



71.75 



78.24 



65.90 

 74.00 



77.79 

 80.72 

 75.44 



Per 

 cent. 



1.50 



.32 



1.20 



1.30 



.48 



.50 



.64 



Cal. 

 per lb. 



1796 



1808 



1544 



1728 



1734 



1825 



1771 



The corn meal formerly found upon the market consisted 

 merely of unbolted ground corn, the composition of which was 

 practically identical with that of the grain from which it was 

 prepared. Such meal was commonly sifted before it was used, 

 the bran and other coarse particles being thus removed. While 

 such meal may still be found upon the market, being extensively 

 used as food for stock, that used as a food for man is generally 

 bolted before the meal leaves the mill, the offals or bran being 

 sold as cattle food. Since the fat or oil, so abundant in corn, 

 is confined largely to the germ, and since the oil is peculiarly 

 subject to changes resulting in rancidity, the presence of the 

 germ is pred judicial to the keeping qualities of the meal. This 

 has lead to the production of the so-called granulated corn meal, 

 obtained by the use of roller-mills. Instead of reducing the 

 kernel to the desired fineness by a single operationj it is first 

 crushed by a machine known as a degerminator which so loosens 

 the germ and hull that they may be removed before the final 

 grinding. It is evident that the composition of the product 

 thus obtained will differ in several very important respects from 

 that previously described, being poorer in fat, through loss of 

 the germ, and also poor in crude fiber or woody matter, which 



