loo Food-Grains of India. 



The nutrient-ratio is here i : 6 '3, and the nutrient- value 84"5. 



The above analysis of a roughly-cleaned or husked sample 

 of Indian barley, shows that it contains a higher percentage of 

 albuminoids than average European barleys. This fact is con- 

 firmed by the examination of othtr Indian samples. At the 

 same time it must be recollected that it is inferior to Indian 

 wheat in this particular, just as the hundreds of analyses which 

 have now been made of European barley show that it likewise 

 gives a lower average percentage of albuminoids than European 

 wheat. When barley is completely cleaned or pearled, it loses 

 a very large proportion of its albuminoids, so that European 

 pearl barley (barley yields but 38 per cent, of pearl barley) does 

 not usually show more than 6 or 7 per cent, of albuminoids. The 

 "pearl dust" and "fine dust" separated in its preparation, and 

 amounting together to 40 per • cent, of the original grain, are 

 however much richer, containing 12 or 14 per cent, of albuminoids ; 

 Indian pearl barley would, however, in all probability contain 

 as much as 10 per cent. 



Barley, as it is prepared for human food in India, is generally 

 considered to be rather difficult of digestion. It is grown and 

 eaten throughout the whole of the Patnd Division. With wheat 

 it forms an important staple diet in the Benares and surrounding 

 divisions. The grain is usually cleaned by pounding in wooden 

 mortars and winnowing. The grain is treated in one or other 

 of the following ways : 



(i.) Ground into coarse meal and made into chapatti either 

 alone or with wheat meal. In Tirhdt a mixture is used of barley 

 I part, Indian corn 3 parts. 



(2.) Parched and ground into coarse flour called suttu ; this 

 is stirred up with sufficient water to make a thick paste, to 

 this a little salt is added, and the preparation is eaten with 

 garlic, onions, or chillies. This mixture, generally admixed with 

 flour, of gram or other seeds or grains, forms the chief food of the 

 larger part of the peasantry of Shahabad. 



Barley alone or even in admixtures is generally thought 

 to be rather difficult of digestion, at least in the form in which 



