DIETETIC VALUES OF FOOD-STUFFS PREPARED BY PLANTS. 971 



only 1*8 per cent., water being 12*5 per cent. Comparing these with the 

 analysis of the whole grain, it will be seen at once that the germ should 

 not be neglected in bread ; but it is the universal practice of millers to 

 reject it from the flour, as it discolours it.* 



Wheats from different countries vary greatly in the relative proportions 

 of their ingredients ; those from southern and warmer climates containing 

 more nitrogen, while those of northern regions and England are relatively 

 richer in starch. Hence millers make various mixtures before proceeding 

 to grind them into Hour. The following examples are Professor Church's 

 analyses of two kinds of wheat, one being soft white English, the other 

 a hard red Indian grain. 



In comparing the relative amounts of nutritive substances in grains 

 and ether foods, it is customary to regard the proportions as ratios, viz. 

 that of albuminoids to carbohydrates with fats. This is called the 

 "nutrient ratio," while the sum of both nitrogenous and non-nitrogenous 

 substances per cent, is the " nutrient value." 



Taking the following as an average standard of ratios of a daily ration, 

 the reader will be able to compare the value of any special food with it : — 



Water. Albuminoids. Starcli and Fat. Salfri. 



25 : 1-2 : 4-4 : 0-25 



The nutrient ratio is 1 : 3*7 ; the nutrient value, 5*6. 



Analyses of English and 



Indian Wheats. 







English. 



Indian. 



Water 



. 14-5 



12-5 



Albuminoids 



. 11-0 



13-5 



Starch, dextrine, and sugar . 



. 69-0 



68-4 



Fat 



. 1-2 



1-2 



Cellulose .... 



. 2-6 



2-7 



Ash 



. 1-7 



1-7 



Nut. rat. (English) 1 : 6'5, nut. val. 82 

 nut. val. 84-6 



nut. rat. (Indian) 1 : 5*2, 



In the simplest manner of milling, the whole (undecorticated) grain is 

 ground and separated into three sif tings, viz. firsts, or the whitest flour ; 

 seconds, or that used for ordinary "household bread"; and thirds, or 

 bran. The first contains most starch, and is therefore least nutritious ; 

 the second contains more albuminoids ; while the bran, with which is 

 removed the aleurone layer, contains most of the nitrogenous elements, 

 the germ, as stated, having been previously expelled. Hence it will be 

 seen that the greater portion of flesh-forming materials and valuable 

 mineral ingredients are lost as waste products as far as the making of 

 bread is concerned. 



Dr. Oliver t has called attention to the growing tendency of the 

 working classes to prefer articles of food which " please the eye," and so 



* A preparation was invented in 1886 from the embryos for making " germ flour." 

 It consists of the germs extracted from wheat grains with flour, the former being in 

 the proportion of 25 per cent. This is mixed with 2 per cent, of whole wheat-meal. 

 It was prepared by Messrs. Fitton and Son, Flour Mills, Macclesfield. 



f " Our Workmen's Diet and Wages," -Fortnightly Review, October 1894, p. 513. 



