DIGESTIBILITY OF SOY-BEAN AND PEANUT FLOURS. 23 
Summary of digestion experiments with flour made from raw peanuts in a simple mixed 
diet. 
Digestibility of entire ration. Esti- 
ieied 
5 igesti- 
Experiment No. Subject. bility 
i Carbo- of peanut 
Protein. | Fat. hydrates.| Ash. protein 
alone. 
Per cent. | Per cent.| Per cent.| Per cent.| Per cent. 
91.0 97.0 97.3 86. 4 89. 4 
6968 oe Sse ak Sees IPG Ses cc kaos ioe Ses 
GOT fea ates tee JE CRMD es astise satis sscccee 89.7 97.9 96. 4 91.7 87.6 
(ee seao8 seocsssehoocs- some JAK Jas Liat Soe oo sage Oaan 89. 6 96. 2 96. 9 84.6 87.3 
idesebsese dao tees sesece6 Witte nroee te ciate oat a= 91.4 95. 0 98.1 85.9 90.5 
Average.....-------|------ +--+ +2222 eee ee eee eee 90. 4 96.5 97.2 87.2 88.7 
As indicated by the above table the subjects ate on an average 
106 grams of protein, 117 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. 
