94 BULLETIN 717, U. S. DEPARTMENT OF AGRICULTURE. 
Summary of digestion experiments with flour made from peanuts in a simple mixed diet, 
Esti 
{ mated 
Experl- aia : ; Garo digesti- 
men Kind of peanut flour. Subject. Protein.| Fat. Herdeates Ash. | bility of 
No. y i peanut 
protein 
alone 
| 
Per cent.| Per cent.| Per cent. |Per cent.| Per cent. 
Olseeee Flour from roasted nuts...... Ag CE CSIR aa 93. 97.4 99.1 93.6 93.5 
GG ces eee GOs en gee els heyetnlee ra AEX Oia bese ie es 86. 95.1 98.0 84.4 75.0 
PHD salladeee GOR SG SEGUE Sal weD 8s OATUIWE Baa 80.2 95. 2 97.3 80.7 60.7 
G33raeEe AOE KG oye Neos ie Uae career TAR WAL TLS Vs Shi 93.5 95.0 98.3 91.5 92.9 
GB AR ISS yee Oe BU UD iL ok AD aie aa 1 Eo Yl Si pete irs ce ER 90.9 91.0 98.3 87.2 86.9 
OB al ese (6 Lo Vel a Ree Ws RR el AE Se A [eal ris) ape eas 93.4 98.1 98.8 90.9 92.6 
CSOs rani GOES INR NO EA RARE IN CH TEAWH a Mae 91.4 96.5 98. 4 90.3 87.9 
PANSY CTA SCN a1!) AG UE PAN ey 89.9 95.5 98.3 88.4 84.2 
696....- Flour from raw nuts......... TRO set Nee 91.0 97.0 97.3 86.4 89.4 
COT ee eae OHA BOR Mee EO a RC OER TCM ee 89.7 97.9 96. 4 91.7 87.6 
GOS ME eel ae CG Ua yeR ea A ac UGS Co ea tes VA ACR See ae 89.6 96. 2 96.9 84.6 87.3 
Oe) Ae a COR eT ANE bE eee Wie ean 91:4 95.0 | 98.1 85.9 90.5 
AV GrAgerrrians of tk BORIS ARMR A ANG I - 90.4 96.5 | =F 9712) S719 | Eee. 
Average of all tests..... AERA LG 90.1| 95.9 | 97.9] 87.9 85.8 - 
Considering the experiments with peanut flour as a whole it would 
seem fair to assume that the average data obtained for the digesti- 
bility of peanut protein should be sufficient for quite general appli- 
cation, since a total of eleven different tests was made with six dif- 
ferent subjects and two different types of peanut flours. Considering 
the ration as a whole or considering the peanut protein alone, the 
coefficients of digestibility obtained with the two types of peanut 
flour are in close agreement. The average coefficients of digesti- 
bility for the diet as a whole—90.1 per cent for protein, 95.9 per cent 
for fat, and 97.9 per cent for carbohydrates—indicate that the experi- 
mental diet was, for all practical purposes, as well utilized as the 
ordinary mixed diet, the coefficients of digestibility ! of which have 
been found to be 92 per cent for protein, 95 per cent for fats, and 97 per 
cent for carbohydrates. These figures would seem to indicate that 
peanut flour is itself well assimilated and that it did not exert any 
unfavorable effects upon the digestibility of the other foods included 
in the diet. 
Comparing the average values obtained for the digestibility of 
peanut protein alone in the individual experiments it is found that 
peanut protein is 85.8 per cent digested, a figure lower than that of 
milk, meat, or egg proteins, about equal to those of cereal proteins, 
and somewhat higher than that of the common legumes, From the 
previously published data summarized above and the results of these 
experiments it appears that the peanut supplies a protein which 
yields essential amino acids, is well tolerated by the human body, 
and is very well digested. In view of these facts it seems that peanut 
flour prepared from high-grade press cake may well assume an im- 
portant réle in the human dietary. 
1U.S. Dept. Agr. Bul. 142 (1902), p. 26. 
