DIGESTIBILITY OF THE GRAIN SORGHUMS. 
Data of digestion experiments with hard kafir bread in a simple mixed diet containing 
milk — Continued . 
Weight. 
Water. 
Protein. 
Fat. 
Carbohy- 
drates. 
Ash. 
Experiment No. 99, subject W. D.: 
Kafir bread 
Grams. 
798.3 
4,320.6 
1, 459. 4 
Grams. 
100.6 
3,758.9 
1,268.2 
Grams. 
93.4 
142.6 
11.7 
Grams. 
195.6 
172.8 
2.9 
Grams. 
392.7 
216.0 
169.4 
Grams. 
16.0 
Milk 
30.3 
Orange 
7.2 
Sugar 
Total food consumed 
6,578.3 
106.8 
5, 127. 7 
247.7 
36.5 
211.2 
371.3 
23.0 
348.3 
778.1 
29.3 
748.8 
53.5 
18.0 
Amount utilized 
35.5 
85.3 
93.8 
96.2 
66.4 
Estimated digestibility of bread alone 
67.5 
97.9 
Experiment No. 100, subject E. E. M.: 
Kafir bread 
1,032.6 
4,314.0 
1,471.7 
173.4 
130.1 
3, 753. 2 
1,278.9 
120.8 
142.3 
11.8 
253.0 
172.6 
2.9 
508.0 
215.7 
170.7 
173.4 
20.7 
Milk 
30.2 
Orange 
7.4 
Sugar 
Total food consumed 
6,991.7 
133.3 
5,162.2 
274.9 
54.8 
220.1 
428.5 
20.4 
408.1 
1,067.8 
37.8 
1,030.0 
58.3 
20.3 
38.0 
Digestibility of entire ration (per cent) . 
80.1 
95.2 
96.5 
65.2 
Estimated digestibility of bread alone 
(per cent) 
59.7 
97.5 
Average food consumed per subject 
per day 
2,274.1 
1,684.4 
90.9 
117.3 
363.1 
18.4 
Summary of digestion 
experiments with hard kafir bread 
taining milk. 
a simple mixed diet con- 
Experi- 
ment No. 
Subject. 
Protein. 
Carbohy- 
drates. 
Experi- 
ment No. 
Subject. 
Protein. 
Carbohy- 
drates. 
89 
R.L.S 
I.D.B 
W D 
Per cent. 
76.0 
43.5 
65.4 
55.7 
43.0 
Per cent. 
97.9 
96.7 
98.6 
98.7 
97.2 
99 
100 
W. D 
Per cent. 
67.5 
59.7 
Per cent. 
97.9 
90 
91 
92 
98 
E.E.M 
Average 
97.5 
E.E.M 
I.D.B 
58.7 
97.8 
As indicated in the summary table, the average estimated values 
for the digestibility of kafir bread alone were 58.7 per cent for the 
protein and 97.8 per cent for the carbohydrate. The bread supplied 
an average of 40 grams of protein and 203 grams of carbohydrate 
daily. The usual figures for the percentage of digestibility of the 
nutrients of cereals are 85 per cent for proteiu, 90 per cent for fat, 
and 98 per cent for carbohydrates. 1 On the whole, these experiments 
and those that follow indicate that the carbohydrate of the grain 
sorghums is practically as completely utilized for food as can be 
expected with any cereal product, but that the grain protein is very 
incompletely digested. In the comparative experiments which fol- 
low the bread was prepared by a different recipe. 
61396°— Bull. 470- 
i Connecticut Storrs Sta. Rpt. 1899, p. 104. 
-16 2* 
