14 
BULLETIN 470, U. S. DEPARTMENT OF AGRICULTURE. 
In the test periods in which, feterita bread was eaten, an average 
of 31 grams of protein and 185 grams of carbohydrate was supplied 
daily by the bread, the protein being 50.6 per cent and the carbo- 
hydrate 97.4 per cent digested. As with the other sorghums, 
although the meal was coarse and apparently increased the peris- 
taltic action of the intestine, no physiological disturbances were 
experienced. 
DIGESTION EXPERIMENTS WITH MILO BREAD. 
Milo bread flavored with ginger was used in this series of tests, 
being supplemented by a simple mixed diet like that provided for 
the other experiments of this series. Four subjects assisted in the 
eight digestion experiments, the results of which are recorded in the 
following tables: 
Data of digestion experiments with milo bread in a simple mixed diet. 
Weight. 
Water. 
Protein. 
Fat. 
Carbohy- 
drates* 
Ash. 
Experiment No. 171, subject D. G. G.: 
Grams. 
1, 247. 
743.0 
871.0 
200.0 
252.0 
Grams. 
389.4 
557.3 
783.9 
22.0 
Grams. 
94.3 
22.3 
2.6 
2.0 
Grams. 
79.2 
Grams. 
647.9 
156.0 
80.1 
Grams. 
36.2 
Potato 
7.4 
2.6 
170.0 
1.8 
Butter 
6.0 
252.0 
3, 313. 
148.0 
1, 752. 6 
121.2 
72.4 
48.8 
40.3 
31.5 
251. 8 
12.2 
239.6 
95.2 
1,136.0 
50.2 
1,085.8 
95.6 
95.5 
51.4 
Feces 
13.2 
Amount utilized 
38.2 
74.3 
Estimated digestibility of bread alone 
Experiment No. 172, subject R. L. S.: 
1,336.0 
' 776. 
1, 075. 
213.0 
100.0 
417.2 
582. 
967.5 
23.4 
101.0 
23.3 
3.2 
2.1 
84.8 
694.2 
163.0 
98.9 
38.8 
Potato 
3.2 
181.1 
2.2 
Butter 
6.4 
100.0 
3, 500. 
133.0 
1,990.1 
129.6 
63.9 
65.7 
50.7 
45.5 
269.1 
21.5 
247.6 
92.0 
1.056.1 
34.4 
1,021.7 
96.7 
97.9 
55.1 
Feces 
13.2 
Amount utilized 
41.9 
Digestibility of entire ration (per cent) . 
Estimated digestibility of bread alone 
(per cent) 
76.0 
Experiment No. 173, subject 0. E. S.: 
Milo bread 
1, 256. 
651. 
986.0 
226.0 
217.0 
392.2 
488.3 
887.4 
24.8 
95.0 
19.5 
3.0 
2.3 
79.8 
652.6 
136.7 
90.7 
36.4 
Potato 
6.5 
2.9 
192.1 
2.0 
Butter 
6.8 
217.0 
3, 336. 
116.0 
1, 792. 7 
119.8 
55.7 
64.1 
53.5 
49.7 
274.8 
10.7 
264.1 
96.1 
1, 097. 
37.9 
1,059.1 
96.5 
97.3 
51.7 
Feces 
11.7 
Amount utilized 
40.0 
Digestibility of entire ration (percent). 
77.4 
Estimated digestibility of bread alone 
Experiment No. 174, subject R. F. T.: 
Milo bread 
1, 007. 
443.0 
1,105.0 
150.0 
253.0 
314. 5 
332.3 
994.5 
16.5 
76.1 
13.3 
3.3 
1.5 
63.9 
523.2 
93.0 
101.7 
29.3 
Potato 
4.4 
3.3 
127.5 
2.2 
Butter 
4.5 
Sugar 
253.0 
2, 958. 
119.0 
1,657.8 
94.2 
51.2 
43.0 
45.6 
42.3 
194.7 
13.7 
181.0 
93.0 
970.9 
42.4 
928.5 
95.6 
95.8 
40.4 
Feces 
11.7 
Amount utilized 
28.7 
Digestibility of entire ration (Der cent) . 
71.0 
Estimated digestibility of bread alone 
(per cent) 
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