CHEMICAL ANALYSIS OF WHEAT-FLOUR SUBSTITUTES. 
Table 2. — Analysis of bread, on the air-dry basis. 
Variety of flour. 
Group 1 (low protein 
content): 
Chestnut 
Cassava 
Banana: 
Unripe 
Ripe 
Dasheen: 
Unpeeled — 
Peeled 
Potato: 
Dried 
Flakes 
Boiled 
Starch 
Sweet potato 
Group 2 (grains and 
cereals): 
Spring wheat 
Yellow corn: 
Raw 
Parched 
Steamed 
White corn: 
Raw 
Parched 
Steamed 
Rice: 
Polished 
Brown 
Buckwheat 
Rye (1.1 basis).. 
Oatmeal 
Feterita: 
Clear 
Patent 
Millet 
Kafir 
Milo 
Kaoliang 
Barley 
Group 3 (legumes): 
Bean, white 
Pea, ordinary — 
Chick-pea 
Peanut 
Soy bean 
Group 4 (by-prod- 
ucts): 
Bran 
Wheat germ 
Cotton seed, 
treated 
P. C. 
No. 
13492 
13352 
13347 
13348 
13343 
13344 
14816 
14819 
14870 
13354 
13355 
13096 
13100 
13098 
13102 
13099 
13097 
13101 
13487 
13809 
13488 
13542 
13350 
14823 
14822 
13657 
12302 
12304 
12303 
18076 
13490 
13491 
14821 
15519 
13351 
13349 
14824 
13346 
Water. 
Per ct. 
6.47 
6.72 
6.20 
7.81 
7.37 
7.38 
6.73 
3.27 
5.25 
7.13 
5.12 
7.17 
6.96 
6.74 
6.06 
7.31 
6.99 
7.47 
6.87 
7.72 
9.31 
6.93 
6.35 
7.11 
6.16 
2.08 
1.73 
1.71 
6.17 
7.74 
8.13 
7.31 
7.78 
7.33 
7.51 
5.73 
Ash. 
Per ct. 
2.38 
2.23 
2.57 
2.34 
2.83 
2.85 
2.80 
2.42 
2.82 
1.92 
2.61 
2.01 
1.94 
1.94 
1.86 
2.00 
1.95 
1.99 
2.17 
1.96 
1.93 
2.03 
2.33 
2.18 
2.19 
2.08 
2.70 
2.35 
2.43 
2.29 
3.10 
2.83 
3.03 
Fat. 
Per ct. 
2.26 
2.28 
2.02 
1.71 
1.60 
1.72 
1.93 
2.34 
1.98 
2.15 
2.17 
2.97 
2.90 
2.88 
3.59 
2.70 
3.08 
3.43 
1.84 
2.84 
1.73 
1.89 
4.11 
2.00 
1.98 
2.78 
2.14 
1.98 
1.97 
3.26 
1.69 
1.70 
2.34 
13.43 
7.57 
2.33 
4.70 
Fiber. 
Per ct. 
0.58 
.58 
.41 
.42 
.77 
.72 
.57 
.62 
.50 
.20 
.64 
.19 
.30 
.46 
.35 
.41 
.59 
.72 
1.96 
.57 
Protein 
(NX6.25) 
Per ct. 
11.75 
10.50 
10.56 
10.62 
11.87 
11.69 
13.19 
11.17 
12.40 
9.81 
10.69 
12.63 
11.49 
11.75 
11.69 
11.75 
11.69 
11.87 
12.00 
12.00 
11.75 
13.25 
14.00 
14.12 
12.49 
13.25 
13.69 
13.53 
13.66 
11.50 
15.87 
16.12 
15. 75 
17.38 
19.50 
14.12 
18.00 
Carbo- 
hydrates. 
Per ct. 
76.56 
77.69 
78.24 
77.10 
75.56 
75.64 
74.78 
80.18 
77.15 
78.79 
79.06 
75.18 
76. 34 
76.23 
76.34 
75.91 
75.80 
76.41 
76.62 
74.66 
76.58 
73.12 
73.31 
75.14 
76.19 
76.60 
79.25 
80.07 
80.01 
76.69 
71.51 
71.35 
71.76 
68.53 
61.78 
71.29 
70.49 
Calories 
per 
pound. 
1,731 
1,729 
1,714 
1,712 
1,724 
1,798 
1,749 
1,700 
1,762 
1,759 
1,756 
1,757 
1,789 
1,744 
1,758 
1,786 
1,726 
1,758 
1,713 
1,764 
1,797 
1,745 
1,733 
1,789 
1,819 
1,823 
1,826 
1,777 
1,683 
1,697 
1,726 
2,164 
1,829 
1,687 
1,842 
1,725 
Moisture 
in fresh 
bread. 
/ 
Per ct. 
""37." 29 
38.22 
36.08 
40.80 
42.01 
34.60 
38.29 
35.60 
36.10 
35.29 
34.89 
36.57 
34.90 
35.63 
).24 
37.94 
36.86 
