240 STORRS AGRICULTURAL EXPERIMENT STATION. 
The nutritive value of the ‘‘malted’’ or so-called ‘‘ predi- 
gested’’ preparations is no greater than that of other prepara- 
tions from the same grains. In some instances the attempts 
to convert insoluble starch into more soluble material by the 
use of malt have been to a small degree successful, and to that 
extent the preparations have been rendered more easily digest- 
ible; but just as much and even more is accomplished by 
thorough ,cooking. In most of the malted preparations the 
quantity of starch actually converted is, however, very small, 
and in some cases none has been changed. 
The thoroughness of cooking has quite as much influence 
upon the actual food value of the preparations as the small 
differences in composition. If the cereals are not thoroughly 
cooked some of the nutritive material will escape the action 
of the digestive juices. The partially cooked cereals should 
always be further cooked for at least as long a time as directed, 
and even longer cooking will be advantageous in many cases. 
There are very wide differences in the cost of similar prepa- 
rations. ‘This depends upon not only the cost per package, 
but also, and more especially, upon the actual weight of mate- 
rial in the package. In many cases the market price has little 
connection with the nutritive value or even the cost of materials | 
and preparation. The uncooked cereals, especially those bought 
in bulk, are the least expensive per pound, but the cost of fuel 
for cooking them may be sufficient to render their use no more 
economical than that of the lower priced cooked cereals, The 
convenience of the latter may therefore sometimes compensate 
for their higher cost. These considerations of course vary with 
circumstances, and each one must decide them for himself. 
In conclusion, then, it may be stated that in general the pre- 
pared cereal products are all wholesome and nutritious, and 
when reasonable in price are economical sources of nutrients 
and energy, especially when compared with meats or green 
vegetables. The different preparations from the same grain 
resemble each other quite closely in actual nutritive value. A 
curious name or appearance or process of preparation does not 
indicate any extraordinary food value, and the intelligent buyer 
may make his choice largely in accordance with taste, distrust- 
ing the extravagant claims made for any particular brand. If 
he considers economy, however, he is hardly justified in paying 
for some brands prices which are equivalent to 15 to 20 cents a 
pound when other preparations of equal value may be had for 
6 or 8 cents a pound. 
Sats BSI 


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