LIBRARY OF CONGRESS 
 
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"X 558 
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 UNITED STATES DEPARTMENT OF AGRICULTURE 
 
 lilJI BULLETIN No. 470 a,, 
 
 Sjayvjy^? Contribution from the States Relations Service 
 
 J\Z&*<$£rU A. C. True, Director 
 
 Washington, D. C. PROFESSIONAL PAPER December 22, 1916 
 
 STUDIES ON THE DIGESTIBILITY OF THE GRAIN 
 
 SORGHUMS. 
 
 By C. F. Langworthy, Chief, and A. D. Holmes, Scientific Assistant, Office of Home 
 
 Economics. 
 
 Page. 
 
 Introduction 1 
 
 Milling the grain sorghums 3 
 
 Cooking tests and the experimental diets 4 
 
 Subjects of the experiments 6 
 
 Methods of procedure 6 
 
 Digestibility of the sorghum meals prepared 
 
 as breads 7 
 
 CONTENTS. 
 
 Page. 
 
 Check experiments with breads made from 
 corn and wheat meals 19 
 
 Digestibility of the sorghum meals prepared 
 as mushes 22 
 
 Summary and conclusions 29 
 
 INTRODUCTION. 
 
 As the result of many attempts to find crops suitable for cultivation 
 in the semiarid regions of the Western States of this country, the non- 
 saccharine grain sorghums have been successfully introduced from 
 South Africa, where they have for a long time held a prominent 
 place as a staple cereal crop. In India, China, and other oriental 
 countries the sorghums have been used in both animal and human 
 nutrition, oftentimes comprising the major portion of the available 
 supply of food suitable for human consumption. As an instance of 
 their importance, Lapique * states that the dietary of the Abyssinians 
 is essentially a vegetarian one composed largely of durra (Sorghum 
 vulgare) . In an exploring expedition through China Meyer 2 observed 
 that one of the sorghums, kaoliang, was extensively used for 
 human food. In some localities it was prepared as a mush and 
 eaten by the very poor coolies with such condiments as gingerroot, 
 garlic, and radishes. By people slightly better off this sorghum was 
 ground into a meal and made into a bread. In both instances 
 Meyer observed that exceptionally large quantities of the grain were 
 consumed, making an even more bulky diet than most strictly 
 
 1 Compt. Rend. Soc. Biol. [Paris], g (1893), No. 9, pp. 251-258. 2 Personal communication. 
 
 61396°— Bull. 470—10 1 
 
 Monograph 
 
2 BULLETIN" 470, U. S. DEPARTMENT OF AGRICULTURE. / r> IP 
 
 vegetarian diets, and he believed accordingly that kaoliang was very 
 incompletely utilized by the human system. 
 
 In this country feterita, kafir, dwarf milo, and kaoliang are 
 well-known varieties of the grain sorghums which have for some time 
 been used primarily as feeding crops for animals, but which in some 
 instances have formed a part of the human dietary. The people 
 living in those sections of the country where the sorghums have been 
 grown have long known that these grains are suitable for use as food, 
 and the agricultural press has from time to time reported successful 
 attempts to use them for this purpose. Moreover, following the 
 introduction of the sorghums into the agriculture of the United 
 States, commercial attempts have been made to interest the public 
 in these grains for bread making and similar uses. 
 
 Numerous tests of these grains have been made to detennine their 
 composition and nutritive value as a feeding crop for animals and, 
 in some instances, to learn how they may best be prepared for human 
 consumption. Many baking tests, for example, have been made with 
 the meal of kafir, which is perhaps the best known of the sorghums, 
 to determine whether it can be used more advantageously alone or 
 mixed with some other meal in ordinary baking practices. The 
 Department of Agriculture 1 has studied the preparation and uses of 
 kafir meal, reporting a number of recipes for incorporating it in such 
 common foods as bread, doughnuts, cookies, etc. A series of baking 
 tests described by Dillon 2 indicates that kafir meal in admixture 
 with wheat flour in the proportion of 1 to 1, 1 to 2, or 2 to 1, makes 
 a very satisfactory bread. Francis 3 reports analyses comparing the 
 composition and food value of feterita, Indian corn, kafir, and 
 wheat, and gives recipes for the preparation of bread and similar 
 products, using part feterita meal and part wheat flour. He con- 
 cludes that feterita resembles corn in composition, having a nutritive 
 value of about 90 per cent of that of corn, and suggests, moreover, 
 that feterita, being somewhat softer than kafir, should be more 
 thoroughly digested. General information and a number of tested 
 recipes compiled from various sources are given by Davis 4 regarding 
 the value of kafir, feterita, and milo as cereal foods. Summers 5 
 reports comparative analyses of feterita and wheat together with 
 the results of a series of baking tests. He found that the best bread, 
 pancakes, or gems, could be made by using 50 per cent of feterita 
 meal and 50 per cent of wheat flour. Similar studies of kaoliang are 
 reported by Fromme 6 , who used kaoliang meal in place of kafir meal 
 in the recipes reported by the Office of Home Economics. 
 
 » U. S. Dept. Agr., Farmers' Bui. 559 (1913), pp. 6, 7. 
 
 2 Northwest. Miller, 90 (1912),) No. 2, pp. 79, 80. 
 
 ■ Oklahoma Sta. CIrc. 27 (1914), pp. 8. 
 
 < Texns Dept. A.gr. Bui. 42(1915), p. 18. 
 
 » Oper. Miller, 20 1 1915), No. 1. pp. 42 it. 
 
 "tJouth Dakota Agr. Expt. Sta. Bui. 158 1 1915), pp. 17<M74. 
 
 D. of D. 
 JAN 2 1917 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS. 3 
 
 The results of these investigations as a whole indicate that while 
 it is best to use some wheat flour to make up for the lack of gluten 
 in the sorghum meal a fairly large proportion of the meal may be 
 satisfactorily used in admixture with wheat flour in the preparation 
 of common foods. 
 
 According to Davis 1 it has been noted that dwarf kafir will pop 
 like pop corn. Tests made in connection with the work of the depart- 
 ment showed that this was true of dwarf kafir and of feterita and 
 dwarf milo as well, while kaoliang, it was found, scorched without 
 popping. The kafir when popped was tender and of good flavor, 
 closely resembling ordinary pop corn in miniature. Fewer kernels of 
 feterita and dwarf milo popped, and the taste of these, moreover, 
 was comparatively raw and less agreeable than that of the kafir. 
 The kaoliang became quite crisp and tender without popping and 
 had an agreeable taste. It should be noted in trying to pop the sor- 
 ghums that, owing to the small size of the grain, the popper should 
 be lined with wire netting to prevent its falling through. In similar 
 tests with some of the millets no noticeable success was obtained in 
 trying to pop the grains. 
 
 Since a survey of the literature indicates that while digestion exper- 
 iments with animals are fairly common, few if any studies with man 
 have been reported, it seemed desirable to determine experimentally 
 the digestibility of the grain sorghums, preparing them in different 
 ways for eating, in order to secure data as to their value in human 
 
 nutrition. 
 
 MILLING THE GRAIN SORGHUMS. 
 
 Realizing that considerable differences in the chemical composition 
 of any grain occur as a result of variations in climatic and soil condi- 
 tions, an attempt was made to obtain a supply of the different grains 
 grown under identically the same conditions, and through the coop- 
 eration of the Bureau of Plant Industry standardized grain was 
 secured from the cereal field .station at Amarillo, Tex. All the 
 grains, including the corn and wheat which were used for comparison, 
 were milled in the Bureau of Chemistry, the same mill being used for 
 each grain and especial care exercised to secure meals of the same 
 fineness. Milled in this way, the product in each case more nearly 
 resembled meal than flour; consequently "meal" will be the descrip- 
 tive term used throughout this discussion. A record was kept of the 
 proportions of the different grains passing through the 16, 20, 40, 70, 
 and 109 mesh sieves, but only that portion of the meal which passed 
 through the 16-mesh sieve (that is, the size of sieve commonly used 
 by the housekeeper) was used in the preparation of the experimental 
 diet. The amount of kafir bran retained on the sieve and considered 
 too coarse to use in the digestion experiments was about 21 per cent 
 
 i Texas Dept Agr. Bui. 12 (1915;, pp. In. 
 
4 BULLETIN 470, 17. S. DEPARTMENT OF AGRICULTURE. 
 
 of the total. In the case of the other grain sorghums the values 
 were, milo, 19 per cent; feterita, 15 per cent; and kaoliang, 5 per 
 cent. That these different proportions of the four meals prepared in 
 the same mill should be obtained under similar conditions is most 
 likely due to the structure of the grain, for, although the break was 
 made in the same way, the different grains did not fracture evenly 
 along the same lines. The protein content of the meal, which de- 
 pends partly upon the quantity of bran removed in the process of 
 milling, was proportionately less in the kafir and milo meals than in 
 the others, since more bran was removed from them on the sieve. 
 
 COOKING TESTS AND THE EXPERIMENTAL DIETS. 
 
 Before deciding upon the experimental diet a series of tests was 
 undertaken to determine a good method of preparing the sorghum 
 meals for eating and also a suitable combination of foods to serve as 
 a basal ration in the digestion experiments. Results previously re- 
 ported from the Office 1 of Home Economics indicated that dwarf 
 kafir requires a more thorough cooking than is customary for Indian 
 corn, and that it is often desirable to make a mush of the meal as a 
 foundation for other dishes (yeast bread, gingerbread, etc.). In view 
 of this experience, a mush was first made of one of the sorghum meals 
 (kafir) by cooking 3 cups of meal, 3 cups of water, a little salt, and 
 3 tablespoonfuls of lard for a half-hour in a double boiler. The lard 
 was simply placed on top of the other ingredients, not mixed with 
 them, for it was noted that when the lard melted it floated on top 
 and prevented excessive evaporation. Baking powder was then 
 beaten into the mush and the bread was baked, but because of the 
 lack of gluten in the kafir meal difficulty was experienced in making 
 such bread light. The addition of glutinous flours, eggs, milk, or 
 other substances containing protein was not desirable, for it was recog- 
 nized that the presence of protein from any other source than the 
 sorghum grain would complicate the problem of determining the di- 
 gestibility of the grain protein. It was found, however, that by the 
 above method suitable bread resembling corn bread could be made, 
 providing the batter was baked in a very thin layer. Owing to the 
 loss of practically all the water originally present the bread was 
 extremely dry, hard, and crusty and contained practically no crumb. 
 It was used only in the first series of experiments with kafir meal, 
 when this sorghum was eaten with a basal ration containing only 
 milk, fruit (oranges), and a little sugar to make the diet palatable. 
 
 The experience gained in these and earlier cooking tests made it 
 evident that in order to cook the grain sorghums thoroughly a pre- 
 liminary softening by boiling is desirable, or else it is necessary to 
 have sufficient water present to soften the grain during the baking 
 
 i V. S. Dept. Agr. Farmer's Bui. 559 | L918), pp. < ; , "• 
 
DIGESTIBILITY OF THE URAJ.N SOKGHUMS. 5 
 
 and to prevent the drying out and hardening of the loaf. In most 
 of the digestion experiments with the sorghum breads, accordingly, 
 the bread was made by the following recipe, which it will be noted 
 contains ginger added to make the bread more palatable: 
 
 SORGHUM BREAD. 
 
 15 cups meal. 
 
 3f teaspoons soda. 
 
 If cups molasses. 
 
 3| teaspoons salt. 
 
 5 tablespoons ginger. 
 
 1 scant cup lard (melted in). 
 
 If quarts hot water (added to above mixture). 
 
 In this series of tests the bread was baked about l 1 hours, without 
 prehminary cooking in the double boiler. The loss of water by 
 evaporation usually caused it to lose from one-fifth to one-sixth of 
 its original weight, but moisture enough remained after the baking to 
 give a bread composed almost entirely of crumb and sufficiently 
 moist to be palatable. Although the bread contained no glutinous 
 material as a binder and tended to crumble when hot, it could easily 
 be cut without much crumbling when cold. Six similar lots of 
 bread were prepared from dwarf kafir, feterita, dwarf milo, kaoliang, 
 corn, and wheat meals, and eaten as a part of a simple mixed diet. 
 The basal ration was composed of apple sauce, potatoes, and butter 
 and furnished only a small fraction of all the protein in the diet, 
 namely, about 20 per cent, which was derived very largely from the 
 potatoes. Although theoretically it would have been even better to 
 eliminate all protein from the basal ration in order to make possible 
 an absolutely direct determination of the digestibility of true grain 
 protein, it was not considered practicable to make use of a protein- 
 free basal ration in these experiments, as such a diet would not have 
 been palatable. 
 
 Since it seemed desirable to determine whether the method of pre- 
 paring the meals for eating materially influenced their digestibility, 
 experiments were also made with the sorghums cooked in the form 
 of a mush. It was found that a satisfactory mush could be pre- 
 pared in the usual household way as follows: About 15 cups of meal, 
 with salt for seasoning, were mixed with somewhat more boiling 
 water than could be absorbed, and this was cooked for three to four 
 hours in a double boiler which kept the temperature of the mush 
 just below the boiling point for the entire cooking period. The basal 
 ration eaten with the mushes in the digestion experiments consisted 
 of apple sauce, butter, and a cane-sugar sirup — essentially the same 
 ingredients as were used in the experiments with the different kinds 
 of bread. By omitting the potatoes from the ration, however, the 
 amount of protein from accessory foods was greatly reduced, so that 
 98 to 99 per cent of the total protein consumed was supplied by the 
 grain protein. 
 
G BULLETIN 470, U. S. DEPABTMEJNT OF AGRICULTURE. 
 
 SUBJECTS OF THE EXPERIMENTS. 
 
 The seven subjects who assisted in the digestion experiments had 
 acquired experience in work of this kind from the tests conducted in 
 the Office of Home Economics with animal fats. 1 They were young 
 men of medium weight and of good health, capable of following 
 instructions carefully, and well informed as to the details and condi- 
 tions of the experiments. As usual in work of this kind, they were 
 informed that regularity in all of their daily habits was highly desir- 
 able. No prescribed hour for eating or regular exercise other than 
 that ordinarily obtained in pursuance of their daily routine was 
 
 required. 
 
 METHODS OF PROCEDURE. 
 
 The methods employed closely resembled those tested and found 
 satisfactory in the experiments with the fats. In order to obtain a 
 uniform product the ingredients of the breads and mushes were thor- 
 oughly mixed, and care was taken to maintain a constant temperature 
 during the cooking process. In each instance sufficient material was 
 prepared at one time to supply all the subjects for the entire test 
 period. The quantity of the bread or mush eaten was not restricted 
 nor were any of the other components of the diet limited except the 
 potato. In the diets of which the latter formed a part it was given 
 in restricted quantities, so that the potato protein should not form 
 too large a proportion of the total protein content of the diet. 
 
 No attention was paid to the maintenance of nitrogen equilibrium, 
 nor were collections and analyses of the urine made to determine 
 what percentage of energy, owing to the occurrence of incompletely 
 oxidized nitrogen in the urine, was not available. Factors based on 
 the results of earlier work were used to estimate indirectly the amount 
 of energy actually available to the body. A record of body weights 
 was not kept, for the purpose of the investigation was primarily the 
 determination of the coefficients of digestibility of the grain sor- 
 ghums. The 3-day or 9-meal period was judged to be of sufficient 
 duration to permit of accurate analytical results, and since the ration 
 was made up to resemble closely the ordinary mixed diet, preliminary 
 and final periods were omitted. 
 
 All analyses were made according to the methods outlined by 
 the Association of Official Agricultural Chemists. 2 Separation of the 
 feces of a test period was accomplished by the use of charcoal taken 
 in gelatin capsules with the first meal of the experiment and with the 
 first meal succeeding the 3-day period. Samples of the bread and of 
 the air-dried feces were analyzed, but the composition of the potato, 
 apple sauce, and butter was estimated by comparison with the average 
 values of a large number of earlier analyses. 3 Allowances were made 
 
 i U. S. Dept. Agr. Bui. 310 (1915). ^u. S. Dept. Agr., Office Expt. Stas. Bui. 28 (I90fi). 
 
 2 U. S. Dept. Agr., Bur. Chem. Bui. 107 (1912). 
 
DIGESTIBILITY OF THE GKA1N SORGHUMS. 7 
 
 for changes in the composition of the apples and potatoes taking place 
 during the preparation for eating. 
 
 The two common methods for determining the coefficients of diges- 
 tibility of any single food contained in a mixed diet are, applying the 
 factors obtained in a direct determination of the availability of the 
 basal ration (digestion experiments with the basal ration alone), and 
 using factors for the digestibility of the basal ration which were 
 determined by averaging the results of earlier experimental data. In 
 the experiments reported in this paper the latter method was used. 
 The digestibility of the bread alone was estimated by assuming the 
 following values for the digestibility of the accessory food materials : 
 The protein of potatoes, 83 per cent ; the protein of milk and butter, 
 
 97 per cent; the protein of fruit, 85 per cent; the carbohydrate of 
 potatoes, 95 per cent ; and the carbohydrate of milk and cane sugar, 
 
 98 per cent. These assumed values are not absolute, but are close 
 approximations based on the results of a large amount of reliable 
 experimental work. 1 
 
 The method of estimating the digestibility of the bread alone is 
 indicated by the following equations : 
 
 [Weight of protein in accessory food materials] X [Percentage of 
 undigested protein in each] = [Protein in feces from food other than 
 bread. 
 
 [Total protein in feces] — [Protein in feces from food other than 
 bread] = [Weight of undigested bread protein.] 
 
 [Weight of protein in bread] — [Weight of undigested bread pro- 
 tein] -T- [Weight of protein in bread] = [Estimated percentage of avail- 
 ability of bread protein.] This value, and a similarly computed one 
 for the digestibility of the bread carbohydrate, are given in the tables 
 and are taken as the coefficients of availability of the protein and 
 carbohydrate in the grains. Since the quantity of lard used in mak- 
 ing the bread was greatly in excess of the fat content of the grain, it 
 seemed relatively unimportant to estimate the digestibility of the fat 
 of the grain. In view of the fact that the diet contained accessory 
 foods supplying considerable quantities of both carbohydrate and 
 fat, the digestibility of these constituents from the total diet should 
 be approximately the same as has been found for the ordinary mixed 
 diet, 2 namely, 97 and 95 per cent. 
 
 DIGESTIBILITY OF THE SORGHUM MEALS PREPARED AS BREADS. 
 
 DIGESTION EXPERIMENTS WITH HARD KAFIR BREAD. 
 
 The first series of tests with kafir bread included seven 3-day 
 experiments with four different subjects. The bread formed a part 
 of a simple mixed diet containing milk, fruit (oranges), and sugar. 
 As noted on page 4, this bread was thin and had thick, hard crusts 
 
 1 Connecticut Storrs Sta. Rpt. 1899, p. 104. & Connecticut Storrs Sta. Rpt. 1901, p. 245. 
 
8 
 
 BULLETIN 470, U. S. DEPARTMENT OF AGRICULTURE. 
 
 but practically no crumb, and since it proved to be rather brittle and 
 tasteless, such bread was not used in the studies with the other sor- 
 ghums. The data of the experiments are given in the following 
 tables : 
 
 Data of digestion experiments with hard kajir bread in a simple mixed diet containing 
 
 milk. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates." 
 
 Ash. 
 
 Experiment No. 89, subject R. L. S.: 
 
 Kafir bread 
 
 Grams. 
 
 1,447.1 
 
 4,326.8 
 
 333.5 
 
 33.9 
 
 Grams. 
 
 292.0 
 3, 764. 3 
 
 289.8 
 
 Grams. 
 
 146.6 
 
 142.8 
 
 2.7 
 
 Grams. 
 144.7 
 173. 1 
 
 .7 
 
 Grams. 
 
 842.9 
 
 216.3 
 
 38.7 
 
 33.9 
 
 Grams. 
 20.9 
 
 Milk 
 
 30.3 
 
 Orange 
 
 1.6 
 
 Sugar 
 
 
 
 
 
 
 Total food consumed 
 
 6,141.3 
 102.9 
 
 4,346.1 
 
 292.1 
 
 39.9 
 
 252.2 
 
 318.5 
 
 20.4 
 
 298.1 
 
 1,131.8 
 
 26.9 
 
 1,104.9 
 
 52.8 
 
 Feces 
 
 15.7 
 
 Amount utilized 
 
 
 37.1 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 86.3 
 
 93.6 
 
 97.6 
 
 70.3 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 76.0 
 
 
 97.9 
 
 
 
 
 
 
 
 Experiment No. 90, subject I. D. B.: 
 
 Kafir bread 
 
 1, 177. 5 
 
 4,309.3 
 
 1, 289. 4 
 
 201.7 
 
 237.6 
 3, 749. 1 
 1, 120. 5 
 
 119.3 
 
 142.2 
 
 10.3 
 
 117.7 
 
 172.4 
 
 2.6 
 
 685.9 
 215.4 
 149.6 
 201.7 
 
 17.0 
 
 Milk 
 
 30.2 
 
 Orange 
 
 6.4 
 
 Sugar 
 
 
 
 
 
 
 
 Total food consumed 
 
 6, 977. 9 
 161.8 
 
 5, 107. 2 
 
 271.8 
 
 73.2 
 
 198.6 
 
 292.7 
 
 24.6 
 
 268.1 
 
 1, 252. 6 
 
 45.9 
 
 1, 206. 7 
 
 53.6 
 
 Feces 
 
 18.1 
 
 Amount utilized 
 
 
 35.5 
 
 
 
 
 
 Digetibility of entire ration (per cent). 
 
 
 
 73.1 
 
 91.6 
 
 96.3 
 
 66.2 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) '. 
 
 
 
 43.5 
 
 
 96.7 
 
 
 
 
 
 
 
 Experiment No. 91, subject W. D.: 
 
 Kafir bread 
 
 914.6 
 4, 335. 3 
 1, 389. 3 
 
 184.6 
 3, 771. 7 
 1, 207. 3 
 
 92.6 
 
 143.1 
 
 11.1 
 
 91.5 
 173.4 
 
 2.8 
 
 532.7 
 216.8 
 161.2 
 
 13.2 
 
 Milk 
 
 30.3 
 
 Orange 
 
 6.9 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 6, 639. 2 
 102.7 
 
 5, 163. 6 
 
 246.8 
 
 38.0 
 
 208.8 
 
 267.7 
 
 20.0 
 
 247.7 
 
 910.7 
 28.1 
 
 882. 6 
 
 50.4 
 
 Feces 
 
 16.6 
 
 Amount utilized 
 
 
 33.8 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 84.6 
 
 92.5 
 
 96.9 
 
 67.1 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 65.4 
 
 
 98.6 
 
 
 
 
 
 
 
 Experiment No. 92, subject E. E. M.: 
 
 Kafir bread 
 
 1, 135. 2 
 
 4,294.0 
 
 1,515.6 
 
 195. 2 
 
 229.1 
 3, 735. 8 
 1, 317. 1 
 
 115.0 
 
 141.7 
 
 12.1 
 
 113.5 
 
 171.8 
 
 3.0 
 
 661.2 
 214.7 
 175.8 
 195.2 
 
 16.4 
 
 Milk 
 
 30.0 
 
 Orange 
 
 7.6 
 
 Sugar 
 
 
 
 
 
 
 
 Total food consumed 
 
 7, 140. 
 124.6 
 
 5, 282. 
 
 268. 8 
 
 57. 
 
 211.8 
 
 288.3 
 
 15.8 
 
 272.5 
 
 1,246.9 
 
 34.5 
 
 1,212.4 
 
 54.0 
 
 Feces 
 
 17.3 
 
 Amount utilized 
 
 
 36.7 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 78.8 
 
 94.5 
 
 97.2 
 
 6S.0 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 55.7 
 
 
 98.7 
 
 
 
 
 
 
 
 Experiment No. 98, subject I. D. B.: 
 
 Kafir bread 
 
 1,307.3 
 
 4, 305. 3 
 
 1,466.5 
 
 207.8 
 
 164.7 
 3,745.6 
 1,274.4 
 
 152.9 
 
 142.1 
 
 11.7 
 
 320.3 
 
 172.2 
 3.0 
 
 643.2 
 215.3 
 170.1 
 207.8 
 
 26. 2 
 
 Milk 
 
 30. 1 
 
 Orange 
 
 7.3 
 
 Sugar 
 
 
 
 
 
 
 
 Total food consumed 
 
 7,286.9 
 181.8 
 
 5, 184. 7 
 
 306.7 
 
 93.2 
 
 213.5 
 
 495.5 
 
 26.2 
 
 469.3 
 
 1,236.4 
 
 43.3 
 
 1,193.1 
 
 63.6 
 
 
 19.1 
 
 Amount utilized 
 
 
 44.5 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 69.6 
 
 94.7 
 
 96.5 
 
 70.0 
 
 
 
 
 
 Estimated digestibility of bread alone 
 
 
 
 43.0 
 
 
 97. 2 
 
 
 
 
 
 
 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS. 
 
 9 
 
 Data of digestion experiments with hard kajir 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 
 
 Feces 
 
 18.0 
 
 Amount utilized 
 
 
 35.5 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 85.3 
 
 93.8 
 
 96.2 
 
 66.4 
 
 
 
 
 
 . Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 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. 
 
 58.3 
 
 Feces 
 
 20.3 
 
 Amount utilized 
 
 
 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 in a simple mixed diet con- 
 taining milk. 
 
 Experi- 
 ment No. 
 
 Subject. Protein. ^^ 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 89 
 
 R. L. S 
 
 I.D.B 
 
 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 
 
 58.3 
 
 97.8 
 
 As indicated in the summary table, the average estimated values 
 for the digestibility of kafir bread alone were 58.3 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 protein, 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 c 
 
 i Connecticut Storrs Sta. Rpt. 1899, p. 104. 
 Bull. 470—16 2 
 
10 BULLETIN 470, U. S. DEPARTMENT OF AGRICULTURE. 
 
 DIGESTION EXPERIMENTS WITH SOFTER KAFIR BREAD. 
 
 In the second series of tests with dwarf kafir a gingerbread made 
 by the recipe on page 5 was eaten with a basal ration containing 
 potatoes, apple sauce, butter, and sugar. Since the ration contained 
 no milk, it supplied considerably less protein than was furnished in 
 the preceding experiments; and the diet proved so satisfactory that 
 bread was made in the same way for use in the tests with the other 
 sorghums and in the experiments with corn and wheat meals which 
 were made for the purpose of comparison. The data of the experi- 
 ments with kafir bread are reported in the following tables: 
 
 Data of digestion experiments with softer kafir bread in a simple mixed diet. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 187, subject D. G. G.: 
 Kafir bread 
 
 Grams. 
 
 1, 470. 
 917.0 
 
 1,165.0 
 351.0 
 199.0 
 
 Grams. 
 512.1 
 
 687.7 
 
 1,048.5 
 
 38.6 
 
 Grams. 
 
 105.7 
 
 27.5 
 
 3.5 
 
 3.5 
 
 Grams. 
 93.5 
 
 Grams. 
 719.7 
 192.6 
 107.2 
 
 Grams. 
 39.0 
 
 Potato 
 
 9.2 
 
 Apple sauce 
 
 3.5 
 298.4 
 
 2.3 
 
 Butter 
 
 10.5 
 
 Sugar 
 
 199.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 102. 
 45.0 
 
 2, 286. 9 
 
 140.2 
 
 19.8 
 
 120.4 
 
 395.4 
 
 4.2 
 
 391.2 
 
 1,218.5 
 
 16.2 
 
 1,202.3 
 
 61.0 
 
 Feces 
 
 4.8 
 
 Amount utilized 
 
 
 56.2 
 
 
 
 
 Digestibility of entire ration (per cent) 
 
 
 85.9 
 
 98.9 
 
 98.7 
 
 92.1 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 90.8 
 
 
 98.7 
 
 
 
 
 
 
 
 Experiment No. 188, subject R. L. S.: 
 Kafir bread 
 
 1,191.0 
 792.0 
 
 1, 108. 
 233.0 
 157.0 
 
 414.9 
 
 594. 
 
 997.2 
 
 25.6 
 
 85.6 
 
 23.8 
 
 3.3 
 
 2.3 
 
 75.8 
 
 583.1 
 166.3 
 101.9 
 
 31.6 
 
 Potato 
 
 7.9 
 
 Apple sauce 
 
 3.3 
 198.1 
 
 2.3 
 
 Butter 
 
 7.0 
 
 Sugar 
 
 157.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,481.0 
 144.0 
 
 2,031.7 
 
 115.0 
 62.2 
 52.8 
 
 277.2 
 
 14.1 
 
 263.1 
 
 1, 008. 3 
 
 53.2 
 
 955.1 
 
 48.8 
 
 Feces 
 
 14.5 
 
 Amount utilized 
 
 
 34.3 
 
 
 
 
 
 Digestibility of entire ration (percent) 
 
 
 
 45.9 
 
 94.7 
 
 94.7 
 
 70.3 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 38.0 
 
 
 94.6 
 
 
 
 
 
 
 
 Experiment No. 189, subject 0. E. S.: 
 Kafir bread 
 
 1, 325. 
 839.0 
 
 1,113.0 
 278.0 
 192.0 
 
 461.6 
 
 629.2 
 
 1,001.7 
 
 30.6 
 
 95.3 
 
 25.2 
 
 3.3 
 
 2.8 
 
 84.3 
 
 648.7 
 176.2 
 102.4 
 
 35.1 
 
 Potato 
 
 S.4 
 
 
 3.4 
 
 236.3 
 
 2.2 
 
 Butter 
 
 8.3 
 
 Sugar 
 
 192.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,747.0 
 164.0 
 
 2, 123. 1 
 
 126.6 
 6S.3 
 58.3 
 
 324.0 
 
 15.7 
 
 308.3 
 
 1,119.3 
 
 64.6 
 
 1,064.7 
 
 54.0 
 
 Feces 
 
 15.4 
 
 Amount utilized 
 
 
 38. 6 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 46.0 
 
 95.2 
 
 94.2 
 
 71.5 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 38.2 
 
 
 93.6 
 
 
 
 
 
 
 
 Experiment No. 190, subject R. F. T.: 
 Kafir bread 
 
 1,018.0 
 547.0 
 
 1,235.0 
 168.0 
 179.0 
 
 354. 7 
 
 410.2 
 
 1,111.5 
 
 18.5 
 
 73.2 
 
 16.4 
 
 3.7 
 
 1.7 
 
 64.7 
 
 498. 4 
 114.9 
 113.6 
 
 27.0 
 
 Potato 
 
 5. 5 
 
 Apple sauce 
 
 3.7 
 
 142.8 
 
 2. 5 
 
 Butter 
 
 .->.() 
 
 Sugar 
 
 179.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,147.0 
 134.5 
 
 1, 891. 9 
 
 95. 
 54.3 
 40.7 
 
 211.2 
 20.7 
 
 190..-) 
 
 905.9 
 
 45. 
 
 860.9 
 
 40. 
 
 Feces 
 
 li.:, 
 
 Amount utilized 
 
 
 25.5 
 
 Digestibility of entire rat ion (per cent). 
 
 
 
 
 (ID. 2 
 
 95. 
 
 63.7 
 
 Estimated digestibility of bread alone 
 (per cent) '. 
 
 
 
 :<7.4 
 
 
 ■).-,. 1 
 
 
 
 
 
 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS* 
 
 11 
 
 Data of digestion experiments with softer kafir bread in a simple mixed diet — Continued . 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Eat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 211, subject D. G. G.- 
 Kafir bread 
 
 Grams. 
 
 1, 736. 
 
 1, 008. 
 
 798.0 
 
 330.0 
 
 201.0 
 
 Grams. 
 
 583.3 
 
 756.0 
 
 718.2 
 
 36.3 
 
 Grams. 
 
 139.9 
 
 30.2 
 
 2.4 
 
 3.3 
 
 Grams. 
 96.4 
 
 Grams. 
 
 871.8 
 
 211.7 
 
 73.4 
 
 Grams. 
 44.6 
 
 Potato 
 
 10.1 
 
 Apple sauce 
 
 2.4 
 
 280.5 
 
 1.6 
 
 Butter 
 
 9.9 
 
 Sugar 
 
 201.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 4,073.0 
 135.0 
 
 2, 093. 8 
 
 175.8 
 
 66.2 
 
 109.6 
 
 379.3 
 
 9.8 
 
 369.5 
 
 1,357.9 
 
 33.0 
 
 1,324.9 
 
 66.2 
 
 
 26.0 
 
 Amount utilized : 
 
 
 40.2 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 62.3 
 
 97.4 
 
 97.6 
 
 60.7 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 59.0 
 
 
 98.7 
 
 
 
 
 
 
 
 Experiment No. 212, subject R. L. S.: 
 Kafir bread 
 
 1,354.0 
 753.0 
 
 1, 122. 
 209.0 
 182.0 
 
 454.9 
 
 564.8 
 
 1,009.8 
 
 23.0 
 
 109.1 
 
 22.6 
 
 3.4 
 
 2.1 
 
 75.2 
 
 680.0 
 158.1 
 103.3 
 
 34.8 
 
 Potato 
 
 7.5 
 
 Apple sauce 
 
 3.4 
 177.6 
 
 2.2 
 
 Butter 
 
 6.3 
 
 Sugar 
 
 182.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3, 620. 
 136.0 
 
 2, 052. 5 
 
 137. 2 
 63.0 
 74.2 
 
 256.2 
 
 18.1 
 
 238.1 
 
 1, 123. 3 
 
 40.6 
 
 1, 082. 7 
 
 • 50.8 
 
 Feces 
 
 14.3 
 
 Amount utilized 
 
 
 36.5 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 54.1 
 
 92.9 
 
 96.4 
 
 71.9 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 50.5 
 
 
 97.2 
 
 
 
 
 
 
 
 Experiment No. 213, subject O. E. S.: 
 Kafir bread 
 
 1,631.0 
 974.0 
 
 1, 145. 
 280.0 
 227.0 
 
 548.0 
 
 730.5 
 
 1,030.5 
 
 30.8 
 
 131.5 
 
 29.2 
 3.4 
 
 2.8 
 
 90.5 
 
 819.1 
 204.5 
 105.3 
 
 41.9 
 
 Potato 
 
 9.8 
 
 Apple sauce 
 
 3.5 
 
 238.0 
 
 2.3 
 
 Butter 
 
 8.4 
 
 
 227.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 4,257.0 
 193.0 
 
 2,339.8 
 
 166.9 
 83.6 
 83.3 
 
 332. 
 
 22.5 
 
 309.5 
 
 1,355.9 
 
 66.3 
 
 1,289.6 
 
 62.4 
 
 Feces 
 
 20.6 
 
 Amount utilized 
 
 
 41.8 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 49.9 
 
 93.2 
 
 95.1 
 
 67.0 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 44.2 
 45.6 
 
 
 95.0 
 385.2 
 
 
 Average food consumed per subject 
 per day 
 
 1, 258. 4 
 
 705. 8 
 
 103.6 
 
 18.2 
 
 
 
 Summary of digestion experiments with softer kafir bread in a simple mixed diet. 
 
 Experi- 
 ment 
 No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 Experi- 
 ment 
 No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 187 
 
 188 
 
 189 
 
 190 
 
 211 
 
 D.G. G 
 
 R.L.S 
 
 O.E.S 
 
 R. F. T 
 
 D. G. G 
 
 Per cent. 
 90.8 
 38.0 
 38.2 
 37.4 
 59.0 
 
 Per cent. 
 98.7 
 94.6 
 93.6 
 95.1 
 98.7 
 
 212 
 
 R.L. S 
 
 O.E. S 
 
 Average 
 
 Per cent. 
 50.5 
 44.2 
 
 Per cent. 
 97.2 
 95.0 
 
 51.2 
 
 96.1 
 
 In these experiments with the softer kafir bread in a simple mixed 
 diet it will be noted that on an average 45.6 grams of protein and 
 385 grams of carbohydrate were supplied the subjects daily. The 
 bread alone furnished 35 grams and 230 grams of these constituents, 
 which were found to be 51.2 per cent and 96.1 per cent digested, 
 respectively. These figures indicate that the bread protein appar- 
 ently was less available than in the preceding tests in which harde 
 kafir bread was eaten with milk. 
 
12 
 
 BULLETIN 470, V. S. DEPARTMENT OF AGRICULTURE. 
 
 DIGESTION EXPERIMENTS WITH FETERITA BREAD. 
 
 Feterita was also used in the form of a bread flavored with ginger, 
 experience having shown that all such gingerbreads, owing to their 
 slightly sweet and spicy flavor, are very appetizing. For example, 
 the subjects ate an average of eight-tenths of a pound of the feterita 
 bread per day and over a pound of the kafir bread which was made 
 according to the same recipe. The data of the digestion experiments 
 with feterita bread eaten with a simple mixed diet follow: 
 
 Data of digestion experiments with feterita bread in a simple mixed diet. 
 
 
 "Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 195, subject D. G. G.: 
 Feterita bread 
 
 Grams. 
 
 1,422.0 
 918.0 
 888.0 
 268.0 
 137.0 
 
 Grams. 
 
 477.9 
 
 688.5 
 
 799.2 
 
 29.5 
 
 Grams. 
 
 113.4 
 
 27.5 
 
 2.7 
 
 2.7 
 
 Grams. 
 82.2 
 
 Grams. 
 
 705.6 
 
 192.8 
 
 81.7 
 
 Grams. 
 42.9 
 
 Potato 
 
 9.2 
 
 Apple sauce 
 
 2.6 
 227.8 
 
 1.8 
 
 Butter 
 
 8.0 
 
 Sugar 
 
 137.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3, 633. 
 124.0 
 
 1,995.1 
 
 146.3 
 62.2 
 84.1 
 
 312.6 
 14.5 
 
 298.1 
 
 1,117.1 
 
 34.9 
 
 1,082.2 
 
 61.9 
 
 Feces 
 
 12 .4 
 
 
 
 49.5 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 57.5 
 
 95.4 
 
 96.9 
 
 80.0 
 
 
 
 
 
 Estimated digestibility of bread 
 alone (per cent) 
 
 
 
 52.9 
 
 
 98.0 
 
 
 
 
 
 
 
 Experiment No. 196, subject P. L. S.: 
 Feterita bread 
 
 1,298.0 
 728.0 
 
 1,016.0 
 208.0 
 128.0 
 
 436.3 
 
 546.0 
 
 914.4 
 
 22.9 
 
 103.4 
 
 21.8 
 
 3.1 
 
 2.1 
 
 75.0 
 
 644.1 
 
 152.9 
 
 93.5 
 
 39.2 
 
 Potato 
 
 7.3 
 
 Apple sauce 
 
 3.0 
 176.8 
 
 2.0 
 
 Butter 
 
 6.2 
 
 Sugar 
 
 128.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,378.0 
 106.0 
 
 1,919.6 
 
 130.4 
 53.5 
 76.9 
 
 254.8 
 
 12.3 
 
 242.5 
 
 1,018.5 
 
 29.4 
 
 989.1 
 
 54.7 
 
 Feces 
 
 10.8 
 
 Amount utilized 
 
 
 43.9 
 
 
 
 » 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 59.0 
 56.3 
 
 95.2 
 
 97.1 
 98.5 
 
 80.3 
 
 Estimated digestibility of bread 
 alone (per cent) 
 
 
 
 
 
 
 
 
 
 Experiment No. 197, subject 0. E. S.: 
 Feterita bread 
 
 993.0 
 702.0 
 941.0 
 204.0 
 193.0 
 
 333.8 
 
 526.5 
 
 846.9 
 
 22.4 
 
 79.1 
 
 21.1 
 
 2.8 
 
 2.1 
 
 57.4 
 
 492.7 
 
 147. 4 
 
 86.6 
 
 30.0 
 
 Potato 
 
 7.0 
 
 Apple sauce 
 
 2.8 
 173.4 
 
 1.9 
 
 Butter 
 
 6.1 
 
 Sugar 
 
 193.0 
 
 
 
 
 
 
 Total food consumed 
 
 3,033.0 
 110.0 
 
 1,729.6 
 
 105.1 
 52.9 
 52.2 
 
 233. 6 
 
 12.3 
 
 221.3 
 
 919.7 
 32.6 
 
 887.1 
 
 45.0 
 
 Feces 
 
 12.2 
 
 Amount utilized 
 
 
 32.8 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 49.7 
 
 94.7 
 
 96.5 
 
 72.9 
 
 
 
 
 
 Estimated digestibility of bread 
 alone (per cent) 
 
 ' 
 
 
 43.1 
 
 
 97.4 
 
 
 
 
 
 
 
 Experiment No. 198, subject R. F. T.: 
 Feterita bread 
 
 856.0 
 415.0 
 1,018.0 
 142.0 
 178.0 
 
 2S7. 7 
 
 311.2 
 
 916.2 
 
 15.6 
 
 68.2 
 
 12.5 
 
 3.1 
 
 1.4 
 
 49.5 
 
 424.8 
 87.1 
 93.7 
 
 25. 8 
 
 Potato 
 
 4.2 
 
 Apple sauce 
 
 3.0 
 120.7 
 
 2.0 
 
 Butter 
 
 4.3 
 
 Sugar 
 
 178.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 2,609.0 
 74.0 
 
 1,530.7 
 
 85.2 
 29.7 
 55.5 
 
 173. 2 
 
 11.4 
 
 161. 8 
 
 783.6 
 
 23.5 
 
 760.1 
 
 36. :i 
 
 Feces 
 
 9.4 
 
 Amount utilized 
 
 
 26.9 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 65.1 
 
 93.4 
 
 97.0 
 
 74. 1 
 
 
 
 
 
 Estimated digestibility oi bread 
 
 
 
 66. 3 
 
 
 98. 6 
 
 
 
 
 
 
 
DIGESTIBTLITY OF THE GRAIN SORGHUMS. 13 
 
 Data of digestion experiments with feterita bread in a simple mixed diet — Continued. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 203, subject D. G. G.: 
 Feterita bread 
 
 Grams. 
 
 1,205.0 
 965.0 
 805.0 
 306.0 
 165.0 
 
 Grams. 
 
 35.0 
 723.7 
 724.5 
 
 33.6 
 
 Grams. 
 
 105.4 
 
 29.0 
 
 2.4 
 
 3.1 
 
 Grams. 
 68.0 
 
 Grams. 
 
 620.3 
 
 202.7 
 
 74.1 
 
 Grams. 
 36 3 
 
 Potato 
 
 9 6 
 
 Apple sauce 
 
 2.4 
 260.1 
 
 1 6 
 
 Butter 
 
 9.2 
 
 Sugar " 
 
 165.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,446.0 
 157.0 
 
 1,856.8 
 
 139.9 
 81.6 
 58.3 
 
 330.5 
 
 11.3 
 
 319.2 
 
 1,062.1 
 
 50.6 
 
 1,011.5 
 
 56 7 
 
 Feces 
 
 13 5 
 
 Amount utilized 
 
 
 43 2 
 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 41.7 
 
 96.6 
 
 95.2 
 
 76 ' ? 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 30.7 
 
 
 95.2 
 
 
 
 
 
 
 
 Experiment No. 204, subject R. L. S.: 
 Feterita bread 
 
 1,298.0 
 913. 
 888.0 
 226.0 
 139.0 
 
 403.9 
 
 684.8 
 
 799.2 
 
 24.8 
 
 113.6 
 
 27.4 
 
 2.6 
 
 2.3 
 
 73.2 
 
 668.2 
 
 191.7 
 
 81.7 
 
 39 1 
 
 Potato 
 
 9 1 
 
 Apple sauce 
 
 2.7 
 192.1 
 
 1.8 
 
 Butter 
 
 6.8 
 
 Sugar 
 
 139.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,464.0 
 94.0 
 
 1,912.7 
 
 145.9 
 46.8 
 99.1 
 
 268. 
 
 8.0 
 
 260.0 
 
 1,080.6 
 
 29.8 
 
 1,050.8 
 
 56.8 
 
 Feces 
 
 9.4 
 
 Amount utilized 
 
 
 47.4 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 67.9 
 
 97.0 
 
 97.2 
 
 83 5 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 66.5 
 
 
 98.6 
 
 
 
 
 
 
 
 Experiment No. 205, subject 0. E. S.: 
 Feterita bread 
 
 876.0 
 836.0 
 827.0 
 182.0 
 199.0 
 
 272.6 
 
 627.0 
 
 744.3 
 
 20.0 
 
 76.6 
 
 25.1 
 
 2.5 
 
 1.8 
 
 49.4 
 
 451.0 
 
 175.6 
 
 76.1 
 
 26.4 
 
 Potato 
 
 8.3 
 
 Apple sauce 
 
 2.5 
 
 154.7 
 
 1.6 
 
 Butter 
 
 5.5 
 
 Sugar 
 
 199.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 2, 920. 
 99.0 
 
 1,663.9 
 
 106.0 
 49.1 
 56.9 
 
 206.6 
 
 8.6 
 
 198.0 
 
 901.7 
 31.2 
 
 870.5 
 
 41.8 
 
 Feces 
 
 10.1 
 
 Amount utilized 
 
 
 31.7 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 53.7 
 
 95.8 
 
 96.5 
 
 75.8 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 46.6 
 
 
 97.6 
 
 
 
 
 
 
 
 Experiment No. 206, subject R. F. T.: 
 Feterita bread 
 
 850.0 
 369.0 
 782.0 
 136.0 
 199.0 
 
 264.5 
 
 276.7 
 
 703.8 
 
 14.9 
 
 74.4 
 
 11.1 
 
 2.3 
 
 1.4 
 
 47.9 
 
 437.6 
 77.5 
 71.9 
 
 25.6 
 
 Potato 
 
 3.7 
 
 Apple sauce 
 
 2.4 
 115.6 
 
 1.6 
 
 Butter 
 
 4.1 
 
 Sugar 
 
 199.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 2.336. 
 110.0 
 
 1,259.9 
 
 89.2 
 48.5 
 40.7 
 
 165.9 
 
 12.5 
 
 153.4 
 
 786.0 
 
 36.5 
 
 749.5 
 
 35.0 
 
 Feces 
 
 12.5 
 
 Amount utilized 
 
 
 22.5 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 45.6 
 
 92.5 
 
 95.4 
 
 0-4.3 
 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 42.1 
 
 
 95.1 
 
 
 
 
 
 
 
 Average food consumed per subject per day 
 
 1,034.1 
 
 577.8 
 
 39.5 
 
 81.0 
 
 319.6 
 
 16.2 
 
 Summary of digestion experiments with feterita bread in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carboh}'- 
 drates. 
 
 195 
 
 196 
 
 197 
 
 198 
 
 203 
 
 D.G.G 
 
 R.L.S 
 
 O.E.S 
 
 R.F. T 
 
 D.G.G 
 
 Per cent. 
 52.9 
 56.3 
 43.1 
 66.3 
 30.7 
 
 Per cent. 
 98.0 
 98.5 
 97.4 
 98.6 
 95.2 
 
 204 
 
 205 
 
 206 
 
 R.L.S 
 
 O.E.S 
 
 R.F.T 
 
 Per cent. 
 66.5 
 46.6 
 42.1 
 
 Per cent. 
 98.6 
 97.6 
 95.1 
 
 50.6 
 
 97.4 
 
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.: 
 Milo bread 
 
 Grams. 
 
 1,247.0 
 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 
 
 2.6 
 170.0 
 
 Grams. 
 
 617.9 
 
 156.0 
 
 80.1 
 
 Grams. 
 36.2 
 
 Potato 
 
 7.4 
 
 Apple sauce 
 
 1.8 
 
 Butter 
 
 6.0 
 
 Sugar 
 
 252.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,313.0 
 148. 
 
 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 
 
 Digestibility of entire ration (per cen t) . 
 
 
 
 74.3 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 
 
 
 
 
 
 Experiment No. 172, subject R. L. S.: 
 Milo bread 
 
 1,330.0 
 770. 
 
 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 
 
 
 Apple sauce. 
 
 3.2 
 181.1 
 
 2.2 
 
 Butter 
 
 6.4 
 
 Sugar 
 
 100.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3, 500. 
 133.0 
 
 1, 990. 1 
 
 129.6 
 63.9 
 65. 7 
 oO. 7 
 
 45.5 
 
 269. 1 
 21.5 
 
 247.6 
 92.0 
 
 1.056.1 
 34.4 
 
 1,021.7 
 96.7 
 
 97.9 
 
 
 Feces 
 
 13.2 
 
 Amount utilized 
 
 
 41.9 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 76.0 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 
 
 
 
 
 
 Experiment No. 173, subject 0. E. S.: 
 Milo bread 
 
 1,256.0 
 651.0 
 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 
 
 Apple sauce 
 
 2.9 
 192.1 
 
 2.0 
 
 Butter 
 
 6.8 
 
 Sugar 
 
 217.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,336.0 
 116.0 
 
 1, 792. 7 
 
 119.8 
 55. 7 
 64.1 
 53.5 
 
 J9.7 
 
 274.8 
 10.7 
 
 264.1 
 96.1 
 
 1,097.0 
 37.9 
 
 1,059.1 
 96.5 
 
 97.3 
 
 51.7 
 
 Feces 
 
 11.7 
 
 Amount utilized 
 
 
 40.0 
 
 Digestibility of entire ration (percent) . 
 
 
 
 77. i 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 
 
 
 
 
 
 
 Experiment No. 174, subject P. F. T.: 
 Milo bread 
 
 1,007.0 
 443.0 
 
 1,105.0 
 150. 
 253. 
 
 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 
 
 Apple sauce 
 
 3.3 
 127. 5 
 
 2.2 
 
 Butter 
 
 4.5 
 
 Sugar 
 
 253. 
 
 
 
 
 
 
 
 Total food consumed 
 
 Feces 
 
 2, 95S. 
 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 
 
 40.4 
 11.7 
 
 Amount utilized 
 
 
 28.7 
 
 1 >igestlbllity of entire ration (per cent ) . 
 
 
 
 71.0 
 
 Estimated digestibility of bread alone 
 (percent) ". 
 
 
 
 
 
 . 
 
 
 — 
 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS. 15 
 
 Data of digestion experiments with milo bread in a simple mixed diet — Continued. 
 
 - 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 218, subject D. G. G.: 
 Milo bread 
 
 Grams. 
 
 1,745.0 
 819.0 
 
 1, 107. 
 340.0 
 185.0 
 
 Grams. 
 
 573.2 
 
 606.0 
 
 996.3 
 
 37.4 
 
 Grams. 
 
 130.9 
 
 24.6 
 
 3.3 
 
 3.4 
 
 Grams. 
 89.3 
 
 Grams. 
 902.3 
 180.2 
 101.9 
 
 Grams. 
 49 3 
 
 Potato 
 
 8.2 
 
 Apple sauce 
 
 3.3 
 289.0 
 
 2.2 
 
 Butter 
 
 10 2 
 
 Sugar 
 
 185.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 196. 
 159.0 
 
 2, 212. 9 
 
 162.2 
 81.5 
 80.7 
 
 381.6 
 
 11.5 
 
 370.1 
 
 1,369.4 
 
 51.4 
 
 1,318.0 
 
 69.9 
 
 Feces 
 
 14 6 
 
 Amount utilized 
 
 
 55.3 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 49.8 
 
 97.0 
 
 96.2 
 
 79.1 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 44.8 
 
 
 96.8 
 
 
 
 
 
 
 
 Experiment No. 219, subject R. L. S.: 
 Milo bread 
 
 1,727.0 
 788.0 
 
 1,075.0 
 225.0 
 110.0 
 
 567.3 
 
 583.1 
 
 967.5 
 
 24.8 
 
 129.5 
 
 23.6 
 
 3.2 
 
 2.2 
 
 88.4 
 
 893.0 
 
 173.4 
 
 98.9 
 
 48.8 
 
 Potato 
 
 7.9 
 
 Apple sauce 
 
 3.2 
 191.2 
 
 2.2 
 
 Butter 
 
 6.8 
 
 Sugar 
 
 110.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,925.0 
 142.0 
 
 2, 142. 7 
 
 158.5 
 72.9 
 85.6 
 
 282.8 
 
 15.4 
 
 267.4 
 
 1,275.3 
 
 38.8 
 
 1,236.5 
 
 65.7 
 
 Feces 
 
 14.9 
 
 Amount utilized 
 
 
 50.8 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 54.0 
 
 94.6 
 
 97.0 
 
 77.3 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 50.6 
 
 
 98.0 
 
 
 
 
 
 
 
 Experiment No. 220, subject 0. E. S.: 
 Milo bread 
 
 1,855.0 
 747.0 
 
 1, 228. 
 300.0 
 322.0 
 
 609.4 
 
 552.8 
 
 1, 105. 2 
 
 33.0 
 
 139.1 
 
 22.4 
 
 3.7 
 
 3.0 
 
 95.0 
 
 959.2 
 164.3 
 113.0 
 
 52.3 
 
 Potato 
 
 7.5 
 
 Apple sauce 
 
 3.7 
 255.0 
 
 2.4 
 
 Butter 
 
 9.0 
 
 Sugar 
 
 322.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 452. 
 216.0 
 
 2,300.4 
 
 168.2 
 
 104.6 
 
 63.6 
 
 353.7 
 
 18.8 
 
 334.9 
 
 1,558.5 
 
 71.8 
 
 1, 486. 7 
 
 71.2 
 
 Feces 
 
 20.8 
 
 Amount utilized 
 
 
 50.4 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 . 37.8 
 
 94.7 
 
 95.4 
 
 70.8 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 31.6 
 
 
 95.2 
 
 
 
 
 
 
 
 Experiment No. 221, subject R. F. T.: 
 Milo bread 
 
 1,435.0 
 595.0 
 
 1, 128. 
 240.0 
 293.0 
 
 471.4 
 
 440.3 
 
 1,015.2 
 
 26.4 
 
 107.6 
 
 17.8 
 
 3.4 
 
 2.4 
 
 73.5 
 
 742.0 
 130.9 
 103.8 
 
 40.5 
 
 Potato 
 
 6.0 
 
 Apple sauce 
 
 3.4 
 204.0 
 
 2.2 
 
 Butter 
 
 7.2 
 
 Sugar 
 
 293.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,691.0 
 , 205.0 
 
 1,953.3 
 
 131.2 
 89.6 
 41.6 
 
 280.9 
 
 24.1 
 
 256.8 
 
 1,269.7 
 
 68.4 
 
 1,201.3 
 
 55.9 
 
 Feces 
 
 22.9 
 
 Amount utilized 
 
 
 33.0 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 31.7 
 
 91.4 
 
 94.6 
 
 59.0 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 24.3 
 
 
 93.9 
 
 
 
 
 
 
 
 Average food consumed per subject per 
 day 
 
 1,223.8 
 
 658.5 
 
 45.2 
 
 95.4 
 
 405.5 
 
 19.2 
 
 
 
 Summary of digestion experiments with milo bread in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject. Protein. 
 
 Carbohy- 
 drates. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates.' 
 
 171 
 
 172....... 
 
 173 
 
 174 
 
 218 
 
 D. G. G 
 
 R. L. S 
 
 O. E. S 
 
 R. F. T 
 
 D. G. G 
 
 Per cent. 
 31.5 
 45.5 
 49.7 
 42.3 
 44.8 
 
 Per cent. 
 95.5 
 97.9 
 97.3 
 95.8 
 96.8 
 
 219 
 
 220 
 
 221 
 
 R. L. S 
 
 O. E. S 
 
 F. F. T 
 
 Average 
 
 Per cent. 
 50.6 
 31.6 
 24.3 
 
 Per ant. 
 98: 
 95.2 
 93.9 
 
 40.0 
 
 96.3 
 
16 
 
 BULLETIN 470, CJ. S. DEPARTMENT OF AGRICULTURE. 
 
 In the diet containing large quantities of milo bread, the bread sup- 
 plied an average of 36 grams of protein and 251 grams of carbohydrate, 
 which were estimated to be 40.0 per cent and 96.3 per cent digested, 
 respectively. In these experiments, as in the tests with the other 
 sorghums, owing to the low protein content of the grains, it would 
 have been very difficult for the subjects to eat a sufficient bulk of the 
 diet to obtain the amount of protein specified in the common dietary 
 standards, namely, 100 grams per man of average weight daily. 
 
 DIGESTION EXPERIMENTS WITH KAOLIANG BREAD. 
 
 Kaoliang bread, or, perhaps better, gingerbread (also flavored with 
 ginger), was very similar in taste and appearance to the other sorghum 
 breads. Indeed, all the sorghum gingerbreads so clearly resembled 
 one another that the subjects apparently believed that they were all 
 prepared from the same meal. The essential data of the digestion 
 experiments with four subjects are reported as follows: 
 
 Data of digestion experiments with kaoliang bread in a simple mixed diet. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 378, subject D. G. G.: 
 
 Grams. 
 1,419.0 
 
 632.0 
 1,045.0 
 
 374.0 
 94.0 
 
 Grams. 
 
 203.6 
 
 474.0 
 
 914.4 
 
 41.2 
 
 Grams. 
 
 134.8 
 
 19.0 
 
 3.3 
 
 3.7 
 
 Grams. 
 124.9 
 
 Grams. 
 920.4 
 132.7 
 120.5 
 
 Grams. 
 35.3 
 
 
 6.3 
 
 
 4.3 
 317.9 
 
 2.5 
 
 
 11.2 
 
 
 94.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,564.0 
 194.0 
 
 1,633.2 
 
 160.8 
 
 102.5 
 
 58.3 
 
 447.1 
 
 22.5 
 
 424.6 
 
 1,267.6 
 
 53.6 
 
 1,214.0 
 
 55.3 
 
 Feces 
 
 15.4 
 
 
 
 39.9 
 
 
 
 
 
 Digestibility of entire ration (per cent) 
 
 
 
 36.3 
 
 95.0 
 
 95.8 
 
 72.2 
 
 
 
 
 
 Estimated digestibility of bread alone (per 
 
 
 
 26.8 
 
 
 96.4 
 
 
 
 
 
 
 
 Experiment No. 379, subject A. J. H.: 
 Kaoliang bread 
 
 1,323.0 
 
 599.0 
 
 947.0 
 
 337.0 
 
 44.0 
 
 189.9 
 
 449.2 
 
 828.6 
 
 37.1 
 
 125.7 
 
 18.0 
 3.0 
 3.4 
 
 116.4 
 
 858.1 
 125.8 
 109.2 
 
 32.9 
 
 Potato 
 
 6.0 
 
 Apple sauce 
 
 3.9 
 286.4 
 
 2.3 
 
 Butter 
 
 10.1 
 
 Sugar . 
 
 44.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,250.0 
 213.0 
 
 1,504.8 
 
 150.1 
 
 109.0 
 
 41.1 
 
 406.7 
 
 34.6 
 
 372.1 
 
 1, 137. 1 
 4& 3 
 
 1,08a 8 
 
 5L3 
 
 Feces 
 
 21.1 
 
 
 
 30.2 
 
 
 
 
 
 Digestibility of entire ration (per cent) 
 
 
 
 27.4 
 
 91.5 
 
 95.8 
 
 sa 9 
 
 
 
 
 
 Estimated digestibility of bread alone (per 
 cent) . 
 
 
 
 16.1 
 
 
 96.5 
 
 
 
 
 
 
 
 Experiment No. 380, subject R. L. S.: 
 Kaoliang bread 
 
 1,431.0 
 587.0 
 
 1,073.0 
 270.0 
 121. 
 
 205.4 
 
 440.2 
 
 938. 9 
 
 29.7 
 
 135.9 
 
 17.6 
 
 3.4 
 
 2.7 
 
 125. 9 
 
 92a 2 
 
 123.3 
 123.7 
 
 35. 6 
 
 Potato 
 
 5.9 
 
 Apple sauce 
 
 4.4 
 229.5 
 
 2.6 
 
 Butter 
 
 ai 
 
 Sugar 
 
 121.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,482.0 
 235.0 
 
 1,614.2 
 
 159.6 
 
 119.1 
 
 40.5 
 
 359. 8 
 
 30.3 
 
 329.5 
 
 1,296.2 
 
 04. 
 
 1, 232. 2 
 
 52.2 
 
 Feces 
 
 21. 6 
 
 Amount utilized 
 
 
 30.6 
 
 
 
 
 
 Digestibility of entire ration (per cent) 
 
 
 
 25.4 
 
 91.6 
 
 95.0 
 
 5& <! 
 
 
 
 
 
 Estimated digestibility of bread alone (per 
 
 
 
 15.0 
 
 
 It.-.. 1 
 
 
 
 
 
 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS. 17 
 
 Data of digestion experiments with kaoliang bread in a simple mixed diet — Continued. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 381, subject 0. E. S.: 
 Kaoliang bread ... 
 
 Grams. 
 
 1,228.0 
 563.0 
 
 1,002.0 
 257.0 
 183.0 
 
 Grams. 
 
 176.2 
 
 422.3 
 
 876.8 
 
 28.3 
 
 Grams. 
 
 116.6 
 
 16.9 
 
 3.2 
 
 2.6 
 
 Grams. 
 108.1 
 
 Grams. 
 796.5 
 118.2 
 115.5 
 
 Grams. 
 30 6 
 
 Potato 
 
 5 6 
 
 Apple sauce 
 
 4.1 
 
 21&4 
 
 2.4 
 
 Butter 
 
 7 7 
 
 Sugar 
 
 183.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,233.0 
 156.0 
 
 1,503.6 
 
 139.3 
 
 80.5 
 58.8 
 
 330.6 
 
 19.2 
 
 311.4 
 
 1,213.2 
 
 41.5 
 
 1, 171. 7 
 
 46 3 
 
 Feces 
 
 14 8 
 
 Amount utilized 
 
 
 31 5 
 
 
 
 
 
 Digestibility of entire ration (per cent) 
 
 
 42.2 
 
 94.2 
 
 96.6 
 
 68 
 
 
 
 
 
 Estimated digestibility of bread alone (per 
 cent) 
 
 
 
 34.0 
 
 
 97.5 
 
 
 
 
 
 
 Experiment No. 393, subject D. G. G.: 
 Kaoliang bread 
 
 1,828.0 
 699.0 
 912.0 
 385.0 
 167.0 
 
 496.7 
 
 527.7 
 
 821.9 
 
 42-3 
 
 139.3 
 
 17.5 
 
 2.4 
 
 3.8 
 
 147.5 
 
 .7 
 
 2.9 
 
 327. 3 
 
 1,008.0 
 
 146.1 
 
 83.1 
 
 36 5 
 
 Potato 
 
 7 
 
 Apple sauce 
 
 1 7 
 
 Butter 
 
 11 6 
 
 
 167.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3.991.0 
 241.0 
 
 1, 888. 6 
 
 163.0 
 
 126.1 
 
 36.9 
 
 478. 1 
 
 23.2 
 
 455. 2 
 
 1,404.2 
 
 71.5 
 
 1, 332. 7 
 
 56 8 
 
 Feces 
 
 20 2 
 
 Amount utilized 
 
 
 36 2 
 
 
 
 
 
 Digestibility of entire ration (percent). 
 
 
 
 22.6 
 
 95.2 
 
 94.9 
 
 64 6 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 12.0 
 
 
 94.8 
 
 
 
 
 
 
 
 Experiment No. 394, subject A. J. H. : 
 Kaoliang bread 
 
 1,458.0 
 
 765.0 
 
 841.0 
 
 244.0 
 
 93.0 
 
 396.1 
 
 577.6 
 
 757.9 
 
 26.9 
 
 111.1 
 
 19.1 
 2.2 
 2.4 
 
 117.7 
 
 .8 
 
 2.7 
 
 207.4 
 
 803.9 
 
 159. 9 
 
 76.6 
 
 29 2 
 
 Potato 
 
 7 6 
 
 Apple sauce 
 
 1 6 
 
 Butter 
 
 7 3 
 
 Sugar 
 
 93.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,401.0 
 189.0 
 
 1, 758. 5 
 
 134.8 
 97.8 
 37.0 
 
 328. 6 
 
 27.6 
 
 301.0 
 
 1, 133. 4 
 
 44.4 
 
 1, 089. 
 
 
 Feces 
 
 19 4 
 
 m Amount utilized 
 
 
 26 5 
 
 
 
 
 
 Digestibility of entire ration (percent) . 
 
 
 
 27.4 
 
 91.6 
 
 96.1 
 
 58 
 
 
 
 
 
 Estimated digestibility of bread alone 
 per cent) 
 
 
 
 15.2 
 
 
 96.7 
 
 
 
 
 
 
 
 Experiment No. 395, subject P. L. S.:.. 
 Kaoliang bread 
 
 1,483.0 
 
 588.0 
 
 966.0 
 
 297.0 
 
 99.0 
 
 402.9 
 
 443.9 
 
 870.6 
 
 32.7 
 
 113.0 
 
 14.7 
 
 2.5 
 
 3.0 
 
 119.7 
 
 .6 
 
 3.1 
 
 252.4 
 
 817.7 
 
 122.9 
 
 88.0 
 
 99.0 
 
 29 7 
 
 Potato 
 
 5.9 
 
 Apple sauce 
 
 1.8 
 
 Butter 
 
 8 9 
 
 Su?ar 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,433.0 
 186.0 
 
 1,750.1 
 
 133.2 
 97.9 
 35.3 
 
 375. 8 
 
 21.4 
 
 354.4 
 
 1, 127. 6 
 
 47.8 
 1.079.8 
 
 46.3 
 
 Feces 
 
 18.9 
 
 Amount utilized 
 
 
 27.4 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 26.5 
 
 94.3 
 
 95.8 
 
 59.2 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 16.0 
 
 
 96.2 
 
 
 
 
 
 
 
 Experiment No. 396, subject 0. E. S.: 
 Kaoliang bread 
 
 1,427.0 
 712.0 
 946.0 
 258.0 
 324.0 
 
 387.7 
 
 537.6 
 
 852.5 
 
 28.4 
 
 108.7 
 
 17.8 
 
 2.5 
 
 2.6 
 
 115.2 
 
 .7 
 
 3.0 
 
 219.3 
 
 786.9 
 
 148.8 
 
 86.2 
 
 28.5 
 
 Potato 
 
 7.1 
 
 Apple sauce 
 
 1.8 
 
 Butter 
 
 7.7 
 
 Sugar 
 
 324.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3, 667. 
 171.0 
 
 1,806.2 
 
 131.6 
 86.8 
 44.8 
 
 338.2 
 
 17.1 
 
 321.1 
 
 1,345.9 
 
 50.1 
 
 1, 295. 8 
 
 45.1 
 
 Feces 
 
 17.0 
 
 Amount utilized 
 
 
 28.1 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 34.0 
 
 94.0 
 
 96.3 
 
 62.3 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 23.4 
 
 
 96.5 
 
 
 
 
 
 
 
 Average food consumed per subject 
 per day 
 
 1, 167. 5 
 
 560.8 
 
 48.8 
 
 127.7 
 
 413.6 
 
 lti. 6 
 
 
 
18 BULLETIN 470, IT. S. DEPARTMENT OF AG1UCULTUBE. 
 
 Summary of digestion experiments with laoliang hrcad'in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 £ Subject 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 378 
 
 I). G. G 
 
 A. J. II 
 
 R. L. S 
 
 E S 
 
 Per cent. 
 26.8 
 16.1 
 15.0 
 34.0 
 12.0 
 
 Per cent. 
 96.4 
 96.5 
 95.4 
 97.5 
 94.8 
 
 394 
 
 395 
 
 396 
 
 A. J. H 
 
 Per cent. 
 15.2 
 16.0 
 23.4 
 
 Per cent. 
 96.7 
 
 379 
 
 380 
 
 381 
 
 393 
 
 R. L. S 
 
 0. E. S 
 
 96.2 
 96.5 
 
 D. G. G 
 
 
 Average 
 
 19.8 
 
 96.3 
 
 In the experiments with kaoliang, notwithstanding the fact that 
 the subjects ate nearly a pound of this bread daily, it supplied on 
 an average only 41 grams of protein and 288 grams of carbohydrate 
 per man per day. As the data recorded above show, the bread pro- 
 tein was found to be only 19.8 per cent available to the body, while 
 the digestibility of carbohydrate proved to be 96.3 per cent. 
 
 SUMMARY OF DATA ON THE DIGESTffiHJTY OF THE GRAIN-SORGHUM BREADS. 
 
 Considering the experiments with the sorghum gingerbreads as a 
 whole, the digestibility of the protein of bread alone averaged less 
 than 50 per cent, while that of the carbohydrate constituent of the 
 bread was found to be uniformly high. That the digestibility of the 
 carbohydrate from the sorghum meals alone is practically identical 
 with that of the breads alone is evident from the fact that the only 
 accessory carbohydrate present in the breads was a relatively small 
 quantity of molasses — a carbohydrate whose digestibility is 98 per 
 cent. Moreover the averages for the digestibility of carbohydrate 
 from kanr, feterita, milo, and kaoliang breads are practically iden- 
 tical with the value usually given for the average simple mixed diet — 
 namely, 97 per cent. 1 The close agreement of these values is of 
 particular interest, for it indicates that the low values obtained for 
 the digestibility of protein are not due to errors in the collections of 
 the feces. 
 
 The subjects reported as a rule that they seemed to be in normal 
 condition throughout the experimental periods. The diets contain- 
 ing the grain sorghums seemed to assist materially the peristaltic 
 action of the intestine — an effect which was probably due to the 
 large bulk of unassimilated material which the sorghum meals sup- 
 ply. In one or two instances the subjects reported sensations of 
 hunger and nervous headache, but this was probably due to the fact 
 that too little nutritive material was eaten to supply the body needs. 
 
 It is thought that sufficient experimental data have been accumu- 
 lated in this series of experiments to permit of an accurate compari- 
 son of the digestibility of the sorghums one with another. In order 
 to ascertain their digestibility as compared with other cereals, a series 
 of check experiments has been made with corn and wheat meal pre- 
 pared in the same way and eaten with the same basal ration. 
 
 Connecticut Storrs Sta. Rpt. 1901, p. 245. 
 
DIGESTIBILITY OF THE GKA1N SORGHUMS. 
 
 19 
 
 CHECK EXPERIMENTS WITH BREADS MADE FROM CORN AND 
 
 WHEAT MEALS. 
 
 The corn and wheat breads used in the following tests were pre- 
 pared in the same way as the sorghum gingerbreads (p. 5) and were 
 eaten with the same basal ration of apple sauce, potatoes, and but- 
 ter. To make certain that the results of these tests should be di- 
 rectly comparable with those of the preceding experiments, the details 
 of the daily routine and all other conditions essential to accurate work 
 were made to correspond nearly exactly. It is to be especially noted 
 that the corn and wheat meals used to make the bread were ground 
 in the same mill as were the sorghum grains and to the same degree 
 of fineness. Such a precaution was necessary in order to remove ap- 
 proximately the same percentage of bran from all of the grains. 
 
 Seven digestion experiments, each of the customary three days' 
 duration, were conducted with the cooperation of four subjects. 
 The results of these tests are reported in the following tables : 
 
 Data of digestion experiments with corn bread in a simple mixed diet. 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 231, subject, D. G. G.: 
 Corn bread 
 
 Grams. 
 
 1,877.0 
 581.0 
 950.0 
 355.0 
 175.0 
 
 Grams. 
 
 773.9 
 
 430.0 
 
 855.0 
 
 39.0 
 
 Grams. 
 
 86.7 
 
 17.4 
 
 2.9 
 
 3.5 
 
 Grams. 
 89.9 
 
 Grams. 
 
 889.3 
 
 127.8 
 
 87.4 
 
 Grams. 
 37.2 
 
 Potato . 
 
 5.8 
 
 Apple sauce 
 
 2.8 
 301.8 
 
 1.9 
 
 Butter 
 
 10.7 
 
 Sugar 
 
 175.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3, 938. 
 139.0 
 
 2,097.9 
 
 110.5 
 45.5 
 65.0 
 
 394.5 
 
 19.2 
 
 375.3 
 
 1,279.5 
 
 62.6 
 
 1,216.9 
 
 55 6 
 
 Feces 
 
 11 7 
 
 Amount utilized 
 
 
 43.9 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 58.8 
 
 95.1 
 
 95.1 
 
 79.0 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 56.3 
 
 „ 
 
 95.1 
 
 
 
 
 
 
 
 Experiment No. 232, subject, R. L. S.: 
 Corn bread 
 
 1,957.0 
 526.0 
 834.0 
 228.0 
 -82.0 
 
 806.9 
 
 389.2 
 
 750.6 
 
 25.1 
 
 90.5 
 
 15.8 
 
 2.5 
 
 2.3 
 
 93.7 
 
 927.2 
 
 115.7 
 
 76.7 
 
 38.7 
 
 Potato 
 
 5.3 
 
 Apple sauce 
 
 2.5 
 
 193.8 
 
 1.7 
 
 Butter 
 
 6.8 
 
 Sugar 
 
 82.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,627.0 
 101.0 
 
 1,971.8 
 
 111.1 
 
 33.6 
 77.5 
 
 290.0 
 
 16.5 
 
 273.5 
 
 1,201.6 
 
 41.5 
 
 1, 160. 1 
 
 52.5 
 
 Feces 
 
 9.4 
 
 Amount utilized 
 
 
 43.1 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 69.8 
 
 94.3 
 
 96.5 
 
 82.1 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 70.1 
 
 
 97.2 
 
 
 
 
 
 
 
 Experiment No. 233, subject 0. E. S.: 
 Corn bread 
 
 2, 129. 
 670.0 
 849.0 
 293.0 
 344.0 
 
 877.8 
 
 495.8 
 
 764,1 
 
 32.2 
 
 98.4 
 
 20.1 
 
 2.5 
 
 2.9 
 
 102.0 
 
 1, 008. 7 
 
 147.4 
 
 78.1 
 
 42.1 
 
 Potato 
 
 6.7 
 
 Apple sauce 
 
 2.6 
 249.1 
 
 1.7 
 
 Butter 
 
 8.8 
 
 Sugar 
 
 344.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 285. 
 148.0 
 
 2,169.9 
 
 123.9 
 53.5 
 70.4 
 
 353.7 
 
 21.3 
 
 332.4 
 
 1, 578. 2 
 
 60.8 
 
 1,517.4 
 
 59.3 
 
 Feces 
 
 12.4 
 
 Amount utilized 
 
 
 46.9 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 56.8 
 
 94.0 
 
 96.1 
 
 79.1 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 53.2 
 
 
 96.2 
 
 
 
 
 
 
 
 Average food consumed per subject 
 per day 
 
 1,316.7 
 
 693.3 
 
 38.4 
 
 115.4 
 
 451.0 
 
 L8.6 
 
 
 
"20 BULLETIN 4*743, U. S. DEPARTMENT OF AGRICULTURE. 
 
 Summary of digestion experiments villi corn bread in a simple mixed diet. 
 
 Experiment No. 
 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 231 
 
 D. G. G 
 
 _ 
 
 Per cent. 
 56.3 
 70.1 
 
 Per cent. 
 95.1 
 
 232 
 
 R. L. S 
 
 
 97.2 
 
 233 
 
 O. E. S. 
 
 
 53.2 j 96.2 
 
 
 A verage 
 
 
 
 
 59.9 
 
 96.2 
 
 Data of digestion experiments with wheat bread in a simple mixed diet. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 226, subject D. G. G.: 
 Wheat bread 
 
 Grams. 
 
 2, 035. 
 478.0 
 904.0 
 307.0 
 193.0 
 
 Grams. 
 
 823.4 
 
 353.7 
 
 813.6 
 
 33.8 
 
 Grams. 
 
 155.1 
 
 14.3 
 
 2.7 
 
 3.1 
 
 Grams. 
 110.1 
 
 Grams. 
 
 890.2 
 
 105.2 
 
 83.2 
 
 i93.'6" 
 
 Grams. 
 56.2 
 
 Potato 
 
 4.8 
 
 Apple sauce 
 
 2.7 
 260.9 
 
 1.8 
 
 Butter 
 
 9.2 
 
 Sugar 
 
 
 
 i 
 
 
 
 Total food consumed 
 
 3,917.0 
 153.0 
 
 2, 024. 5 
 
 175.2 
 
 48.4 
 126.8 
 
 373.7 
 
 13.7 
 
 360.0 
 
 1,271.6 
 
 74.7 
 
 1,196.9 
 
 72.0 
 
 Feces 
 
 16.2 
 
 Amount utilized . 
 
 
 55.8 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 72.4 
 
 96.3 
 
 94.1 
 
 77.5 
 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 
 
 73.0 
 
 
 93.6 
 
 
 
 
 
 
 
 Experiment No. 227, subject R. L. S.: 
 Wheat bread 
 
 . 
 1,807.0 
 509.0 
 909.0 
 192.0 
 121.0 
 
 731.0 
 
 376.6 
 
 818.1 
 
 21.1 
 
 
 
 137.8 
 15.3 
 
 2.7 
 1.9 
 
 97.8 
 
 790.5 
 
 112.0 
 
 83.7 
 
 49.9 
 
 Potato 
 
 5.1 
 
 Apple sauce 
 
 2.7 
 163.2 
 
 1.8 
 
 Butter 
 
 5.8 
 
 Sugar 
 
 121.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3, 538. 
 71.0 
 
 1,946.8 
 
 157.7 
 
 22.1 
 
 135.6 
 
 263.7 
 
 9.1 
 
 254.6 
 
 1, 107. 2 
 
 31.3 
 
 1,075.9 
 
 62.6 
 
 Feces 
 
 8.5 
 
 Amount utilized 
 
 
 
 54.1 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 86.0 
 
 96.5 
 
 97.2 
 
 86.4 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 1 
 
 88.8 
 
 
 98.1 
 
 
 
 1 
 
 
 
 Experiment No. 228, subject 0. E. S.: 
 Wheat bread 
 
 2, 137. 
 591.0 
 880.0 
 262.0 
 313.0 
 
 864.6 
 437.4 
 792.0 
 
 28.8 
 
 163. 
 
 17.7 
 
 2.6 
 
 2.6 
 
 115.6 
 
 934.8 
 
 130. 
 
 81.0 
 
 59.0 
 
 Potato 
 
 5.9 
 
 Apple sauce 
 
 2.6 
 222.7 
 
 1.8 
 
 Butter 
 
 7.9 
 
 Sugar 
 
 313. 
 
 
 
 
 
 
 
 Total food consumed 
 
 4,183.0 
 200.0 
 
 2, 122. 8 
 
 185.9 
 
 61.8 
 
 124.1 
 
 340. 9 
 
 30.5 
 
 310.4 
 
 1,458.8 
 
 84.6 
 
 1,374.2 
 
 74.6 
 
 Feces 
 
 23.1 
 
 Amount utilized 
 
 
 51.5 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 66.8 
 
 91.1 
 
 94.2 
 
 69.0 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 66.4 
 
 
 93.2 
 
 
 
 
 
 
 
 Experiment No. 229, subject R. F. T.: 
 Wheat bread 
 
 1,401.0 
 346.0 
 882.0 
 154.0 
 220.0 
 
 566.8 
 
 256.0 
 
 793.8 
 
 17.0 
 
 106.8 
 
 10.4 
 
 2.7 
 
 1.5 
 
 75.8 
 
 612.9 
 76.1 
 81.1 
 
 38.7 
 
 Potato 
 
 3.5 
 
 Apple sauce 
 
 2.6 
 130.9 
 
 1.8 
 
 Butter 
 
 4.6 
 
 Sugar 
 
 220.0 
 
 
 
 
 
 
 
 Total food consumed 
 
 3,003.0 
 92.0 
 
 1,633.6 
 
 121.4 
 26.0 
 95.4 
 
 209.3 
 
 15.6 
 
 193. 7 
 
 990.1 
 
 38.2 
 
 951.9 
 
 48.6 
 
 Feces . . 
 
 12.2 
 
 Amount utilized 
 
 
 36.4 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 78.6 
 
 92.5 
 
 96.1 
 
 74.9 
 
 
 
 
 
 Estimated digestibility of bread alone 
 (per cent) 
 
 
 
 81.0 
 
 
 96 4 
 
 
 
 
 
 
 
 Average food consumed per subject 
 per day 
 
 1,220.1 
 
 644.0 
 
 53.3 
 
 99.0 
 
 402.3 
 
 21.5 
 
 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS. 21 
 
 Summary of digestion experiments with wheat bread in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbo- 
 hydrates. 
 
 Experi- 
 ment No. 
 
 Subject. 1 Protein. 
 
 Carbo- 
 hydrates. 
 
 226 
 
 227 
 
 228 
 
 D.G.G 
 
 R.L.S 
 
 O.E.S 
 
 Per cent. 
 73.0 
 88.8 
 66.4 
 
 Per cent. 
 93.6 
 98.1 
 93.2 
 
 229 
 
 R.F.T 
 
 Average 
 
 Per cent. 
 81.0 
 
 Per cent. 
 96.4 
 
 77.3 
 
 95.3 
 
 The digestibility of fat and carbohydrate in both the corn and the 
 wheat bread diets was very satisfactory, 94.5 per cent of fat and 95.9 
 per cent of carbohydrate in the ration containing corn, and 94.3 per 
 cent of fat and 95.6 per cent of carbohydrate in the wheat diet 
 representing the percentages of available nutrients. The estimated 
 value for the digestibility of the carbohydrate of corn bread alone is 
 96.6 per cent and of the carbohydrate of wheat bread 95.9 per cent. 
 
 An average of 38.4 grams of protein per man per day was 61.8 per 
 cent digested in the experiments with corn bread and, although the 
 average daily consumption of protein in the experiments with wheat 
 was only 53.3 grams, this was 76.0 per cent available to the body. 
 The estimated digestibility of the protein supplied by the corn bread 
 alone is 59.9 per cent, and of the protein supplied by wheat bread 
 77.3 per cent. These values undoubtedly vary with the quantity of 
 bran present in the flour and with other experimental conditions, 
 such as the nature of the diet and the quantity of protein eaten. 
 This opinion is in accordance with the conclusions of other investi- 
 gators. Results of experiments by Woods and Merrill, 1 conducted 
 in cooperation with the earlier work of the Omce of Home Economics, 
 indicate that all kinds of wheat bread are well digested and deserving 
 of the important place given to them in the diet. These investi- 
 gators found that the digestibility of the protein of wheat bread 
 varied from 93.8 per cent for standard patent to 80 per cent for 
 entire wheat flour. Snyder 2 also studied the comparative digesti- 
 bility of protein in different grades of wheat flour, finding that 
 although the entire wheat and graham flours contained more protein 
 than the patent flours, the percentages of protein actually available 
 to the body was greater in the patent flour. In experiments with 
 Indian corn meal prepared for eating in several different ways, 
 Merrill 3 found a digestibility of protein varying from 73 to 86 per 
 cent. 
 
 The digestibility of corn protein herein determined, 55.4 per cent, 
 is somewhat lower than that usually reported, but it seems reasonable 
 to conclude, in comparison with the preceding experiments with the 
 grain sorghums in identically the same basal ration, that corn pro tern 
 is more thoroughly digested than are the protein constituents of dwarf 
 
 i U. S. Dept. Agr., Office Expt. Sta. Bui. 143 (1904), p. 33. 2 Maine Sta. Bui. 131 (1906). 
 • ldem,126 (1903), p. 46: 156 (1905). 
 
22 
 
 BULLETIN 470, U. S. DEPARTMENT OF AGRICULTURE. 
 
 kafir, feterita, dwarf milo, and kaoliang. As indicated by its digesti- 
 bility, 74.4 per cent, wheat protein is even more completely available 
 to the body. Since the sorghums contain less protein than is found 
 in either corn or wheat, and as these tests indicate that the protein, 
 gram for gram, is less thoroughly digested than that of corn and 
 wheat, it may be concluded that both corn and wheat contain more 
 available protein than do the sorghum grains. 
 
 DIGESTIBILITY OF THE SORGHUM MEALS PREPARED AS MUSHES. 
 
 DIGESTION EXPERIMENTS WITH KAFIR MUSH. 
 
 To ascertain whether or not the method of cooking the sorghum 
 meals influences their digestibility, the series of tests reported in the 
 following pages was made. In these experiments kafir meal from 
 the same lot as that used in the preceding tests was cooked as a mush 
 (p. 5) , which was eaten with a basal ration consisting of apple sauce, 
 butter, sirup, and sugar. The diet proved entirely satisfactory for 
 the tests, in that it was sufficiently appetizing to preclude any psychic 
 dislike of the food, so that a nominal quantity of mush was willingly 
 eaten. The same subjects cooperated in these tests and continued 
 the same routine that was followed in the previous experiments. 
 
 The experimental data of three experiments with kafir mush are 
 summarized in the following tables : 
 
 Data of digestion experiments with kafir mush in a simple mixed diet. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 239, subject D. G. G.: 
 Kafir mush 
 
 Grams. 
 3,299.0 
 
 Grams. 
 2, 415. 9 
 
 Grams. 
 130.0 
 
 Grams. 
 1.3 
 
 Grams. 
 698.1 
 
 Grams. 
 53.7 
 
 Apple sauce 
 
 
 Butter 
 
 248.0 
 
 1,617.0 
 
 135.0 
 
 27.3 
 681.0 
 
 2.5 
 
 210.8 
 
 
 7.4 
 
 Sirup 
 
 936.0 
 135.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Totai food consumed 
 
 5,299.0 
 119.0 
 
 3,124.2 
 
 132.5 
 52.9 
 79.6 
 
 212.1 
 
 11.4 
 
 200.7 
 
 1, 769. 1 
 
 43.8 
 1, 725. 3 
 
 61.1 
 
 Feces 
 
 10.9 
 
 Amount utilized 
 
 
 5a 2 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 60.1 
 
 94.6 
 
 97.5 
 
 82.2 
 
 
 
 
 
 Estimated digestibility of mush alone 
 ( per cent) 
 
 
 
 59.4 
 
 
 96.8 
 
 
 
 
 
 
 
 Experiment No. 240, subject R. L. S.: 
 Kafir mush 
 
 3, 282. 
 437.0 
 290.0 
 
 1,315.0 
 52.0 
 
 2, 403. 4 
 
 396.8 
 
 31.9 
 
 555. 6 
 
 129.3 
 1.0 
 2.9 
 
 1.3 
 
 1.3 
 
 246.5 
 
 694.5 
 37.1 
 
 53. 5 
 
 Apple sauce 
 
 .8 
 
 Butter 
 
 S. 7 
 
 Sirup 
 
 759.4 
 52.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 5, 376. 
 119.0 
 
 3, 387. 7 
 
 133.2 
 50.0 
 83. 2 
 
 249.1 
 17.3 
 
 231. S 
 
 1,543.0 
 38.2 
 
 1,504. S 
 
 63.0 
 
 Feces 
 
 13.5 
 
 Amount utilized 
 
 
 49. 5 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 62.5 
 
 93. 1 
 
 97.5 
 
 78.6 
 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 61.5 
 
 
 97.4 
 
 
 
 
 
 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS. 23 
 
 Data of digestion experiments with kajir mush in a simple mixed diet — Continued. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 241, subject 0. E. S.: 
 Kafir mush 
 
 Grams. 
 3,089.0 
 1,069.0 
 156.0 
 1, 580. 
 52.0 
 
 Grams. 
 2,262.1 
 
 970.6 
 17.1 
 
 669.7 
 
 Grams. 
 
 121.7 
 
 2.6 
 
 1.6 
 
 Grams. 
 
 1.2 
 
 3.2 
 
 132.6 
 
 Grams. 
 
 653.6 
 
 90.7 
 
 Grams. 
 50.4 
 
 Apple sauce 
 
 1.9 
 
 Butter . 
 
 4.7 
 
 Sirup 
 
 910.3 
 52.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 5, 946. 
 196.0 
 
 3,919.5 
 
 125. 9 
 93.5 
 32.4 
 
 137.0 
 
 17.7 
 
 119.3 
 
 1,706.6 
 
 65.9 
 
 1,640.7 
 
 57.0 
 
 Feces . 
 
 18.9 
 
 \mount utilized 
 
 
 38.1 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 25.7 
 
 87.1 
 
 96.1 
 
 66.8 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) . 
 
 
 
 23.5 
 43.5 
 
 
 94.2 
 557.6 
 
 
 Average food consumed per subject per 
 day 
 
 1, 846. 8 
 
 1,159.1 
 
 66.5 
 
 20.1 
 
 
 
 Summarij of digestion experiments with kafir mush in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 239 
 
 D.G.G 
 
 Per cent. 
 59.4 
 61.5 
 23. 5 
 
 Per eev'. 
 96. 8 
 
 240 
 
 R. L. S 
 
 97.4 
 
 241 
 
 O.E.S 
 
 94.2 
 
 
 Average 
 
 
 
 48.1 
 
 96.1 
 
 
 
 
 The results of the data tabulated above show that, while 96.1 per 
 cent of the carbohydrate of kafir mush was digested, an average of 
 only 48.1 per cent of the protein was available to the body. It was 
 found that the mush supplied 42 grams of protein and 227 grams of 
 carbohydrate per man per day. 
 
 DIGESTION EXPERIMENTS WITH FETERITA MUSH. 
 
 Feterita mush prepared in the manner already described formed 
 a large part of the diet of the following experiments, and the same 
 basal ration, consisting of apple sauce, butter, sirup, and sugar, was 
 eaten with the mush. The following tables record the data of the 
 digestion experiments. 
 
 Data of digestion experiments with feterita mush in a simple mixed diet. 
 
 Experiment No. 258, subject H. F. B. 
 
 Feterita mush 
 
 Apple sauce 
 
 Butter 
 
 Sirup 
 
 Sugar 
 
 Total food consumed . 
 
 Feces 
 
 Amount utilized 
 
 Digestibility of entire ration (per cent) . 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 Weight. 
 
 Grams. 
 2,915.0 
 1, 174. 
 
 205.0 
 1, 346. 
 
 220.0 
 
 5, 860. 
 53.0 
 
 Water. 
 
 Grams. 
 
 1,929.1 
 
 1,066.0 
 
 22.6 
 
 350.0 
 
 3,367.7 
 
 Protein. 
 
 Grams. 
 
 131.2 
 
 2.8 
 
 2.0 
 
 136.0 
 
 29.6 
 
 106.4 
 
 78.2 
 
 Fat. 
 
 Grams. 
 
 8.7 
 
 3.5 
 
 174.3 
 
 186.5 
 
 4.4 
 
 182.1 
 
 97.6 
 
 Carbohy- 
 drates . 
 
 Grams. 
 
 803.7 
 
 99.6 
 
 996.0 
 220.0 
 
 2,119.3 
 - 15.0 
 2, 104. 3 
 
 Ash. 
 
 99.3 
 
 99.3 
 
 Grams. 
 42.3 
 2.1 
 6.1 
 
 50.5 
 
 4.0 
 
 46.5 
 
 92.1 
 
24 BULLETIN 470, U. S. DEPARTMENT OF AGRICULTURE. 
 
 Data of digestion experiments withfeterita mush in a simple mixed diet — Continued. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates'. 
 
 Ash. 
 
 Experiment No. 259, subject D. G. G.: 
 Feterita mush 
 
 Grams. 
 3,027.0 
 
 Grams. 
 2,003.3 
 
 Grams. 
 136.2 
 
 Grams. 
 9.1 
 
 Grams. 
 834.5 
 
 Grams. 
 43.9 
 
 
 
 Butter 
 
 240.0 
 
 1, 258. 
 
 112.0 
 
 26.4 
 327.1 
 
 2.4 
 
 204.0 
 
 
 7.2 
 
 Sirup 
 
 930.9 
 112.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 4,637.0 
 150.0 
 
 2,356.8 
 
 138.6 
 76.9 
 61.7 
 
 213.1 
 
 16.8 
 
 196.3 
 
 1, 877. 4 
 
 43.3 
 
 1,834.1 
 
 51.1 
 
 Feces 
 
 13.0 
 
 Amount utilized 
 
 
 38.1 
 
 
 
 
 
 Digestibility of entire ration (per cent) 
 
 
 
 44.5 
 
 92.1 
 
 97.7 
 
 74.6 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 43.6 
 
 
 97.3 
 
 
 
 
 
 
 
 Experiment No. 260, subject R. L. S.: 
 Feterita mush 
 
 2,490.0 
 853.0 
 203.0 
 
 1, 163. 
 33.0 
 
 1,647.9 
 
 774.5 
 
 22.3 
 
 302.4 
 
 112.0 
 2.1 
 
 2.0 
 
 7.5 
 
 2.6 
 
 172.6 
 
 686.5 
 72.3 
 
 36.1 
 
 Apple sauce 
 
 1.5 
 
 Butter . 
 
 6.1 
 
 Sirup 
 
 860.6 
 33.0 
 
 
 Sugar . 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 742. 
 125.0 
 
 2, 747. 1 
 
 116.1 
 
 64.9 
 51.2 
 
 182.7 
 
 12.1 
 
 170.6 
 
 1, 652. 4 
 
 36.8 
 
 1,615.6 
 
 43.7 
 
 Feces 
 
 11.2 
 
 Amount utilized 
 
 
 32.5 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 44.1 
 
 93.4 
 
 97.8 
 
 74.4 
 
 
 
 
 
 Estimated digestibility of mush alone 
 
 
 
 42.1 
 
 
 98.3 
 
 
 
 
 
 
 
 Experiment No. 261, subject 0. E. S.: 
 Feterita mush 
 
 2, 825. 
 1, 274. 
 
 135.0 
 1,658.0 
 
 166.0 
 
 1,869.6 
 
 1, 156. 8 
 
 14.9 
 
 431.1 
 
 127.1 
 3.1 
 1.3 
 
 8.5 
 
 3.8 
 
 114.8 
 
 778.8 
 108.0 
 
 41.0 
 
 Apple sauce 
 
 2.3 
 4.0 
 
 Sugar 
 
 1,226.9 
 166.0 
 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 6,058.0 
 162.0 
 
 3,472.4 
 
 131.5 
 
 88.5 
 43.0 
 
 127.1 
 
 18.8 
 108.3 
 
 2, 279. 7 
 
 41.8 
 
 2.237.9 
 
 47.3 
 
 "Feces 
 
 12.9 
 
 Amount utilized 
 
 
 34.4 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 32.7 
 
 85.2 
 
 98.2 
 
 72.7 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 30.4 
 
 
 99.6 
 
 
 
 
 
 
 
 Average food consumed per subject per 
 
 1,774.7 
 
 995.3 
 
 1 
 
 43.5 
 
 59.1 
 
 660. 7 
 
 16.1 
 
 Summary of digestion experiments withfeterita mush in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbo- 
 hydrates. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbo- 
 hydrates. 
 
 258 
 
 259 
 
 260 
 
 H. F. B 
 
 D. G. G 
 
 R. L. S 
 
 Per cent. 
 77.5 
 43.6 
 42.1 
 
 Per cent. 
 99.3 
 97.3 
 98.3 
 
 261 
 
 O. E. S 
 
 Per cent. 
 30.4 
 
 Per a nt. 
 
 99. 6 
 
 
 48.4 
 
 98.6 
 
 In these experiments an average of 43.5 grams of protein was 
 supplied by the total diet, and of this amount 42.2 grams, or about 
 97 per cent was derived from the feterita meal and 48.4 per cent 
 digested. The carbohydrate portion of the mush, as in the other 
 tests, was very completely utilized, since an average of 259 grams 
 daily was 98.6 per cent digested. 
 
DIGESTIBILITY OP THE GRAIN SORGHUMS. 
 
 25 
 
 DIGESTION EXPERIMENTS WITH MILO MUSH. 
 
 Milo niush closely resembled the other mushes in appearance and 
 lack of definite flavor. Eaten with sirup and butter, however, it was 
 apparently relished by the four subjects who assisted in the experi- 
 ments recorded below: 
 
 Data of digestion experiments with milo mush in a simple mixed diet. 
 
 1 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates." 
 
 Ash. 
 
 Experiment No. 254, subject H. F. B.: 
 Milo mush 
 
 Grams. 
 3, 656. 
 1,021.0 
 
 277.0 
 1,494.0 
 
 209.0 
 
 Grams. 
 2,772.0 
 
 927.1 
 30.5 
 
 556.0 
 
 Grams. 
 
 121.0 
 
 2.4 
 
 2.8 
 
 Grams. 
 
 25.6 
 
 3.1 
 
 235.4 
 
 Grams. 
 
 690.6 
 
 86.6 
 
 Grams. 
 46.8 
 
 Apple sauce 
 
 1.8 
 
 Butter 
 
 8.3 
 
 Sirup 
 
 938.0 
 209.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 6,657.0 
 189.0 
 
 4, 285. 6 
 
 126.2 
 95.9 
 30.3 
 
 264.1 
 
 18.9 
 
 245.2 
 
 1,924.2 
 
 59.2 
 
 1,865.0 
 
 56.9 
 
 Feces 
 
 15.0 
 
 Amount utilized 
 
 
 41.9 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 24.0 
 
 92.8 
 
 96.9 
 
 73.6 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 21.2 
 
 
 96.0 
 
 
 
 
 
 
 
 Experiment No. 255, subject D. G. G.: 
 Milo mush 
 
 3,972.0 
 
 3,011.6 
 
 131.5 
 
 27.8 
 
 750.3 
 
 50.8 
 
 Apple sauce 
 
 
 Butter 
 
 249.0 
 
 1,424.0 
 
 129.0 
 
 27.4 
 520.8 
 
 2.5 
 
 211.6 
 
 
 7.5 
 
 Sirup 
 
 903.2 
 129.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 5,774.0 
 151.0 
 
 3,559.8 
 
 134.0 
 79.5 
 54.5 
 
 239.4 
 
 11.8 
 
 227.6 
 
 1,782.5 
 
 46.0 
 
 1, 736. 5 
 
 58.3 
 
 Feces 
 
 13.7 
 
 Amount utilized 
 
 
 44.6 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 40.7 
 
 95.1 
 
 97.4 
 
 76.5 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 39.5 
 
 
 96.6 
 
 
 
 
 
 
 
 Experiment No. 256, subject R. L. S.: 
 Milo mush 
 
 2,945.0 
 744.0 
 201.0 
 
 1,225.0 
 20.0 
 
 2,232.9 
 
 675.6 
 
 22.1 
 
 476.5 
 
 97.5 
 1.8 
 2.0 
 
 20.6 
 
 2.2 
 
 170.9 
 
 556.3 
 63.1 
 
 37.7 
 
 Apple sauce 
 
 1.3 
 
 Butter 
 
 6.0 
 
 Sirup 
 
 748.5 
 20.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 5,135.0 
 102.0 
 
 3,407.1 
 
 101.3 
 51.9 
 49.4 
 
 193.7 
 
 13.2 
 
 180.5 
 
 1,387.9 
 
 26.1 
 
 1,361.8 
 
 45.0 
 
 Feces 
 
 10.8 
 
 Amount utilized 
 
 
 34.2 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 48.8 
 
 93.2 
 
 98.1 
 
 76.0 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) . ... 
 
 
 
 47.2 
 
 
 99.2 
 
 » 
 
 
 
 
 
 
 Experiment No. 257, subject 0. E. S.: 
 Milo mush 
 
 3,642.0 
 1,087.0 
 
 166.0 
 1,473.0 
 
 206.0 
 
 2,761.4 
 
 987.0 
 
 18.2 
 
 552.9 
 
 120.5 
 2.6 
 1.7 
 
 25.5 
 
 3.2 
 
 141.1 
 
 688.0 
 92.2 
 
 46.6 
 
 Apple sauce 
 
 2.0 
 
 Butter 
 
 5.0 
 
 Sirup 
 
 920.1 
 206.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 6,574.0 
 167.0 
 
 4,319.5 
 
 124.8 
 85.3 
 39.5 
 
 169.8 
 
 21.8 
 
 148.0 
 
 1,906.3 
 
 45.0 
 
 1,861.3 
 
 53.6 
 
 Feces 
 
 14.9 
 
 Amount utilized 
 
 
 38.7 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 31.7 
 
 87.2 
 
 97.6 
 
 72.2 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per oent) . 
 
 
 
 29.6 
 
 
 98.9 
 
 
 
 
 
 
 
 Average food consumed per subject per 
 day 
 
 2,011.7 
 
 1,297.7 
 
 40.5 
 
 72.3 
 
 583. 4 
 
 17. s 
 
 
 
2G BULLETIN 470, L T . S. DEPARTMENT OF AGRICULTURE. 
 
 Summary of digestion experiments with mi to mush in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject . 
 
 Protein. 
 
 Carbohy- 
 drates'. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates'. 
 
 254 
 
 255 
 
 H. F.B 
 
 D. G. G 
 
 R. L. S 
 
 Per cent. 
 21.2 
 39 5 
 
 Per cent. 
 96.0 
 96 6 
 
 257 
 
 0. E. S 
 
 Average 
 
 Per cent. 
 29.6 
 
 Per cent. 
 98.9 
 
 256 
 
 47.2 
 
 99.2 
 
 34.4 
 
 97.7 
 
 In the above summary it will be noted that an average of 97.7 per 
 cent of the carbohydrates of milo mush was digested and that 34.4 
 per cent of the milo protein was assimilated by the body. This mush 
 was apparently less digested than that of the preceding experiments 
 and, moreover, it supplied only 39 grams of protein and 224 grams 
 of carbohydrates daily. 
 
 DIGESTION EXPERIMENTS WITH KAOLIANG MUSH. 
 
 Kaoliang mush was of a light-chocolate color and so had a differ" 
 ent appearance from that of the other mushes. Its flavor, however, 
 was not pronounced, but much like that of the mushes made from the 
 other grain sorghums studied. The essential data of eight diges- 
 tion experiments in which four subjects assisted are recorded in the 
 following tables : 
 
 Data of digestion experiments with kaoliang mush in a simple mixed diet. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 385, subject D. G. G.: 
 Kaoliang mush 
 
 Grams. 
 3, 060. 
 1,013.0 
 
 267.0 
 1,586.0 
 
 129.0 
 
 Grams. 
 2, 400. 9 
 
 916.3 
 29.4 
 
 634.4 
 
 Grams. 
 
 82.3 
 
 2.5 
 
 2.7 
 
 Grams. 
 
 27.9 
 
 3.2 
 
 226.9 
 
 Grams. 
 
 527. 5 
 
 89.1 
 
 Grams. 
 21.4 
 
 Apple sauce 
 
 1.9 
 
 Butter 
 
 8.0 
 
 Sirup 
 
 951.6 
 129.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 6, 055. 
 166.0 
 
 3,981.0 
 
 87.5 
 
 85.9 
 
 1.6 
 
 258.0 
 
 19.2 
 
 238.8 
 
 1, 697. 2 
 
 47.1 
 
 1, 650. 1 
 
 31.3 
 
 Feces : 
 
 13.8 
 
 Amount utilized 
 
 
 17.5 
 
 
 
 
 
 Digestibility of ent ire ration (per cent). 
 
 
 
 18.3 
 
 92.6 
 
 97.2 
 
 55.9 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 
 
 96.9 
 
 
 
 
 
 
 
 
 Experiment No. 386, subject A. J. H.: 
 Kaol iang mush 
 
 2,388.0 
 
 931.0 
 
 164.0 
 
 479.0 
 
 89.0 
 
 1, 873. 6 
 
 842.1 
 
 18.1 
 
 191.6 
 
 64.3 
 2.3 
 1.6 
 
 21.7 
 
 2.9 
 
 139.4 
 
 411.7 
 81.9 
 
 16.7 
 
 Apple sauce 
 
 1.8 
 
 Butter 
 
 4.9 
 
 Sirup 
 
 287. I 
 89.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 4,051.0 
 149.0 
 
 2, 925. 4 
 
 68.2 
 82.0 
 
 164.0 
 
 21.4 
 
 142.6 
 
 S70. 
 
 32. 1 
 
 837.9 
 
 23-4 
 
 Feces 
 
 13.5 
 
 Amount utilized 
 
 
 9.9 
 
 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 
 
 
 87.0 
 
 96.3 
 
 42.3 
 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 
 
 96.0 
 
 
 
 
 
 
 
 
DIGESTIBILITY OJP THE (JKAIN SORGHUMS. 27 
 
 Data of digestion experiments with kaoliang mush in a simple mixed diet— Continued . 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 387, subject R. L. S.: 
 Kaoliang mush 
 
 Grams. 
 
 2, 849. 
 
 1,024.0 
 
 260.0 
 
 396.0 
 
 46.0 
 
 Grams. 
 2, 235. 3 
 
 926.2 
 28.6 
 
 158.4 
 
 Grams. 
 
 76.6 
 
 2.6 
 
 2.6 
 
 Grams. 
 
 25.9 
 
 3.2 
 
 221.0 
 
 Grams. 
 
 491.2 
 
 90.1 
 
 Grams. 
 20.0 
 
 Apple sauce 
 
 1.9 
 
 Butter 
 
 7.8 
 
 Sirup 
 
 237.6 
 46.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 575. 
 155. 
 
 3, 348. 5 
 
 81.8 
 85.3 
 
 250. 1 
 
 19.5 
 
 230.6 
 
 864.9 
 
 36.3 
 
 828.6 
 
 29.7 
 
 Feces 
 
 13.9 
 
 Amount utilized 
 
 
 15.8 
 
 
 
 I 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 
 92.2 
 
 95.8 
 
 53.2 
 
 
 
 • 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 
 95.6 
 
 
 
 
 
 
 
 Experiment No. 388, subject 0. E. S.: 
 Kaoliang mush 
 
 2,510.0 
 1, 008. 
 
 151.0 
 1, 128. 
 
 172.0 
 
 1,969.4 
 
 911.8 
 
 16.6 
 
 451.2 
 
 67.5 
 2.5 
 1.5 
 
 22.8 
 
 3.1 
 
 128.4 
 
 432.7 
 
 88.7 
 
 17.6 
 
 Apple sauce 
 
 1.9 
 
 Butter 
 
 4.5 
 
 Sirup 
 
 676.8 
 172.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 969. 
 163.0 
 
 3, 349. 
 
 71.5 
 83.8 
 
 154.3 
 
 20.9 
 
 133.4 
 
 1,370.2 
 
 42.6 
 
 1,327.6 
 
 24.0 
 
 Feces 
 
 15.7 
 
 Amount utilized 
 
 
 8.3 
 
 
 
 
 Digestibility of entire ration (per cent). 
 
 .... i 
 
 86.5 
 
 96.9 
 
 34.6 
 
 
 I 
 
 
 Estimated digestibility of mush alone 
 (per cent ) 
 
 
 
 96.1 
 
 
 
 
 
 
 Experiment No. 397, subject D. G. G.: 
 Kaoliang mush 
 
 2,831.0 
 830.0 
 175.0 
 
 1, 266. 
 108.0 
 
 2,036.1 
 
 756.5 
 
 19.2 
 
 506.4 
 
 109.7 
 1.9 
 1.7 
 
 26.3 
 2.4 
 
 148.8 
 
 629.5 
 67.8 
 
 29.4 
 
 Apple sauce 
 
 Butter 
 
 1.4 
 5.3 
 
 Sirup 
 
 759.6 
 108.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 5, 210. 
 199.0 
 
 3,318.2 
 
 113.3 
 
 110.3 
 
 3.0 
 
 177.5 
 
 21.6 
 
 155.9 
 
 1,564.9 
 
 51.2 
 
 1,513.7 
 
 36.1 
 
 Feces 
 
 15.9 
 
 Amount utilized 
 
 
 20.2 
 
 
 
 
 
 Digestibility of entire ration (percent). 
 
 
 
 2.6 
 
 87.8 
 
 96.7 
 
 56.0 
 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 
 95.7 
 
 
 
 
 
 
 
 Experiment No. 398, subject A. J. H.: 
 Kaoliang mush 
 
 1,988.0 
 
 653.0 
 
 208.0 
 
 253.0 
 
 54.0 
 
 1, 429. 8 
 
 595.1 
 
 22.9 
 
 101.2 
 
 77.0 
 1.5 
 2.1 
 
 18.5 
 
 1.9 
 
 176.8 
 
 442.0 
 53.4 
 
 20.7 
 
 Apple sauce : 
 
 1.1 
 
 Butter 
 
 6.2 
 
 Sirup . 
 
 151.8 
 54.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 3, 156. 
 131.0 
 
 2, 149. 
 
 80.6 
 
 71.7 
 
 8.9 
 
 197.2 
 
 17.4 
 
 179.8 
 
 701.2 
 
 30.1 
 
 671.1 
 
 28. 
 
 Feces 
 
 11.8 
 
 Amount utilized 
 
 
 16.2 
 
 
 
 
 
 Digestibility of entire ration (percent). 
 
 
 11.0 
 
 91.2 
 
 95.7 
 
 57.9 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 7.3 
 
 
 95.3 
 
 
 
 
 
 
 
 Experiment No. 399, subject R. L. S.: 
 Kaoliang mush 
 
 2, 822. 
 
 760.0 
 
 341.0 
 
 716.0 
 
 40.0 
 
 2, 029. 6 
 
 692.7 
 
 37.5 
 
 286.4 
 
 109.4 
 1.7 
 3.4 
 
 26.2 
 
 2.2 
 
 289.9 
 
 627.5 
 62.1 
 
 
 
 29.3 
 
 Apple sauce 
 
 1.3 
 
 Butter 
 
 10.2 
 
 Sirup 
 
 429.6 
 40.0 
 
 
 Sugar 
 
 
 
 
 
 
 
 
 
 Total food consumed 
 
 4, 679. 
 160.0 
 
 3, 046. 2 
 
 114.5 
 86.4 
 28.1 
 
 318.3 
 
 22.7 
 
 295. 6 
 
 1, 159. 2 
 
 36.0 
 
 1,123.2 
 
 40.8 
 
 Feces 
 
 14.9 
 
 Amount utilized 
 
 
 25.9 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 24.5 
 
 92.9 
 
 96.9 
 
 63.5 
 
 
 
 
 
 Estimated digestibility of mush alone 
 (per cent) 
 
 
 
 21.4 
 
 
 96.7 
 
 
 
 
 
 
 
28 BULLETIN 470, l T . S. DEPARTMENT OF AGRICULTURE. 
 
 Data of digestion experiments with kaoliang mush in a simple mixed diet — Continued. 
 
 
 Weight. 
 
 Water. 
 
 Protein. 
 
 Fat. 
 
 Carbohy- 
 drates. 
 
 Ash. 
 
 Experiment No. 400, subject 0. E. S.: 
 Kaoliang mush 
 
 Grams. 
 
 2, 146. 
 742.0 
 198.0 
 
 1,036.0 
 192.0 
 
 Grams. 
 1,543.4 
 
 676.2 
 21.8 
 
 414.4 
 
 Grams. 
 
 83.2 
 
 1.7 
 
 2.0 
 
 Grams. 
 
 20.0 
 
 2.2 
 
 168.3 
 
 Grams. 
 
 477.1 
 
 60.6 
 
 Grams. 
 22. 
 
 Apple sauce 
 
 1.3 
 
 Butter 
 
 5.9 
 
 Sirup 
 
 621.6 
 192.0 
 
 
 Sugar 
 
 
 
 
 
 1 
 
 
 Total food consumed 
 
 4,314.0 
 154.0 
 
 2, 655. 8 
 
 86.9 
 
 78.2 
 8.7 
 
 190.5 
 
 26.1 
 
 164.4 
 
 1,351.3 
 
 35.4 
 
 1,315.9 
 
 29.5 
 
 Feces 
 
 14.3 
 
 Amount utilized 
 
 
 15.2 
 
 
 
 
 
 Digestibility of entire ration (per cent) . 
 
 
 
 10.0 
 
 86.3 
 
 97.4 
 
 51.5 
 
 
 
 
 
 Estimated digestibility of mash alone 
 (per cent) 
 
 
 
 6.5 
 29.3 
 
 
 97.4 
 399.1 
 
 
 Average food consumed per subject 
 per day 
 
 1, 542. 
 
 1,032.2 
 
 71.3 
 
 10.1 
 
 
 
 Summary of digestion experiments with kaoliang mush in a simple mixed diet. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 Experi- 
 ment No. 
 
 Subject. 
 
 Protein. 
 
 Carbohy- 
 drates. 
 
 385 
 
 D.G.G 
 
 A. J.H 
 
 R.L.S 
 
 O.E.S 
 
 D.G.G 
 
 Per cent. 
 
 Per cent . 
 96.9 
 
 398 
 
 399 
 
 400 
 
 A. J.H 
 
 Per cent . 
 
 7.3 
 
 21.4 
 
 6.5 
 
 Per cent. 
 95. 3 
 
 386 
 
 387 
 
 388 
 
 397 
 
 96. 6 
 95. 6 
 
 OA 1 
 
 R.L.S 
 
 O. E.S 
 
 Average 
 
 96.7 
 97.4 
 
 
 95.7 
 
 4.4 
 
 96.2 
 
 The digestibility of the kaoliang protein was found by averaging 
 the eight experiments to be only 4.4 per cent, although the carbo- 
 hydrate from this source was 96.2 per cent digested; 28 grams of 
 protein and 168 grams of carbohydrate per man per day were sup- 
 plied by the kaoliang mush. As the subjects reported that they 
 were in normal physical condition during these experiments, it seems 
 reasonable to attribute the incomplete digestibility of the kaoliang 
 protein to the structure of the grain rather than to the chemical 
 nature of the protein molecule. In view of the lack of information, 
 however, regarding the histology of kaoliang and the other grain 
 sorghums, it is difficult at the present time to explain conclusively 
 the differences found for the digestibility of the protein constituent 
 of these cereals. 
 
 SUMMARY OF DATA ON THE DIGESTIBILITY OF THE GRAIN-SORGHUM MUSHES. 
 
 The results of the experiments with the sorghum mushes show that 
 48.4 per cent, 48 per cent, 32.6 per cent, and 4.4 per cent of the 
 cereal protein furnished by the rations containing dwarf kafir, 
 feterita, dwarf milo, and kaoliang, respectively, are the estimated 
 values for the digestibility of the protein constituent of the grains. 
 Since these values were determined by as direct a method as is 
 possible — 98 to 99 per cent of the total protein of the diet was ob- 
 
DIGESTIBILITY OF THE GRAIN SORGHUMS. 29 
 
 tained from the grains — they may be considered to represent the 
 digestibility of protein determined directly rather than estimated. 
 The carbohydrate portion of the diet was as well assimilated as in the 
 ordinary mixed diet, indicating that the very incomplete digest- 
 ibility of protein was not due to faulty experimental methods. The 
 diet proved to be entirely satisfying, at least for the three-day period, 
 for the subjects reported that they were in normal physical condition 
 throughout the experiments. 
 
 Comparing the experiments in which mush was eaten with those 
 in which sorghum gingerbread formed the major portion of the diet, 
 it was found that an average of 41 grams of protein per man per day 
 was supplied in the former and 35 grams in the latter series of ex- 
 periments. The explanation of such a small consumption of protein 
 lies in the fact that the grain sorghums contain too little protein to 
 make it feasible to obtain, say, 100 grams of protein daily on a diet of 
 this nature. The amounts of energy supplied by the mush and bread 
 diets were 3,000 and 2,850 calories, respectively, an energy value in 
 agreement with the standard dietary requirements. 
 
 SUMMARY AND CONCLUSIONS. 
 
 In the experiments in which the hard kafir bread was eaten with 
 milk it was found that the cereal protein was 58 per cent digested, 
 but very likely owing to the large amount of milk protein in the diet 
 this value may be too high for the cereal protein alone. Comparing 
 the results of all the other experiments reported in this paper, it may 
 be seen that the average digestibility of the grain sorghums was found 
 to vary from 46 to 48 per cent for the protein of dwarf kafir, 46 to 
 48 per cent for that of feterita, 33 to 35 per cent for that of dwarf 
 milo, and 4 to 20 per cent for that of kaoliang. The digestibility 
 of the fat constituent of the grains, which is present in only small 
 quantities, was considered relatively unimportant and consequently 
 was not determined. The carbohydrate of all the sorghums was very 
 completely utilized, the estimated average values for dwarf kafir 
 being 98, 97, and 96 per cent, for feterita 98 and 98 per cent, for 
 dwarf milo 97 and 98 per cent, and for kaoliang 96 and 96 per cent. 
 
 Corn and wheat proteins were found to be somew hat less thoroughly 
 available than is usually reported for these cereals ; the chief cause for 
 this was probably the coarseness of the meals studied. The average 
 digestibility of corn protein was found to be 55.4 per cent and that of 
 wheat 74.4 per cent, while the carbohydrate constituents of these 
 cereals were estimated to be 96.6 per cent and 95.9 percent digested, 
 respectively. Since the experiments with all of the grains, however, 
 were conducted under conditions as nearly uniform as possible, the 
 results should be comparable. Hence it may be concluded that the 
 
30 BULLETIN 470, U. S. DEPARTMENT OF AGRICULTURE. 
 
 protein of the grain sorghums is less digestible than that contained 
 in either corn or wheat. 
 
 The discussion so far has concerned the experimental data princi- 
 pally from a technical standpoint, but the practical application of the 
 results is certainly of equal interest. From the data here recorded 
 and elsewhere available regarding the preparation of the sorghums 
 for the table, it seems fair to conclude that these cereals are de- 
 cidedly valuable as human food. They can be prepared for the table 
 in palatable form, requiring, however, some special method of cook- 
 ing to insure their being at their best. In preparing them it is most 
 important to make certain of the absorption of water in such quan- 
 tities that the particles of meal which are characteristically hard or 
 flinty may be well softened. 
 
 To many palates the grain sorghums more nearly resemble buck- 
 wheat in flavor than they do corn or wheat. The flavor is quite 
 generally regarded as agreeable, and the grains are conceded 'o be 
 wholesome. Though their protein is less completely assimilated than 
 that of corn or wheat, they are nevertheless, with the exception of 
 kaoliang, a fairly good source of this nutrient. Furthermore, the 
 sorghums are a good source of carbohydrate and furnish this im- 
 portant food constituent in a form very completely available to the 
 body. The use of the grain sorghums in general offers variety to the 
 diet, and in regions where other cereals are not so successfully grown 
 they may contribute materially to the supply of materials suitable as 
 human food. 
 
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