COMPOSITION OF BREAKFAST FOODS.[1]
Moisture. Proteids. Ether Fiber. Ash. Starch and Calories.
Extract. Sugar. Per Gram.
Class I, Indian Corn Products:
Perct. Perct. Perct. Perct. Perct. Perct.
In the original substance, 12.33 7.92 0.58 0.67 0.66 78.51 —
In the dry substance, — 9.02 0.66 0.76 0.75 98.57 4385
Class II, Wheat Products:
In the original substance, 10.08 12.01 1.80 1.48 1.55 75.62 —
In the dry substance, — 13.36 2.01 1.65 16.73 84.08 4462
Class III, Oat Products:
In the original substance, 7.66 15.32 7.46 1.20 1.79 67.61 —
In the dry substance, — 16.60 8.08 1.38 1.94 73.20 4875
Class IV, Starch and Tapioca Products:
In the original substance, 11.29 .39 .03 .13 .14 88.15 —
In the dry substance, — .43 .04 .15 .16 99.37 4193
Class V, Noodles, Spaghetti and Macaroni:
In the original substance, 9.66 12.02 .42 .56 .78 77.12 —
In the dry substance, — 13.33 .47 .62 .86 85.34 4428
Class VI, Barley Products:
In the original substance, 10.92 7.50 .89 .67 .86 80.35 —
In the dry substance, — 8.42 1.00 .75 .97 90.19 4344
Class VII, Miscellaneous Products:
In the original substance, 6.41 12.81 1.05 .99 1.06 78.68 —
In the dry substance, — 13.68 1.12 1.04 1.13 84.07 4449
Remarks on Table of Analyses.—
Class I, Indian Corn Products.—The analytical data show that in the breakfast foods made from Indian corn products the germ has been quite uniformly removed. The quantity of fiber also shows that the maize flour produced has been very carefully bolted. The ash is almost normal, showing only a small addition, probably of salt. The mean quantity of protein is that which would be predicted of an Indian corn product ground by the most approved milling process in order to make as white a flour as possible. These methods of preparing the flour, although so common, are not to be preferred either by reason of palatability or nutritive properties of the products. The old-fashioned milling process makes a more palatable and more nutritious diet and affords a higher degree of heat and energy.
The analysis of the Indian corn products show that they are very much lower in protein than would be expected from an analysis of the whole kernels. The low content of fat in the products is doubtless due to the complete degermination of the grain during the milling and to the further fact that the baking and other preparation of the material tend to occlude the fat particles, making their extraction quite difficult.
Class II, Wheat Products.—The study of wheat products used as breakfast foods shows that the wheat germ is not removed to any very great extent during the preparation of the raw material. In fact the quantity of ether extract appears somewhat greater than would be expected in pure wheat
- ↑ U. S. Dept. Agr., Bureau of Chemistry, Bull. 13, Part IX, p. 1345.
