products, and this leads to the supposition that oatmeal or Indian corn must be mixed with the food product in small quantities, since the ether extract in the case of wheat products is more than three times as great as in the case of Indian corn products of a similar character. This is an indication either of the use of mechanical methods as stated above or else to the admixture of other bodies without mention. There does not appear to have been any notable quantity of mineral substance, common salt or otherwise, added during the process of preparation. The quantity of protein in the product is that which would be predicted from the composition of wheat flour from which the samples are supposed to be made.
Class III, Oat Products.—The oat products have evidently been made without any extensive degermination, as is shown by the high content of fat or oil. The average composition of oat products shows that genuine oatmeal is used in their preparation and the probability is that little adulteration is practiced. The high content of oil and protein produces a corresponding depression in the quantity of carbohydrates. The high nutritive value of the product, both in respect of fat and of proteins, is fully illustrated by the analytical data obtained. The calories, as will be noticed, are very much higher than in the corresponding product from Indian corn, wheat, or in fact of any other of the breakfast foods.
Class IV, Products made of starch and tapioca show, in the analytical data, that very high-grade starch materials are employed in the preparation of these bodies. The protein, ether extract, fiber, and ash almost disappear. As shown in the data for the dry substance, more than 99 percent of the whole material consists of carbohydrates, chiefly starch. The calories are correspondingly diminished since starch and sugar have the least heat value of any class of food products, except those of a mineral character. Foods of this kind are highly unbalanced, that is, contain a large excess of starch and sugar, and are often very prejudicial to the health of persons whose ability to digest starch and sugar has been lessened by disease.
Class V, Noodles, spaghetti, and macaroni are often used as breakfast foods, though not by any means so universally as many others in this category. The analytical data show that these bodies correspond very well to the material, that is to the flour, rich in gluten, from which they are supposed to be made. The protein content is high,—the ether extract, fiber, and ash low, and the calories correspond to the chemical composition of the material.
Class VI, Barley Products.—Barley products are not very commonly used as breakfast foods, but the malt used in the preparation of other breakfast foods is usually made of barley, since the barley malt has the highest diastatic value of any of the cereals.
Class VII, Miscellaneous breakfast foods are so called because the character of the materials of which they are made is not known or no statement is made
