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 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.