375-l2l3-20m TEXAS AGRICULTURAL EXPERIMENT STATION BULLETIN NO. 163 DECEMBER, 1913 DIVISION OF CHEMISTRY Digestion Experiments 0n Men with Cottonseed Meal POSTOFFICE College Station, Brazos County, Texas von BOECKMANN-JONEB 00., PRINTERS, AUSTIN, TEXAS 1913 AGRICULTURAL AND MECHANICAL COLLEGE 0F TEXAS CHARLES PURYEAR, President Pro Tem. TEXAS AGRICULTURAL EXPERIMENT STATION BOARD OF DIRECTORS Hm q . J. IIART, San Antonio ................... .. . L. BENNETT, Paris ....................... .. . E. BATTLE, Marlin .................... .. QZUFF ~ . S. WILLIAMS, Paris .................. .. . ALLEN KYLE, Houston ...... .. . ALTON PETEET, Fort Worth .......... .. gi-ii-a . B. CusrIINu. President, Houston .................... .. OIIN I. GuION, Vice-President, Ballinger.....' . . . . . . . .. . II. AsTIN, Bryan. .' ............................................ .. ..................................................... ..Term expires 1915 .................... .. . Term expires 1919 Term expires 1919 .............. .. Term expires 1919 ........................... ..Term expires 1917 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..Term expires 1917 ..................................... ..Term expires 1917 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..Term expires 1915 ..................................................... ..Term expires 1915 GOVERNING BOARD, STATE SUBSTATIONS WILL H. IVIAYES, President, Brownwood ............. .. P. L. DOwNs, Vice-President, Temple .................... .. CHARLES ROGAN, Austin ....... ............................... .. .................................................... .. Term expires 1915 .............. .. Term expires 1919 ............... ..Term expires 1917 ................................................. expires 1915 STATION STAFF ADMINISTRATION B. YOUNGBLOOD, M. S., Director A. B. CONNER, B. S., Assistant Director CHAS. A. FELKER, Chief Clerk A. S. WARE, Secretary DIVISION OF VETERINARY SCIENCE M. FRANCIS, D. V. S., Veterinarian in Charge H._ SORMIDT, D. V. M., Assistant Veter- inarian DIVISION OF CHEMISTRY G. S. FRAPS, Ph. D., Chemist in Charge J. B. RATHER, M. S., Assistant Chemist WILLIAM LEvIN, A. B., Assistant Chemist J. \\~'. CHEWNING, B. S., Assistant Chemis DIVISION OF HORTICULTURE H. NEss, M. S., Horticulturist in Charge W. S. HOTcHKIss, Horticulturist DIVISION OF ANIMAL HUSBANDRY J. C. BURNS, B. S., Animal Husbandman in Charge , Animal Husbandman DIVISION OF ENTOMOLOGY WILMON NEWELL, M. S., Entomologist in Charge F. B. PADDOCK, B. S. E., Entomologist DIVISION OF AGRONOMY A. B. CONNER, B. S., Agronomist in Charge A. H. LEIDIGH, B. S., Agronomist in Charge of Soil Improvement H. H. JOBsON, B. S., Assistant Agronomist R. E. DICKSON, B. S., Assistant Agronomist DIVISION OF PLANT PATHOLOGY AND PHYSIOLOGY . F. H. BLODOETT, Ph. D., Plant Pathologist and Physiologist in Charge *DIVISION OF FARM MANAGEMENT REX E. WILLARD, M. S., Farm Management Expert in Charge DIVISION OF FEED CONTROL W. L. BOYETT, State Feed Inspector J. H. ROOERs, Deputy Feed Inspector W. H. WOOD, Deputy Feed Inspector T. H. WOLTERs, Deputy Feed Inspector} R. B. EHLINGER, Deputy Feed Inspector SUBSTATION NO. 1: Beeville, Bee County E. E. BINFORD, B. S., Superintendent SUBSTATION NO. 2: Troup, Smith County W. S. HOTCHKISS, Superintendent R. W. Cox, B. S., Scientific Assistant SUBSTATION NO. 3: Angleton; Brazoria County N. E. WINTERS, B. S., Superintendent J. W. JACKSON, B. S., Scientific Assistant *SUBSTATION NO. 4: Beaumont, Jefferson County E. M. JOHNSTON, B. S., Superintendent SUBSTATION NO. 5: Temple, Bell County A. K. SHORT, B. S., Superintendent_ . W. Z. MILLER, B. S., Scientific Assistant SUBSTATION NO. 6: Krum, Denton County T. W. BUELL, B. S., Superintendent SUBSTATION NO. 7: Spur, Dickens County I. S. YORK, Superintendent _ _ E. W. HARRISON, B. S., Scientific Assistant SUBSTATION NO. 8: Lubbock, Lubbock County V. L. CORY, B. S., Superintendent SUBSTATION NO. 9: Pecos,_Reeves County H. C. STEWART, B. S., Superintendent J. M. TRoMsoN, B. S., Scientific Assistant SUBSTATION NO. 10: Feeding and Breeding Substation, College Station, Brazos County C. S. SCHARFF, Acting Superintendent SUBSTATION NO. ll: Nacogdoches, Nacog- doches County _ G. T. McNEss, Superintendent CLERICAL ASSISTANTS STATION J. 1V1. SCHAEDEL, Stenographer C. A. CASE, Stenographer C. L. DURST, Mailing Clerk FEED CONTROL DAISY LEE, Registration Clerk IVIATFIE THOMAS, Stenographer P. K. BROwNLEE, Shipping Clerk *In cooperation with Bureau of Plant Industry, United States Department of Agriculture. L" _a.»~____.. CONTENTS Page. Preface . . . . . . . . . . . . . .' . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Explanation of T'erms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. '7 Toxic Substances . . . . . . . . . . . . . ; . . . . . . . . . . . . .l . . . . . . . . . . . . 8 Completeness Versus Ease of Digestion . . . . . . . . . . . . . . . . . . .. 9 Composition of Breads Made with Cottonseed Flour . . . . . . . . . . 9 Digestibility of Cottonseed Flour and Meal Compared with Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1]. Method of Conducting the Experiments . . . . . . . . . . . . f. . . . . . . 11 Digestible Nutrients in Cottonseed Flour and Meal . . . . . . . . .. 11 The Nitrogen Balance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 16 Recipes for Cottonseed Meal Foods . . . . . . . . . . .'. . . . . . . . . . . . . 17 Relative FooctValue and Cost of Cottonseed Meal . . . . . . . . . . . 19 Suggestions Concerning the Use of Cottonseed Meal . . . . . . . .. 20" Analytical Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 21 Summary and Conclusions . . . . . . . . . . . .' . . . . . . . . . . . . . . . . . . . . 2-5 BLANK PAGE IN ORIGINAL PREFACE. Cotton seed, formerly merely a waste by-product, is now an important source of wealth to the South. Cottonseed oil once was regarded with little favor as a human food, but now is recognized as a Wholesome, nu- tritious, edible oil. Formerly its presence in compound lard was dis- guised, but now lard substitutes are boldly proclaimed as being made from cottonseed oil. This change is partly due to the overcoming of prejudice against cottonseed oil as a human food, but it is mainly due to improvements in the manufacture and refining of the oil, and im- proved methods of utilizing it. Cottonseed meal is used almost exclusively as a cattle feed and as a fertilizer. Various people have, however, used it as a food. During the Civil War, cotton seed were roasted and used, to some extent, at least, as a. substitute for coifee. At present, cottonseed meal is being used to a limited extent as a human food in Texas and other parts of the South. Mr. G, A. Baumgarten, of Schulenburg, for example, has been using wheat flour mixed with cottonseed flour in his home for the past eight years, and the writer has in his possession the names of a number of others who are, using it. Mr. J. W. Allison, of Ennis, Texas, has ad- vertised cottonseed flour quite extensively. ‘ The present high prices of meat, and the prospect of still higher prices in the future, is stimulating the search for a substitute for the protein of meat. Cottonseed meal is exceedingly' rich in protein, and is a very cheap substitute for meat. It therefore offers a possibility for securing a. new human food at a low price, which is a substitute for the most expensive food that we have. Many years may pass before cottonseed meal will be generally rec- ognized as a human food, but it is now being used as such, and _it is very probable that its use will continue to increase. The data pre- sented by Mr. Rather in the following pages will be of interest botl1 to those who are now using cottonseed meal as a human food, and to those who are looking forward to a. new source of food supply for the human family. There are some who say that the increase in the population of the world is in a greater proportion "than the increase in human food. To such as these, the possibility of the use of cottonseed meal as a humanfood should have a peculiar interest. G. S. FRAPS, Chemist, Experiment Station. BLANK PAGE IN ORIGINAL DIGESTION EXPERIMENTS ON MEN WITH COTTONSEED ' MEAL. J. B. RATHER, Assistant Chemist.* In a former bulletin of the Texas Experiment Station (Fraps, Bull. 128, Cottonseed Meal as Ii-Iuman Food) analyses of cotton seed bakery products were reported, and ‘the use of cottonseed meal as a food for manwas discussed. The work presented below is a continuation of this study and deals with the digestibility of cottonseed meal as a human food. ' i So far as we can find, no digestion experiments with cottonseed meal have ever been made on human beings. Mendel and Fine (J. Biol. Chem. II, I) fed cottonseed flour to dogs and found that 71.6 per cent of the proteins were digested, .on an average, and when meat was fed to the same animals that 91.0 per cent protein was digested. Since the digestive system of the dog is very similar to that of man, a. like rela- tive result would be expected in digestive experiments with the latter. It has been pointed out by F raps (Z00. cit.) that cottonseed meal is a substitute for meat and that its use as a substitute for bread is neither desirable nor safe. EXPLANATION OF TERMS USED IN THIS BULLETIN. Protein is the nitrogenous portion of the food, and is used by the body for the production of flesh, or to replace waste of flesh or tissue. No other nutrient can take the place of protein for this purpose. Pro- tein may also be burned in the body for the production of energy, and if an excess 0f protein is consumed, it will be disposed of in this way. The white of an egg and lean meat are examples of almost pure pro- tein. Protein is exceedingly important because it is the substance of the animal muscles. Meat is rich i11 protein, and its peculiar value is due to this fact. Cottonseed meal, however, contains more than twice as much protein as average meat. The chief function of meats is to supply the body with protein. _ ' Protein ca.n be used in the body for the production of fat, but it is not an economical food for this purpose. Proteins from different foods are not equally digested. While protein is indispensable to the body, an excessive amount is as undesirable as a scant amount. Fat, 0r Ether Extract, is the term applied to that class of compounds which is soluble in ether. I11 the case of concentrated human foods, like meats and cereals, the ether extract consists principally of fats and oils. The ether extract of hays and fodders contains large amounts of Waxes, chlorophyls, and other non-fats, and has less value as a nutrient than the true fats. Fat is used by the laody to furnish energy, to do work, or for other uses of the borly. *Under the general direction 0f G. S. Fraps, chemist. 8 Texas AGRICULTURAL EXPERIMENT STATION. Fat may also be stored up as such. It is a concentrated form of nourishment. A pound of fat has the value of 2.2 pounds of sugar, starch, or other carbohydrates. Fat cannot be used to make lean flesh, or to repair loss of lean flesh. Cottonseed meal contains about half as much fat as average fresh meats. Nit1'0ge1z-free earl/rant of human foods is composed mostly of sugars and starches, and other bodies known to chemists as carbohydrates. These nutrients furnish the body with energy, or may be converted into fats and stored up, but they cannot produce flesh or repair tissue. The nitrogen-free extract of cottonseed meal is composed most largely of a sugar known as raffinose. It also contains some pentosans. Cotton- seed meal contains no starch. It could thus be used for a diet in cases -of sickness where starch is not desired. (Made fiber is the woody fiber, not very well digested by human be- ings, and not present in any’ appreciable quantity in ordinary human foods, though it may be present in larger quantities in greens, such as turnips, and any coarse vegetable food. The chief Objection to the ‘use of alfalfa as a human food is the quantity of crude fiber which it contains. If cut young, alfalfa is not so fibrous. N itrogcn-free extract and crude fiber are often grouped together un- der the name carbohydrates, but this ‘term is not correctly used, since other bodies are present in addition to true carbohydrates. In human foods the crude fiber is usually small in amount, and the compounds are mainly carbohydrates, but in animal foods the term includes a large number of compounds less similar in character and food value. i ll/ater is present in all foods, and while its presence is a necessity for the consumption and digestion of the food, yet it can only be regarded as a diluent of a food when the food is being purchased. The food is not purchased for the water which it contains, but for other substances "than water. y Ash is the residue left on burning the material. It contains sub- stances which are necessaryr to the growth and maintenance of the body. ‘Cottonseed flour is much richer in ash than wheat flour, rice, corn meal, eggs, or meat. Fuel VaZz/e.—'l‘he most conspicuous nutritive requirement of the body is energy which is used for the work of the body. All organic nutrients serve as fuel to yield this energy’. Then one of the best bases for the comparison of foods is that of fuel value. The fuel value of carbohydrates is about the same as that of protein (4.1 and 4.35 calories per gram, respectively), while the fuel value of fats is about twice as ‘great (9.45 calories per gram). TOXIC SUBSTANCES. When cottonseed meal is fed to pigs in large amounts and for a long ‘time, it often causes death. Many efforts have been made to find what this toxic substance is, but no theory of the toxicity has as yet been successfully advanced. Pigs have been fed on cottonseed meal and corn successfully for 156 days. Withers, Brewster et al. (J. Biol. Chem. 15, 161), have recently found that sulphate of iron (copperas) will render cottonseed meal harmless to rabbits and pigs. Dressrron Exrnnrrrnrsrs ox AIEN “Trrrr COTTONSEED MEAL. i 9 OOMPLETENESS vnnsus nxsn or nrensrrox. With the average person the idea of digestibility is syjnoirrnious with ease of digestion, and especially that ease and rapidityr of stomachic or gastric digestion. There is slight direct relation between the ease which a food is digested in the stomach and the extent to which it is digested before the residue leaves the body. The amount of food eaten does not appear to affect the digestibility of it. The doubling of a small diet of milk and crackers reduced the coefficient of digestibility by less than 1 per cent (Sherman). iaecording to popular belief, the enjoyment of food is a very important factor in securing its proper digestion. “llhe work of Pawlow appears to support this belief, but experiments on healthy men seem to indi- cate ‘that the palatability of a food or the monotony of a uniform diet do not affect the digestibility of the food. So long as the food is actually eaten and retained, the mastication being normal, the digesti- bility is not affected. The term “digestibility” may therefore mean the ultimate extent of the digestion of the food, or the comfort, ease, and rapidity‘ with xvhich it is digested. We are concerned in this work with the extent of the digestion of the foods studied, that is, the per cent which disappears during its passage through the alimentary canal. This per cent is called the coeflic/ient of digestibility. Another popular belief is that when foods are “bolted” or eaten hastily and insufficiently masticated, that they are digested to a less extent than when properly chewed. This idea is correct in regard to vegetable foods which have a protective coat, such as beans and field peas. A field pea swallowed whole, even if thoroughly cooked, may pass through the body entirely unaffected, and emerge with the skin un- broken. The work of Foster and Hawk (Orig. (Jo-mm. 8157a Int. Cong. Appl. Chem. 191:2, Vol. 19, p. 131) indicates, however, that xvhether meat is masticated normally or swallowed in lumps (“bolted”), the difference in the digestibility of the protein is very slight, and the difference when the food is mastieated normally and excessively, is nothing. tJOIVIPOSITION OF BREADS MADE FROM OOTTONSEED FLOUR. Table 1 shows the composition of the bread from cottonseed flour used in these experiments, together with that of a number of other food prod- ucts for comparison. The bread used was made by a mixture of cotton- seed meal, or flour, and bolted pearl corn meal. The use of pure cotton- seed meal for bread making does not appear to be desirable. It would be ditficult, or impossible, to secure a palatable food without dilution of some sort, and there would be danger of overeating. _ In our work we found that a bread made from two parts corn meal and one part cottonseed meal was much less palatable than one from four parts corn meal and one part cottonseed meal. 1O “Texas AGRICULTURAL EXPERIMENT STATION. TABLE NO. 1. Percentage Composition of Cottonseed Meal Breads, Etc. Labora- 1' a Nitro- tory l Crude gen ' N0. Protein. Fat. fiber. free Water. Ash. ; extract. I . Cottonseed meal bread (Fraps) . . . . . . . . . . . . . . .. t 14.13 4.85 1.95 51.98 24.98 2 11 7737 Cottonseed meal corn bread No. 1, 33% cotton- seed meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 10.25 2.13 1.84 31 29 51.53 2 97 7759 Cottonseed meal corn bread No. 2, 20% cotton~ seed meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2.24 1 6O 34.55 50.14 2 91 7774 Cottonseed meal corn bread No. 3, 20% cotton- seed meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 8.60 2.34 1 1.12 34.14 50.41 2.98 Wheat bread (average) . . . . . . . . . . . . . . . . . . . . . . . 9.2 1. 3 1.51 52.10 35.3 1.10 7749 =Corn bread No. 2 . . . . . . . . . . . . . . . . . . . . . . . . . . .. t 4.31 1.33 0.70 37.83 55.59 1.90 Beef loin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 16.40 16. 90 . . . . . . . . . . . . . . .. 61.30 0.90 Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 13.20 12.00 . . . . . . . . . . . . . . .. 73.30 0.60 Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . ..- . . . . . . . .. 25.90 33. 70 . . . . . . .. 2.40 34.20 3.80 Cottonseed meal-corn meal mixture (calc.)*. . . . . 17.17 4.41 1. 76 65.32 9.39 1.95 Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 8. 93 2. 77 1.22 75.91 10.17 1.00 Cottonseed meal-wheat flour mixture (oalc.)*.. . . 19.15 2. 99 1.02 64. 66 10.85 1.63 Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 11.40 1.00 0.30 75.10 12.00 0.60 7775 iCottonseed flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50.16 10.96 3.92 22.95 £6.25 5.76 I 1 Q‘ F‘ P" ' F *20‘,'¢', Cottonseed meal or flour. The cottonseed bread analysis reported by Fraps (Texas Bullettrt, 128) shows that the product contained almost as much protein as beef loin (14.13 per cent and 16.40 per cent for the two, respectively). This bread was a cottonseed flour-xvheat flour product. Our cottonseed meal- corn bread, made up in the "proportion which we recommend, contained 8.6 per cent protein, as compared ulith 4.3 per cent in a corn bread of about the sa111e water content. It contained nearly twice as much fat and almost as much carbohydrates as the corn bread. On account of the difference in water content of foods made by different methods, and the difference in the added ingredients, the analyses are not directly comparable. We can, however, compare the analyses of the uncooked laroducts. An examination of the table will swhoxv that the cottonseed-corn meal mixture contains approximately twice as much protein, twice as much fat, and nine-tenths as much carbohydrates as corn meal. Likewise the cottonseed-Wheat flour mix- ture contains nearly twice as much protein, three times as much fat, and nine-tenths as much carbohydrates as wheat flour. 'l‘l"1e cottonseed meal mixtures are therefore about twice as rich in the most expensive nutrients (protein and fat) and almost as rich in the cheapest of imtrients (c-arlnohydrates) as wheat flour and corn meal. The protein content of the products is higher than that of beet loin and eggs, and about three-fourths as high as that of cheese. The fat content, however, is much lower. The water content of cottonseed bakery products ranges from 6.5 per cent (ginger snaps) to 50.4 per cent (cottonseed meal-corn bread). The protein in the cooked breads would therelFore range from one-third less t0 one-third more than the protein content 0f eggs. Straight cottonseed flour contains nearly five times the amount of protein, and nearly as much fat as eggs, but it is not (lesirablc to use cottonseed flour ivithout dilution. DIGESTION EXPERIMENTS ON MEN WITI-r COTTONSEED BIEAL. 11 THE DIGESTIBILITY OF COTTONSEED FLOUR AND MEAL COBIPARED WITH NIEAT. Three digestion experiments were made with men with ordinary cottonseed meal, and two with a specially prepared cottonseed flour. In order to compare the digestibility of the meal with that of meat, two ex- periments were made on a canned meat product known as chicken loaf. Analysis showed that the meat. contained a considerable amount of some cereal, but this apparently did not affect the digestibility of the protein and fat. - The cottonseed meal used in this work was fresh meal from fresh seed.‘ It was slightly below the average quality and was not very finely ground. It was sifted through a ZO-mesh sieve. The residue (30 per cent), consisting of hulls and unground cake, was rejected. The cottonseed flour used was made from prime meal and was an almost impalpable powder. The meal had been put through a roller mill, according to the manufacturer’s statement. It was practically free from hulls. METHOD OF CONDUCTING DIGESTION EXPERIMENTS. Each experiment was two days (six meals) in length. A simple mixed diet was fed. It consisted of milk, corn bread, and meat, in the meat ex- periments, and of milk, butter, and cottonseed meal-corn bread in the cot- tonseed meal and flour experiments. The food was eaten ad Zibitzmz with the exception of the meat, 300 grams of which was fed daily The food offered each subject was weighed before and after each meal a.nd the amount eaten determined. Samples were taken from each loaf of bread and each box of chicken loaf. After the determination of loss of water inpreparaticn, the samples were combined into one composite sample of meat and one of bread for analysis. Each sample of milk was mixed, sampled and analyzed as soon as possible. A single gelatin capsule (No. 00) filled with lampblack was given with the breakfast of the first day, and a similar capsule xvith the breakfast of the day following the experiments. The firstlot of colored feces was included in those reserved for analysis and the last lot rejected. The urine was collected for the entire period, beginning with the time of the first meal, and ending at the sametime on the morning of the day follow- ing the last meal of the experiment. The urine was measured and analyzed for total nitrogen for each day separately. Each subject was weighed without clothes just before the first meal of the experiment, and at ‘the same time on the morning of the day after the close of the experiment. The health of’ all the subjects continued good through the experi- ments. One experiment. however, on man No. 3 had to be thrown out _ on account of constipation. 12 Ulcxas AGRICULTURAL EXPERIMENT STATION. I-‘ORBIULAS FOR THE BREAD USED IN THIS ‘VORK. The breads were made according to the following formulas: (f‘orn bread used in Experiment No. 1_, Period 1. Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .400 gm. Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 25 gm. Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . a sutiicient quantity. Cottonseed meal-corn bread, Experiment No. 1, Period 2. Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .160 gm. Cottonseed meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 80 gm. Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 10 gm. Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .a sufficient quantity. Corn bread used in Experiment N 0. 2, Period 1. Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . II485 gm. Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 15 gm. Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .a sufficient quantity. (‘cittonseed me-al-corn bread used in Experiment N0. 2, Period 2, and in Experiment No. 3. Corn meal . . . . . . . . . . .' . . . . . . . . . . . . . . . . . . . . . . . .A . . . . . . . . . . .190 gm. Cottonseed meal or flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 50 gm. Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 10 gm. Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..a‘ sufficient quantity. The ingredients were accurately weighed out and well mixed. Suffi- cient boiling water was added to moisten the mass and was thor- oughly worked in with a spoon, The mixture was spread out in a cake in a hot skillet which had been greased slightly with a cloth dipped in melted lard, and baked. on both sides. Great care was taken to cook the bread thoroughly. In the first experiment sufficient bread was cooked to last through the entire period, but in all others bread was cooked and served hot with each meal. The analyses of the products‘ and the calculations were conducted in the usual manner, but the following points should be mentioned. All fats in the breads were calculated from the fat content of the ingre- dients. This was done because it is known that fat is rendered to some extent insoluble in ether by cooking. (This fact was recognized as early as 1892. Cf. M. Weibull, Svensk Kemisk Tidskrift, 1892, No. 5.) The per cent of corn meal in the Water-free cottonseed-corn meal mixture was taken as the per cent of corn meal in the water-free bread. The number of grams of the nutrients in the corn meal portion of the water-free bread fed, was subtracted from the total nirtrients, calcu- lated from analyses of the bread, and the remainder taken as nutrients fed as cottonseed meal. The following coefiicients of digestibility were assumed in making these calculations: for milk, protein, 97 per cent; fat, 95 per cent; Dronsrron Exrnnrrnzxrs ON MEN WITI-r Corroxsnnn MEAL. 13 carbohydrates, 98 per cent; for butter, fat, 95 per cent; and for corn meal, protein, 85 per cent; fat, 90 per cent; and cal'holr_vdrates, 98 per cent. These results are the averages b_v Atwater (quoted by Sherman, Chemistry of Food and lVatrtit-ion, p. '76) of the results of a large num- ber of digestion experiments. While these figures may not be exactly correct in the foods used by us, the results with cottonseed meal and with meat are directly eomprtrable, since the zlbove. factors were as- sumed for both calculations. The results are shown in Table 2. TABLE NO. 2. Percentage of Nutrients Digested, Cottonseed Meal and Meat. Carbo- hydrates, Man when fats No. Protein. Fat. Carbo- Carbo- are hydrates hydrates assumed and 95 Fats. digested 1 Canned chicken loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99. 3 100.0 . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Canned chicken loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93. 9 99.3 . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Cottonseed meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80. 2 100. 0 56. 7 79.0 78.4 2 Cottonseed meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74. 7 100.0 25.5 58. 8 48.0 3 Cottonseed meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77. 9 100.0 51.2 72. 3 65.4 1 Cottonseed flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79. 7 100.0 49.0 70.1 61.2 2 Cottonseed flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79.2 100.0 68. 7 85.8 79.4 Average for meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96. 6 Average for cottonseed meal . . . . . . . . . . . . . . . . . . . . . . . . . 77.6 Average for cottonseed flour . . . . . . . . . . . . . . . . . . . . . . . . . 79.5 ' Average digestibility of cereals . . . . . . . . . . . . . . . . . . . . . . . 85. Average digestibility of legumes . . . . . . . . . . . . . . . . . . . . . . 78. Cottonseed meal digested by dogs (Mendel and Fine). . . 71. 6 Cottonseed meal digested by animals (ruminants) . . . . . . 88.4 Total food of average mixed diet (Atwater) . . . . . . . . . . . . 92. 95. 98 . . . . . . . . . . . . . . . . . . The average digestibility of the fat and protein of the meat was 96.6 and 99.7 per cent respectively. Of the cottonseed meal, 77.6 per cent protein, 100 per cent fat, and 44.5 per cent carbohydrates were di- gested on an average. Of the cottonseed flour, 79.5 per cent protein, 100 per cent fat, and 58.9 per cent carbohydrates were digested. The difference in the digestibility of the cottonseed meal and the cottonseed flour was practically nothing in the case of the protein and fat, and not a great deal in the case of the carbohydrates. The protein of cot- tonseed meal, by far its most valuable constituent, is as equally as di- gestible as that of peas anal beans, eight-tenths as digestible as that 0f meat, and nine-tenths as digestible as that 0f cereals. The digestibility of the fats appears to be very high in cottonseed meal, and that of the carbohydrates very low. The figures in Table 8 show that the digestibility of fats is apparently much higher than 100 per cent. This, of course, is impossible. The high results are due, most likely, to incomplete extraction of the fat in the feces, in the determination of fat. in those samples. The results were far from con- cordant, and would have to be about twice as great as they were found to be, if the digestibility of itat were reduced to 95 per cent. This difli- culty in the determination of fats in feces seems to be related to the feeding of cottonseed meal, as the coefficients of digestibility of the 1% 'l‘E.xAs AGRICULTURAL EXPERIMENT STATION. fats in the meat averages only a little higher than the average of pub- lished determinations, The coefficients of digestibility of carbohydrates in cottonseed mea.l are aifected by the errors in the fat analyses, since the carbohydrates are determined by difference. The carbohydrates of the feces would appear too high, and this makes their digestibility appear too low. The calculation of the digestibility of the combined fats and carbo- hydrates is not affected by errors in the fat determinations. The di- gestibility of the combined fats and carbohydrates averaged 70.1 per cent for the cottonseed meal and 78.0 per cent for the cottonseed flour. This is from 25 to 35 per cent lower than the digestibility of the com- bined fats and carbohydrates of cereals. The low results are probably due to the low digestibility of the carbohydrates of cottonseed meal and not to the fat, which seems to be very highly digested. * By assuming a factor for the digestibility of the fats, we can cal- culate the digestibility of the carbohydrates from the data of the ex- periments. Assuming that the coefficient of digestibility of the fat of cottonseed meal is approximately the same as that of animals, half way between its apparent digestibility and that of cereals (95 per cent), we find that the digestibility of the carbohydrates average 65.9 per cent for cottonseed meal, and 70.3 per cent for cottonseed flour. This may be compared with 60.6 per cent digested by ruminants. Man digests 98 per cent of the carbohydrates of cereals. The digestibility of the carbohydrates of cottonseed meal is about two-thirds of that of cereals. Cottonseed meal is a meat substitute, and since the percentage of carbo- hydrates is low and since cottonseed meal contains no starch, their low digestibility is not of much importance. It will be noted that the calculated digestibility of the carbohydrates of cottonseed meal is 5 per cent less than that of cottonseed flour. While ~ there may be an actual difference in the digestibility, the individual varia- tions in the digestion of these nutrients by different men make such a conclusion univarranted. ' DIGESTIBLE NUTRIENTS IN COTTONSEED FLOUR AND MEAL. In Table 3 we have calculated, based on the values given above, the digestible nutrients in cottonseed meal and flour and a. number of other foods for comparison. In order to make an exact comparison between vegetable foods, we have calculated the digestibility of carbohydrates in terms of fat by dividing the carbohydrates. by 2.2. We have assumed that the digesti- bility of the fat of cottonseed flour is 95 per cent and that of the earbolrytlrates 6S per cent. The reasons for these assumptions have been explained above. ' Drensrron EXPERIMENTS ON 1112K WITH COTTONSEED MEAL. 15 TABLE NO. 3. Parts D. gested by Man From One Hundred Parts Eaten. Fat digested (including Approximate Protein carb0- relative digested. hydrates fuel value. divided by 2.2). Cottonseed meal (Texas) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36.94 18. 51 37 Cottonseed flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39. 33 18. 72 38 ggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 12.80 11.40 18 Beef flank . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 19.01 20.04 3O eef 10in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 15.91 ' 16.05 24 Mutton (leg). . .._ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.14 16.62 26 Cottonseed meal corn bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7. 91 18.42 22 Wheat biead (average) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 7. 82 25. 50 30 Corn bread (corn meal, water and salt) . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.66 18.37 20 Cottonseed meal-corn meal (20% cottonseed meal) . . . . . . . . . . . . . . . . . 13.95 32. 22 39 Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ' 7. 59 36. 85 41 Cottonseed meal-wheat flour (20% cottonseed meal) . . . . . . . . . . . . . . . 15. 63 30.14 38 Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9. 69 34. 50 40 Cottonseed meal and wheat bakery products- 50% water (minimum) . . . . . . . . . . f . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.80 16.99 21 6% water (maximum) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.52 31. 93 4O Cottonseed meal and flour contain twice as much digestible protein as beef flank, three times as much as eggs and twice as much as mut- ton. Since cottonseed meal should be eaten mixed with wheat flour or corn meal, the above comparison might be misleading. The compari- son can be made on the foods as eaten. ' The water content of the cottonseed bakery products varies from 6 per cent (ginger snaps) to 5O per cent (cottonseed meal-corn bread). The digestible protein of cottonseed meal-xvheat bread has a minimum of 8.80 per cent and a maximum of 16.52 per cent. Then the digestible protein of cottonseed meal-wheat bread varies from one-third less to one-third more than that of eggs, and from half as much to as much as beef loin, according to the amount of water in the bread. So far as digestible protein is concerned, cottonseed meal bread averages equally as valuable as eggs, pound for pound. We have no information as to the relative values of the digestible protein to the body. They may or may not be of equal value. The digestible protein of peas and beans seems to be equally as valuable as that of meat. Cottonseed meal and flour are as rich in fat and fat- forming nutrients as beef loin, and mutton, much richer than eggs, and nearly as rich as beef flank. Cottonseed meal breads vary from an equal amount of these substances to twice as much as those in beef loin, depending 011 the water content of the bread. Since cottonseed meal contains no starch, the value of the digested carbohydrates could quite possibly be less than that of an equal amount of cereal carbohy- drates. However, the major portion of the carbohydrates of cottonseed meal bread is derived from wheat or corn. Fats have approximately twice as much fuel value as protein. Cot- tonseed meal flour has twice the fuel value of eggs, one-half more than that of beef loin and mutton. Cottonseed breads vary from a little more than the same fuel value, to more than‘ twice the fuel value of eggs. It will be noted that the fuel value of wheat bread and that of mutton is nearly the same, but the fact should be emphasized that foods are richest in two different nutrients, and that the carbohydrates and 16 Tnxris AGRICULTURAL EXPERIMENT Srxrron. fats are not substitutes for protein in the laody. It should always be borne in mind that cottonseed meal is a meat substitute and not a flour substitute. THE NITROGEN BALANCE. Wle can ascertain whether the ‘food eaten in these digestion experiments was sufficient t0 supply the body with protein by estimating 0t the nitro- gen balance. A certain amount of protein, or flesh, is daily decomposed in the body and eliminated in the urine. The amount eliminated depends upon the amounts of nutrients fed, the iveight of the subject, and several other factors. The amount of protein required daily by men varies from about 75 grams to 125 grams. By subtracting the amount of nitrogen (or protein) eliminated in the urine from the amount digested, We can find out whether the food is furnishing sutficient protein. This has been done, and the results are shown in Table 4. TABLE NO. 4. Nitrogen Digested and Voided in Urine, in Grams. Labor a- | Nitro- Nitro- tory Day. gen gen Balance. No. Digest- V oided. l t ed. 7727 Man 1, experiment 1, period 1. . . .~ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . 11.7 7730 Man 1, experiment 1, period 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . 14.0 Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 34.3 ".7 +8.6 7734 Man 1, experiment 2, period 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . 9. 7 7735 Man 1, experiment 2, period 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 1 . . . . . . . . 12.0 | Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 25.2 21.7 +3.5 7742 Man 2, experiment 2, period 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . 13.8 7746 Man 2, experiment 2, period 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . 14.3 Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32.3 28.1 +4. 2 7755 Man 2, experiment 2. period 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . 14.5 7757 Man 2, experiment 2, period 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . 9.3 Total ......................................... . . . . . . . . . . . . . .. 31.3 23.8 , +8.0 7756 Man 3, experiment 2, period 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . 15.0 715s Man s, experiment 2, period 2 ............................... .. 2 ...... . .| 13.7 I Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 29.7 28.7 +1.0 7769 Man 1, experiment a ....................... . . f .............. .. 1 ..... . 10.0 7771 Man 1, experiment 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 2 . . . . . . .. 11.5 Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 27.4 21.5 +5.9 7770 Man 2, experiment 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . . . . . . . . 9.2 7772 Man 2, experiment 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 . . . . . . . . 9. 5 Total ......................................................... 32.2 i 18.7 | +13.5 An examination of the table shows that, in every case, there was a slight gain in nitrogen by the body. The removal of meat from the diet and the substitution of cottonseed meal did not cause any loss of flesh. In four out of five of the cottonseed meal tests about fifty grams of cottonseed meal were fed daily. More than half of the protein came from the milk fed. With one-half gallon of milk, the body needs for protein were met with a little less than two ounces of cottonseed meal, and about seven ounces of corn meal daily. Dronsrrox Exrnnrnnxrs o.\* MEX Wirn: Corroxsnnn MEAL. 17 rrsqinn RECIPES ron COTTOXSEIZD MEAL roon PRODUCTS. In order to test the effect of continued eating of cottonseed meal upon the health oi’ the human laody; and to test in a practical way the palatabil- ity of food products containing cottonseed meal, cottonseed meal xvas used in the writer’s home for a period of about ten days to the complete exclusion of meat. It was hoped that sufficient cottonseed meal would be eaten for the observer to be able to judge whether there were any toxic effects. The subjects of the sturdy, however, habitually eat more bread at breakfast in the form of buttered toast ‘than they do the rest of the day. The removal of meat from the diet did not cause a corresponding increase in the consumption of breads. Less than one ounce of cottonseed meal per person per day wras eaten, and the experiment throws no light on the possible toxicity of the meal. It does indicate that unless people using cottonseed meal in the diet are very hearty bread eaters, there Would be little danger of overeating cottonseed meal, if the proportions of cottonseed meal and corn meal or wheat flour, found satisfactory in our cooking tests, were observed. In this experiment a number of diflferent cottonseed meal food prod- ucts were prepared and eaten. It was desired to study at first hand the palatability of cottonseed meal prepared in different vrays, and to determine to what extent, if any, the common recipes for corn meal and wrheat flour products had to be modified in the use of cottonseed meal. Hot Cakes. Cottonseed meal or flour, sifted . . . . . . . . . . . . . . . . . . . . . . . . . . . .. cup Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .171; cups Baking powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..1 teaspoonful Sugar . . .'. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 teaspoonful Lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 melted teaspoontul Sweet milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 cups Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . ..1 Mix the cottonseed meal with flour, mix the lard and sugar and beat the eggs into the mixture. Mix with the flour and make into a. batter with the milk. Beat in the baking powder and cook as for ordinary wheat cakes. These cakes tasted quite like ordinary’ wheat cakes. A little ex- perience in cooking them is necessary’, as with wheat cakes, to prevent the cakes from being soggy. Cottonseed-Corn Bread. Cottonseed meal or flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . cup Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11.‘; cups Sweet milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 73 cups Baking powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . teaspoonful Salt .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .._!,- teaspoonful ll/[ix the corn meal and cottonseed meal with the salt and pour on 18' TEXAS AGRICULTURAL EXPERIMENT STATION. the water. Work the water in thoroughly, but use no more than is necessary for this purpose. Form the mass into loaves with the hands and bake in an oven, or on a slightly greased skillet on top of a stove. This bread tasted well hot, but, like corn pone, it Was not good when cold. Cottonseed-Corn Cakes. Cottonseed meal or flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . g cup Corn meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .l_.l, cups Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .111- teaspoonfuls Make into a. batter with water and cook as with ordinary corn or wheat cakes. This product was eaten with butter and syrup, and was as agreeable in taste as ordinary corn cakes. The flavor of the cottonseed meal was not apparent, but that of the corn meal appeared to be altered. These cakes were readily eaten by a three-year-old child. Cottonseed Meal-Sour Milk Biscuit. Cottonseed meal or flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Us cup Wheat flour‘ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..2 cups Sour milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..1§,_- cups Butter or lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 teaspoonful Baking powder . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . ..-.1 level teaspoonful Soda . . . . . . . . . . . . . . . . . . . . . . . . .- . . . . f . . . . . . . . . . . . . . .5 teaspoon-ful Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 teaspoonful Sift salt with flour, chop 1n butter and 1nilk,_add baking powder and soda, and mix to a soft dough. Handle as little as possible. Roll out into a sheet 1} inch thick. Cut into rounds and bake in floured pans. These Isis-suits were brown in color, were light, and had an agreeable taste. Cottonseed Meal-Muffins. Cottonseed meal or flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . H-g- cup Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..2 cups Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . teaspoonfuls Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..1 tablespoonful Eggs . . . . . . . . . . . . . . . . . . . . . . . .: . . . . . . . . . . . . . . . . . . . . . . . . Milk (or water) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 cup Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . teaspoonful Rub butter and sugar to a cream, beat into this the eggs, and then the milk or water. Sift baking powder and salt into the cottonseed meal and wheat flour, and add the butter-egg-milk mixture, Turn into a heated a.nd greased mufiin tin and bake in a very hot oven. DIGESTION EXPERIMENTS ON MEN WITH COTTONSEED MEAL. 19 Cottonseed Meal Cake. Cottonseed meal or flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . a cup Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 cups Butter . . . . . . . . . . f . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 tablespoonful Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .- . . . . . . . . . . . . . . . . . .2 Water . . . . . . . . . . . . . . . . ., . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3- cup Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..1-;- cups Baking powder . . . . . . . . . . ., . . . . . . . . . . ._ . . . . . . . . . . . . . . .1 teaspoonful Vanilla . . . ; . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .to suit Mix the cottonseed meal, flour and baking powder. Cream the but- ter with the sugar, beat in the eggs and the water and vanilla. Mix with the flour mixture and bake. The cake may be stacked, with two layers spiced and one plain. This cake was good. The flavor of cottonseed meal could not be de- tected, either in the spiced or unspiced layers. The above recipes were similar to those which are recommended for wheat flour and corn meal, the only difference being that one-fifth of the flour or meal is substituted by cottonseed meal or flour. No modi- fications were found necessary. It seems safe to propose the following rule: In preparing cottonseed meal bread and cakes, use one part cot- tonseed meal or flour to four parts corn meal, or wheat flour, and use the same recipes commonly used for corn and wheat breads and cakes. The reason we advise a. proportion of one to four for the mixed meal or flour is that this proportion will produce a palatable food free from any objectionable taste or odor, and that there will be very little dan- ger of overeating cottonseed meal so diluted. In our first experiment on the digestibility of cottonseed meal, we found that a bread made from one part cottonseed meal and two parts corn meal was extremely unpalatable and it was eaten with the greatest ditficulty, amounting to a positive repugnance. Then it should be remembered that one of the most valuable properties of wheat flour is its ability to form light and porous cooked products, The greater the dilution of wheat flour with cottonseed meal, the heavier and therefore the more unpalatable the bread will become. RELATIVE FOOD VALUE AND COST OF COTTONSEED MEAL. Prime cottonseed meal costs about $32 per ton, which would be 1.6 cents per pound. Assuming that one-third was lost in sifting the meal before cooking (with sufliciently fine grinding much less would be lost), the cost per pound for digestible protein would be 5 cents. The cost per pound of digestible protein in eggs at 20 cents per dozen, and in round steak at 15 cents per pound, would be $1.06 and $.73, respectively. A pound of di- gestible protein, is 21 times as expensive in eggs and 15 times as expen- sive as meat as it is in cottonseed meal. There are, of course, other fact- ors than digestibility to be considered. Few persons xvill give up meat en- tirely in favor of cottonseed meal, except those who are driven by necessity to do so. That class is small at present, but in view of the rapidly decreas- ing supply of cattle in this country, and the accompanying rise in the cost 20 TEXAS AGRICULTURAL EXPERIMENT Srarrox. of meat, it is not impossible that a large number of people will be driven by economic reasons to search for meat substitutes. In such an emergency‘, cottonseed meal would deserve serious consideration. The available supply is enormous and is increasing yearly. It is cheaper than all but a very few of the staple foodstuffs, and is enor- mously cheaper than meats. In proportion to its food value, it is the cheapest foodstuff known to the writer. We are not advising the use of cottonseed meal as a complete substitute for meat_; our knowledge of the toxic effect of cottonseed meal on pigs should make us cautious in using large amounts in the diet. About five ounces of cottonseed meal would have to be fed daily to take the place of meat completely. Whether this amount can be safely used, experience alone can tell. We have already shown, however, that the needs for protein of the subjects used in our experiments were met with a little less than two ounces of cottonseed meal daily, when about one-half gallon of milk was fed, together with an amount of corn meal necessary to make palatable bread. SUGGESTIONS CONCERNING THE USE OF OOTTONSEED MEAL. The following" suggestions (Texas Bulletin, 128) are made to those who desire to use cottonseed meal as a food: The fiour should be a bright yellow in color, free from any trace of rancidity, and of a sweet odor. Cottonseed meal is equally as valuable as cottonseed flour, if it is finely ground and sifted free from hulls and lint. Old meal, damaged meal, or dark meal should not be used. A proportion of four parts corn meal or wheat flour to one part cottonseed meal has been found to give satisfactory results. A larger proportion of cottonseed meal should be avoided. The meal should be eaten as a substitute for meat and not in addition to it, unless it is known that the regular diet is deficient in protein. A diet too rich in any nutrient may easily cause trouble. We do not recommend the con- tinued use of cottonseed meal in large amounts and as a complete sub- stitute for meat, because we have at present no knoxvledge on that subject. . In the use of cottonseed meal diluted 201th wheat flour 01- com meal as recommended by us, there will be little danger of an adult male eating more than two ounces of cottonseed meal daily. This, we be- lieve, is a safe amount, and is equivalent to four ounces of meat. The average cooks should be able to prepare palatable foods from the rec- ommended mixture, using the ordinary recipes for wheat and corn bread and cakes, with which she is familiar. As regards the agreement of cottonseed meal with individuals, we quote here from Dr, At\va.te~r’g remarks concerning food in general: “Different persons are differently constituted with respect to the chemical changes xvhich their food undergoes in digestion and the effect produced, so that it may literally be true that one man’s meat is another man’s poison. Milk is for most people a. very. wholesome, di- gestible, and nutritious food, but there are persons who are made ill by drinking it, and they should avoid milk. The writer knows a boy who DIGESTION EXPERIMENTS ox HEX WITH CorToxsEEn AIEAL. 21 is made seriously ill by eating eggs. A small piece of sweet cake in which eggs have been used will cause him serious trouble. “The sickness is nature’s evidence that eggs are for him an unfit article of l’ood. Some persons have to awoid sti'a\vberrires.. Indeed, cases in which the most wholesome kinds of foods are hurtful to indi- vidual persons are, unfortunately, numerous. Every man must learn from his own experience what foodagrees with him and what does not.” ACKNOWLEDGLIENT. Most of the analytical work in connection with this bulletin was done by Messrs. Spauleling, Merry and Hudgins under the direction of Dr. Fraps. TABLE NO. s. Percentage Water Lost in Preparation. Portion. Laboratory No. Average. 1. 2 | 3 | 4. | s | o. - 7721 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 38.1 38.7 36.2 43.9 30 5 . . . . . . .. 35.5 7722 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 65.5 61.9 65.9 . . . . . . . . . . . . . . . . . . . . . . .. 64.4 7737 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 48.6 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 48.6 7749 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 49.9 43.4 57.2 43.1 57.7 56.7 51.3 7750 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 65.2 65.1 66.7 66.9 66.5 67.2 66.3 7759 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 43.1 53.8 48.4 47.1 51.5 46.9 47.5 77 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 49.3 50.4 50.0 47.6 48.0 48.4 49.0 t TABLE NO. 6. Urine Voided Daily. Labora- - Volume tory Day in c. c. No. 7727 Experiment 1, period 1, man 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 937 7730 Experiment 1, period 1, man 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 1240 7734 Experiment 1, period 2, man 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 860 7735 Experiment 1, period 2, man 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 700 7742 Experiment 2, period 1, man 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1930 7746 Experiment 2, period 1, man 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2300 7755 Experiment 2, period 2, man 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1830 7756 Experiment 2, period 2, man 3.. . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1820 7757 Experiment 2, period 2, man 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2530 7758 Experiment 2, period 2, man 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 J 1730 7769 Experiment 3, man 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 . . . . . . . . . . . 1 1200 7770 Experiment 3, man 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1809 7771 Experiment 3, man 1 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 970 7772 Experiment 3, man 2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2140 EXPERIMENT STATION. 22 TEXAS AGRICULTURAL TABLE NO. 7. Percentage Composition of Foods and Excrements. 5S a 8° =5 8 8 Labora- D _ t_ Pr =5 F t C d ~‘,-1_ g tor escrip ion. 0- Q a . ru e =1 3 >. Water, _ N di tein. g2 Fiber. 31E '5 Ash cs3 a a U 7718 Bolted corn meal, all experiments . . . . . . . . . . . . . _ _ , _ _ _ 1()_ 17 L00 7719 Cottonseed meal (sifted) . . . . . . . . . . . . . . . . . . . . . . . . . .. 6.69 5,78 7720 Milk, experiment 1, period 1, sample . . . . . . . . 3.58 88.46 0,74 7721 Corn biead, experiment 1,_period 1 (air dry). . . 73.95 7.12 7,55 7722 Meat (chicken loaf), experiment 1, period 1.. . . . . . . . . 66.15 2,09 7723 Butter, experiments 1 and 2 . . . . . . . . . . . . .; . . . . . . . .. 12.14 3,27 7727 Urine, experiment 1, period 1, man 1, 1st day.. , _ , , _ _ _ _ _ _ _ _ _ _ _ _ _ _ 7729 Milk, experiment 1, period 1, sample 2 . . . . . . . . 3,54 88,26 Q_ 5g 7730 Urine, experiment 1, period 1, man 1, 2nd day. . . . . . . . . . . . . . . , , , , 7732 Milk, experiment- 1, period 2, sample 1 . . . . . . . . 3, 85 88,46 ()_7() 7733 ‘Milk, experiment 1, period 2, sample 2 . . . . . . . . 3,37 88, 56 Q67 7734 Urine, experiment 2, period 2, man 1, 1st day.. . . . . . . . . . . . . , , , , , , 7735 Urine, experiment 2, period 2, man 1, 2nd day. . . . . . . . . . . . . _ , , , , , 7736 Excrement, experiment 1, period 1, man 1 (dry) 20, 73 10,12 1912 7737. Bread (cottonseed meal), dried . . . . . . . . . . . . . . . 64.44 5.71 5,78 7739 iMilk, experiment 2, period 1, sample 1 . . . . . . . . 3.29 89.02 0,76 7741 lMilk, experiment 2,_period 1, sample 2 . . . . . . . . 4.25 88.85 0,72 7742 ‘UFIIIC, man 2, experiment 2, period 1, 1st day. . , , , , , , , , , , _ _ _ _ _ _ _ _ 7745 lExcrement, experiment 1, period 2, man 1 (dry) 37,01 5,40 235g 7746 lUrine, man 2, experiment 2, period 1, 2nd day. . . . . . . . . . . . . , , , _ , _ 7748 ‘Milk, experiment 2, period 2,.sample 1 . . . . . . . . 3.46 88.24 ,69 7749 Corn bread, experiment 2, dried . . . . . . . . . . . . . . 79.11 8.80 3,89 7750 Meat, experiment 2, period 1 . . . . . . . . . . . . . . . . . . . . . . . 67. 77 2,22 7752 Milk, experiment 2, period 2, sample 2 . . . . . . . . 2.24 88.54 ,73 7753 Butter, experiment 2, period 2, man 2, 1st day. . . . . . . 7. 15 '1, 21 7755 Urine, man 2, experiment 2, period 2, 1st day. . , , , , , , , , , , , _ _ _ _ _ _ _ 7756 Urine, man 3, experiment 2, period 2, 1st day. . . . . . . . . . . . . . . . _ , , , 7757 Urine, man 2, experiment 2, period 2, 2nd day. , , , _ , , , , , , , , _ _ _ _ , _ 7758 Urine, man 3, experiment 2, period 2, 2nd day. , , , , , , , , , _ , , _ _ _ _ _ _ 7759 Cottonseed meal bread, experiment 2, period 2 (air ............................... .. 68.85 5.03 5.54 7760 Excrement, man 2, experiment 2, period 1. . . . . 21.59 6.00 -000 7765 Milk, experiment 3, samp . . . . . . . . . . . . . . . . 4.00 86.48 0, 67 7766 Butter, experiment 3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 5.38 1.14 7767 Excrement, man 2, experiment 2, period 2. . . . . 40. 69 8.29 18,22 7768 Milk, experiment 3, sample 2 . . . . . . . . . . . . . . . . 4.47 88.26 0,67 7769 Urine, man 1, experiment 3, 1st day . . . . . . . . . . 7770 Urine, man 2, experiment 3, 1st day . . . . . . . . 7771 Urine, man 1, experiment 3, 2nd day . . . . . . . . . . 7772 Urine, man 2, experiment 3, 2nd day . . . . . . . . . . 7773 Excrement, man 3, experiment 2, period 2. . . . . 7774 Cottonseed meal bread, experiment 3, dried... . 7775 Cottonseed flour, experiment 3 . . . . . . . . . . . . . . . 7776 Excrement, man 1, experiment 3 . . . . . . . . . . . . . 7777 Excrement, man 2, experiment 3 . . . . . . . . . . . . . TABLE NO. 8. Nutrients Fed, Excreted and Digested. Experiment 1, Period 1, Man No. l. Labora- Gm., Gm., Gm., '00P)’ Pro- Fat. Carbo- NO- tein. hydrates. Weight at beginning, 51.7 kilo. Weight at end, 52.1 kilo. Fed— . 7720 Milk, 929 gms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33.0 34.1 33,3 7729 Milk, 1730 gins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63.3 66.8 61,3 7722 Meat, 600 gms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101.5 58. 6 30 9 7723 Butter, 58 gins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49.1 . . . . . . i Bread, 7 gm. = 35.3 gm., air dry. '- Bread, 148 gm. = 90.7 gm., air dry. Bread, 80 gm. = 51.0 gm., air dry. Bread, 32 gm. = 17.9 gm., air dry. Bread, 130 gm. = 90.3 gm., air dry. 7721 Bread, total . . . . . . .285.2 gm., air dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.5 9.0 210,9 Eaten ................................. .._ . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 221.3 217. 6 336.2 7736 gxcreteg, 24.8 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.1 5.3 5,1 igeste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214.2 212. 3 3 Digested from milk, butter and corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113.4 150. 6 Digested from meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100. 8 61. 7 40: 2 Percentage digested meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99.3 100.0 100.0 DIGESTION EXPERIMENTS ON MEN WITH COTTONSEED MEAL. 23 TABLE N0. 8-——Continued. Nutrients Fed, Excreted and Digested. Experiment 1, Period 2, Man No. 1. Gm. Carbo- Gm. hydrates Labora- Gm. Gm., Gm. Combined (fats as- tory Protein. Fat. Carbo- fat and sumed No. hydrates. carbo- 95% hydrates. digested). Weight at beginning 51.4 kilo. Weight at end 50.5 kilo. Fed- 7732 Milk 1488gm . . . . . . . . . . . . . . . . . . . . . . . . . .. 51.9 52.1 57.3 . . . . . . . . . . . .. 7733 Milk 2382 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80.5 97.2 80.3 . . . . . . . . . . . . . . . . . . . 7737 Bread 350 gm.=180 gm. air dry corn meal . . . . . . . 10.6 3.3 91.0 . . . . . . . . . . . . . . . . . . ._ cottonseed meal. 25.3 4.1 24.0 . . . . . . . . . . . . . . . . ... Eaten . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168. 3 156. 7 253'. 5 . . . . . . . . . . . . . . . . . . . 7745 Excreted 40.3 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.5 3.2 14.9 . . . . . . . . . . . . . . . . . . . Digested . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157. 8 153. 5 238. 6 . . . . . . . . . . . . . . . . . . . Digested from milk and corn meal . . . . . . . . . . . . . . . . . . 137. 5 144. 7 225.0 . . . . . . . . . . . . . . . . . . . Digested from cottonseed meal . . . . . . . . . . . . . . . . . . . . . 20.3 8.8 13.6 . . . . . . . . . . . . . . . . . . . Percentage digested from cottonseed meal . . . . . . . . . . . 80. 2 100.0 56. 7 79. 7 78. 3 TABLE NO. 8—Continued. Nutrients Fed, Excreted and Digested. Experiment 2, Period 1, Man No. 2. Labora- Gm., Gm., Gm.,, tory Pro- Fat. Carbo- No. tein. hydrates. Weight at beginning, 54. 3 kilo. Weight at end, 53.6 kilo. Fed— 7739 Milk, 880 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30. 2 30. 8 29.0 7741 Milk, 1850 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 54.8 59.6 78,6 7750 Meat, 600 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95.0 55.0 30,2 7723 Butter, 93 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78.7 . . . . . . . . Bread, 132 gm. = 66.1 gm., air dry. gt Bread, 97 gm. = 54.9 gm., air dry. L Bread, 215 gm. = 92.0 gm., air dry. Bread, 36 gm. = 20.5 gm., air dry. Bread, 200 gm. = 84.6 gm., air dry. Bread, 200 gm. = 86.6 gm., air dry. 7749 Bread, total . . . . . . .404. 7 gm.,air dry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35. 8 11.0 320,2 Eaten . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215.8 235.1 458.0 7760 Excreted, 45.0 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.7 9.9 l9.7 Digested . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202.1 225.2 448.3 Digested from milk, butter and corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112. 9 170. 6 419.4 Digested from meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89.2 54. 6 28. 9 Percentage digested, meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93.9 99. 3 95.7 24 TEXAS AGRICULTURAL EXPERIMENT STATION. TABLE NO. 8-—Continued. Nutrients Fed, Excreted and Digested. Experiment 2, Period 2, Man No. 2. *5 Gm. z Carbo- E- Gm. hydrates 8 Gm., Gm., Gin. Combined (fats as- 3 Protein. Fat. Carbo- fat and sumed é hydrates. carbo- _ 95% ,4 hydrates. digested). Weight at beginning 53.0 kilo. . Iill/egight at end 53.9 kilo. 1748 Milk 1024 gm ................................... .. as 4 41 s 3s 4 ................. .. 7752 ilk 2782 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 96 2 9 9 62 3 . . . . . . . . . . . . . . . . . .. 7753 Butter 120 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 O . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bread 150 gm = 85.4 gm. air dry Bread 200 gm = 92.4 gm. air dry Bread 180 gm.= 92.9 gm. air dry Bread 160 gm.= 84.6 gm. air dry Bread 200 gm.= 97.0 gm. air dry Bread 175 gm.= 92.9 gm. air dry -—— {corn meal . . . . . . . .. 38.6 12.0 333.5 . . . . . . . . . . . . . . . . . .. 7759 Bread, total 545 2 gm. air dry cottonseed meal. . . . 50.3 11.2 41.9 . . . . . . . . . . . . . . . . . . . aten . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 221.5 314.7 473.1 . . . . . . . . . . . . . . . . . .. 7767 Ercreted 88.2 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.5 6.5 35.9 . . . . . . . . . . . . . . . . . . . Digested . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199.0 308.2 437.2 . . . . . . . . . . . . . . . . . . . Digested from corn, milk and butter . . . . . . . . . . . . . . . . . . . . 161.4 287. 7 426. 5 . . . . . . . . . . . . . . . . . . . Digested from cottonseed meal . . . . . . . . . . . . . . . . . . . . . . . . . 37. 6 20.5 10. 7 . . . . . . . . . . . . . . . . . . . Percentage digested from cottonseed meal . . . . . . . .. . . . . . . . 74. 7 10 .0 25. 5 58. 8 48 at!!!‘ TABLE NO. 8-—Continued. Nutrients Fed, Excreted and Digested. Experiment 2, Period 2, Man No. 3. c’ l Gm. U l Z l‘ Carbo- b Gin. hydrates 3 Gm., Gm., Gin. Combined (fats as- g Protein. Fat. Carbo- fat and sumed {é hydrates. carbo- 95% q I x hydrates. digested). I Weight at beginning 58.8 kilo. l Weight at end 58.6 kilo. I Fed— ' 7748 Milk 1241 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 44.1 50.4 42.9 . . . . . . . . . . . . . . . . . .. 7752 Milk 2297 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 79.5 115.6 51 5 . . . . . . . . . . . . . . . . . .. 7753 Butter 113 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..= . . . . . . .. 103.6 . . . . . . . . . . . . . . . . . . . . . . . . . . .. Bread 150 gm.= 85.3 gm. air dry l Bread 168 gm.= 77.6 gm. air dry Bread 180 gm.= 92.9 gm. air dry Bread 160 gm.= 84.6 gm. air dry Bread 184 gm.= 89.2 gm. air dry Bread 175 gm.= 92.9 gin. air dry l —— corn meal . . . . . . ..| 37.0 11.5 319.6 . . . . . . . . . . . . . . . . . .. 7759 Bread, total. . . . .522.5 gm. air dry cottonseed meal. . . 48.3 10.8 40. 2 . . . . . . . . . . . . . . . . . . . Eaten . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 208.9 291.9 454.2 . . . . . . . . . . . . . . . . . .. 7773 Excreted 80.3 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.5 9.1 27. 8 . . . . . . . . . . . . . . . . . . . Digested . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185.4 282.8 426.4 . . . . . . . . . . . . . . . . . . . Digested from milk, butter and corn . . . . . . . . . . . . . . . . . . . . 151.3 266.5 405. 8 . . . . . . . . . . . . . . . . . . . Digested from cottonseed meal . . . . . . . . . . . . . . . . . . . . . . . . . 34.1 16. 3 20. 6 . . . . . . . . . . . . . . . . . . . Percentage digested from cottonseed meal . . . . . . . . . . . . . . . 77. 9 100. 0 51.2 72. 3 65 4 DIGESTION EXPERIMENTS ON MEN WITH CoTToNsEEn LIEAL. '2 TABLE N0. 8—Continued. Nutrients Fed, Excreted and Digested. Experiment 3, Man No. 1. 5 6 Gm. ' z Carbo- i Gm_. hydrates 8 Gm., Gm., Gm. Combined (fats as- E Protein. Fat. Carbo- fat and sumed .5 hydrates. carbo- _ 95% ,4 hydrates. digested) Weight at beginning 52.1 kilo. gyeight at end 51.5 kilo. .1 48. 2 . . . . . . . . . . . . . . . . . . . .3 93.4 . . . . . . . . . . . . . . . . . . . .2 . . . . . . . . . . . . . . . . . . . . . . . . . . . . gm. . gm. . gm. . gm. . gm. ——— {corn meal . . . . . . .. 35.5 10.5 293.3 . . . . . . . . . . . . . . . . . .. 7774 Bread, total. . . . .468 gm. air dry cottonseed flour. . . 47.2 11.0 30.4 . . . . . . . . . . . . . . . . . . . Eaten . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191.1 248.1 465. 3 . . . . . . . . . . . . . . . . . . . 7776 Excreted 647gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 19.5 9.2 24.1 . . . . . . . . . . . . . . . . . .. gested . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 171.6 238.9 441.2 . . . . . . . . . . . . . . . . . .. Digested from corn meal, milk and butter . . . . . . . . . . . . . . . 134. 0 224. 8 426. 3 . . . . . . . . . . . . . . . . . . . Digted from cottonseed flour . . . . . . . . . . . . . . . . . . . . . . . . . 37. 6 14.1 14. 9 . . . . . . . . . . . . . . . . . . . Percentage digested from cottonseed flour . . . . . . . . . . . . . . . 79. 7 100.0 49.0 70.1 61. 2 TABLE NO. 8——-Continued. Nutrients Fed, Excreted and Digested. Experiment 3, Man No. 2. 6 Gm. z Carbo- B- Gm. hydrates 3 Gm., Gm., Gm. Combined (fats as- E Protein. Fat. Carbo- fat and sumed é hydrates. carbo- 95% ,4 hydrates. digested). Weight at beginning 53.9 kilo. Weight at end 53.4 kilo. Fed- 7765 Milk 1269 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 45.1 67.3 50.8 . . . . . . . ..' . . . . . . . . .. 7768 Milk 2463 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . ., . . . . . .. 77.3 85.2 110.1 . . . . . . . . . . . . . . . . . .. read 180 gm.= 91.3 gm. dried Bread 200 gm.= 99.2 gm. dried Bread 180 gm.= 90.0 gm. dried Bread 180 gm.= 94.3 gm. dried Bread 200 gm.=104.0 gm. dried Bread 180 gm.= 92.9 gm. dried -—- corn meal . . . . . . . .. 41.4 12.8 358.2 . . . . . . . . . . . . . . . . . .. 7774 Bread, total . . . . ..571 gm. dried cottonseed meal. . . . 59.6 13.4 37.0 . . . . . . . . . . . . . . . . . .. Butter 120 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112.2 . . . . . . . . . . . . . . . . . . . . . . . . . . .. aten . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 223.4 290. 9 556.1 . . . . . . . . . . . . . . . . . . . 7777 Excreted 74 2 gm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22. 3 7.9 22.0 . . . . . . . . . . . . . . . . . . . Digested . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201.1 283. 0 534.1 . . . . . . . . . . . . . . . . . . . Digested from corn, milk and butter. . . . . . . . . . . . . . 153. 9 263. 3 508. 7 . . . . . . . . . . . . . . . . . . . Digested from cottonseed flour . . . . . . . . . . . . . . . . . . . . . . . 47.2 19. 7 25.4 . . . . . . . . . . . . . . . . . . . Percentage digested from cottonseed flour . . . . . . . . . . . . . . . 79.2 100. 0 68. 7 85. 8 79.4 SUMMARY AND CONCLUSIONS. (1) Cottonseed meal or flour contains about four times as much pro- tein as eggs and three times as much as beef 10in. Cottonseed meal food products made from one part cottonseed meal and four parts Wheat flour contain from one-third less to one-third more protein than eggs, depend- ing on the amount of water in the bread. Cottonseed meal is, therefore, a meat substitute and not a flour substitute. 26 TEXAS AGRICULTURAL EXPERIMENT STATION. (2) Seven digestion experiments were made with men; three be- ing with cottonseed meal, two with cottonseed flour, and two with meat. (3) The digestibility of the protein of cottonseed meal averaged 77.6 per cent and that of cottonseed meal-flour 78.4 per cent, as com- pared with 96.6 per cent for the protein of meat. The protein of cotton- seed meal and that of cottonseed flour is equally digested. It is eight- tenths as digestible as that of meat and nine-tenths as digestible as that of cereals, and equally as digestible as that of peas and beans. (4) The digestibility of the fat of cottonseed meal and flour ap- i pears to be very high. The fats are probably digested about 95 per cent and the carbohydrates about 68 per cent. The fat or". meat was digested {)9 per cent. The fat of cottonseed meal seems t_o be more completely digested than that of cereals, and practically the same as that of meat. The carbohydrates of cottonseed meal are about seven-tenths as digesti- Yble as that of cereals. (5) Cottonseed meal and flour contain twice as much digestible protein as beef flank, three times as much as eggs, and twice as much as mutton. Cottonseed food products made from one part cottonseed uneal and four parts wheat flour, contain from one-third to less than one- half more digestible protein than eggs. The digestible tat and carbohy- drates of cottonseed meal, calculated as fat, are nearly equal in amount to ‘that of beef flank, and more than equal to that of beef loin and mutton ‘leg. ’ ' (6) In these experiments the needs of the body for protein were met with a daily ration of approximately two ounces cottonseed meal or flour, one-half gallon _milk, and eight ounces corn meal. If the milk were removed from this ration, about twice as much cottonseed meal and corn meal would have to be fed to maintain the protein in thebodies of the subjects. ('7) A number of recipes for cottonseed food products are given. These foods were equally as palatable as similar ones made from corn meal or wheat flour. In preparing cottonseed cakes or bread, use one part cottonseed meal or flour to four parts corn meal or wheat flour, and use the same re- cipes commonly used for wheat and corn bread and cakes. (8) A pound of digestible protein is 21 times as expensive in eggs, and 15 times as expensive in meat, as it is in cottonseed meal. (9) One part of. fresh, sweet meal, sifted free from hulls and lint, should be used mixed with at least four parts of corn meal or wheat ‘flour. Diluted in this way, few people will be able to eat more than two ounces of cottonseed meal (lailv. Cottonseed meal should not be eaten in addition to meat, unless it is known that too little meat is being eaten.