Cereals

The Chemistry Of Food and Nutrition
by A. W. Duncan, F.C.S.

(Page 5 of 11)

The most valuable is wheat, from its Protein being chiefly in the form known as gluten. From its tenacity, gluten enables a much better loaf to be produced from wheat than from any other cereal. The outer part of the grain is the richest in mineral matter and Protein. Wheat meal bread shows a considerably higher Protein value than white. A large proportion of the Protein in the outer coats of the wheat berry is, however, not digested, and in some experiments the waste has been enough to quite nullify its seeming advantage over white bread. Coarsely ground, sharp branny particles in bread irritate the intestines, and cause excessive waste of nutriment; but finely ground wheat meal is free from this objection, and is beneficial in preventing constipation.

The comparative value of white and brown bread has been much discussed; it depends both on the quality of the bread and the condition of the digestive organs. Experiments on the digestion of bread and other things, have often been made on persons unaccustomed to such foods, or the foods have been given in excessive quantity. To those accustomed to it good wheat meal bread is much pleasanter, more satisfying, and better flavored than white; indeed, the latter is described as insipid. Most bakers' bread is of unsatisfactory quality. Flour and bread contain very little fat, the absence of which is considered a defect. This is remedied by the addition of butter, fat or oil, or by nuts, which are rich in oil. These may be mixed with the flour prior to cooking, or used afterwards.

Oats contain a substance called avenin, apparently an alkaloid, which has an irritating action; the quantity is variable. It is to this that the so-called heating effect of oatmeal on some persons is due.

Prepared Cereals or Breakfast Foods. - Analyses were made of 34 of these cereal preparations by Weems and Ellis. They report that the foods possess no nutritive value in excess of ordinary food materials; that the claim made for many pre-digested foods are valueless, and no reliance can be placed on the statement that they are remedies for any disease.

Oatmeal and other cereals are sold in packets as being partially cooked. We do not doubt that they have been subjected to a dry heat, but this has scarcely any effect on their starch and other constituents. The difference is a mechanical one. In rolled oats the grains are so cracked and broken, that on boiling with water, the water readily penetrates and more quickly cooks them throughout. There are other prepared cereal foods, but we doubt whether they are thoroughly cooked after the short boiling directed on the labels. They are a great convenience where it is difficult to get the time necessary for cooking the ordinary cereals. Coarsely ground wheat is too irritating when made into porridge, but there are some granulated wheat sold in packets, which are quite suitable. The Ralston breakfast food is excellent. They are rich in the phosphates and salts, found in the outer part of the grain. One cereal preparation called Grape Nuts, has had its starch converted into maltose and dextrin (maltose being a sugar), by a scientific application of the diastase of the grain. It is consequently easier of digestion and requires no cooking. It is beneficial for some forms of indigestion. There are several competing foods of less merit, the starch being less perfectly changed; one at least of which is objectionably salt. Properly cooked starch is readily digested by healthy persons, and for them malted food is of no special value.

Pulse or Legumes, includes haricots and other beans, peas and lentils. The Protein contained is that variety known as legumin, which is either the same, or is closely allied, to the casein of milk and cheese. Pulse is very rich in Protein, the dried kinds in general use, contain 24 or 25 per cent. The richest is the soy-bean, which is used in China and Japan, it contains 35 per cent., besides 19 per cent. of fat. Pulse requires thorough cooking, haricots taking the longest time. Split lentils are cooked sooner, and are better digested; this is chiefly due to the removal of the skins. The haricots, bought from small grocers who have a slow sale, are often old, and will not cook tender. Pulse is best adapted to the laboring classes; the sedentary should eat it sparingly, it is liable to cause flatulence or accumulation of gas in the intestines, and constipation.

Haricots are easier to digest when mashed and mixed with other food. Pulse was formerly stated to leave much undigested residue. Recent experiments have shown that it is satisfactorily digested under favorable conditions. Strümpell found beans in their skins to leave a large proportion of Protein matter unabsorbed. Lentil meal mixed with other food was digested in a perfectly satisfactory manner. Another experimenter found that when even the very large quantity of 1-1/8 pound of dried split peas per day were eaten, only 17 per cent. of Protein matter was unabsorbed, which compares very well with the 11 per cent. of Protein left from a macaroni diet, with which the same man was fed at another time. Had a reasonable quantity of peas been eaten per day, the quantity undigested would probably have differed little from that of other foods.

Nuts are, as a rule, very rich in oil and contain a fair proportion of Protein; when well masticated they are a very valuable food. Walnuts are one of the best, and the kernels can be purchased shelled, thus avoiding much trouble. They can be finely ground in a nut-mill and used for several purposes, mixed in the proportion of about two ounces to the pound of wheat meal they produce a rich flavored bread. They can also he used in sweet cakes and in rich puddings to increase their food value, lightness and taste. Pine kernels being very oily, can be used with flour in the place of lard or butter.

Manchester the Vegetarian Society, 1905.