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TABLE D.

IV.—PURI JAIL.

Foods-tuff. Proximate
principle.
NUMBER OF ANALYSES CARRIED OUT Moisture
per cent.
Ash
per cent.
Average
percentage
Composi-
tion.
1 2 3 4 5 6
Rice (new Bala
sore)
Protein 6.87 7.03 7.00 6.92 .. .. 11.86 1.59 6.9
Carbohydrate   average .. .. .. .. .. .. 78.8
Fat .83 .81 .. .. .. .. .. .. 0.8
Rice (old) Protein 6.75 6.75 6.87 .. .. .. 11.34 1.46 67
Carbohydrate   average   .. .. .. .. .. 78.8
Fat .77 .79 .. .. .. .. .. .. 0.7
Wheat ata or
Flour
Protein 10.93 11.00 10.87 .. .. .. 12.52 2.14 10.9
Carbohydrate   average   .. .. .. .. .. 69.5
Fat 1.80 2.20 .. .. .. .. .. .. 2.0
Kalai Dal Protein 24.51 24.68 24.23 .. .. .. 10.67 3.58 24.4
Carbohydrate 58.30 57.90 .. .. .. .. .. .. 58.1
Fat 1.03 .91 .. .. .. .. .. .. 0.9
Mung Dal Protein 23.36 23.46 23.50 .. .. .. 10.70 2.79 23.1
Carbohydrate 53.30 54.03 .. .. .. .. .. .. 53.6
Fat 2.20 2.30 .. .. .. .. .. .. 2.2
Gram Dal Protein 20.50 20.43 20.26 .. .. .. 10.19 3.60 20.3
Carbohydrate 52.60 52.70 .. .. .. .. .. .. 52.6
Fat 4.50 4.90 .. .. .. .. .. .. 4.7
Arhar Dal Protein 23.62 23.75 23.43 .. .. .. 10.65 4.64 23.6
Carbohydrate 54.40 54.60 .. .. .. .. .. .. 54.5
Fat . 1.29 1.53 .. .. .. .. .. .. 1.4
Massur Dal Protein 25.37 25.50 25.31 .. .. .. 10.71 3.58 25.3
Carbohydrate 55.50 55.50 .. .. .. .. .. .. 55.5
Fat 3.10 2.90 .. .. .. .. .. .. 3.0
Massur Dal
(Dehusked and
cleaned)
Protein 26.10 25.93 .. .. .. .. .. .. 26.0
Carbohydrate .. .. .. .. .. .. .. .. ..
Fat. .. .. .. .. .. .. .. .. ..
Mung Dal
(Husked and
cleaned)
Protein 28.50 28.37 28.37 28.51 28.50 .. 9.99 .. 28.4
Carbohydrate .. .. .. .. .. .. .. .. ..
Fat .. .. .. .. .. .. .. .. ..
Mottar Dal (an-
other sample)
Protein 24.06 23.93 24.12 .. .. .. .. .. 24.0
Carbohydrate .. .. .. .. .. .. .. .. ..
Fat .. .. .. .. .. .. .. .. ..

E 2

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