36

TABLE E.

V.—BHAGALPUR JAIL.

Food-stuff. Proximate
principle.		 NUMBER OF ANALYSES CARRIED OUT. Moisture
per cent.		 Ash per
cent.		 Average
percentage
Composi-
tion.
1 2 3 4 6 6
Rice (new) Protein 6.88 7.06 7.06 6.94 6.82 .. 11.82 1.76 6.9
Carbohydrate .. average .. .. .. .. .. .. 78.8
Fat .91 .91 .. .. .. .. .. .. .9
Rice (old) Protein 6.93 6.93 6.98 .. .. .. 11.35 1.35 6.9
Carbohydrate .. average .. .. .. .. .. .. 78.8
Fat .90 .90 .. .. .. .. .. .. 0.9
Massur Dal Protein 25.80 25.51 25.56 .. .. .. 11.26 3.56 25.6
Carbohydrate 55.09 55.00 55.50 .. .. .. .. .. 55.1
Fat 3.30 5.70 .. .. .. .. .. .. 3.5
Kalai Dal Protein 21.03 21.02 21.10 .. .. .. 11.21 3.48 21.0
Carbohydrate 58.30 58.08 58.30 .. .. .. .. .. 58.2
Fat 1.03 1.50 .. .. .. .. .. .. 1.2
Mattar Dal Protein 22.56 22.21 22.31 .. .. .. 10.96 3.60 22.9
Carbohydrate 54.80 54.90 55.20 .. .. .. .. .. 54.9
Fat 1.70 2.06 1.94 .. .. .. .. .. 1.9
Makkai ata or
Flour		 Protein 9.18 9.18 9.19 9.04 9.33 .. 11.75 4.70 9.1
Carbohydrate .. average .. .. .. .. .. .. 66.2
Fat 2.10 2.50 .. .. .. .. .. .. 2.3
Wheat ata or
Flour		 Protein 9.75 9.71 9.47 Coarse
badly
cleaned.		 .. .. 12.00 2.76 9.6
Carbohydrate .. .. .. .. .. .. .. ..
Fat .. .. .. .. .. .. .. ..
Flour (Different
Sample)		 Protein 12.38 12.35 12.26 Cleaner
and
Purer
wheat.		 .. .. .. .. 123
Carbohydrate .. .. .. .. .. .. .. ..
Fat .. .. .. .. .. .. .. ..
Arhar Dal Protein 22.01 22.32 22.15 .. .. .. 9.93 6.60 22.1
Carbohydrate 54.80 54.90 53.1 .. .. .. .. .. 54.2
Fat 3.12 3.22 .. .. .. .. .. .. 3.1
Gram Dal Protein 20.12 20.25 19.86 .. .. .. 10.38 3.67 20.0
Carbohydrate 51.02 52.30 52.09 .. .. .. .. .. 51.8
Fat 4.80 4.10 .. .. .. .. .. .. 4.4
Arhar Dal (an-
other sample)		 Protein 21.83 22.00 22.08 .. .. .. .. .. 21.9
Carbohydrate .. .. .. .. .. .. .. .. ..
Fat .. .. .. .. .. .. .. .. ..