Dataset: tortilla_nut.dat Source: S.O. Serna-Saldivar, D.A. Knabe, L.W. Rooney, T.D. Tanksley Jr, and A.M. Sproule (1988). "Nutritional Value of Sorghum and Maize Tortillas," Journal of Cereal Science, Vol.7,pp83-94 Description: Summary results from 2 factor ANOVA with 3 processing methods (raw, nixtamal, and Tortilla) and 3 grains (Maize, Whole Sorghum, and Pearled Sorghum). Six dependent variables (6 rats/treatment): Dry matter, gross energy, and protein digestibilities; average daily gain, feed intake, and feed/gain Variables/Columns Dependent Variable: 1-30 Grain Type 31-48 Processing Method 49-66 sample size 74 Mean 77-82 Standard Deviation 86-90