Table 4.

Effect of extrusion treatment on trypsin inhibitor *(TIU/g) content of different cereal brans

Temp. (°C)	Moisture content (%)	Type of bran				Bran means
		Wheat	Rice	Barley	Oat
Control		54.25 ± 0.29f	53.82 ± 0.82e	50.39 ± 0.39e	49.74 ± 0.74d	52.05 ± 2.21f
115	14	26.25 ± 0.25e	25.82 ± 0.20d	22.26 ± 0.26d	21.30 ± 0.30c	23.91 ± 0.91e (54.06)
	17	26.18 ± 0.18e	25.04 ± 1.10d	21.71 ± 0.71cd	21.30 ± 1.30c	23.56 ± 0.56de (54.74)
	20	26.08 ± 0.08e	23.03 ± 1.00c	20.88 ± 0.84c	20.86 ± 0.86c	22.71 ± 0.71d (56.37)
140	14	17.75 ± 0.75b	15.82 ± 0.90a	14.62 ± 0.62a	14.13 ± 0.13a	15.58 ± 0.58b (70.07)
	17	16.84 ± 0.84b	14.74 ± 0.70a	13.97 ± 0.97a	14.13 ± 0.10a	14.92 ± 0.92ab (71.34)
	20	15.64 ± 0.64a	14.47 ± 1.40a	13.57 ± 0.57a	13.82 ± 0.82a	14.37 ± 0.37a (72.39)
165	14	20.76 ± 0.66d	19.29 ± 0.09b	19.61 ± 0.61b	18.98 ± 0.98b	19.66 ± 0.66c (62.33)
	17	19.77 ± 0.67c	18.94 ± 0.94b	19.58 ± 0.58b	18.56 ± 0.56b	19.21 ± 0.21c (63.09)
	20	19.52 ± 0.52c	18.73 ± 0.05b	19.30 ± 0.30b	18.48 ± 0.48b	19.01 ± 0.13c (63.48)

*on 14 % moisture basis

Values are means ± Standard deviation of triplicate determinations

Figures in parentheses indicate present reduction over control values

Means within columns with different letters are significantly different (P ≤ 0.05)