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)