Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran

Wheat bran was mixed with broken rice to develop nutritionally balanced ext ruded crisp snacks for human consumption. The inclusion of wheat bran enhan ced the content of nutrients such as calcium, phosphorus, iron, copper, thi amine, riboflavin, lysine and also of antinutrients like phytic phosphorus and trypsin inhibitor. Extrusion cooking decreased the content of thiamine, riboflavin and lysine. The degradation of phytic phosphorus and inactivati on of trypsin inhibitor had an improving effect on the nutritional quality of the extruded snacks as reflected by higher in vitro digestibility of its proteins.