Food & Nutrition

Arab Journal of Food & Nutrition
18.1±2.4 for “soaked and fermented” bran diet)., although, there was a difference
among groups in the accumulative food intake. Rat group fed “soaked and fermented”
bran based-diet had significantly (p< 0.05) lower levels (550 ± 19.1) of AFI than those
fed untreated bran diet (663.4±16.6), soaked bran diet (685.6±17.3) and white bread
diet (629.8±28.4). Accordingly, the AFI of the rat group fed soaked bran diet
(685.6±17.3) was significantly higher (p