respective oven temperatures in ranges of 100 to l30DC, 100 to 1l0De, and 94 to 105DC resulted in small but
significantly different moisture contents. Such differences could further increase over wider ranges of
grain moisture contents. This is supported by Bowden (1984), who compared three routine oven methods for moisture content determination of wheat and barley. He concluded that the variation of moisture content within
the replicates increased with moisture content level. Other differences in methods were reported by Matthews
(1962), who observed discrepancies of up to 0.30/0 w.b. when using a l30DC-16 h method for whole grain and up
to 0.5