The textural parameters of the cooked WWN samples such as hardness, springiness,cohesiveness as determined by TPA are presented in Table 5. Compared to HRW, HRS showed higher hardness, springiness, cohesiveness, values mainly because of higher flour protein content. Hardness values in the WWF groups significantly increased with the reduction of millfeed particle sizes (P < 0.05). The results were in agreement with the report by who also found that the smaller bran particle size resulted in significantly greater hardness. and The values of springiness, cohesiveness of the WWN also increased with the decrease of millfeed particle sizes,