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Bulletin of the National Research Centre
Fig. 1 | Bulletin of the National Research Centre

Fig. 1

From: Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

Fig. 1

α-amylase and α-glucosidase inhibitory properties of Moringa oleifera supplemented cookies. C0 = Cookies made with 100% wheat flour; C1 = Cookies made with 97.5% wheat plus 2.5% Moringa oleifera flour; C2 = Cookies made with 95% wheat plus 5% Moringa oleifera flour; C3 = Cookies made with 90% wheat plus 10% Moringa oleifera flour

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