Table 2 Bioactive, antioxidant and functional characteristics of wheat, Moringa oleifera and wheat-Moringa oleifera composite flours used in preparation of cookies

37.53 ± 4.08^e

51.09 ± 2.53^d

58.20 ± 2.13^c

70.12 ± 1.64^b

100.21 ± 1.61^a

21.20 ± 1.04^e

28.15 ± 0.56^d

31.93 ± 0.48^c

33.64 ± 0.91^b

85.27 ± 3.34^a

22.15 ± 1.18^d

34.32 ± 0.48^c

33.24 ± 2.92^c

41.14 ± 1.71^b

115.88 ± 12.32^a

12.63 ± 0.10^e

16.95 ± 0.47^d

18.97 ± 0.28^c

28.81 ± 1.31^b

55.04 ± 0.27^a

33.41 ± 2.81^a

42.71 ± 1.71^c

53.65 ± 1.74^b

55.51 ± 3.20^b

80.96 ± 2.86^a

36.43 ± 0.78^e

41.19 ± 1.16^d

44.49 ± 0.22^c

47.88 ± 0.11^b

50.98 ± 0.48^a

0.80 ± 0.01^a

0.78 ± 0.02^a

0.74 ± 0.01^b

0.66 ± 0.03^c

0.43 ± 0.02^d

3.07 ± 0.21^b

2.73 ± 0.08^b

2.97 ± 0.15^b

2.84 ± 0.11^b

6.15 ± 0.57^a

2.13 ± 0.06^b

1.27 ± 0.10^c

1.07 ± 0.11^c

1.12 ± 0.10^c

3.91 ± 0.50^a

0.80 ± 0.11^b

0.82 ± 0.09^b

0.90 ± 0.09^b

1.05 ± 0.14^b

1.95 ± 0.19^a