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

Bulletin of the National Research Centre

Table 5 IC₅₀ (µg/ml) of Moringa oleifera supplemented cookies against α-amylase and α-glucosidase enzymes

	C0	C1	C2	C3
α-Amylase	1020.50 ± 6.50^a	975.80 ± 5.82^b	912.40 ± 8.50^c	850.50 ± 4.63^d
α-Glucosidase	460.82 ± 3.20^a	432.50 ± 3.90^b	400.25 ± 5.40^c	381.60 ± 3.85^d

Values were presented as Mean ± SD
Values with different letter across the same row are significantly different (p < 0.05)
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