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

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

  C0 C1 C2 C3
α-Amylase 1020.50 ± 6.50a 975.80 ± 5.82b 912.40 ± 8.50c 850.50 ± 4.63d
α-Glucosidase 460.82 ± 3.20a 432.50 ± 3.90b 400.25 ± 5.40c 381.60 ± 3.85d
  1. Values were presented as Mean ± SD
  2. Values with different letter across the same row are significantly different (p < 0.05)
  3. 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