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Fig. 4 | Bulletin of the National Research Centre

Fig. 4

From: Chemical composition, in vitro antioxidant properties, and phenolic profile of shallot (Allium ascalonicum L.)-enriched plantain biscuit

Fig. 4

Hydroxyl radical scavenging activities of plantain-shallot biscuits. Values are expressed as mean ± SD (n = 3). Bars with different letters are significantly different at p < 0.05. COMBIS: Commercial onion biscuit; SB0: 100% Plantain biscuit, SB5: 95% Plantain + 5% Shallot biscuit, SB10: 90% Plantain + 10% Shallot biscuit, SB15: 85% Plantain + 15% Shallot biscuit, SB20: 80% Plantain + 20% Shallot biscuit

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