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Table 4 Anti-nutrients composition and anti-nutrient mineral molar ratios of shallot-enriched plantain biscuits

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

 

COMBIS

SB0

SB5

SB10

SB15

SB20

CV

Tannins (mg/g)

0.02 ± 0.01a

0.01 ± 0.01b

0.01 ± 0.01c

0.01 ± 0.00d

0.01 ± 0.00e

0.01 ± 0.00e

0.03 mg/g

Saponins (mg/g)

0.23 ± 0.04a

0.12 ± 0.01c

0.13 ± 0.02b

0.09 ± 0.02d

0.06 ± 0.01e

0.04 ± 0.01f

-

Oxalates (mg/100 g)

0.07 ± 0.01a

0.05 ± 0.01b

0.05 ± 0.01b

0.05 ± 0.02b

0.04 ± 0.01b

0.03 ± 0.01b

250 mg/100 g

Phytates (mg/100 g)

0.19 ± 0.01a

0.18 ± 0.01a

0.12 ± 0.01c

0.14 ± 0.00b

0.09 ± 0.01d

0.08 ± 0.01d

5000 mg/100 g

Phytate/[Ca]

0.09 ± 0.01a

0.06 ± 0.01b

0.02 ± 0.01c

0.01 ± 0.00d

0.01 ± 0.00e

0.01 ± 0.00f

0.24

Phytate/[Fe]

0.03 ± 0.01e

0.13 ± 0.02a

0.03 ± 0.1d

0.04 ± 0.01c

0.06 ± 0.01b

0.03 ± 0.01f

 > 1.0

Phytates/[Zn]

1.90 ± 0.01b

2.79 ± 0.04a

1.02 ± 0.01d

1.47 ± 0.10c

0.72 ± 0.02e

0.49 ± 0.01f

15

(Phytate × [Ca])⁄([Zn])

4.09 ± 0.10f

9.22 ± 0.12b

6.69 ± 0.07d

14.64 ± 0.09a

8.39 ± 0.06c

5.75 ± 0.02e

200

Oxalate/[Ca]

0.31 ± 0.01a

0.14 ± 0.02b

0.07 ± 0.01c

0.05 ± 0.01d

0.03 ± 0.01e

0.03 ± 0.01f

2.5

  1. Values are expressed as mean ± SD (n = 3). Values with different letters along the group are significantly different at p < 0.05.
  2. Calculated values. 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. CV: Critical value