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Bulletin of the National Research Centre

Table 5 Total phenol and total flavonoid of enriched plantain biscuits

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

 

Total Phenol (mg GAE/g)

Total Flavonoid (mg RE/g)

0.05 mg/mL

0.50 mg/mL

COMBIS

2.76 ± 0.13d

0.02 ± 0.01d

SB0

3.04 ± 0.09d

0.04 ± 0.01c

SB5

3.71 ± 0.45 cd

0.05 ± 0.01bc

SB10

4.68 ± 0.29bc

0.06 ± 0.01b

SB15

6.07 ± 0.23ab

0.06 ± 0.01b

SB20

6.57 ± 0.41a

0.09 ± 0.01a

  1. Values are expressed as mean ± SD (n = 3). Values with different letters down the columns 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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