Table 3.

Bioactive properties of button mushroom powder and chickpea starch-based noodles

Treatments (WF:BMP:CS)	Total phenol content (mg GAE/g)	DPPH scavenging activity (IC50; mg/ml)	Reducing power (EC50; mg/ml)
Tc (100:0:0)	14.56 ± 0.15a	0.45 ± 0.09a	3.49 ± 0.08a
T1 (90:5:5)	15.88 ± 0.22b	0.38 ± 0.02b	3.27 ± 0.05b
T2 (80:10:10)	16.01 ± 0.28bc	0.28 ± 0.02c	3.01 ± 0.05c
T3 (70:15:15)	16.26 ± 0.29bc	0.21 ± 0.03d	2.94 ± 0.02d
T4 (60:20:20)	17.45 ± 0.08d	0.13 ± 0.03e	2.12 ± 0.11e

WF Wheat flour, BMP Button Mushroom powder, CS Chickpea starch

Different letters in the same column indicate statistical significance differences (p < 0.05)