TABLE 2.
Physiochemical composition and antioxidant characteristics of oleaster flour (OL), black cumin flour (BC), and wheat flour (WF).
| Flour | Moisture (%) | Ash (%) | Total phenolic content (mgGAE/g.d.m) | DPPH scavenging activity (%) | Protein (%) | Fe (mg/kg) | Ca (mg/kg) | Lipids (w/w%) |
|---|---|---|---|---|---|---|---|---|
| OL | 7.46 ± 0.60b | 1.53 ± 0.33b | 16.44 ± 0.9b | 69.35 ± 1.00b | 5.35 ± 0.05c | 13.64 ± 1.29c | 526.8 ± 25.4b | 0.47 ± 0.05b |
| BC | 6.65 ± 0.27b | 4.23 ± 0.71a | 38.19 ± 1.34a | 90.43 ± 0.18a | 20.91 ± 0.11a | 89.13 ± 2.28a | 5149.90 ± 30.08a | 38.74 ± 3.62a |
| WF | 11.25 ± 0.31a | 0.84 ± 0.11b | 0.07 ± 0.01c | 8.18 ± 0.57c | 10.91 ± 0.32b | 29.52 ± 1.75b | 0.1 ± 0c | 1.88 ± 0.04b |
Note: Results are presented as a mean value ± SD, the same superscript letters are not significant in the same column (p > .05).