. 2015 Mar 12;52(10):6334–6344. doi: 10.1007/s13197-015-1773-8

Table 1.

Proximate composition and antioxidant properties of blended flour and cookies

Sample	Proximate composition					Antioxidant properties
	% Moisture content	% Ash	% Fibre	% Fat	% Protein	TPC (nmolGAE/μl)	(μM Fe²⁺ /L)	% Inhibition of DPPH	% Reducing power	% Metal chelating activity
A	11.5^a ± 0.45	1.41^h ± 0.01	0.71^b ± 0.01	1.81^a ± 0.01	8.68^g ± 0.07	12.07^a ± 0.14	0.88^d ± 0.01	73^a ± 0.03	47.4^a ± 11.14	3.35^a ± 1.92
B	11.92^f ± 0.01	1.39^h ± 0.01	0.72^b ± 0.05	1.79^a ± 0.005	9.57^h ± 0.03	10.99^b ± 0.04	0.69^c ± 0.18	66^b ± 0.02	44.48^b ± 13.97	15.34^b ± 12.45
C	12.18^g ± 0.08	1.34^g ± 0.01	1.34^g ± 0.01	1.78^a ± 0.01	10.25ⁱ ± 0.22	9.75^c ± 0.01	0.30^b ± 0.06	59^c ± 0.07	43.18^c ± 14.56	23.23^c ± 13.00
D	12.6^h ± 0.08	1.34^g ± 0.02	0.66^ab ± 0.01	1.77^a ± 0.01	11.23^j ± 0.04	8.63^c ± 0.02	0.23^a ± 0.23	48^d ± 0.04	41.07^d ± 16.48	28.28^d ± 17.20
E	12.97ⁱ ± 0.02	1.33^g ± 0.01	0.62^a ± 0.01	1.76^a ± 0.01	12.15^k ± 0.15	8.01^d ± 0.01	0.08^f ± 0.01	44^e ± 0.05	37.30^e ± 17.6	35.93^e ± 11.63
F	13.20ⁱ ± 0.096	1.29^f ± 0.01	0.62^a ± 0.006	1.75^a ± 0.01	13.14^l ± 0.15	7.67^e ± 0.01	0.08^e ± 0.1	38 ± 0.01	33.15^f ± 17.03	62.73^f ± 18.5
A1	1.90^a ± 0.08	0.81^b ± 0.01	3.12^a ± 0.01	26.20^c ± 0.18	4.17^a ± 0.29	9.47^a ± 0.14	1.87^a ± .011	96.30^a ± 0.01	73.73^a ± 2.30	5.81^f ±1.97
B1	2.23^b ± 0.02	0.72^a ± 0.01	2.78^b ± 0.01	24.17^c ± 0.17	4.79^b ± 0.15	7.65^b ± 0.01	1.70 ^b ± .040	75.17^b ± 0.10	68.09^b ± 1.39	23.01^e ± 15.00
C1	2.30^c ± 0.01	0.69^c ± 0.01	2.6^c ± 0.1	24.92^b ± 0.12	5.22^c ± 0.19	7.53^c ± 0.01	0.62^c ± 0.043	67.79^c ± 0.06	63.41^c ± 2.53	33.21^d ± 20.86
D1	2.47^d ± 0.04	0.67^c ± 0.01	2.10^d ± 0.04	23.11^b ± 0.14	5.71^d ± 0.10	7.21^d ± 0.00	0.61^c ± 0.058	61.65^d ± 0.06	49.82^d ± 4.14	52.47^c ± 12.87
E1	3.07^e ± 0.06	0.61^d ± 0.01	1.94^d ± 0.04	21.91^a ± 0.1	6.22^e ± 0.16	6.85^d ± 0.01	0.16^d ± .006	57.18^e ± 0.10	45.5^e ± 6.91	59.08^b ± 10.69
F1	3.34^f ± 0.06	0.53^e ± 0.005	1.30^e ± 0.03	20.9^a ± 0.32	7.30^f ±0.1	6.71^e ± 0.00	0.09^d ± 0.001	55.53^e ± 0.08	27.16^f ± 18.91	72.19^a ±9.44

The values with different superscript- small letters in a column differ significantly (p ≤ 0.05).The values are mean ± SD of three independent determinations. A,B,C,D,E,F, refer to the 100,80,60,40,20,0 -% BWF blends respectively and A1, B1, C1, D1, E1 and F1 refer to the cookies made from 100, 80, 60, 40, 20, and 0 % buckwheat flour respectively