Table 2.
Parameters | Wheat flour | Barley flour | Nettle powder |
---|---|---|---|
Tannin content (% as is) | ND | 0.53 ± 0.03 | 0.93 ± 0.01 |
Total polyphenol (mg GAE/g, db) | 1.31 ± 0.01 | 1.76 ± 0.01 | 128.75 ± 0.21 |
Antioxidant activity (DPPH inhibition, % as is) | 23.72 ± 0.45 | 28.64 ± 0.03 | 66.3 ± 0.12 |
Carotenoids (μg/g, db) | 320.05 ± 0.08 | 382.3 ± 0.56 | 3496.67 ± 0.56 |
Calorific value (kcal/100 g) | 381.93 ± 0.05 | 369.68 ± 0.84 | 307.24 ± 0.13 |
db, dry basis; ND, not detected.
Values are mean ± standard deviation of triplicates.