Table 1.

Nutritional composition, total phenolic content (TPC, mg GAE/g) and antioxidant activity (AOA %) of fenugreek and Moringa oleifera seed flour.

Parameter	Fenugreek Seed Flour	M. oleifera Seed Flour
Moisture (%)	5.3 ± 0.34	2.45 ± 0.04
Protein (%)	30.7 ± 0.13	33.37 ± 0.05
Oil (%)	4.4 ± 0.26	42.56 ± 0.11
Ash (%)	3.4 ± 0.15	4.33 ± 0.04
Crude fiber (%)	7.70 ± 0.22	4.50 ± 0.2
Total carbohydrates (%)	56.2 ± 0.75	17.29 ± 0.5
TPC (mg GAE/g)	47.4 ± 0.22	140.12 ± 0.1
Antioxidant activity (%)	19.1 ± 0.66	31.3 ± 0.22

Values are mean ± SD of three independent replicates. GAE: gallic acid equivalent. Total carbohydrates (TC) = 100 − (moisture + protein + fat + ash).