Figure 2.

(A) Heatmap showing the results of screening of the different actinomycete isolates isolated from local legume fields for their biological activity as indicated by their total flavonoids and phenolics content, total antioxidant capacity measured by FRAP and DPPH assays, as well as their antiprotozoal activities. (B) The flavonoid profile in the four selected actinomycete isolates. (C) The changes in total carbohydrates, proteins, and lipids in grains of the selected legumes upon soil enrichment with biologically active actinomycetes.