Table 5.
Total phenolic content and antioxidant capacity of mango by-products, maize flour, and formulated composite porridges. The results are expressed as mean ± SD. Different lower-case letters represent statistical differences.
| TPC (GAE) | Antioxidant Capacity | ||
|---|---|---|---|
| ABTS (TE) | DPPH (TE) | ||
| Materials (mg/100 g dw) | |||
| Mango kernel | 263 ± 0.59 | 745 ± 13.45 | 670 ± 2.93 |
| Mango seed | 3714 ± 11.91 | 10568 ± 73.05 | 10659 ± 419.69 |
| Maize flour | 18.7 ± 0.00 | 15.66 ± 5.49 | 4.08 ± 1.30 |
| Formulated Porridges (mg/100 g wt) | |||
| MCP | 2.20 ± 0.09 d | 12.5 ± 0.90 d | 3.46 ± 0.09 d |
| MBP 31 | 131 ± 3.46 c | 853 ± 42.5 c | 530 ± 1.86 c |
| MBP 56 | 309 ± 1.87 b | 1569 ± 80.3 b | 1245 ± 18.0 b |
| MBP 81 | 479 ± 11.08 a | 3846 ± 22.7 a | 2276 ± 17.9 a |
| p-value | 0.000 | 0.000 | 0.000 |