Table 1.

Antioxidant activity of Yam-Curculigo pilosa composite flours

	Y0CP	Y1CP	Y3CP	Y5CP	Y10CP
TPC	51.48 ± 0.62a	66.48 ± 1.48b	109.29 ± 0.47c	119.60 ± 1.04c	128.14 ± 3.80d
TFC	6.69 ± 0.27a	10.11 ± 0.31b	20.37 ± 1.79c	26.70 ± 1.81c	40.38 ± 1.57d
TAC	28.88 ± 2.60a	37.11 ± 5.35b	53.20 ± 6.28c	54.70 ± 5.60c	74.44 ± 2.06d
RP	13.90 ± 0.31a	15.53 ± 0.41a	20.30 ± 0.31b	21.45 ± 0.27b	30.35 ± 1.25c
FRAP	26.30 ± 0.55a	71.30 ± 0.38b	97.24 ± 1.31c	106.04 ± 0.80d	110.12 ± 0.07d
AsA	3.37 ± 0.25a	4.30 ± 0.22b	4.95 ± 0.22b	5.52 ± 0.45c	6.60 ± 0.33d

Values were represented as Mean ± SD. Values with different letter across the same row are significantly (P < 0.05) different. TPC, mg GAE/g; TFC, mg QUE/g; TAC, mg AAE/g; RP, mg AAE/g; FRAP, mg Fe²⁺E/g; AsA, mg/g; Y0CP, yam flour; Y1CP, 1% of yam flour was substituted by Curculigo pilosa; Y3CP, 3% of yam flour was substituted by Curculigo pilosa; Y5CP, 5% of yam flour was substituted by Curculigo pilosa; Y10CP, 10% of yam flour was substituted by Curculigo pilosa