. 2020 Nov 3;58(11):4110–4117. doi: 10.1007/s13197-020-04872-x

Table 4.

Phytochemical profiling (mg/g) of Yam-Curculigo pilosa composite Flour

	Y0CP	Y1CP	Y3CP	Y5CP	Y10CP
Sitosterol	3.01 ± 0.08^c	2.73 ± 0.05^a	2.95 ± 0.07^a	3.07 ± 0.12^a	3.22 ± 0.07^b
Curculin	ND	1.37 ± 0.02^a	1.60 ± 0.04^a	2.10 ± 0.05^b	2.10 ± 0.17^b
Curculigol	ND	0.84 ± 0.08^a	1.18 ± 0.11^b	1.28 ± 0.06^b	1.39 ± 0.04^c
Curculigenin A	ND	0.71 ± 0.04^a	0.81 ± 0.02^a	1.11 ± 0.10^b	1.14 ± 0.07^b
Curculigenin B	ND	0.60 ± 0.05^a	0.97 ± 0.04^b	1.61 ± 0.05^c	1.74 ± 0.02^c
Poliside A	ND	0.21 ± 0.00^a	0.21 ± 0.00^a	0.21 ± 0.00^a	0.21 ± 0.00^a
Curculigoside	ND	0.65 ± 0.02^a	1.07 ± 0.10^b	1.53 ± 0.15^c	1.61 ± 0.02^c
Stigmasterol	4.59 ± 0.15^d	3.63 ± 0.04^a	4.01 ± 0.05^a	4.72 ± 0.03^b	5.46 ± 0.10^c

Values were represented as Mean ± SD. Values with different letter across the same row are significantly (P < 0.05) different. ND = not detected. Y0CP, Control; 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