Table 3.
Phytochemical profile of lupin flour composites and bread.
| Sample | Phytochemical Parameters | |||||
|---|---|---|---|---|---|---|
| Total Polyphenols Content (TPC) (mg GAE/100 g) |
Increase Compared to the WF (%) | Total Flavonoids Content (TFC) (mg QE/100 g) | Increase Compared to the WF (%) | Antioxidant Activity (AA) (%) |
Increase Compared to the WF (%) | |
| Flour Composites | ||||||
| LF | 128.65 ± 0.66 a | - | 12.36 ± 0.11 a | - | 93.37 ± 1.53 a | - |
| WF | 53.72 ± 0.38 b | - | 4.65 ± 0.07 b | - | 52.98 ± 0.24 b | - |
| WFL10 | 56.72 ± 0.20 c | 5.58 | 5.37 ± 0.04 c | 15.48 | 70.40 ± 0.42 c | 32.88 |
| WFL20 | 73.03 ± 0.33 d | 35.95 | 5.67 ± 0.02 d | 21.94 | 76.03 ± 0.90 d | 43.51 |
| WFL30 | 85.41 ± 1.94 e | 58.99 | 7.30 ± 0.03 e | 56.99 | 82.37 ± 1.17 e | 55.47 |
| Composite Bread Variants | ||||||
| WB | 31.79 ± 0.58 a | - | 3.21 ± 0.06 a | - | 30.71 ± 3.82 a | - |
| WBL10 | 43.19 ± 0.33 b | 35.86 | 4.27 ± 0.03 b | 33.02 | 35.50 ± 0.50 a | 15.60 |
| WBL20 | 60.82 ± 1.37 c | 91.32 | 6.85 ± 0.13 c | 113.40 | 43.64 ± 0.67 b | 42.10 |
| WBL30 | 76.50 ± 0.70 d | 140.64 | 8.54 ± 0.19 d | 166.04 | 54.98 ± 1.21 c | 79.03 |
a–d A t-test was used to compare the mean differences registered among samples; data within the same column sharing different superscripts are significantly different (p < 0.05).