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. 2015 Jul 29;23(4):750–757. doi: 10.1016/j.jfda.2015.06.008

Table 1.

Contents of total phenolics, flavonoids, and anthocyanin of nonfermented Bascillus subtilis-pigeon pea and fermented B. subtilis-pigeon pea.

Sample	Contents^a

	Total phenolic compounds (mg/g)	Flavonoids (mg/g)	Anthocyanin (mg/g)
Nonfermented	10.83 ± 0.63	2.45 ± 1.12	1.05 ± 0.04
Fermented^b	15.15 ± 0.50	5.39 ± 0.76	0.85 ± 0.11

^a

Values are the mean ± standard deviation (n = 3). Data bearing different superscript letters in the same column are significantly different (p < 0.05).

^b

Pigeon pea was fermented by B. subtilis 14715 for 32 hours.