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Table 3 Total phenolic contents (TPC), Total flavonoids contents (TFC), antioxidant activity (DPPH and FRAP) of ripened banana peel powder (BPP), and BPP composite noodles together with the control sample (on DW basis)

From: Probing nutritional and functional properties of salted noodles supplemented with ripen Banana peel powder

Sample

TPC (mg GAE/100 g)

TFC (mg CE/100 g)

FRAP (mM Fe2+/100 g)

DPPH (%)

WF

30.41 ± 3.85b

12.40 ± 1.55a

1.34 ± 0.20b

17.82 ± 2.72b

BPP

581.44 ± 74.44a

225.63 ± 34.33b

14.42 ± 1.80a

39.77 ± 5.04a

Noodles

  To

32.0 ± 3.5c

12.9 ± 2.0d

1.4 ± 0.2c

19.1 ± 2.4a

  T1

61.2 ± 9.3bc

24.5 ± 3.1c

2.1 ± 0.3bc

19.8 ± 3.0a

  T2

90.3 ± 13.8b

35.5 ± 4.5b

2.8 ± 0.4ab

20.6 ± 2.6a

  T3

121.5 ± 15.2a

46.4 ± 5.9a

3.4 ± 0.5a

21.6 ± 3.3a

  1. Values are means of triplicates ± SD with different superscript letters in the same column shows the significant (p ≤ 0.05) difference among the variables based on HSD-Tukey Test
  2. T0 = 0% BPP + 100% WF; T1 = 5% BPP 95% + WF; T2 = 10% BPP + 90% WF; T3 = 15% BPP + 85 WF