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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Nutritional, physicochemical and quality profiles of organically sweetened gluten-free breakfast meal from quinoa (Chenopodium quinoa Willd) and tigernuts (Cyperus esculentus L.)

Fig. 2

Total phenol (A) and flavonoids (B) contents of stevia-sweetened breakfast meal formulated from the blends of quinoa-tigernuts. Bars with the same superscript are not significantly different (P > 0.05). Q65_T35: 65% quinoa and 35% tigernuts, Q60_T40: 60% quinoa and 40% tigernuts, Q55_T45: 55% quinoa and 45% tigernuts, Q50_T50: 50% quinoa and 50% tigernuts, Q45_T55: 45% quinoa and 55% tigernuts and COM_GDM: commercial breakfast cereal meal

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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