Table 2 Antioxidant capacity,...

Table 2

Antioxidant capacity, malondialdehyde and total phenolic content (% dry basis)

Sample description	Trolox equivalent antioxidant capacity (TEAC mM/100g)	Malondialdehyde (Mm/g)	Total phenolic content (mg GAE/g)
White Wheat flour (WWF)	73.98 ± 3.2^e	0.87 ± 0.03^e	5.65 ± 1.9^d
WWF:CF 80:20	71.3 ± 3.4^e	0.98 ± 0.014 ^d	5.21 ± 0.45 ^d
WWF:CF 70:30	69.7 ± 3.2 ^e	1.05 ± 0.013 ^c	4.99 ± 0.44 ^de
WWF:CF 60:40	68.7 ± 2.5 ^d	1.11 ± 0.013 ^b	4.78 ± 0.42 ^e
Wholegrain wheat flour (WGF)	117.42 ± 2.2^a	0.43 ± 0.04^h	8.67 ± 1.2^a
WGF:CF 80:20	106.07 ± 3.5 ^b	0.63 ± 0.010 ^g	7.62 ± 1.17 ^ab
WGF:CF 70:30	100.4 ± 3.0 ^b	0.74 ± 0.008 ^f	7.10 ± 1.02 ^bc
WGF:CF 60:40	94.7 ± 2.5 ^c	0.84 ± 0.005 ^e	6.58 ± 0.88^cd
Chickpea flour (CF)	60.67 ± 3.2^d	1.47 ± 0.06^a	3.45 ± 0.9^f

Sample description	Trolox equivalent antioxidant capacity (TEAC mM/100g)	Malondialdehyde (Mm/g)	Total phenolic content (mg GAE/g)
White Wheat flour (WWF)	73.98 ± 3.2^e	0.87 ± 0.03^e	5.65 ± 1.9^d
WWF:CF 80:20	71.3 ± 3.4^e	0.98 ± 0.014 ^d	5.21 ± 0.45 ^d
WWF:CF 70:30	69.7 ± 3.2 ^e	1.05 ± 0.013 ^c	4.99 ± 0.44 ^de
WWF:CF 60:40	68.7 ± 2.5 ^d	1.11 ± 0.013 ^b	4.78 ± 0.42 ^e
Wholegrain wheat flour (WGF)	117.42 ± 2.2^a	0.43 ± 0.04^h	8.67 ± 1.2^a
WGF:CF 80:20	106.07 ± 3.5 ^b	0.63 ± 0.010 ^g	7.62 ± 1.17 ^ab
WGF:CF 70:30	100.4 ± 3.0 ^b	0.74 ± 0.008 ^f	7.10 ± 1.02 ^bc
WGF:CF 60:40	94.7 ± 2.5 ^c	0.84 ± 0.005 ^e	6.58 ± 0.88^cd
Chickpea flour (CF)	60.67 ± 3.2^d	1.47 ± 0.06^a	3.45 ± 0.9^f

Note(s): Mean values (n = 3) with different superscripts in a column differ significantly (p = 0.05)

Legends: WWF = White wheat flour; WGF = Wholegrain wheat flour; CF = Chickpea flour; 0, 20, 30 and 40 suggest the ratio of 0 % (Control), 20%, 30% and 40% replacement of wheat flour with the CF

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