Table 4 Phytochemical composition (mg/g) of plantain, soycake, rice bran and oat bran flour and control samples

Total Phenol

16.18 ± 0.03^f

19.08 ± 0.03^e

24.28 ± 0.04^c

25.97 ± 0.03^b

26.15 ± 0.03^a

21.58 ± 0.04^d

–

Flavonoid

0.84 ± 0.01^d

0.91 ± 0.01^c

0.92 ± 0.01^c

0.96 ± 0.01^b

1.15 ± 0.02^a

0.92 ± 0.01^c

–

Tannin

5.19 ± 0.01^f

5.65 ± 0.02^e

5.97 ± 0.01^c

6.04 ± 0.02^b

6.58 ± 0.01^a

5.79 ± 0.03^d

3.0 mg/100 g

Phytate

7.00 ± 0.02^a

6.18 ± 0.23^b

5.77 ± 0.01^b

4.53 ± 0.24^c

3.71 ± 0.03^d

3.71 ± 0.24^d

5-6 g/100 g

Oxalate

0.59 ± 0.02^a

0.54 ± 0.01^a

0.41 ± 0.02^b

0.32 ± 0.02^c

0.18 ± 0.00^d

0.45 ± 0.01^b

–

Trypsin Inhibitor

10.02 ± 0.06^d

8.32 ± 0.09^f

9.27 ± 0.02^e

10.61 ± 0.02^c

13.13 ± 0.03^b

17.03 ± 0.03^a

0.25 g/100 g