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International Journal of Phytomedicine and Phytotherapy

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

From: Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Parameters 100% Plantain PSC PSR PSO PSRO Cerolina *CV
Total Phenol 16.18 ± 0.03f 19.08 ± 0.03e 24.28 ± 0.04c 25.97 ± 0.03b 26.15 ± 0.03a 21.58 ± 0.04d
Flavonoid 0.84 ± 0.01d 0.91 ± 0.01c 0.92 ± 0.01c 0.96 ± 0.01b 1.15 ± 0.02a 0.92 ± 0.01c
Tannin 5.19 ± 0.01f 5.65 ± 0.02e 5.97 ± 0.01c 6.04 ± 0.02b 6.58 ± 0.01a 5.79 ± 0.03d 3.0 mg/100 g
Phytate 7.00 ± 0.02a 6.18 ± 0.23b 5.77 ± 0.01b 4.53 ± 0.24c 3.71 ± 0.03d 3.71 ± 0.24d 5-6 g/100 g
Oxalate 0.59 ± 0.02a 0.54 ± 0.01a 0.41 ± 0.02b 0.32 ± 0.02c 0.18 ± 0.00d 0.45 ± 0.01b
Trypsin Inhibitor 10.02 ± 0.06d 8.32 ± 0.09f 9.27 ± 0.02e 10.61 ± 0.02c 13.13 ± 0.03b 17.03 ± 0.03a 0.25 g/100 g
  1. Means (±SEM) with different alphabetical superscripts in the same column are significantly different at P < 0.05
  2. Key: 100% Plantain flour; PSC: Plantain: Soycake (70:30%); PSR: Plantain: Soycake: Rice bran (65:30:5%); PSO: Plantain: Soycake: Oat bran (65:30:5%); PSRO: Plantain: Soycake: Rice bran: Oat bran (60:30:5:5); Cerolina: a commercial flour meal
  3. *CV: phytate:calcium; phytate:zinc [121]; phytate:iron [122]; and phytate:calcium/zinc [123]