Figure 2a (I- III). Some selected Antioxidant of composite flour from wheat, pearl millet and Andrographis paniculata flour [WF-Wheat flour (100%); PMF-Pearl millet flour (100%); APLF- Andrographis paniculata leaf flour (100%); WPMF- Wheat pearl millet flour (50:50) %; WPMAPLF1 – Wheat- pearl millet-Andrographis panicula leaf flour (49:49:2) %; WPMAPLF2– Wheat- pearl millet- Andrographis panicula leaf flour (48:48:4) %; WPMAPLF3– Wheat- pearl millet- Andrographis panicula leaf flour (47:47:6) %; WPMAPLB4 – Wheat- pearl millet- Andrographis panicula leaf flour biscuit (46:46:8) %; and WPMAPLB5 – Wheat- pearl millet- Andrographis panicula leaf flour biscuit (45:45:10) %]

From

Antioxidant Properties, Anti-oxidative Potentials and Phytochemical Properties of Wheat-Pearl Millet-Andrographis paniculata Leaf Flour Blends: Possible Implications of the Composite Functionality

David T. Ishola, Mathew K. Bolade, Busola T. Ayangbemi, Opemipo T. Ishola, Olusanmi E. Odeyemi

• Previous
• Figure 2 of 2  (Figures index)