Phenolic compounds and antioxidant properties of roasted maize-peanut product (Zowey) and its potential to alleviate oxidative stress

Table 3. TPC, TFC, andTC of cereal flours, legume flours, and their composites product

Sample	Maize flour	Roasted maize flour	Peanut flour	Roasted peanut flour	Roasted peanut flour (with spices)	Maize-peanut composite snack	Maize-peanut composite snack (with spices)
Acidified methanol extract (Soluble free phenolics)
TPC	70.35^c ± 0.66	114.49^f ± 0.34	48.93^a ± 0.66	171.19^g ± 0.07	178.31^h ± 0.42	170.77^g ± 0.33	167.84^g ± 0.28
TFC	3.18^ab ± 0.33	10.58^e ± 0.17	15.56^f ± 0.21	19.36^gh ± 0.24	25.94ⁱ ± 0.79	16.83^fg ± 0.48	19.84^h ± 0.34
TC	ND	0.22^a ± 0.01	0.37^ab ± 0.04	0.71^c ± 0.02	0.73^cd ± 0.03	0.38^ab ± 0.02	0.36^ab ± 0.01
Saponified residue (Insoluble bound phenolics)
TPC		91.81^e ± 0.31		71.40^c ±0.07	76.12^d ± 0.07	63.82^b ± 0.19	61.97^b ± 0.27
TFC		4.20^bc ± 0.10		0.83^a ± 0.10	3.27^ab ± 0.34	7.49^d ± 0.31	6.27^cd ± 0.24
TC		0.47^b ± 0.07		0.35^ab ± 0.02	0.33^ab ± 0.11	0.88^cd ± 0.27	0.92^d ± 0.04
TPC, TFC, TC and cereal legume interactive effect
TPC		206.3 ± 0.02		242.59 ± 0.01		O 234.59 ± 0.10 (Sy)E 217.19 ± 0.01	O 229.84 ± 0.02(Sy)E 220.71 ± 0.10
TFC		14.78 ± 0.05		20.19± 0.10		O 24.32 ± 0.12 (Sy)E 16.40 ±0.03	O 26.11 ± 0.07(Sy)E 19.10 ± 0.03
TC		0.69 ± 0.04		1.06 ± 0.01		O 1.26 ± 0.18 (Sy)E 0.80 ± 0.02	O 1.26 ± 0.01 (SyE 0.80 ± 0.02