Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

Table 6 Antioxidant power of instant Kunu supplemented with African locust bean pulp

Kunu Samples	ABTS*⁺ scavenging ability (μmol TEAC/g)	DPPH* SC₅₀ (μg/mL)	Reducing power (mg GAE/g)
100% FM	172.63 ± 1.03^f	41.72 ± 0.20^f	6.85 ± 0.16^f
95% FM:5% ALBP	211.34 ± 1.10^e	49.21 ± 0.28^e	10.14 ± 0.28^e
90% FM:10% ALBP	229.81 ± 0.14^d	51.41 ± 0.2^d	17.12 ± 0.15^d
85% FM:15% ALBP	275.77 ± 3.34^c	60.12 ± 0.54^c	22.32 ± 0.21^c
80% FM:20% ALBP	312.34 ± 1.10^b	62.19 ± 0.35^b	37.41 ± 0.52^b
75% FM:25% ALBP	344.08 ± 2.10^a	65.13 ± 9.46^a	42.41 ± 0.01^a

Means with different superscripts in the same column are significantly different (p < 0.05). FM Fermented millet; ALBP African locust bean pulp

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