Table 4 Anti-nutritional factors, FRAP and total carotenoid contents of raw materials.

From: Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera

Raw materials

Phytic acid (mg/100 g)

Condensed tannin (mg/100 g)

Total phenolics (mg/100 g)

FARP (µmol/100 g)

Tef

9.60 ± 0.48a

0.01 ± 0.16a

228.78 ± 3.49a

117.16 ± 11.48b

Sorghum

110.76 ± 1.35b

4.04 ± 1.36a

371.47 ± 4.31a

87.22 ± 10.04a

Carrot

ND

ND

170.09 ± 2.44a

128.66 ± 2.95a

  1. ND not detected.
  2. a,b,c,d,e,f,gMeans ± standard deviations with different letters after data within a column represent differences at 95% probability levels.
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