Table 1 Blending ratios (%) of the mixed grains.

From: Comparative study on the effects of grain blending on functional compound content and in vitro biological activity

Code

Oats

Sorghum

Finger millet

Adzuki bean

Proso millet

DI–1

50

50

–

–

–

DI–2

40

40

20

–

–

DI–3

40

40

–

20

–

DI–4

40

40

10

10

–

DI–5

35

35

15

15

–

DI–6

30

30

20

20

–

DI–7

35

35

10

10

10

DI–8

30

30

15

15

10

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