Table 2 Bioactive compound contents in mixed grains with different blending ratios.

Code	Total phenolic content (mg GAE¹/g extract)	Total flavonoid content (mg CE²/g extract)
DI–1	15.84 ± 0.21^b	2.51 ± 0.49^bc
DI–2	14.67 ± 0.00^ef	1.22 ± 0.32^bc
DI–3	14.53 ± 0.24^f	2.55 ± 0.88^c
DI–4	14.43 ± 0.08^f	2.44 ± 0.74^bc
DI–5	15.09 ± 0.24^de	2.55 ± 0.78^bc
DI–6	16.53 ± 0.08^a	4.07 ± 0.81^ab
DI–7	15.18 ± 0.21^cd	3.26 ± 0.21^b
DI–8	15.65 ± 0.14^bc	5.37 ± 0.81^a

Content is presented as the mean ± standard deviation of three replicates. Superscript letters in the same column indicate significant differences between blending samples at p < 0.05, determined using Tukey’s multiple comparison test.
¹GAE, gallic acid equivalent; ²CE, catechin equivalent.

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