Table 4 In vitro antioxidant capacity and anti-diabetic effect of mixed grains with different blending ratios.

Code	ABTS activity (mg TE¹/g)	Reducing power (Abs.²⁾ at 700 nm)	α-Glucosidase inhibition activity (%)
DI–1	67.52 ± 0.68^bc	0.46 ± 0.01^c	49.81 ± 0.09^b
DI–2	67.25 ± 1.16^bc	0.49 ± 0.01^b	46.45 ± 1.53^c
DI–3	69.33 ± 0.73^ab	0.47 ± 0.00^c	36.13 ± 1.16^e
DI–4	63.81 ± 1.37^d	0.46 ± 0.00^c	41.61 ± 0.75^d
DI–5	69.52 ± 0.99^ab	0.50 ± 0.00^ab	29.96 ± 1.16^f
DI–6	65.74 ± 1.25^cd	0.51 ± 0.01^a	37.27 ± 0.62^e
DI–7	66.57 ± 1.23^bcd	0.46 ± 0.00^c	45.86 ± 0.65^c
DI–8	72.05 ± 1.05^a	0.50 ± 0.00^ab	54.48 ± 0.69^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.
¹TF, Trolox equivalent; ²Abs., Absorbance.

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