J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 6, June 2019, pages 100-109

Bioaccessibility and antioxidant activities of finger millet food phenolics

**Table 1.** Phenolic content and antioxidant activities (per g of dry matter) of soluble and insoluble-bound phenolic extracts of finger millet foods
	TPC* µmol ferulic acid equiv	TFC* µmol catechin equiv	TEAC* µmol trolox equiv	DRSA* µmol trolox equiv	RP* µmol ascorbic acid equiv	FICA* µmol EDTA equiv	Ferulic acid µg
*Abbreviations: TPC, Total phenolic content; TFC, Total flavanoid content; TEAC, Trolox equivalent antioxidant capacity; DRSA, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability; RP, Reducing power; FICA, Ferous ion chelating ability; EDTA, Ethylenediaminetetraacetic acid: dm, dry matter. The same letters in each column seperately for soluble and insoluble-bound phenolic extracts are not significantly different (>0.05).
Soluble phenolic extract
Raw flour	32.5 ± 0.4^a	11.0 ± 1.3^a	1.7 ± 0.1^a	21.0 ± 0.8^a	12.4 ± 0.2^a	8.8 ± 0.0^a	101.8 ± 1.7^a
Rotti	31.3 ± 2.3^ab	8.4 ± 0.9^b	0.9 ± 0.3^b	10.3 ± 1.2^b	27.4 ± 0.4^b	41.1 ± 0.4^b	213.3 ± 17.2^b
Pittu	29.6 ± 0.6^b	9.6 ± 0.5^b	1.2 ± 0.1^b	8.0 ± 0.3^c	20.4 ± 0.7^c	40.5 ± 1.5^b	116.9 ± 3.8^c
Halape	43.5 ± 1.4^c	8.1 ± 0.8^b	1.3 ± 0.4^c	12.6 ± 1.8^d	31.9 ± 0.7^d	99.2 ± 0.8^c	342.8 ± 37.1^d
Thalapa	54.4 ± 1.5^d	17.2 ± 1.3^c	5.2 ± 0.4^d	15.4 ± 1.7^e	32.7 ± 1.0^d	91.6 ± 2.5^d	125.1 ± 41.0^e
Porridge	79.6 ± 1.6^e	29.6 ± 0.2^d	5.1 ± 0.3^d	50.8 ± 0.6^f	55.6 ± 0.5^e	170.8 ± 1.5^e	556.4 ± 14.2^f
Bound phenolic extract
Raw flour	2.2 ± 0.1^a	0.1 ± 0.02^a	0.70 ± 0.03^a	0.36 ± 0.04^a	3.37 ± 0.7^a	1.42 ± 0.01^a	472.5 ± 0.6^a
Rotti	4.0 ± 0.3^b	0.8 ± 0.01^b	0.12 ± 0.01^b	1.6 ± 0.2^b	10.8 ± 1.0^b	2.4 ± 0.02^b	0.04 ± 0.01^b
Pittu	4.2 ± 0.3^b	0.9 ± 0.01^c	0.12 ± 0.01^b	1.0 ± 0.2^c	9.5 ± 1.4^b	2.8 ± 0.02^b	0.02 ± 0.001^c
Halape	6.2 ± 0.3^c	1.4 ± 0.06^d	0.17 ± 0.03^c	2.3 ± 0.3^d	16.8 ± 0.6^c	3.9 ± 0.02^c	0.03 ± 0.001^bc
Thalapa	7.2 ± 0.4^d	2.5 ± 0.01^e	0.24 ± 0.03^d	2.8 ± 0.8^d	24.1 ± 2.6^d	7.2 ± 0.2^d	0.02 ± 0.01^c
Porridge	11.8 ± 0.3^e	2.8 ± 0.01^f	0.38 ± 0.03^e	2.1 ± 0.1^d	32.5 ± 0.1^e	8.5 ± 0.07^d	0.05 ± 0.01^b

Table 1. Phenolic content and antioxidant activities (per g of dry matter) of soluble and insoluble-bound phenolic extracts of finger millet foods

TPC* µmol ferulic acid equiv

TFC* µmol catechin equiv

TEAC* µmol trolox equiv

DRSA* µmol trolox equiv

RP* µmol ascorbic acid equiv

FICA* µmol EDTA equiv

Ferulic acid µg

*Abbreviations: TPC, Total phenolic content; TFC, Total flavanoid content; TEAC, Trolox equivalent antioxidant capacity; DRSA, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability; RP, Reducing power; FICA, Ferous ion chelating ability; EDTA, Ethylenediaminetetraacetic acid: dm, dry matter. The same letters in each column seperately for soluble and insoluble-bound phenolic extracts are not significantly different (>0.05).

Soluble phenolic extract

Raw flour

32.5 ± 0.4^a

11.0 ± 1.3^a

1.7 ± 0.1^a

21.0 ± 0.8^a

12.4 ± 0.2^a

8.8 ± 0.0^a

101.8 ± 1.7^a

Rotti

31.3 ± 2.3^ab

8.4 ± 0.9^b

0.9 ± 0.3^b

10.3 ± 1.2^b

27.4 ± 0.4^b

41.1 ± 0.4^b

213.3 ± 17.2^b

Pittu

29.6 ± 0.6^b

9.6 ± 0.5^b

1.2 ± 0.1^b

8.0 ± 0.3^c

20.4 ± 0.7^c

40.5 ± 1.5^b

116.9 ± 3.8^c

Halape

43.5 ± 1.4^c

8.1 ± 0.8^b

1.3 ± 0.4^c

12.6 ± 1.8^d

31.9 ± 0.7^d

99.2 ± 0.8^c

342.8 ± 37.1^d

Thalapa

54.4 ± 1.5^d

17.2 ± 1.3^c

5.2 ± 0.4^d

15.4 ± 1.7^e

32.7 ± 1.0^d

91.6 ± 2.5^d

125.1 ± 41.0^e

Porridge

79.6 ± 1.6^e

29.6 ± 0.2^d

5.1 ± 0.3^d

50.8 ± 0.6^f

55.6 ± 0.5^e

170.8 ± 1.5^e

556.4 ± 14.2^f

Bound phenolic extract

Raw flour

2.2 ± 0.1^a

0.1 ± 0.02^a

0.70 ± 0.03^a

0.36 ± 0.04^a

3.37 ± 0.7^a

1.42 ± 0.01^a

472.5 ± 0.6^a

Rotti

4.0 ± 0.3^b

0.8 ± 0.01^b

0.12 ± 0.01^b

1.6 ± 0.2^b

10.8 ± 1.0^b

2.4 ± 0.02^b

0.04 ± 0.01^b

Pittu

4.2 ± 0.3^b

0.9 ± 0.01^c

0.12 ± 0.01^b

1.0 ± 0.2^c

9.5 ± 1.4^b

2.8 ± 0.02^b

0.02 ± 0.001^c

Halape

6.2 ± 0.3^c

1.4 ± 0.06^d

0.17 ± 0.03^c

2.3 ± 0.3^d

16.8 ± 0.6^c

3.9 ± 0.02^c

0.03 ± 0.001^bc

Thalapa

7.2 ± 0.4^d

2.5 ± 0.01^e

0.24 ± 0.03^d

2.8 ± 0.8^d

24.1 ± 2.6^d

7.2 ± 0.2^d

0.02 ± 0.01^c

Porridge

11.8 ± 0.3^e

2.8 ± 0.01^f

0.38 ± 0.03^e

2.1 ± 0.1^d

32.5 ± 0.1^e

8.5 ± 0.07^d

0.05 ± 0.01^b

**Table 2.** Bioaccessible content (µmol/g of dm), absorbable (%) of finger millet food phenolics subjected to *in vitro* digestion and colonic fermentation
	Aqueous extraction	Static intestinal digestion bioaccessibility	Dynamic intestinal digestion	Colonic fermentation
Retentate, non-dialized fraction after intestinal digestion and represent unabsorbed compounds; *Dialysate, dialyzed fraction after intestinal digesation and represent absorbed compounds; dm, dry matter, The same letters in each column are not significantly different (>0.05)
Total phenolic content (TPC) µmol ferulic acid equiv/g of dm
Rotti	15.3 ± 1.3^a	22.1 ± 0.9^a	39.6 ± 4.0^a	41.5 ± 3.6^a	23.2 ± 0.9^a	24.6 ± 1.0^a	59.3	22.1 ± 3.0^a
Pittu	13.0 ± 1.0^a	18.7 ± 0.5^a	30.6 ± 1.2^b	70.1 ± 1.6^b	27.6 ± 0.6^b	40.2 ± 2.8^b	57.3	26.8 ± 1.7^b
Halape	10.6 ± 1.6^b	24.4 ± 4.1^b	21.5 ± 2.6^c	68.1 ± 1.2^b	45.0 ± 0.1^c	14.2 ± 1.0^c	20.9	24.3 ± 4.1^c
Thalapa	18.7 ± 1.4^c	25.7 ± 2.2^b	23.2 ± 2.5^c	41.5 ± 1.5^a	19.7 ± 1.3^a	20.4 ± 2.4^d	49.2	15.8 ± 2.6^d
Porridge	27.6 ± 1.0^d	44.7 ± 1.4^c	27.5 ± 2.9^b	69.2 ± 4.9^b	27.9 ± 2.3^b	39.4 ± 0.1^b	57.0	20.0 ± 2.4^a
Total flavonoid content (TFC) µmol catechin equiv/g of dm
Rotti	4.5 ± 0.9^a	8.7 ± 0.2^a	11.7 ± 0.8^a	13.4 ± 0.7^a	8.6 ± 0.7^a	3.4 ± 0.5^a	25.3	4.50 ± 0.1^a
Pittu	8.8 ± 0.3^b	9.7 ± 0.2^b	9.9 ± 1.5^b	27.9 ± 0.4^b	19.3 ± 0.1^b	9.1 ± 0.5^b	32.6	3.30 ± 0.2^b
Halape	6.9 ± 0.3^c	19.2 ± 0.8^c	8.3 ± 1.7^c	23.5 ± 1.2^c	14.7 ± 0.7^c	8.5 ± 0.2^b	36.2	2.01 ± 0.5^c
Thalapa	8.8 ± 0.1^b	11.0 ± 0.2^d	9.3 ± 0.3^b	23.4 ± 0.3^c	7.1 ± 0.4^d	14.2 ± 0.1^c	60.7	3.69 ± 0.1^d
Porridge	10.5 ± 1.0^d	12.7 ± 0.5^e	15.2 ± 0.3^d	18.5 ± 0.7^d	7.1 ± 1.2^d	11.0 ± 0.2^d	59.5	5.64 ± 0.1^e

Table 2. Bioaccessible content (µmol/g of dm), absorbable (%) of finger millet food phenolics subjected to in vitro digestion and colonic fermentation

Aqueous extraction

Static intestinal digestion bioaccessibility

Dynamic intestinal digestion

Colonic fermentation

Gastric phase

Gastric + Intestinal

Gastric

Gastric + Intestinal

Retentate*

Dialysate**

Absorbable (%)

*Retentate, non-dialized fraction after intestinal digestion and represent unabsorbed compounds; **Dialysate, dialyzed fraction after intestinal digesation and represent absorbed compounds; dm, dry matter, The same letters in each column are not significantly different (>0.05)

Total phenolic content (TPC) µmol ferulic acid equiv/g of dm

Rotti

15.3 ± 1.3^a

22.1 ± 0.9^a

39.6 ± 4.0^a

41.5 ± 3.6^a

23.2 ± 0.9^a

24.6 ± 1.0^a

59.3

22.1 ± 3.0^a

Pittu

13.0 ± 1.0^a

18.7 ± 0.5^a

30.6 ± 1.2^b

70.1 ± 1.6^b

27.6 ± 0.6^b

40.2 ± 2.8^b

57.3

26.8 ± 1.7^b

Halape

10.6 ± 1.6^b

24.4 ± 4.1^b

21.5 ± 2.6^c

68.1 ± 1.2^b

45.0 ± 0.1^c

14.2 ± 1.0^c

20.9

24.3 ± 4.1^c

Thalapa

18.7 ± 1.4^c

25.7 ± 2.2^b

23.2 ± 2.5^c

41.5 ± 1.5^a

19.7 ± 1.3^a

20.4 ± 2.4^d

49.2

15.8 ± 2.6^d

Porridge

27.6 ± 1.0^d

44.7 ± 1.4^c

27.5 ± 2.9^b

69.2 ± 4.9^b

27.9 ± 2.3^b

39.4 ± 0.1^b

57.0

20.0 ± 2.4^a

Total flavonoid content (TFC) µmol catechin equiv/g of dm

Rotti

4.5 ± 0.9^a

8.7 ± 0.2^a

11.7 ± 0.8^a

13.4 ± 0.7^a

8.6 ± 0.7^a

3.4 ± 0.5^a

25.3

4.50 ± 0.1^a

Pittu

8.8 ± 0.3^b

9.7 ± 0.2^b

9.9 ± 1.5^b

27.9 ± 0.4^b

19.3 ± 0.1^b

9.1 ± 0.5^b

32.6

3.30 ± 0.2^b

Halape

6.9 ± 0.3^c

19.2 ± 0.8^c

8.3 ± 1.7^c

23.5 ± 1.2^c

14.7 ± 0.7^c

8.5 ± 0.2^b

36.2

2.01 ± 0.5^c

Thalapa

8.8 ± 0.1^b

11.0 ± 0.2^d

9.3 ± 0.3^b

23.4 ± 0.3^c

7.1 ± 0.4^d

14.2 ± 0.1^c

60.7

3.69 ± 0.1^d

Porridge

10.5 ± 1.0^d

12.7 ± 0.5^e

15.2 ± 0.3^d

18.5 ± 0.7^d

7.1 ± 1.2^d

11.0 ± 0.2^d

59.5

5.64 ± 0.1^e

**Table 3.** Antioxidant activities (µmol equiv/g of dm) of bioaccessible and absorbable (%) finger millet foods subjected to *in vitro* digestion and colonic fermentation
	Aqueous extraction	Static intestinal digestion bioaccessiblility	Dynamic intestinal digestion	Absorbable***	Colonic fermentation
Retentate, non-dialized fraction after intestinal digestion and represent unabsorbed compounds; Dialysate, dialyzed fraction after intestinal digesation and represent absorbed compounds; ** Percentage (%) antioxidant activity of absorbable phenolic compounds ; dm, dry matter, The same letters in each column are not significantly different (>0.05).
Trolox equivalent antioxidant capacity (TEAC) µmol trolox equiv/g of dm
Rotti	1.6 ± 0.0^a	7.8 ± 1.7^a	21 ± 2.0^a	39.0 ± 2.4^a	23.0 ± 0.3^a	11.3 ± 1.8^a	29.0	5.14 ± 1.2^a
Pittu	1.3 ± 0.3^a	3.4 ± 0.4^b	9.6 ± 0.6^b	53.5 ± 2.7^b	29.3 ± 0.9^b	25.6 ± 2.3^b	47.9	12.63 ± 1.1^b
Halape	2.2 ± 0.5^b	15.0 ± 1.3^c	5.6 ± 0.0^c	42.7 ± 5.0^a	25.9 ± 3.6^b	18.3 ± 3.2^c	42.9	3.04 ± 0.5^c
Thalapa	1.3 ± 0.3^a	11.8 ± 1.0^d	6.8 ± 0.2^c	42.4 ± 0.3^a	20.0 ± 2.9^a	17.5 ± 3.3^c	41.3	2.29 ± 0.9^c
Porridge	9.0 ± 0.4^c	20.8 ± 1.2^e	17.3 ± 0.8^d	54.3 ± 0.4^b	32.7 ± 3.7^c	22.4 ± 1.2^b	41.3	4.86 ± 1.1^a
2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability(DRSA) µmol trolox equiv/g of dm
Rotti	1.4 ± 0.0^a	8.4 ± 0.2^a	10.3 ± 0.5^a	27.4 ± 1.3^a	16.0 ± 3.2^a	7.2 ± 0.1^a	26.3	6.07 ± 0.4^a
Pittu	5.2 ± 0.6^b	5.4 ± 0.1^b	7.2 ± 0.4^b	30.2 ± 1.0^b	20.2 ± 2.2^b	10.8 ± 3.0^b	35.8	3.66 ± 0.7^b
Halape	1.3 ± 0.1^a	6.9 ± 0.3^c	8.3 ± 0.2^c	39.7 ± 1.3^c	19.1 ± 0.6^b	17.8 ± 0.8^c	44.8	3.92 ± 0.8^b
Thalapa	1.5 ± 0.1^a	4.2 ± 0.1^d	1.7 ± 0.2^d	30.5 ± 1.8^b	13.3 ± 0.1^c	13.8 ± 0.6^d	45.2	5.36 ± 3.3^c
Porridge	2.3 ± 0.2^c	7.2 ± 0.1^c	6.6 ± 0.4^b	45.2 ± 1.2^d	17.6 ± 0.6^d	25.5 ± 2.5^e	56.4	3.01 ± 0.6^b
Reducing power (RP) µmol ascorbic acid equiv/g of dm
Rotti	14.1 ± 0.7^a	22.2 ± 0.2^a	31.8 ± 1.7^a	36.6 ± 3.0^a	18.1 ± 0.1^a	15.5 ± 1.2^a	42.3	22.9 ± 5.2^a
Pittu	9.7 ± 1.0^b	10.5 ± 0.1^b	17.4 ± 1.9^b	58.1 ± 0.7^b	7.5 ± 0.7^b	48.6 ± 1.8^b	83.6	17.3 ± 1.0^b
Halape	5.1 ± 0.7^c	26.9 ± 0.3^c	17.2 ± 1.8^b	52.0 ± 1.1^c	19.3 ± 1.6^a	31.8 ± 2.8^c	61.2	21.3 ± 2.5^a
Thalapa	12.3 ± 0.2^d	15.5 ± 0.5^d	13.3 ± 0.2^c	47.7 ± 0.1^d	16.2 ± 1.4^c	28.6 ± 2.9^d	59.9	15.5 ± 4.0^b
Porridge	17.7 ± 0.7^e	28.5 ± 0.2^e	28.0 ± 1.0^d	53.8 ± 1.9^e	10.1 ± 0.9^d	46.3 ± 1.1^e	79.4	21.3 ± 3.3^a
Ferrous ion chelating ability (FICA) µmol EDTA equiv/g of dm
Rotti	56.2 ± 1.2^a	102.3 ± 1.2^a	129.5 ± 3.2^a	187.5 ± 0.5^a	23.1 ± 2.3^a	154.2 ± 3.2^a	82.2	31.13 ± 2.9^a
Pittu	54.3 ± 2.0^a	108.4 ± 1.3^a	134.4 ± 3.4^b	175.2 ± 0.4^b	17.3 ± 2.1^b	143.5 ± 2.4^b	81.9	23.56 ± 0.8^b
Halape	65.2 ± 1.3^b	105.3 ± 1.2^a	120.6 ± 3.0^c	165.5 ± 0.3^c	14.5 ± 1.4^c	140.5 ± 2.1^b	84.8	24.24 ± 7.6^b
Thalapa	45.1 ± 1.4^c	95.2 ± 1.3^b	101.2 ± 2.1^d	190.2 ± 0.1^d	23.1 ± 1.0^a	165.2 ± 2.2^c	86.8	24.68 ± 4.7^b
Porridge	40.3 ± 1.0^c	90.2 ± 0.8^b	110.1 ± 2.1^d	183.2 ± 0.4^d	20.4 ± 1.5^a	153.4 ± 1.2^d	83.7	31.13 ± 3.9^a

Table 3. Antioxidant activities (µmol equiv/g of dm) of bioaccessible and absorbable (%) finger millet foods subjected to in vitro digestion and colonic fermentation

Aqueous extraction

Static intestinal digestion bioaccessiblility

Dynamic intestinal digestion

Absorbable***

Colonic fermentation

Gastric

Gastric + Intestinal

Gastric

Gastric + Intestinal

Retentate*

Dialysate**

*Retentate, non-dialized fraction after intestinal digestion and represent unabsorbed compounds; **Dialysate, dialyzed fraction after intestinal digesation and represent absorbed compounds; *** Percentage (%) antioxidant activity of absorbable phenolic compounds ; dm, dry matter, The same letters in each column are not significantly different (>0.05).

Trolox equivalent antioxidant capacity (TEAC) µmol trolox equiv/g of dm

Rotti

1.6 ± 0.0^a

7.8 ± 1.7^a

21 ± 2.0^a

39.0 ± 2.4^a

23.0 ± 0.3^a

11.3 ± 1.8^a

29.0

5.14 ± 1.2^a

Pittu

1.3 ± 0.3^a

3.4 ± 0.4^b

9.6 ± 0.6^b

53.5 ± 2.7^b

29.3 ± 0.9^b

25.6 ± 2.3^b

47.9

12.63 ± 1.1^b

Halape

2.2 ± 0.5^b

15.0 ± 1.3^c

5.6 ± 0.0^c

42.7 ± 5.0^a

25.9 ± 3.6^b

18.3 ± 3.2^c

42.9

3.04 ± 0.5^c

Thalapa

1.3 ± 0.3^a

11.8 ± 1.0^d

6.8 ± 0.2^c

42.4 ± 0.3^a

20.0 ± 2.9^a

17.5 ± 3.3^c

41.3

2.29 ± 0.9^c

Porridge

9.0 ± 0.4^c

20.8 ± 1.2^e

17.3 ± 0.8^d

54.3 ± 0.4^b

32.7 ± 3.7^c

22.4 ± 1.2^b

41.3

4.86 ± 1.1^a

2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability(DRSA) µmol trolox equiv/g of dm

Rotti

1.4 ± 0.0^a

8.4 ± 0.2^a

10.3 ± 0.5^a

27.4 ± 1.3^a

16.0 ± 3.2^a

7.2 ± 0.1^a

26.3

6.07 ± 0.4^a

Pittu

5.2 ± 0.6^b

5.4 ± 0.1^b

7.2 ± 0.4^b

30.2 ± 1.0^b

20.2 ± 2.2^b

10.8 ± 3.0^b

35.8

3.66 ± 0.7^b

Halape

1.3 ± 0.1^a

6.9 ± 0.3^c

8.3 ± 0.2^c

39.7 ± 1.3^c

19.1 ± 0.6^b

17.8 ± 0.8^c

44.8

3.92 ± 0.8^b

Thalapa

1.5 ± 0.1^a

4.2 ± 0.1^d

1.7 ± 0.2^d

30.5 ± 1.8^b

13.3 ± 0.1^c

13.8 ± 0.6^d

45.2

5.36 ± 3.3^c

Porridge

2.3 ± 0.2^c

7.2 ± 0.1^c

6.6 ± 0.4^b

45.2 ± 1.2^d

17.6 ± 0.6^d

25.5 ± 2.5^e

56.4

3.01 ± 0.6^b

Reducing power (RP) µmol ascorbic acid equiv/g of dm

Rotti

14.1 ± 0.7^a

22.2 ± 0.2^a

31.8 ± 1.7^a

36.6 ± 3.0^a

18.1 ± 0.1^a

15.5 ± 1.2^a

42.3

22.9 ± 5.2^a

Pittu

9.7 ± 1.0^b

10.5 ± 0.1^b

17.4 ± 1.9^b

58.1 ± 0.7^b

7.5 ± 0.7^b

48.6 ± 1.8^b

83.6

17.3 ± 1.0^b

Halape

5.1 ± 0.7^c

26.9 ± 0.3^c

17.2 ± 1.8^b

52.0 ± 1.1^c

19.3 ± 1.6^a

31.8 ± 2.8^c

61.2

21.3 ± 2.5^a

Thalapa

12.3 ± 0.2^d

15.5 ± 0.5^d

13.3 ± 0.2^c

47.7 ± 0.1^d

16.2 ± 1.4^c

28.6 ± 2.9^d

59.9

15.5 ± 4.0^b

Porridge

17.7 ± 0.7^e

28.5 ± 0.2^e

28.0 ± 1.0^d

53.8 ± 1.9^e

10.1 ± 0.9^d

46.3 ± 1.1^e

79.4

21.3 ± 3.3^a

Ferrous ion chelating ability (FICA) µmol EDTA equiv/g of dm

Rotti

56.2 ± 1.2^a

102.3 ± 1.2^a

129.5 ± 3.2^a

187.5 ± 0.5^a

23.1 ± 2.3^a

154.2 ± 3.2^a

82.2

31.13 ± 2.9^a

Pittu

54.3 ± 2.0^a

108.4 ± 1.3^a

134.4 ± 3.4^b

175.2 ± 0.4^b

17.3 ± 2.1^b

143.5 ± 2.4^b

81.9

23.56 ± 0.8^b

Halape

65.2 ± 1.3^b

105.3 ± 1.2^a

120.6 ± 3.0^c

165.5 ± 0.3^c

14.5 ± 1.4^c

140.5 ± 2.1^b

84.8

24.24 ± 7.6^b

Thalapa

45.1 ± 1.4^c

95.2 ± 1.3^b

101.2 ± 2.1^d

190.2 ± 0.1^d

23.1 ± 1.0^a

165.2 ± 2.2^c

86.8

24.68 ± 4.7^b

Porridge

40.3 ± 1.0^c

90.2 ± 0.8^b

110.1 ± 2.1^d

183.2 ± 0.4^d

20.4 ± 1.5^a

153.4 ± 1.2^d

83.7

31.13 ± 3.9^a