Lentil grain (LG) | Lentil flour (LF) | Quinoa seeds (QS) | Quinoa flour (QF) | |
---|---|---|---|---|
Protein | 31.9 ± 0.5A | 32.3 ± 0.3A | 25.2 ± 0.2A | 31.1 ± 0.3B |
Lipids | 0.86 ± 0.08A | 1.19 ± 0.10B | 3.4 ± 0.3A | 8.6 ± 0.3B |
Ash | 2.76 ± 0.09B | 2.58 ± 0.05A | 3.60 ± 0.01A | 4.09 ± 0.02B |
Carbohydrates | 64.5 ± 0.7B | 63.9 ± 0.4A | 67.7 ± 0.6B | 56.2 ± 0.7A |
Moisture | 10.15 ± 0.05B | 9.35 ± 0.02A | 10.34 ± 0.09B | 8.97 ± 0.05A |
Phytic acid content | 4.5 ± 0.4A | 4.8 ± 0.4A | 15.2 ± 0.9A | 19.9 ± 0.2B |
Total phenolic content | 1.28 ± 0.05A | 1.19 ± 0.07A | 1.57 ± 0.06A | 2.00 ± 0.08B |
Antioxidant activity (ABTS) | 3.8 ± 0.2A | 3.5 ± 0.2A | 2.4 ± 0.2A | 3.1 ± 0.2B |
Antioxidant activity (DPPH) | 1.26 ± 0.09A | 1.10 ± 0.06A | 0.82 ± 0.05A | 0.94 ± 0.04B |
Antioxidant activity (FRAP) | 2.09 ± 0.10A | 1.8 ± 0.2A | 1.8 ± 0.2A | 2.3 ± 0.2B |