Production of a Complementary Food: Influence of Cowpea Soaking Time on the Nutritional, Antinutritional, and Antioxidant Properties of the Cassava-Cowpea-Orange-Fleshed Potato Blends

Table 4

Antioxidant properties of the cassava-cowpea-orange-fleshed sweet potato (OFSP) blend.

Sample code	Steeping time (h)	TPC (mg GAE/g)	Terpenoid (mg/100 g)	Alkaloid (mg/100 g)	TAA (IC50)	Lycopene (mg/l)	Vitamin A (mg/l)
Control	0	^a	^a	^c	^b	^a	^a
EC	3	^b	^b	^d	^a	^b	^b
	6	^c	^c	^b	^a	^b	^b
	9	^d	^b	^a	^a	^c	^b
FC	3	^b	^b	^d	^a	^b	^b
	6	^c	^c	^b	^a	^b	^b
	9	^d	^b	^a	^a	^c	^b
GC	3	^b	^b	^d	^a	^b	^b
	6	^c	^c	^b	^a	^b	^b
	9	^d	^b	^a	^a	^c	^b
HC	3	^b	^b	^d	^a	^b	^b
	6	^c	^c	^b	^a	^b	^b
	9	^d	^b	^a	^a	^c	^b

Control: cowpea at no steeping time; TPC: total phenolic content,: TAA: total antioxidant activities. EC = 50 : 40 : 10, FC = 50 : 30 : 20, GC = 50 : 20 : 30, and HC = 50 : 50 : 0 of the Cassava-cowpea-OFSP blend. Similar letter denotes not significant, while different letters denote significant across column.