Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (Musa acuminata cv. Pisang awak and Musa acuminata cv. Red dacca)

Table 3

Proximate composition of the flour and cookies.

Parameter	Pisang awak flour	Red dacca flour	Pisang awak flour-incorporated cookies	Red dacca flour-incorporated cookies
Moisture (%)	^b	^a	^c	^c
Protein (%)	^d	^c	^b	^a
Fat (%)	^d	^c	^b	^a
Ash (%)	^a	^a	^b	^b
Carbohydrate (%)	^a	^a	^c	^d
TPC (mg GAE/g)				^b
DPPH (mgTE/g)	^b	^a	^b	^a
FRAP (mg TE/g)	25.35 ± 1.34^b	^a	^d	^c
ABTS (mg TE/g)	^a	^a	^c	^b
TFC (mg QE/g)	^d	^b	^c	^a

Values are presented as , . Values in the same row having the same superscript letters are not significantly different ().