Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential

Table 3

Prebiotic activity score of Langra mango peel powder and maltodextrin.

S. no.	Probiotic vs. enteric	(%)	MPP	MD
1	LGG v/s EC	2.5	1.05 ± 0.015^fA	0.52 ± 0.017^aB
2	LGG v/s EC	5	1.16 ± 0.014^dA	0.17 ± 0.012^dB
3	LGG v/s EF	2.5	1.11 ± 0.008^eA	0.31 ± 0.008^cB
4	LGG v/s EF	5	1.35 ± 0.014^cdA	0.45 ± 0.006^bB
5	LF v/s EC	2.5	1.70 ± 0.015^cA	0.47 ± 0.011^abB
6	LF v/s EC	5	3.35 ± 0.034^bA	0.08 ± 0.012^eB
7	LF v/s EF	2.5	1.76 ± 0.035^cA	0.24 ± 0.017^cdB
8	LF v/s EF	5	3.53 ± 0.060^aA	0.32 ± 0.008^cB

Results are expressed as the mean ± SE; (n = 3); different lowercase letters indicate a significant difference () within each column. Various uppercase letters indicate significant differences across each row.