Fig. 1
A Hydroxyl (OH−) radical scavenging properties of cookies. Bars (n = 3) with different letter are significantly different (p < 0.05). Key: WPRG 1 = 56.25% Whole wheat + 18.75% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 2 = 37.50% Whole wheat + 37.50% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 3 = 18.75% Whole wheat + 56.25% Sweet potato + 5% Rice bran + 20% Peanut. WWF = whole wheat flour; CWF = Commercial wheat flour. B DPPH− radical scavenging properties of cookies. Bars (n = 3) with different letter are significantly different (p < 0.05). Key: WPRG 1 = 56.25% Whole wheat + 18.75% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 2 = 37.50% Whole wheat + 37.50% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 3 = 18.75% Whole wheat + 56.25% Sweet potato + 5% Rice bran + 20% Peanut. WWF = whole wheat flour; CWF = Commercial wheat flour. C Metal (Fe2+) chelation properties of cookies. Bars (n = 3) with different letter are significantly different (p < 0.05). Key: WPRG 1 = 56.25% Whole wheat + 18.75% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 2 = 37.50% Whole wheat + 37.50% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 3 = 18.75% Whole wheat + 56.25% Sweet potato + 5% Rice bran + 20% Peanut. WWF = whole wheat flour; CWF = Commercial wheat flour. EDTA = Ethylene diamine tetra acetic acid. D Ferric ion reducing antioxidative power (FRAP) of cookies. Bars (n = 3) with different letter are significantly different (p < 0.05). Key: WPRG 1 = 56.25% Whole wheat + 18.75% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 2 = 37.50% Whole wheat + 37.50% Sweet potato + 5% Rice bran + 20% Peanut. WPRG 3 = 18.75% Whole wheat + 56.25% Sweet potato + 5% Rice bran + 20% Peanut. WWF = whole wheat flour; CWF = Commercial wheat flour