Fig. 2
A Inhibition of protein denaturation activity of different cookies at 50% level of inhibition concentration (IC50). 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 Inhibition of proteinase (trypsin) activity of different cookies at 50% level of inhibition concentration (IC50). 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 Membrane stabilization activity of different cookies at 50% level of inhibition concentration (IC50). 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. D Nitric oxide (NO) scavenging activity of different cookies at 50% level of inhibition concentration (IC50). 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. E Anti-cyclooxygenase activity of different cookies at 50% level of inhibition concentration (IC50). 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. F Anti-lipoxygenase activity of different cookies at 50% level of inhibition concentration(IC50). 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