Table 4. Total polyphenol and total flavonoid contents of garlic peel treated by roasting, steaming, roasting after steaming, and blanching
| Processing method | Total polyphenol (mg/100 g) | Total flavonoid (mg/100 g) |
| Control | 57.77±3.091)c2) | 3.68±0.32d |
| Roasting | 109.00±1.67b | 11.05±0.07b |
| Steaming | 60.84±2.10c | 6.69±0.14c |
| Roasting after steaming | 172.53±2.22a | 17.63±0.18a |
| Blanching | 47.60±1.10d | 3.43±0.40d |
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).