Table 3.
Free sugar and reducing sugar contents of mixed cereals powder

Sample	Free sugar content (mg/100 g)				Reducing sugar content (mg/100 g)
	Fructose	Glucose	Sucrose	Maltose
	A	2.80±0.29a	10.41±0.04b	5.82±0.86a		15.98±2.73c	279.4±1.67ab
B	2.84±0.14a	13.78±0.44a	6.02±0.87a	20.62±0.74a	274.94±1.92bc
C	2.74±0.12a	9.13±0.95c	5.44±1.74a	14.13±0.39d	273.91±4.27c
D	2.42±0.23b	10.17±0.53b	6.71±1.73a	18.08±0.00b	281.37±0.99a
E	1.76±0.18b	7.09±0.87d	5.69±1.10a	13.71±0.22d	276.32±0.75bc
F	2.18±0.26c	7.64±0.93d	5.29±0.33a	20.66±0.88a	275.43±3.00bc

A, barley : proso millet : sorghum : adlay = 2:2:2:1; B, barley : proso millet : sorghum : adlay = 2:2:1:2; C, barley : proso millet : sorghum : adlay = 2:1:2:2; D, barley : proso millet : sorghum : adlay = 2:2:1:1; E, barley : proso millet : sorghum : adlay = 2:1:1:2; F, barley : proso millet : sorghum : adlay = 2:1:2:1.
Means with the same small letter in each column are not significantly different at p<0.05 (n=3).