Table 1
Total polyphenol and total flavonoid contents of fermented chocolates

Fermentation time (hr)	Total polyphenol (mg GAE1)/g)	Total flavonoid (mgRE2)/g)
0	5.47±0.363)	3.23±0.30
2	5.25±0.13	3.06±0.36
4	5.69±0.33	3.46±0.62
8	6.34±0.12*4)	3.53±0.34
24	5.19±0.23	3.56±0.23
32	5.38±0.09	3.39±0.33

GAE, gallic acid equivalent.
RE, rutin equivalent.
Values are Mean±SD (n=3).
The statistically significant differences are presented as *p<0.05.