Table 4. Antioxidant and anti-diabetic properties of malted millet blends with defatted soybean and cinnamon flours

Properties¹⁾	Malted millet blends²⁾
Properties¹⁾	MDSCB1	MDSCB2	MDSCB3
DPPH scavenging activity (%)	44.68±0.41^3)b	44.91±0.21^b	53.06±0.83^a
FRAP (%)	0.85±0.01^a	0.73±0.01^b	0.47±0.05^e
Metal chelation (%)	23.73±0.65^c	31.86±0.58^b	34.40±0.32^a
α-Amylase inhibition (%)	32.20±0.19^a	31.46±0.06^b	27.47±0.05^c
α-Gucosidase inhibition (%)	21.49±0.07^c	24.65±0.08^b	34.37±0.05^a

DPPH, 2,2-diphenyl-1-picryl hydrazyl; FRAP, ferric reducing antioxidant property; metal chelation; α-amylase inhibition; α–glucosidase inhibition.
MDSCB1, millet flour (75%) + defatted soybeans flour (20%) + cinamon flours (5%); MDSCB2, millet flour (65%) + defatted soybeans flour (30%) + cinamon flours (5%); MDSCB3, millet flour (55%) + defatted soybeans flour (40%) + cinamon flours (5%).
Values are mean±SD (n=3). Means with different superscript letters (^a-c) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.