Table 5. Antioxidant properties of cassava mash, desiccated coconut, cocoa powder and their mixes

Sample¹⁾	Total phenolics content (mg GAE/g)	DPPH radical scavenging activity (%)
CM	10.61±0.01^2)d	45.02±0.03^d
CMCF	15.54±0.01^b	58.31±0.01^c
CMDF	13.11±0.02^c	41.82±0.02^f
CMDCF	16.84±0.02^b	62.02±0.02^b
CF	20.12±0.01^a	76.47±0.03^a
DCF	14.24±0.00^c	44.18±0.05^e

CM, 70% Cassava mash + 30% water; CMCF, 68% + 2% cocoa powder + 30% water; CMDF, 54% cassava mash + 16% desiccated coconut + 30% water; CMDCF, 52% cassava mash + 16% desiccated coconut + 2% cocoa powder + 30% water; CF, 100% cocoa flour; DCF, 100% desiccated coconut flour.
All values are mean±SD (n=3). Means with different superscript letters (^a-f) in the same column are significantly different (p<0.05) by Duncan multiple range test.