Table 3. Secondary metabolite content of ginger, turmeric, locust bean, and the natural bouillon cubes samples

Sample	Total phenolics (GAE mg/g)	Total tannins (TAE mg/g)	Total flavonoids (QE mg/g)	Total saponins (DE mg/g)
Ingredients
Ginger	15.57±0.96^1)c2)	2.71±0.14^a	5.50±1.48^a	7.99±0.22^a
Turmeric	11.62±0.10^b	4.70±0.01^b	11.84±0.14^c	8.04±0.01^a
Locust Beans	8.98±0.12^a	2.55±0.06^a	7.68±0.10^b	7.85±0.08^a
Nature bouillon cubes
GLT³⁾	109.31±0.96^c	12.72±0.01^c	98.07±10.90^d	16.80±0.96^b
LCT	84.93±0.10^b	9.77±0.01^b	69.44±0.18^bc	15.51±0.01^a
GTC	76.94±0.07^ab	9.63±1.47^b	64.76±0.15^a	15.85±0.01^a
GLC	82.29±0.12^ab	12.55±0.12^c	78.12±11.08^c	15.34±0.02^a
GLTC	72.42±13.12^a	7.77±0.14^a	62.98±1.42^a	15.53±0.06^a

All values are mean±SD (n=3).
Values with different lowercase superscript letters along the same column differ significantly (Duncan’s multiple range test, p<0.05).
GLT, ginger, locust bean, and turmeric blend; LCT, locust bean, crayfish, turmeric; GTC, ginger, turmeric, and crayfish blend; GLC, blend of ginger, locust beans, and crayfish; GLTC, ginger, locust beans, turmeric, and crayfish blend.