Table 4. Starch-digesting enzyme-inhibitory activities of ginger, turmeric, locust bean, and the natural bouillon cubes samples

Sample	α-Glucosidase IC50 (mg/mL)	α-Amylase IC50 (mg/mL)
Ingredients
Ginger	28.95±9.211)a2)	43.87±6.67a
Turmeric	66.42±3.12c	53.51±9.08ab
Locust beans	38.93±8.40b	59.93±7.86b
Nature bouillon cubes
GLT3)	221.08±9.21a	81.24±0.66a
LCT	259.13±3.12b	82.43±0.91ab
GTC	295.87±2.94c	83.08±0.78b
GLC	219.75±20.95a	96.83±0.07c
GLTC	391.01±0.78d	117.98±1.00d

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.