Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons

Table 4

Polyphenolic compounds (free and bound) of methanolic extracts of processed gari compared to four (04) commercial gari as reference collected in the local markets, Abattoir Maroua (Far North Region) and Bertoua (East Region) (Cameroon).

Harvest times	Gari	Free flavonoids (mgQE/100 gdw)	Bound flavonoids (mgQE/100 gdw)	Free tannins (mgTAE/100 gdw)	Bound tannins (mgTAE/100 gdw)
12MAP	TMS92	^d	^d	^e	^cd
	TMS96	^f	^a	^b	^e
	4114	^ab	^g	^cd	^b
	EN	^f	^j	^e	^de
	AD	^g	^c	^c	^f
15MAP	TMS92	^e	^a	^ab	^f
	TMS96	^h	^i	^f	^f
	4114	^c	^j	^c	^g
	EN	^i	^b	^a	^d
	AD	^l	^g	^g	^ab
/	M1	^a	^h	^i	^h
	M2	^j	^e	^h	^a
	M3	^k	^f	^i	^f
	M4	^a	^i	^i	^h

12MAP: 12 months after planting (dry season); 15MAP: 15 months after planting (raining season); QE: quercetin equivalent; TAE: tannic acid equivalent; dw: dry weight; /: unknown months of the harvests. M1, M2, M3, and M4 were commercial gari collected from Abattoir Maroua and Bertoua markets, respectively. Values followed by different letters in each column are different () significantly.