## 3 Results and Discussions
### Flows Characterization
#### 3.1.5 Radical Scavenging Activity of Flours  
The results for the raw materials radical scavenging activity (RSA) are presented in Table 5. Sprouted buckwheat flour was characterized with the higher radical scavenging activity 87.31%, followed by buckwheat flour with a score of 62.56%. Wheat flour had the lowest value for this parameter: 39.18%. As expected, the composite flours with the addition of sprouted buckwheat flour showed higher values than the composite flours with the addition of buckwheat flour as follows: 10 SF:47.05%, 20 SF:52.54%, 30 SF:59.04%, while 10 BW:45.54%, 20 BW:48.54%, 30 BW:50.83%.  
[PERSON] et al. [21] reported a similar value for sprouted buckwheat flour. Some authors explained the high antioxidant activity of sprouted buckwheat flour by the fact that germination enhanced the  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Sample**} & **Total Flavonoid Content** & **Total Polyphenol Content** & **Radical Scavenging Activity** \\  & **[mg QE/100 g f.w.]** & **[mg GAE/100 g f.w.]** & **[\%]** \\ \hline
**WF** & 10.10 \(\pm\) 0.21 \({}^{\text{a}}\) & 43.17 \(\pm\) 0.18 \({}^{\text{a}}\) & 39.18 \(\pm\) 0.15 \({}^{\text{a}}\) \\
**BW** & 275.58 \(\pm\) 0.56 \({}^{\text{g}}\) & 365.67 \(\pm\) 0.39 \({}^{\text{f}}\) & 62.56 \(\pm\) 0.31 \({}^{\text{d}}\) \\
**10 BW** & 38.71 \(\pm\) 0.14 \({}^{\text{b}}\) & 54.33 \(\pm\) 0.22 \({}^{\text{a}}\) & 45.15 \(\pm\) 0.25 \({}^{\text{b}}\) \\
**20 BW** & 67.30 \(\pm\) 0.22 \({}^{\text{c}}\) & 77.00 \(\pm\) 0.31 \({}^{\text{b}}\) & 48.54 \(\pm\) 0.51 \({}^{\text{b},c}\) \\
**30 BW** & 99.96 \(\pm\) 0.34 \({}^{\text{d}}\) & 96.83 \(\pm\) 0.25 \({}^{\text{c}}\) & 50.83 \(\pm\) 0.48 \({}^{\text{b},c}\) \\
**SF** & 659.92 \(\pm\) 0.61 \({}^{\text{h}}\) & 67.80 \(\pm\) 0.70 \(\pm\) 0.70 \(\pm\) & 87.31 \(\pm\) 0.24 \({}^{\text{e}}\) \\
**10 SF** & 72.71 \(\pm\) 0.24 \({}^{\text{c}}\) & 78.83 \(\pm\) 0.27 \({}^{\text{b}}\) & 47.05 \(\pm\) 0.31 \({}^{\text{b},c}\) \\
**20 SF** & 140.73 \(\pm\) 0.35 \({}^{\text{e}}\) & 150.17 \(\pm\) 0.29 \({}^{\text{d}}\) & 52.54 \(\pm\) 0.20 \({}^{\text{c}}\) \\
**30 SF** & 211.73 \(\pm\) 0.49 \({}^{\text{f}}\) & 218.83 \(\pm\) 0.32 \({}^{\text{e}}\) & 59.04 \(\pm\) 0.14 \({}^{\text{d}}\) \\ \hline \hline \end{tabular}  
* f.w.: fresh weight; WF: wheat flour; BW flour: buckwheat flour, 10 BW, 20 BW, 30 BW: composite flour with 10%, 20%, 30% buckwheat flour addition; SF flour: sprouted buckwheat flour; 10 SF, 20 SF, 30 SF: composite flour with 10%, 20%, 30% sprouted buckwheat flour. Different lowercase letters within a column indicate significant differences between the means of the same parameter analyzed at \(p<0.05\) and (n = 3) according to [PERSON]’s multiple range test.  
\end{table}
Table 5: Total flavonoids, total phenols and radical scavenging activity of flour samples.  
accumulation of antioxidant compounds. There is also mentioned in the literature, that the enzymes contained in sprouts could be responsible for enhancing the radical scavenging activity [17; 21].  
Concerning RSA buckwheat flour, [PERSON] et al. [55] obtained values ranging between 65-71% RSA, after assessment of four buckwheat flour; and for wheat flour, [PERSON] et al. [56] presented a result of \(28.0\pm 5.2\%\).