## 3 Results and Discussion
### Phytochemical Profile of Composite Flours and Cookies  
The results of phytochemical analyses of the various samples are presented in Table 5.  
Polyphenols are secondary metabolites produced by plants through the pentose phosphate, phenylpropanol, and shikimate pathways. They possess various physiological properties, such as antioxidant, antitumoral, antibacterial, and other activities [57; 58]. In this study, the total polyphenol content of BF is more than 2 times higher than that of BWF, i.e., 629.7 \(\pm\) 0.35 mg/100 g versus 283.87 \(\pm\) 0.06 mg/100 g. For Baobab, [59] reported a total polyphenol content around 1.25 times lower than in the present study. In contrast, [27] reported a total polyphenol content 1.72 times higher than in the present study. For buckwheat, the results of this study are similar to those of [60], who obtained 2.83 \(\pm\) 0.73 g/mg. However, they are below those obtained by [17; 61], which were 7.25 \(\pm\) 0.2 mg/g and 33.51 \(\pm\) 0.52 mg/g, respectively. Analysis of the results also shows that the more BF in the various flours and cookies, the higher the total polyphenol content. Thus, there were 292.35 \(\pm\) 0.35 mg/100 g, 311.62 \(\pm\) 0.78 mg/100 g, and 320.12 \(\pm\) 2.07 mg/100 g for BBF1, BBF2, and BBF3, respectively. For the cookie samples, there were, respectively, 226.34 \(\pm\) 0 mg/100 g, 250.06 \(\pm\) 1.17 mg/100 g, 252.74 \(\pm\) 0.15 mg/100 g, and 285 \(\pm\) 32.82 mg/100 g for CC, BBC1, BBC2, and BBC3. This observation could be explained by BF's abundance of polyphenols compared to BWF (Table 5). The same observation was made by [26]; i.e., polyphenol content increases with the amount of baobab. Flavonoids are a collection of polyphenic compounds located in both flora and human sustenance. They possess impressive antitumor, antioxidant, and microcircuthenancing attributes [62]. Buckwheat predominantly comprises flavonoids as the main active components [63]. In this study, the total flavonoid content of baobab flour was around 1.70 times higher than that of buckwheat (213.13 \(\pm\) 0.08 vs. 125.36 \(\pm\) 1.12 mg/100 g). [PERSON] et al., 2012 [61], found a lower flavonoid value than in the present study \begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Samples**} & **Total Polyphenol** & **Total Flavonoid** & **Antioxidant Activity,** \\  & **Content (mg/100 g)** & **Content (mg/100 g)** & **DPPH (\%)** \\ \hline \hline \multicolumn{4}{c}{Flours} \\ \hline BWF & 283.87 \(\pm\) 0.06 a  & 125.36 \(\pm\) 1.12 a  & 79.72 \(\pm\) 0.01 a  \\ BF & 629.7 \(\pm\) 0.35 b  & 213.13 \(\pm\) 0.08 b  & 86.62 \(\pm\) 0.04 b  \\ BBF1 & 292.35 \(\pm\) 0.35 a  & 181.03 \(\pm\) 0.12 c  & 81.56 \(\pm\) 0.19 b  \\ BBF2 & 311.62 \(\pm\) 0.78 c  & 194.94 \(\pm\) 1.78 d  & 83.11 \(\pm\) 0.02 b  \\ BBF3 & 320.12 \(\pm\) 2.07 d  & 209.28 \(\pm\) 0.85 b  & 84.78 \(\pm\) 0.01 b  \\ \hline \hline \multicolumn{4}{c}{Cookies} \\ \hline CC & 226.34 \(\pm\) 0.75 a  & 102.96 \(\pm\) 4.07 a  & 76.33 \(\pm\) 0.07 a  \\ BBC1 & 250.06 \(\pm\) 1.17 b  & 135.74 \(\pm\) 3.10 b  & 78.74 \(\pm\) 0.03 a  \\ BBC2 & 252.74 \(\pm\) 0.15 b  & 140.44 \(\pm\) 0.81 b  & 80.32 \(\pm\) 0.03 b  \\ BBC3 & 285 \(\pm\) 32.82 c  & 147.69 \(\pm\) 2 c  & 82.52 \(\pm\) 0.07 c  \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Phytochemical composition of various samples. (153 \(\pm\) 12 \(\mu\)g/g). In this study, flavonoid content was significantly different between BF and BWF. Furthermore, there is a significant increase in flavonoids as the proportion of BF in the different flours and cookies is higher. An increase of 28.25 mg/100 g was observed between BBF1 and BBF3 and of 44.73 between CC and BBC3. Therefore, BF would be responsible for the abundance of flavonoids in the composite flours and cookies obtained compared to the control samples, thanks to its richness in flavonoids compared to buckwheat (Table 5). Similar results have been obtained by [59]. The antioxidant activity (AA) behaved in the same way as the total flavonoid and polyphenol content.