## 3 Results and Discussion
### Individual Polyphenols of Composite Flours and Cookies Determined via LC-MS  
The quantification of some phenolic compounds in flours and cookies is shown in Table 6. \begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Samples** & & & & & & \\ \hline  & **Epictatechin** & **Cafeic Acid** & **Rutin (mg/kg)** & **Rosmaritic Acid** & **Resveratrol** & **Quercitin** \\  & **(mg/kg)** & **(mg/kg)** & **(mg/kg)** & **(mg/kg)** \\ \hline  & & & Composite flours & & & \\ \hline BWF & 90.03 \(\pm\) 0.21 \({}^{\text{a}}\) & 17.57 \(\pm\) 0.93 \({}^{\text{a}}\) & 246.93 \(\pm\) 0.75 \({}^{\text{a}}\) & 68.13 \(\pm\) 0.60 \({}^{\text{a}}\) & 126.30 \(\pm\) 1.67 \({}^{\text{a}}\) & 15.80 \(\pm\) 0.44 \({}^{\text{a}}\) \\ \hline BF & 158.6 \(\pm\) 0.46 \({}^{\text{b}}\) & 17.67 \(\pm\) 1.01 \({}^{\text{a}}\) & nd \({}^{\text{a}}\) & 67.93 \(\pm\) 0.57 \({}^{\text{a}}\) & 141.73 \(\pm\) 0.57 \({}^{\text{b}}\) & 16.10 \(\pm\) 0.61 \({}^{\text{a}}\) \\ \hline BBF1 & 106.63 \(\pm\) 0.21 \({}^{\text{c}}\) & 17.63 \(\pm\) 0.15 \({}^{\text{a}}\) & 145.80 \(\pm\) 0.56 \({}^{\text{b}}\) & 68.00 \(\pm\) 0.50 \({}^{\text{a}}\) & 128.50 \(\pm\) 1.14 \({}^{\text{a}}\) & 15.90 \(\pm\) 0.10 \({}^{\text{a}}\) \\ \hline BBF2 & 109.23 \(\pm\) 0.04 \({}^{\text{c}}\) & 17.64 \(\pm\) 0.15 \({}^{\text{a}}\) & 137.60 \(\pm\) 0.61 \({}^{\text{c}}\) & 68.01 \(\pm\) 0.61 \({}^{\text{a}}\) & 129.90 \(\pm\) 0.10 \({}^{\text{a}}\) & 15.91 \(\pm\) 0.08 \({}^{\text{a}}\) \\ \hline  & & & & & \\ \hline  & & & Cookies & & & \\ \hline CC & nd & 17.80 \(\pm\) 0.1 \({}^{\text{a}}\) & 259.57 \(\pm\) 0.40 \({}^{\text{a}}\) & 68.00 \(\pm\) 0.53 \({}^{\text{a}}\) & 116.53 \(\pm\) 0.55 \({}^{\text{a}}\) & 15.90 \(\pm\) 0.10 \({}^{\text{a}}\) \\ \hline BBC1 & 92.55 \(\pm\) 0.05 \({}^{\text{a}}\) & 17.75 \(\pm\) 0.04 \({}^{\text{a}}\) & 151.40 \(\pm\) 0.18 \({}^{\text{b}}\) & 67.97 \(\pm\) 0.15 \({}^{\text{a}}\) & 121.31 \(\pm\) 0.45 \({}^{\text{b}}\) & 15.94 \(\pm\) 0.19 \({}^{\text{a}}\) \\ \hline BBC2 & 99.79 \(\pm\) 0.52 \({}^{\text{b}}\) & 17.77 \(\pm\) 0.04 \({}^{\text{a}}\) & 140.98 \(\pm\) 0.28 \({}^{\text{b}}\) & 67.83 \(\pm\) 0.06 \({}^{\text{a}}\) & 124.12 \(\pm\) 0.64 \({}^{\text{c}}\) & 16.20 \(\pm\) 0.13 \({}^{\text{b}}\) \\ \hline BBC3 & 108.59 \(\pm\) 0.62 \({}^{\text{c}}\) & 17.77 \(\pm\) 0.03 \({}^{\text{a}}\) & 130.47 \(\pm\) 0.51 \({}^{\text{b}}\) & 67.83 \(\pm\) 0.12 \({}^{\text{a}}\) & 126.98 \(\pm\) 0.25 \({}^{\text{c}}\) & 16.26 \(\pm\) 0.09 \({}^{\text{b}}\) \\ \hline  & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 6: Quantification of individual polyphenols. Phenolic compounds are vital bioactive substances possessing antioxidant, antiinflammatory, and antimicrobial properties [67]. Buckwheat and baobab are both commendable sources of these compounds [7; 59; 67]. The various phenolic compounds identified in flours and cookies are presented in Table 6. This table shows that the most abundant phenolic compounds studied (Table 6) in buckwheat and baobab are rutin and epicatechin, respectively. Several previous studies have identified rutin as the most abundant phenolic compound in buckwheat [7; 13; 68]. Buckwheat is a significant source of rutin in the human diet [68]. Similarly, [PERSON] et al. [59] concluded that the most abundant phenolic compound in baobab fruit pulp was epicatechin. Epicatechin is a type of phenolic compound that is thought to offer potential health benefits in preventing or mitigating cardiovascular disease [69]. In this study, BF was more abundant in epicatechin (158.6 \(\pm\) 0.46 mg/kg) than BWF (90.03 \(\pm\) 0.21 mg/kg). As the amount of BF in composite flours and cookies increases, the sample becomes more abundant in epicatechin. This is explained by the fact that BF is more abundant in epicatechin than BWF. This suggests that partial substitution of BWF by BF results in flours and cookies with higher epicatechin content. Apart from epicatechin, BF is also more abundant in resveratrol. BF had a resveratrol composition of 141.73 \(\pm\) 0.57 mg/kg versus 126.3 \(\pm\) 1.67 for BWF.