The total phenolics content in the macaroni (control) and MPP
incorporated macaroni was estimated by the Folin–Ciocalteau method
(Swain & Hillis, 1959) using gallic acid as standard. The absorbance of
the color formed was measured at 725 nm using a spectrophotometer
and the results were expressed as gallic acid equivalents (GAE). The total
carotenoid contentwas estimated according to the method described by
Litchenthaler (1987) using following equations and the total carotenoids
obtained from this equation is microgram per ml of extract