The total reducing sugar contents of Chiquere and Gebabe varieties were determined through phenol sulfuric acid method by taking anhydrous glucose as the standard. To prepare stock solution, 0.5 g of glucose was dissolved into 100 ml of distilled water in a volumetric flask. Six test tubes were prepared for standard solution; one test tube for blank and the five test tubes were for glucose standard of 20 mg/ml, 40 mg/ml, 60 mg/ml, 80 mg/ml, and 100 mg/ml. 1 ml of phenol solution (5 g/100 mL) and 1 ml of the sample were added into the test tubes. Then, 5 ml of 96% concentrated sulfuric acid was added rapidly to produce a good mixture. The test tubes were allowed to stand for 10 min to develop [13]. The absorbance of the sample was measured at 490 nm by using a UV-visible spectrophotometer using glucose as the standard [25]. A graph was plotted against the standard to get the total sugar.

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