Table 1. Starch, amylose and amylopectin contents in S. bicolor flour blended with hydrocolloids

Sample	Starch (%)	Amylose (%)	Amylopectin (%)
SB1)	79.93±0.292)a3)	17.57±0.07a	82.43±0.07c
98% SB+2% BE	75.78±0.43b	16.79±0.21a	83.20±0.21bc
96% SB+4% BE	61.51±0.29f	16.17±0.27b	83.83±0.27ab
98% SB+2% DM	69.07±0.34d	16.27±0.13b	83.72±1.34ab
96% SF+4% DM	64.58±0.14e	15.52±0.40b	84.48±0.40a
98% SB+2% SCMC	69.97±0.04c	17.49±0.27a	82.51±0.27c
96% SB+4% SCMC	63.95±028e	16.07±0.41b	83.93±0.41ab

SB, wholemeal Sorghum bicolor flour; BE, Brachytegia eurycoma flour; DM, Detarium microcarpum flour; SCMC, sodium carboxymethyl cellulose.
All values are mean±SD (n=3).
Values with different lowercase superscript letters in the same column differ significantly (p<0.05).