Table 2. Pasting attributes of S. bicolor flour blended with hydrocolloids

Sample	Peak viscosity (RVU)	Trough viscosity (RVU)	Breakdown viscosity (RVU)	Final viscosity(RVU)	Set-back viscosity(RVU)	Peak time(min)	Pasting temp.(°C)
SB1)	63.78±0.162)f3)	59.94±0.16g	3.84±0.01a	185.62±0.18d	125.68±0.21b	5.23±0.04g	88.17±0.11c
98% SB+2% BE	70.02±0.03d	67.11±0.04e	2.91±0.01b	183.15±0.69e	116.04±0.65e	6.91±0.02a	87.27±0.04d
96% SB+4% BE	72.56±0.33c	71.97±0.32d	0.59±0.01d	189.60±0.74c	117.62±0.42d	6.33±0.09d	87.35±0.71d
98% SB+2% DM	79.88±0.19b	76.86±0.16b	3.02±0.03b	199.91±0.12b	123.05±0.28c	5.71±0.02f	87.15±0.14d
96% SF+4% DM	92.35±0.45a	90.11±0.55a	2.23±0.09c	223.77±0.21a	133.66±0.34a	6.16±0.13e	85.55±0.71e
98% SB+2% SCMC	68.45±0.28e	66.01±0.26f	2.43±0.02c	135.30±0.17f	69.28±0.42f	6.45±0.07c	89.60±0.71b
96% SB+4% SCMC	79.35±0.45b	75.02±0.56c	4.32±0.11a	134.04±0.76f	59.02±0.21g	6.79±0.01b	93.65±0.71a

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).