Table 3. Polyphenolics contents in S. bicolor flour blended with hydrocolloids

Sample	Total phenols (GAE mg/g)	Tannins (TAE mg/g)	Total flavonoids (QE mg/g)
SB1)	11.50±0.162)a3)	15.89±1.15a	4.71±0.11a
98% SB+2% BE	10.97±0.20b	14.71±0.58b	4.35±0.04b
96% SB+4% BE	9.33±0.09d	12.99±0.19d	4.01±0.01d
98% SB+2% DM	9.67±0.09c	13.82±0.29c	4.18±0.21c
96% SF+4% DM	8.88±0.11e	12.45±0.19d	3.97±0.21d
98% SB+2% SCMC	8.82±0.06e	12.53±0.19e	4.00±0.14d
96% SB+4% SCMC	7.39±0.09f	10.59±0.19f	3.84±0.28e

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).