Table 4. Antioxidant activity in S. bicolor flour blended with hydrocolloids

Parameter	Reducing power (GAE mg/g)	ABTS (TE μM/g)	DPPH SC50 (mg/mL)
SB1)	16.42±0.132)a3)	2160.33±2.67a	227.10±0.47e
98% SB+2% BE	16.00±0.09b	2118.29±2.68c	236.50±1.03d
96% SB+4% BE	15.26±0.05f	2059.18±2.66b	245.02±0.76c
98% SB+2% DM	15.55±0.09c	2080.43±2.68b	243.60±1.63c
96% SF+4% DM	14.81±0.05d	2025.33±2.66d	253.01±0.82ab
98% SB+2% SCMC	14.87±0.09d	2055.82±5.35e	248.71±1.13bc
96% SB+4% SCMC	13.03±0.09e	1994.30±2.67f	259.06±1.85a

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).