Table 5

Sample	Bulk density g/cm³	Water absorption capacity (%)	Emulsion capacity (%)	Reconstitution Index (%)
SgSP₁	0.45 ±0.02^a	74.34 ±2.40^a	8.20 ±0.24^a	87 ± 1.20^a
SgSP₂	0.42 ± 0.02^a	70.67 ± 3.35^a	6.00 ± 0.30^a	85± 1.00^a
SgSP₃	0.43 ± 0.02^a	60.00 ± 2.50^a	4.00 ± 0.21^b	80± 1.00^a
TCF	0.46 ± 0.02^a	50.00 ± 0.02^a	3.00± 0.02^a	80± 0.02^a

Column means of the same superscript are significantly different at p<0.05
Sg SP1 65:30:5=Sorghum, soybean and plantain
Sg SP2 60:30:10=Sorghum, soybean and plantain
Sg SP3 55:30:15=Sorghum, soybean and plantain
TCF (Akamu) (control)=Traditional complementary food from 100% sorghum

Table 5: Functional properties of the composite flour for complementary food production.