Comparative analysis of pasting characteristics of yam and cassava starches was evaluated. The white yam variety (Dioscorearotundata) was processed peeling, washing, soaking in 1% sodium metabisulphate to inhibit enzymic browning, wet-milling, sieving, sedimentation of the starch, dewatering and sun-drying of the starch to obtain white starch. The cassava variety TME 419 were processed by peeling of the cassava tubers, washing, soaking in 1% sodium metabisulphate to inhibit enzymic browning, wet-milling, sieving, sedimentation of the cassava starch, dewatering and sun-drying of the starch to obtain white starch. The pasting properties of the samples evaluated were peak velocity, trough, breakdown velocity, final velocity, set back velocity, pasting time and pasting temperature using (AOAC, 2010).Peak velocity of the samples ranged from 7018.2 Rvu for cassava starch to 7622 Rvu for yam starch. Trough viscosity of the samples ranged from 2852Rvn for the sample Cassava starch flour to 3456Rvn for sample (yam starch).. Final velocity of the samples ranged from 3977Rvn for the sample cassava starch to 4377Rvn for the sample yam starch. The pasting properties peak velocity, trough, breakdown velocity, final velocity, set back, pasting time and pasting temperature revealed that yam starch sample had the highest value of pasting properties compared to white cassava starch(TME 419).From the study on the pasting properties sample YS (Yam starch) could be recommended due to its high values in the production of industrial products due to its high pasting properties.
Ike et al. (Fri,) studied this question.