Pasting temperature as reported by Swinkel is the temperature at which viscosity begins to rise whiles pasting time provides an indication of the minimum time required to cook a given food sample.
It was observed in this study that the aerial yam starch had the lowest pasting time (19.25 min) and temperature (78.8°C) making it suitable for the production of foods that require shorter processing time.
The values for both the pasting time and pasting temperature for aerial yam starch in this study were higher than reported for Asobayere, muchumudu, pona and Labreko yam starches.
The variations in values may be attributed to specie differences.