gave the flours a longer paste peak times, and hence
swelled more gradually and not as susceptible to mechanical
damage (Wiesenborn et al., 1996). Setback ratio, which is an indication of starch retrogradation tendency after gelatinization,
was significantly lower (P < 0.05) in composite flour
than those in wheat flour. The value of setback ratio of composite
flour was between the value of setback ratio of sweet
potato flour and maize starch