The composite flours had lower peak viscosity
as opposed to the wheat flour. The peak viscosity
attained during the heating portion of tests indicates the water
binding capacity of starch mixture. This often correlates with
final product qualities. Otegbayo et al. (2006) found that starch
from yam (Dioscorea alata) varieties with higher peak viscosities produced pounded yam with good textural quality
whereas the D. alata varieties, with lower peak viscosities,
did not give pounded yam of the acceptable textural quality