Variety

Pasting temperature (ºC)

Peak time (min)

Peak viscosity (BU)

Trough
(BU)

Final viscosity
(BU)

Breakdown (BU)

Setback (BU)

Ampong1

66.38a,b

6.73c

373.83b

91.67b

140.67b

282.33b

53.33b

Broni Bankye1

64.73a

5.96b,c

312.17a,b

82.50b

136.33b

229.33a,b

59.50b

Sika1

68.95b

10.51d

380.67b

180.33c

260.00c

199.83a

98.66c

Otuhia1

67.95a,b

8.53c,d

344.50a,b

96.83b

152.00b

247.67a,b

65.00b

Amakuma2

68.83b

3.24a,b

326.00a,b

47.33a,b

96.00a,b

278.67b

49.67b

Bankye fitaa2

68.38a,b

2.48a

270.67a

15.50a

37.17a

254.00b

21.83a

In each column means followed by different letters (a, b, c, etc.) are significantly different at p < 0.05.
1improved variety and 2traditional variety
Table 1: Viscoelastic properties of the flours from the studied cassava genotypes.