John Babalola, David Adesina, Oluwole Adeoti, Oludolapo Osunrinade, Opeyemi Alabi, Abosede Alabi & Oluwashola Elutilo

Instant flour from the different proportions of cocoyam, irish potato, sweet potato, and plantain was produced. Comparative studies were conducted on nutritional composition, functional, pastry properties and organoleptic evaluation of amala using standard analytical methods. From the results, moisture content ranged from 4.87 - 7.09%, ash (0.90–0.94%), fat (0.69–4.86%), protein (1.82–4.80%), fibre (0.12–0.95%), carbohydrates (55.59–84.86%).The bulk density ranges from (0.61–0.86g/cm3), Water absorption capacity ranged from 1.05 -1.93%,Oil absorption capacity (AOC) (1.11 - 1.31g/ml) & swelling power (1.14 - 1.7g/g).Peak viscosity value obtained ranges from (536.00 - 3866.00 RVU), Trough (532.00 - 3274.00RVU), Breakdown (4.00 - 592.00RVU), Setback (157.00 - 789.50RVU), Final viscosity (689.00–3904.00 RVU), Peak time (5.97 - 6.60mins) and Pasting temperature (73.93- 86.30°C). Sensory attributes were carried out on general acceptability of the flour sample to determine the optimum quality of the results. Cocoyam and plantain flours emerged as promising choices, having higher functional and nutritional benefits that can prove advantageous for both household and industrial production activities. Keywords: Amala, viscosity, functional, pastry, sensory 0150