The gelation temperature was determined according to the method of AOAC (2006), as described by . A mixture of 10g of each cocoyam flour sample and 100ml distilled water was prepared in a 250ml beaker. A thermometer was submerged in the suspension, secured by a retort stand, and a magnetic stirrer was used to heat and stir the mixture continuously, until it began to gel. The temperature at which it began to gel was recorded.