This study was designed to characterize the most cultivated and consumed yam (Dioscorea) cultivars within the Ghanaian yam germplasm based on their rheological properties in order to assess their potential alternative food and industrial processing applications. Matured yam varieties grown and harvested under the same climatic and edaphic factors were obtained from the Roots and Tuber Conservatory Division of the Council for Scientific and Industrial Research-Plant Genetic Resources Research Institute, Bunso Ghana. Samples were processed into flour and the pasting characteristics along the length of each variety were determined using Brabender Visco-amylograph (Brabender Instrument Inc. Duisburg, West Germany) equipped with a 700 cmg sensitivity cartridge. Significant differences (p<0.05) existed among the yam varieties for their pasting characteristics. However, no significant differences were observed in the pasting profile along the tail (T), middle (M) and head (H) regions of each tuber. Pastes from flours of D. rotundata had high maximum and final viscosities (333.5-384.5 BU and 343.5-404.0 BU respectively). Breakdown viscosity was low (<10 BU) in all the studied varieties, except D. dumetorum (54-71 BU). The findings from this research will be relevant to yam producers and processors in programmes aimed at developing new food/industrial processing applications using Ghanaian yams.