Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation

•This study produced poundo yam from white yam supplemented with cassava flour.•Carbohydrate (80.83–85.33%) was the major nutrient in the flour & their composites.•Composite flours were more dispersible & showed increased ability to absorb water.•Composite flour had increased breakdown, final, peak & setback viscosities.•Addition of cassava flour produced dough that were firmer, stickier and gummier.