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Models for prediction of starch, alcohol-insoluble solids (AIS) and glucose were developed by measuring the viscosity of freeze-dried sweetpotato [Ipomoea batatas (L.) Lam] flour. Green (processed within 24 h) and cured. Jewel and Beauregard roots-were cooked, peeled, pureed and freeze-dried. Viscosity of the flour was measured with a Brabender Viscoamylograph and a Brookfield Viscosimeter. Total solids, starch, AIS, glucose, fructose and sucrose were quantified. There was a strong correlation (R2=0.99) between Brookfield and Brabender viscosity. Results showed significant correlations between Brookfield apparent viscosity or Brabender viscosity units at the gelatinization stage and starch (R2=0.82 and 0.81), AIS (R2=0.S7 and 0.81), and glucose (R2=0.87 and 0.86) content. Apparent viscosity of flour from green roots increased through gelatinization and upon cooling, but that from cured roots remained constant throughout.