Abstract: The kinetics of water gelatinization reaction in some edible tubers (Manihot esculenta, Colocasia esculenta, Dioscorea alata, Ipomoea batatas, Solanum tuberosum, Dioscorea dumetorum and Dioscorea rotundata) was investigated using a thermostated water bath at various temperatures. At 60 oC, Manihot esculenta (ME) gelatinized in 125 min; Solanum tuberosum (ST), Dioscorea dumetorum (DD) and Dioscorea alata (DA), gelatinized in 140, 165 and 180 mins respectively but there was no gelatinization for Colocasia esculenta (CE) Ipomoea batatas (IB) and Dioscorea rotundata (DR) at this temperature. At 90 oC however, ME gelatinized in 2.00 min while ST, DD, DA, DR, CE and IB showed gelatinization in 3.20, 5.00, 6.50, 7.30, 8.50 and 10.20 mins respectively. The rate of gelatinization of starch was found to be directly proportional to the gelatinization temperature and inversely proportional to the time of gelatinization’. A rapid gelatinization rate was observed for ME with the least gelatinization time (Gt), IB on the other hand showed a much higher Gt indicating its slow rate of gelatinization (Gr). The rate of gelatinization was observed to follow the order: ME > ST > DD > DA > DR >CE >IB.