Yam and cocoyam were characterized to determine the content of starch gelatinization temperatures and the size of their granules. Percentage of soluble solids and content of dextrins obtained at different reaction times was also estimated. Adhesives obtained from yam and cocoyam starch were characterized by a peeling test. Mixtures of starch from yam and commercial sources with different percentages (wt.%) of yam (10, 25, 37 and 50), were prepared and characterized by using a peeling test. Adhesive containing 37 wt% of yam showed higher resistance in the peeling test.