The shear-rate/shear-stress data of cooked debranned maize flour (2-10%) suspensions were obtained using a concentric cylinder viscometer, in the shear rate range of 3-1326 s(-1). Cooked debranned maize flour suspensions were pseudoplastic in behaviour and manifested yield stress. An increase in the concentration of maize flour in the cooked suspensions increased the yield stress and consistency index, but decreased the flow behaviour index. The expermentally determined yield stresses were lower than those calculated from different theological models. Attempts were made to Jit the shear-rate/ shear-stress data to theological models, such as the power law, Bingham plastic, Casson, Costell-Duran, Herschel-Bulkley and Mizrahi-Berk models. The last two models provided the best fit (r greater than or equal to 0.994, p less than or equal to 0.01) at all flour concentrations. The Casson and Costell-Duran models were suitable (r greater than or equal to 0.989, p less than or equal to 0.01) at low concentrations only.