The rheological behaviour of five traditional Nigerian soups with potential for industrial processing was investigated in the temperature range 10-70°C, using a rotational viscometer at speeds of 10, 20, 50, and lWrevmin-'. The decrease in apparent viscosity with speed was well described by an empirical power-law equation, with indices between 0.19 and 0.41, indicating pseudoplastic behaviour. Viscosity decreased with temperature and was described by the Arrhenius equation with activation energies from 8.3-14.4 MJ mol-'.