In West Africa, a variety of late yarn with small tubers and white flesh (variety group kokoro) Dioscorea cayenensis-rotundata are used for the manufacture of dried chips intended for the preparation a paste called "amala or telibo-wo". In Benin, the yams are peeled and immersed whole in the water then brought gradually up to a measured maximum temperature of 66°C in the presence of foliages or barks. The maximum temperature measured in heart of the chips is 59°C. The chips are cooled in the bath and settings to be dried with the sun throughout one 6 to 8 days (13-15% dm). A temperature of bath close to 80°C causes a significant degradation of quality (significant exterior tanning, internal vitreous aspect, cracks during chips drying, very hard chips difficult to crush). This operation of "pre-blanching" prevents an Internal blackening during drying and gives a superficial pinkish colour compared to test without pre-blanching. Some of the plants used in the decoctions confer colours yellow, brown or red. Whatever are the plants used, after crushing and sitting, the flours do not present significant differences in colour (beige). Some of the decoctions confer to the amalas colours yellow to orange or reinforce the brownish colour obtained without plant. The sensory evaluation of the amalas, obtained in standardised conditions, highlights a lower bitterness of the samples (with decoction of plants) compared to the control (without plant). The role of the decoctions on the sensitivity of the chips to the attack of the insects was studied. The chips to be tested are placed In a hostile environment in the presence of strongly infested chips by insects (Dinoderus sp., Rhyzopertha dominica, Tribolium castaneum, Sitophilus zeamais, Palorus sp...). The rate of infestation is regularly estimated by counting of the number of galleries (holes on the surface), appeared in the course of time, by kg of initial dry matter. An attack of insect is observed on the control batches (wit