Sensory characteristics are key determinant factors to consumer preference for food products especially pounded yam. These food quality preferences varies across gender, region and several socioeconomic factors based on the quality characteristics/attributes in food such as pounded yam. In pounded yam, the quality attributes are outcome of the processing/preparation procedure which is essential to the final sensory attributes of pounded yam. The objective of this activity was to conduct participatory processing demonstration for pounded yam in order to understand processors' demand for quality characteristics of yam, while processing different varieties with various technological properties. This activity identified the key processing unit operations important in the quality of pounded yam, with different quality characteristics and sensory properties among a group of processors in selected areas in Osun State, Nigeria. The study area were purposively selected for the processors' demonstration activities and the prominent pounded yam processors in the selected study area who consented to participate in the study were recruited for the demonstration exercise. Ten different yam varieties used for the processing demonstration were all landraces chosen and purchased by the processors. These varieties had variable food quality attributes ranging from the most suitable or preferred varieties described as best for preferred quality pounded yam to the less preferred varieties for pounded yam. Six willing and available processors participated in the processing demonstration in all the selected communities. Among the varieties used Jibo; Efuru; Lasinrin; Gbongi; Atoja were the preferred yam varieties for good quality pounded yam and Odo, Okun, Ewura; Gbongi-kamilu being the less-preferred varieties. Lasinrin had the highest average tuber weight and % peeling yield among the chosen varieties with Awana having the least values. The average peeling time per variety shows Lasinri