In this study, pounded yam product profile in Nigeria was conducted among 4 processors; who processed each of the 4 varieties used for the study. All the varieties were coded thus; A, B, C and D. However, the experiment started with peeling down to pounding. The time allotted and quantity of water used for each activity was recorded. The qualitative and quantitative information were taken on every step of the processing. The raw tubers were accessed before and after processing, the final products were also accessed. The varieties used were, TDA11000477, TDA1100203, TDR1100497 and TDR11/00101. They were obtained from the African Yam Improved barn of NRCRI Umudike. The yam has been stored for 5 months in the barn before use. The yam tubers were selected to represent good and bad yams after a pilot sensory evaluation. The percentage dry matter content of the 4 varieties were recorded, the result shows that TDR's ranked higher than TDA's, with TDA1100497 having the highest dry matter of 37.58%, the variety with the lowest dry matter is TDR110203 (29.70%). The percentage of starch yield shows that the variety TDA1100497 also has the highest starch yield of 23.20%, and TDA11000477 (16.40%) as the lowest in the study area. On the qualitative data however, some questions were asked on raw materials during processing that gave good information thus: “Which variety do you dislike the most among the selected varieties for the processing demonstration? Why? What are the characteristics when you look at it? Another important question that was asked during the processing was; “What are the characteristics of that favorite variety that you notice when you look at the raw material? Are they similar to the characteristics of the variety you normally use for making pounded yam? The result of the experiment showed variations in the yam varieties accessed by processors in different unit of operations. During peeling, it was observed that TDA11000477 and TDA1100203 has a higher peeling