This activity aims to standardize the procedure for sensory attributes mapping of boiled yam using quantitative descriptive analysis. Major quality attributes of boiled yam are related to colour, texture, taste and odour. Beside yam varieties, the effect of sections alongside the tuber on the sensory attributes were highlighted. In this respect, boiled yam was prepared according to the Standard Operating Procedure (SOP) related to sample preparation and cooking time for texture analysis. Five varieties and three cutting sections (proximal, central and distal) were designed giving a total of fifteen samples of boiled yam piece (50 g) with approximately 1.5 to 2 cm of thickness. The samples were stored for approximately 2 to 3 min before being served at around 60-68 °C. They were evaluated by 15 trained panellists through four attributes of appearance, four of texture by hand, two of texture in mouth, one of odour and three of taste. Each sample was tested in triplicate during three sessions. In parallel to sensory analysis, instrumental analyses such as texture, colour and dry matter content were performed on a part of samples while another part was dried at 50 °C for 24 h for future biochemical analyses.