The study assessed boiledyam product profile in Nigeria.It was carried out in the South-east region of Nigeria. (Onueke, Ebonyi State). The people were one of the major yam farmers and consumers in South-east, Nigeria. The study was conducted using 4 processors and 4 yam varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TDA11000477, TDA1100203, TDR1100497and TDR11/00101.They were obtained from the African Yam Improved barn at NRCRI Umudike. The yam tubers were selected to represent good and bad yams after a pilot sensory evaluation. The yam has been stored for 5months in the barn before use.The time allotted and quantity of water used for each activity was recorded. The qualitative and quantitative information was taken at every step of the processing. The raw tubers and the final products were also accessed. The result indicated that TDA1100497 has the highest (37.58%) dry matter while TDR110203 with the dry matter of 29.7% is the lowest. TDR1100497 has the highest starch yield (23.20%) while TDA11000477 having the lowest (16.4%). TDR1100497 has the highest peel yield of 90.7% while TDA11000477 having the least peel yield at 84.62%. The variety with the highest washing time is TDA11000477 at 30 seconds while the variety with the lowest washing time is TDR1100497 at 23 seconds.The highest cooking time was 17.01 kg/hour/operator with TDA11000477variety, variety with the lowest cooking time was TDR11/00101 at 13.33 kg/hour/operator. It was also discovered that TDA11000477 has the highest browning rate of 3+while browning effect was not observed in the D. rotundata varieties used.Browning of yam had a tremendous effect on the acceptability of the yam final products.TDR 11/00101 gave the best end product while TDA11000477 gave the worst end product. TDR varieties are more preferred because of their white colour, sweet taste, easy to cook, smooth tuber, soft after boiling and mealy nat