In the RTBfoods project, it has been shown that cooking time in a very important quality trait for consumers of boiled yam and boiled cassava. In this POC, the potential feasibility of using hyperspectral imaging (900-1700 nm) in the combination with chemometric tools and image processing for detection and visualisation of cooking degree in boiled yam at 0, 10, 20, 25, 30 and 35 min of cooking, has been investigated. PCA was employed to detect pixels of cooking region and the remaining raw region. In the next step, image processing techniques were applied to detect and visualise cooking degree in the score images obtained by PCA. The current study showed that hyperspectral imaging is useful tool for detection and visualisation of cooking degree through water absorption during cooking process of boiled yam.