Boiled yam preparation steps showed variations in the yam pieces size and the cooking procedure; this presumably affect the sensory descriptors and texture analyses of final product. In this context, a standard method for boiled yam preparation and texture analyses was established in previous SOP (https://doi.org/10.18167/agritrop/00603) which defined the optimum cooking time (OCT) for each variety and the ideal cooking time (ICT). In the current SOP, the texture analyses are consolidated for robustness. Accordingly, nine varieties were selected based on their contrasting quality characteristics. Yam tuber was cut into three equal sections : proximal, central and distal. After peeling and washing, each usable part (6/10 of length of tuber) is divided, depending on the length, into two semi-cylinder subsections. Cuboid pieces (25 mm x 25 mm x 30 mm) were obtained from the cylinders and were steam-cooked for 38 min (ICT), and then tested at 45 °C by uniaxial texture analysis (penetration and texture profile analysis (TPA) using conical probe P/40C and compression plate (P/75), respectively). Both methods discriminate among the yam genotypes. Validation parameters such as repeatability and reproducibility limits, and two-sample T-test were calculated, proving the robustness of these methods.