The methodology for preparing boiled yam for instrumental texture analysis by Ottawa extrusion is outlined in this standard operating procedure (SOP). Fresh yam tubers are cleaned and about 16 % of its full length is trimmed off at the proximal and distal ends. A 2.5cm thick slice was cut from which a 62mm x 42mm x 20mm cuboid was obtained with the aid of a stainless-steel plunger. These cuboids are steamed for 23 minutes, ensuring even cooking. The extrusion test was conducted at 450 C using a Stable Microsystems TA-XTplus texture analyzer equipped with a 5-blade grid Ottawa cell and a 50 kg load cell. Key textural parameters obtained include End force, Max force, linear distance, Area, Initial gradient, and Distance at Max force. The extrusion texture parameters were all significant in discriminating among the yam genotypes with End force (p = 3.5 x 10-19) and Max force (p = 4.7 x 10-18) as the most discriminant textural parameters. Based on a hierarchical clustering analysis of the textural parameters, the genotypes were categorized into three groups: Oju iyawo (a rotundata check landrace) and TDr1437005 were identified as genotypes with highest values of texture. Oweigbo (a check alata landrace), TDa1511008, TDa11520050, and TDr1500042 were grouped as genotypes with intermediate values of texture. TDa1510119 and TDr1500100 were clustered together as genotypes with the least texture values for boiled yams.