This report is part of the RTBbreeding outputs collected through a participatory processing preparation. The outline of this activity is to i) describe the different steps of the preparation, and the key processing unit operations in the quality of intermediate and pounded yam products, ii) identify the quality characteristics of yam (as raw material) and pounded yam (as end product). This report aims to provide information on quality traits of raw yam, pounded yam processing steps and final pounded yam from ten varieties.