This study investigates the textural characteristics of pounded yam (extensibility, hardness and extensional area) and boiled yam (hardness, Apeak, ect) obtained from 20 different D. Alata genotypes. Obtained results shown a limited diversity in terms of extensibility on pounded yam but a larger diversity of hardness of boiled yam confirming that D. Alata species are more suitable for boiling than pounding. Complementary studies will assess total starch, amylose and pectins content in order to understand the different textural properties observed. Findings from this study may provide valuable insights in order to determine the best yam genotypes that could have potential to be transferred in Africa.