The main objective of this study was to screen 17 varieties of Dioscorea trifida for qualitative and quantitative amylose content and colour attributes (L*, a*, b*) of yam micro-tubers. Lugol's iodine on fresh pulp enabled the rapid differentiation between low and high amylose levels for most varieties tested. Quantitative spectrophotometric analysis on freeze-dried flours confirmed the results of Lugol's test, with six varieties with amylose content = 1%, characteristic of waxy starches, and seven varieties with moderate to high amylose content ranging from 19.4 - 27.7%. Colour attributes on freeze-dried flours showed that lightness (L*) values ranged from 95.3 (white) to 50.8 (purple) with significant difference (P = 0.05). The red index (a*-value) varied from -0.2 (white) to 20.7 (purple), likely due to the presence of anthocyanins. These results demonstrate a significant genotype diversity in amylose content and colour features among D. trifida varieties, suggesting their potential for industrial use and for health-promoting foods. These attributes highlight the significance of leveraging plant biodiversity to develop healthier food systems, aligning with a One Health perspective in Guadeloupe and more generally in the distribution areas of D. trifida.