The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100 grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium bicarbonate was added to some of the samples, all these were done to obtain a flour with the best colour and texture quality. From the results obtained, it was observed that sample B (yam boiled with sodium bicarbonate and dried with oven) gave the best result and quality when tested with hot water, this was as a result of the drying condition used, the constant temperature maintained and the presence of the sodium bicarbonate used which helped in achieving the result. Generally, the samples dried through the oven drying method at 500C gave better colour and result of the yam flour when tested with hot water more than other samples dried by sun drying.
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