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The tuber starches of several species and varieties of yam (Dioscorea) grown as food crops in West Africa were examined. The granule sizes were investigated, and the forms of the starch granules are illustrated in photographs. Amylose contents were also measured, together with 'pasting temperatures', viscous properties and gel strength.The granules of D. rotundutu and D. uluta were large (10-70 p) while those of D. esculenta and D. dumetorum were much smaller (1-5 p). The starch of D. rotundutu gave the most visco;s solutions, but that of D. ulata gave the strongest gel. Pasting temperatures ranged between 76" and 85 .

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