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The study evaluated the effect of different pre-treatments on nutritional composition, anti-nutritional, and sensory attributes of fried white yam slices. Different four samples (fried boiled yam slice, fried boiled yam slice with wheat flour, fried soaked yam slice, and fried boiled yam slice with eggs) of fried yam slices were purchased from sellers in Gashua, Yobe state Nigeria and laboratory prepared fried yam slice sample which served as a control sample was used for the study. Proximate composition, mineral content, and anti-nutritional properties of fried yam slices were analyzed using standard methods.The values obtained for proximate composition and mineral content were significantly different (p < .05). The values obtained for proximate composition ranged from 32.45-

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