Yam is a major economic crop in Ghana and has contributed significantly to the economy by meeting household food needs and foreign exchange earnings. In West and Central Africa, yams contribute to the income and food of more than 60 million people (Asiedu & Sartie, 2010). The most important yam species cultivated in Ghana are D. rotundata (poir), D. alata (water yam), D. cayenensis (yellow yam), D. trifida (cushcush yam), and D. dumetorum (bitter yam). Ghanaian consumers are, however, very conversant with two varieties, D. rotundata and D. alata, which are mainly found in the markets (Demuyakor et al., 2013). Generally, in the subregion, yam gives people various opportunities to reduce poverty levels, improve nutrition, and enhance food security (FAO, 2019). In Ghana, yams are eaten as ampesi (boiled), fufu (pounded), eto (mashed), roasted, fried, and wasawasa (steamed). Due to the importance of yam to the