Flours were prepared from peeled, sliced, dried, and ground tubers of several species and varieties of yam, Dioscorea spp. The flours were used in conventional cookery as a wheat flour substitute in pancakes, cupcakes, and breads. Differences were found among yam flours in color, odor, and in their suitability as a substitute for wheat flour. Acceptable products were made using 50 percent, or in some cases 100 percent, yam flour. Varieties that yield superior flours were selected. Yam flour prepared from appropriate varieties grown under advanced and economical methods could reduce need for imported wheat flour.Se prepararon harinas de tubérculos pelados, rebanados, secos y molidos de distintas especies y variedades de ñame (Dioscorea). Estas harinas se usaron como substituto de la harina de trigo común para hacer panqueques, bizcochitos y pan. Se encontraron diferencias entre las harinas en cuanto a color, olor y utilidad como substitutos de la harina de trigo. Productos aceptables se lograron con 50, o a veces 100 por ciento de harina de ñame. Se seleccionaron variedades superiores como fuentes de harina. Es posible que la harina de ñame, si se prepara de variedades apropiadas producidas mediante técnicas avanzadas, pueda disminuir la necesidad de importar harina de trigo.