The tubers of yam, are the raw materials of starch which is characterized by its high starch content, with great potential in the food industry. In this work were characterized physico-chemical and techno-fucionalmente starches made of yam (Dioscórea spp.) to evaluate their potential use in the food industry. The starches yams are characterized by their low-fat content and high amylose content in relation to other tubers.