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For preservation purposes, they are processed into flours, which may present technological limitations. Pretreatments such as immersion, blanching, and soaking have shown potential for improving their quality. In this context, the objective of this research was to conduct a comparative study of the physicochemical, functional, thermal, and rheological characteristics of yam flours from\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>D. alata<\/jats:italic>\n                    <\/jats:styled-content>\n                    and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>D. rotundata<\/jats:italic>\n                    <\/jats:styled-content>\n                    subjected to pretreatments. Flours from both varieties were obtained by immersing them in 1.5% citric acid for 10\u2009min, blanching them at 50\u00b0C for 3\u2009min, and soaking them in water for 4\u2009h. Physicochemical analysis revealed that pretreatments improve the whiteness index, while proximal analysis indicated a higher carbohydrate content. Improvements in functional properties were evident, with a retention capacity of 2.98\u2009g\/g for\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>D. alata<\/jats:italic>\n                    <\/jats:styled-content>\n                    and a solubility and dispersibility of 9.24% and 70%, respectively, for\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>D. rotundata<\/jats:italic>\n                    <\/jats:styled-content>\n                    . Thermally, the flours had gelatinization temperatures above 70\u00b0C and a degradation limit of 200\u00b0C, conditions suitable for cooking processes. The rheological behavior was typical of shear thinning and G\u00b4\u2009&gt;\u2009G\u00b4\u00b4 modules, indicating viscoelastic solid behavior, although\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>D. alata<\/jats:italic>\n                    <\/jats:styled-content>\n                    showed the highest resistance to flow. In general, the flours presented varied characteristics that allow decisions to be made in the selection and optimization of processes and products in the food industry.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71642","type":"journal-article","created":{"date-parts":[[2026,3,23]],"date-time":"2026-03-23T11:56:06Z","timestamp":1774266966000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours From\n                    <i>Dioscorea alata<\/i>\n                    and\n                    <i>Dioscorea rotundata<\/i>"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7148-5285","authenticated-orcid":false,"given":"Piedad Montero","family":"Castillo","sequence":"first","affiliation":[{"name":"Faculty of Engineering, Working in the Agricultural and Agroindustrial Innovation and Development Research Group Universidad de Cartagena  Cartagena Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1364-7044","authenticated-orcid":false,"given":"Diofanor Acevedo","family":"Correa","sequence":"additional","affiliation":[{"name":"Faculty of Economic Sciences, Working in the Innovation, Administration and Engineering Research Group Universidad de Cartagena  Cartagena Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6368-1638","authenticated-orcid":false,"given":"Karina Vivanco","family":"Zu\u00f1iga","sequence":"additional","affiliation":[{"name":"Faculty of Engineering, Working in the Agricultural and Agroindustrial Innovation and Development Research Group Universidad de Cartagena  Cartagena Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,23]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.3923\/pjn.2009.1537.1539"},{"issue":"1","key":"e_1_2_11_3_1","first-page":"84","article-title":"Influence of Soaking Method on the Chemical and Functional Properties of Trifoliate Yam (Dioscorea dumetorum) Flours","volume":"39","author":"Abiodun O.","year":"2013","journal-title":"Journal of Food Science"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.619"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14703"},{"issue":"1","key":"e_1_2_11_6_1","first-page":"216","article-title":"Quality Attributes of Yam Flour (Elubo) as Affected by Blanching Water Temperature and Soaking Time","volume":"2","author":"Adejumo B. 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