Cocoassié undergrowth yam tubers, recently cultivated in association with rubber trees in the Haut-Sassandra region, are used as staple foods. They are highly perishable once harvested. Processing them into flour could help reduce post-harvest losses and be a means of adding value. This study aimed to to determine the physicochemical characteristics of undergrowth yam flour for value addition purposes. Untreated, bleached, and citric acid-treated flours were produced from yam tubers from the localities of Gonaté and Séria and characterized using conventional methods. The results revealed that yam flours are energy-rich foods high in total carbohydrates (92.77-94.31% DM), low in ash (0.99-1.98% DM) and lipids (0.14-0.25% DM). These flours contain proteins (4.40-5.21% DM), polyphenols (27.90-50.97 mg EAG/100 g), including flavonoids (2.53-7.32 mg EQ/100 g). Their tannin, phytate, and oxalate contents are 15.09-28.22 mg EAT/100 g, 12.41-16.04 mg/100 g, and 25.50-54.06 mg/100 g, respectively. In addition, anti-browning treatments, particularly bleaching and citric acid treatment of the tubers, had a significant impact on the physicochemical characteristics determined. Untreated flours generally had the highest ash, protein, and lipid contents, unlike acid-treated flours. As for bleached flours, they had the lowest levels of antinutritional compounds. For the efficient use of these flours in the food industry, their functional and rheological properties must be determined.