In order to improve the reconstitutability of yam powder,pre-cooked the yam starch was gelatinized before processing into powder.The quality between cooked powder and uncooked yam was compared.The results showed that the cooked powder had not only a better color,but also had a better quality,including 48.7% shortened dispersion time,1.62 times increased dispersion stability,and 1.75 times higher of the viscosity.It also changed slightly on the nutrition and storage stability properties.