The study investigated the effect of blanching prior to the traditional method of drying and milling on some functional properties of bitter yam flour. Seven equal parts of cleaned, peeled and sliced bitter yam tubers were respectively blanched in clean water (at 100°C) for 0, 3, 6, 9, 12, 15 and 18 min, dewatered, oven-dried at 50°C and milled, using standard protocols. The peak effect was recorded in the sample blanched for 18 min. The real value range and the peak value relative to the control showed a time independent and non-significant (p>0.05) decrease in the bulk density (0.55±0.00% to 0.54±0.03%; 1.82%). However, the decrease in the swelling index (3.24±0.00% to 2.94±0.10%; 9.26%), water absorption capacity (3.14±0.00% to 2.64±0.02%; 15.92%), oil absorption capacity (2.17±0.01% to 1.93±0.01%; 11.06%) and foam capacity (17.55±0.08% to 16.20±0.01%; 7.69%) and the increase in the pH (5.96±0.01% to 6.20±0.01%; 4.02%) were time dependent and significant (p<0.05). Thus, blanching as in this study, irrespective of time, significantly reduced most of the functionalities of the resultant bitter yam flour. As discussed, the results may imply that the resultant bitter yam flour could be less acidic, less toxic and less bitter but may neither bulk up nor interact, especially with protein. These warrant further studies, especially on the sensory evaluation and toxic potential of the resultant bitter yam flour.