Several new yam hybrids have been developed in Africa, but their adoption remains low among farmers and end users. Pounded yam is a popular food in Nigeria. Processing of yam into instant poundo yam flour (IPYF) eliminates the need for manual pounding of boiled yam, as it can be reconstituted in boiling water to form instant poundo yam (IPY). This study focused on determining the physicochemical properties and consumer perception of IPY produced from new hybrids (TDR1401220, TDR19088008 and TDR19073008) and a landrace (Ojuiyawo) using standard methods. IPYF was produced by oven (OD) and solar drying (SD). The peels were fermented with edible fungi for enrichment. From the results on % dry weight basis, ODIPYF and SDIPYF of the yam cultivars were characterised by low values of fat (0.15-0.89 %), ash (0.99-2.83 %), and crude fibre (0.13-0.65 %). Protein (3.95-6.33 %) and dietary fibre (4.8-7.1 %) were observed in moderate amounts, whereas carbohydrate (84.33-89.02 %) and starch (79.91-83.06 %) were higher. The anti-nutritional factors were low in all samples, showing better nutritional quality. The IPYFs were rich in potassium (3548-6857 mg/kg), threonine (269-1056 mg/100g), lysine (191-377 mg/100g), glutamic (990-2544 mg/100g) and aspartic acids (672-2193 mg/100g). Pasting analysis showed that TDR19073008 ODIPYF recorded the highest viscosity and was subsequently judged as the most acceptable sample overall by the focus group participants. The yam samples showed water absorption capacity of 147.14 to 231.93 %, swelling power of 6.76 to 8.77 % and dispersibility values of 64.74 to 78.50 %. The colour analysis showed that the ODIPYFs recorded higher lightness L* (62.43-82.59) and whiteness index (61.07-80.63) values than SDIPYFs. Rhizopus oryzae fermented yam peels showed an improved nutritional content than the Saccharomyces cerevisiae fermented peels, demonstrating a potential supplement that could be used for poultry feeding. The IPYs from the new hybrids showed improved physicochemical and sensory characteristics. Their utilisation should be promoted for food and industrial applications.