The purpose of this study was to determine the mineral composition and anti nutritionalrnfactors, oxalate and phytate of yam and taro grown in Areka found at about 415Kms southernrnfrom Addis Ababa. In addition, the effect of boiling at different temperatures to the mineralrncompositions and anti nutritional factors together with respective molar ratios oxalate:Ca,rnphytate:Zn, Ca:phytate and [Ca]x[phytate]:Zn were analyzed. The mineral composition werernfound to be; 21.8-15.7, Ca;, 11.4-12.1, Na; 7.02 â€“ 7.24, Mg; 6.47-14.14, Zn; 2.04-4.3, Fe;,rn0.26-0.88, Mn;, 0.50-0.60, Cu; 0.57 â€“ 0.82, Co; and 0.20-2.15, Ni in mg/100 g for the rawrnyam samples and 41- 53, Ca; 6.21 â€“ 7.21, Na; 7.32-7.58, Mg; 42-50, Zn; 1.93-3.25, Fe; 1.71 â€“rn5.88, Mn; 0.46 â€“ 0.51, Cu; 0.65 â€“ 0.95, Co; and 0.18 â€“ 0.68 Ni in mg/100 g of raw tarornsamples. They all show decreasing by boiling except Fe and Ca in one variety of tarorn(accession No 235999) where they show a bit increment.rnThe antinutritional factor to mineral ratio tends to imply that the relative bioavailability of thernminerals after boiling was found to be increased except for that of Iron. These tubers mayrnpresent health-hazard potential, which in turn demands proper processing before consumptionrnto eliminate the toxic effects of antinutritional factors.rnKey words: mineral composition, antinutritional factors, oxalates, phytates, yam, taro, effectrnof boiling, molar ratios, bioavailability.