Dioscorea hispida Dennst., locally referred to as "Korot" in some parts of Eastern Visayas, Philippines, is a species of yam known for its intoxicating property due to its reportedly high dioscorine content. Since the present use for food of D. hispida is continuously hampered by the poisonous nature of the tubers, this work investigates the potential of Korot as an alternative bioethanol feedstock. The study followed a specified experimental design in converting Korot starch into bioethanol using three (3) different Korot concentrations (5, 10, 15 % w/w), in dry basis, performed in triplicate. The process consisted of three main phases: gelatinization, liquefaction, and simultaneous saccharification and fermentation (SSF). Samples were gelatinized for sixty (60) minutes, followed by forty (40) minutes of liquefaction with the enzyme α-amylase (1000U/g), and 144 h of SSF with enzyme glucoamylase (50,000U/g) and Saccharomyces cerevisiae, with no enzyme recovery. The bioethanol yield calculation was based on the estimated substrate consumption during SSF. After 144 hours of SSF, the highest ethanol productivity and bioethanol yield obtained are 0.293 g/Lh-1 and 19.35%, respectively, both observed in the processing of the sample with the highest initial Korot concentration (15% w/w). The ANOVA results showed that there exists a statistical significance (p ≤ 0.05) between the initial Korot concentration present in the sample and both the ethanol productivity and bioethanol yield. The results of this study confirmed that Korot is a suitable raw material in producing bioethanol through SSF, and thus has the potential to be an alternative bioethanol feedstock.