Flours were prepared from seven cassava varieties (Agbablé3, Bonoua2, Bondoukou4, Boufouh3, Boufouh4, Soclopouopo3, Totoba2) evaluated for their physicochemical properties. The physicochemical parameters of the seven varieties show significant differences (p <0.05). The results showed that moisture content of flours ranged from 10.88±0.02 (Bonoua2) to 12.92±0.31% (Agbaglé3), starch from 28.71±0.34 (Socloppouopo3) to 44.06±0.56% (Totoba2) carbohydrates from 92.70 ±0.05% (Totoba2) to 94.72±0.27 (Bonoua2), organic matter from 85.3±0.27 (Totoba2) to 87.4±0.18% (Bondoukou4), and energy value from 347.56±0.03 (Agbable3) to 361.95±0.01 to kcal/100g (Bonoua2). Physicochemical parameters at low content are the protein ranging from 1.37±0.14 (Soclopouopo3 and Boufouh4) to 2.23±0.13% (Boufouh3), lipids from 0.77±0.03 (Bonoua2) to 1.29±0.11(Boufouh4), ash from 1.29±0.1(Agbablé3) to 2.62±0.01 (Soclopouopo3), fibers from 1.03±0.24 (Soclopouopo3) to 1.08±0.06% (Boufouh3 and 4) and total sugar from 1.30±0.04(Soclopouopo3)-3.35±0.05(Bonoua2). The most dominant minerals are potassium, calcium and phosphorus whose content are respectively 328±0.1 (Totoba2) to 1207 mg/100g (Bondoukou4), 82±0.01 (Boufouh4) to 338±0.26 mg/100g (Bonoua2) and from 20±0.05 (Totoba2) to 100±0.41 mg/100g (Bonoua2). From the data obtained it can be concluded that cassava varieties should not be abandoned because of poor cooking quality and high cyanogenic potential. These varieties could be used for other purposes such as starch production, glucose, adhesives, fuel alcohol, animal feed and other industrial Uses.