Cassava flour contains fiber, sugars, and smaller quantities of lipids and other components. It exhibits properties different from those of cassava starch, which cooks to a more cohesive paste. The gelatinization characteristics of starch and flour, extracted from selected cassava cultivars, were examined. The peak viscosity of flour was generally lower than that of starch, although more stable. Swelling volumes were also correspondingly lower. The gelatinization temperature of flour, whether ascertained by differential scanning calorimetry or viscography, was consistently several degrees higher than that of starch.