ABSTRACTThe moisture content for optimum stability of the products made from cassava (gari and lafun) and yam (elubo and instant pounded yam flour) were calculated from equilibrium moisture data using the BET equation.The sorption properties for products (lafun and elubo) that were not precooked prior to final drying were similar. the moisture content for optimum stability of the cassava and yam products lies between 6.5–8.0% under conditions that simulated distribution and marketing of the products.Storage tests confirm that the calculated moisture values from the sorption isotherms indicate that aside from differences in the pretreatment conditions the poor keeping qualities of the products could be improved by further drying to moisture levels of 6.5–8.0% prior to packaging in moisture proof contain