AbstractThe processing of cassava (Manihot utilissimaPohl) root IITA variety TMS 50395 into starch by varying the steeping period and the effect of these processing methods on the suitability of cassava starch produced for adhesive formulation were investigated. Out of the three processing methods, the one without steeping gave the best starch for adhesive production in terms of the physico‐chemical properties such as swelling power. pH, cooking properties, yield, ease of extraction and cost of starch processing. 20% Potassium hydroxide were found to produce the best adhesive product based on the total solids content, pH, colour and applicabilit