Cassava, a crop originated from central and south america, is now being cultivated in all tropical countries of the world. This was possible because of its adaptative capacity to all types of soil and its resistance to dry weather.The most widely used method for the transformation of fresh cassava roots is solar drying. We have studied the evolution of the cyanogenic compounds of cassava during solar drying begining at 9 h or 18 h. Three cassava varieties were dried (MBRA 195, CG 165-7 and CG 915-1) using loads of 12.5 kg/m2of chips having a dimension of 3x3x5-10 mm. Results showed that The loss of total and bound cyanides observed varied between 84-89% and 80-100% respectively, with respect to the initial content of cyanogenic compounds. In all cases, the concentration of cyanide residue was less than 40 ppm (dry basis). The rate of cyagenic compounds elimination was better in the experiments begining at 18 h than those began at 9 h. Our results also show that water diffuaion into the interior of the chips has a great influence on the elimination of cyanogenic compounds of cassava.