||Manihot esculenta Crantz, is a species with tuberous root which is used in various fields including food, textile, pharmaceutical, cosmetic and cabinet maker. This literature review has been made from the literature search to identify its importance, its toxicity, the different varieties cultivated, the transformations carried out on the cassava roots as well as the qualities, biochemical, nutritional, microbiological, derivatives, and other socio-economic aspects affiliated. It follows that these roots are subjected to several processing technologies that lead to various derived products. The nutritional intake of the cassava is considerable, as it is rich in calories and is very useful during periods of welding. However, it has been shown that cassava roots exhibit a certain toxicity in the case of the compounds cyanogenic. Similarly, the anti-nutritional factors, content of protein, vitamins and minerals and the microbiological properties were characterized. Moreover, the therapeutic uses have been reported in the literature. However, the toxicity can be attenuated or even eliminated in the finished products ready for consumption, by processes such as fermentation.