Pro-vitamin A enriched cassava varieties have been recently developed by IITA to cope with vitamin A deficiencies. The adoption of theses yellow-fleshed cassava varieties remains intimately linked to their suitability for producing major end products. This study assessed the suitability of five new varieties to produce agbeli, a traditional cassava staple food product consumed in Benin and in many West African countries. Two unit operations significantly affect the processing yield: peeling and pressing. As far as, variety is considered, the five biofortified varieties showed similar raw agbeli yield. The pro-vitamin A enriched cassava varieties and the traditional variety gave the preferred characteristics for raw agbeli. However, after cooking, I090090, a biofortified variety, was no longer among the preferred varieties, because it was the least extensible. The yellow index value was affected by variety while lactic bacteria and the dry matter content of raw agbeli from pro-vitamin A enriched cassava were in the same range of values obtained from traditional cassava. Pro-vitamin A enriched cassava varieties tested are suitable to be processed into raw agbeli similar to that obtained with the white control variety. However, only two yellow varieties (I083724, I011412) presented similar sensory cooked characteristics than the traditional variety. The sensory profile of raw agbeli consist of its richness in starch, low fibres, and ability to give an extensible and sticky paste after cooking.