Polysaccharides are the main component of cell walls in plants. Among them, pectin, cellulose and hemicellulose are composed of various sugars residues than may affect the structure but also the behaviour and textural properties of roots, bananas and tubers. In raw products but also in cooked products. The main aim of this study was to determine pectin content of different cassava genotypes during storage at different conditions (-20°C and -80°C) and from different drying methods (air drying and freeze-drying) and the acquisition of Mid infrared spectroscopy (MIRS) spectra of these flours in order to evaluate the potential of MIRS for pectin content prediction in cassava flours. Different multivariate analyses such as PLSR, SVMR, CovSel-MLR were applied.