Cassava is often consumed in the boiled form in Africa, Asia and South America. The food product is easy to prepare by simply boiling in water. Most consumers prefer mealy, sufficiently soft, and easy to cook boiled cassava. The SOP describes the procedures for sampling, sample preparation, boiling, and measurement of extrusion-texture parameters of boiled cassava using a texture analyzer fitted with a 5-blade grid Ottawa cell system. The texture parameters measured are Initial gradient, Maximum force, End force, Area under curve, Linear distance, and End force : Maximum force ratio. The texture parameters were found to be discriminant between the genotypes.