Abstract: Background and Objective: Cassava is an essential foodstuff in the tropical regions of the world. It is high in calories and also a very good source of revenue for many countries. Present study focused on optimizing quality of cassava (UVLNR 0005) flour in terms of color and thermal qualities. Materials and Methods: A central composite rotatable drying experiments comprising of two factors: drying temperature (60-70°C) and drying time (15-20 h) was designed using Stat-Ease design expert software. The software was also used to carry out one-way analysis of variance (p<0.05), regression analysis, optimization of color and thermal properties and obtain contour plots for interactions between the drying conditions, color and thermal properties. Results: Results indicated that the drying conditions used in this study had no significant effect on color and thermal properties of cassava (UVLNR 0005) flour. The range of L* (lightness/darkness), a* (redness/greenness), b* (yellowness/blueness), hue, chroma and WI (whiteness index) were 87.67-93.57, -0.27-1.1, 8.4-11.83, 84.87-91.5, 8.4-11.87 and 82.88-89.42, respectively. The onset, peak, conclusion temperatures and enthalpy of gelatinization ranged between 93.68-114.21, 100.35-118.49, 108.73-123.51 and 3.74-11.54°C, respectively. Mathematical models obtained for the prediction of color and thermal properties at different drying temperatures and time were characterized with insignificant (p>0.05) lack of fit test and high regression values. Drying conditions of 65.34°C drying temperature, 16.48 h drying time were found optimum for product quality at a desirability of 0.78. Conclusion: It was concluded that use of the optimum drying conditions obtained in this study for drying cassava chips can help preserve the color and thermal qualities of cassava flour.