Abstract: Flours of 10 cassava varieties: TME778, TMS/1646, TMS00/0355, 01/0103, TMS94/0330, TMS91934, TMS/0338, TMS91/1730, NR87/184 and TMS92/0057 were screened for their nutritional composition, antioxidant activities, functional properties and microbial loads. TMS91934 had the highest starch composition among the 10 varieties while TMS94/0330 had the least (17.81±1.38). The loose bulk density of TMS01/0103 was higher than that of other varieties (0.308±0.03) (p<0.05) with TMS91934 having the least (0.147±0.025) while TMS001/0355 had higher packed bulk density (0.449±0.06) and moisture content (68.77±0.84) among other varieties studied with TME778 having the least packed bulk density (0.324±0.02) and moisture content (57.38±0.59). The percentage dry matter contents of the cassava varieties ranged from 30.4 to 46.23 with TME778 having the highest dry matter content (42.57±0.66) and TMS001/0355 having the least (31.24±0.84). The cassava varieties were found to possess antioxidant activities as evaluated by the phenolic composition of methanolic extracts of the flours and reducing power tests. Phytochemical analysis of the flours indicated that they contained significant quantities of alkaloids, flavonoids, tannins with their cyanogenic glucoside content lower than LD50 values for man. All flours of the 10 cassava varieties had good viable and fungal counts in addition. The results obtained indicate the biosafety in the consumption of these cassava varieties with antioxidant potentials whose shelf life could be extended if packaged well and stored. In addition, they’re quite suitable as drug binder and disintegrant in pharmaceuticals.