Abstract: Cassava (Manihot esculenta) was introduced in Ethiopia around 1960‘s. But the consumption was not practiced until 1984. Currently the plant is being distributed throughout the country as a tool to tackle food insecurity. However, the distribution is not supported by proved food preparation techniques for optimal processing to increase nutrient density and eliminate the toxin. Hence, development of suitable detoxification methods and optimal food processing without affecting consumers acceptance is essential. The aim of this paper is to evaluate the existing processing technologies in order to identify effective methods for reducing the cyanide content and improve nutritional quality of cassava based foods. Primary and secondary data were collected from four cassava producing and consuming districts of south west Ethiopia using Focus Group Discussion (FGD), key informants interview and review of written documents. Processing methods such as washing, boiling, drying and fermenting with flour of cereals were evaluated to increase nutritional content and reduce cyanide level. Laboratory and kitchen trial of cassava mix with cereals at two levels were conducted to evaluate the toxin content and nutritional value of products. In this study solar drying and fermentation were found to be the best methods in totally removing the cyanide content of cassava. The results show that both cassava mix are suitable (at 95%CI) for Anebabero, Injera, Dabbo (Bread) and porridge preparation. Cereal blends improve nutritional quality of cassava based foods.