Abstract: Culinary characteristics and nutritional values of newly bred cassava root varieties in Baringo County, Kenya were evaluated. 51 varieties were grown and harvested at 16 months at KALRO in Marigat. Sensory evaluation was done by trained panelists for appearance, taste and texture using hedonic scale 1-5 (1 = worst, 5 = very good). Ten (n=10) highly accepted cassava varieties were further processed for nutritional quality using HPLC and compared with U.S.D.A-21 standards. Surface appearance scored highest mean (3.16 ± 0.72) followed by taste (2.64 ± 0.71) and texture (2.41 ± 0.29).