The thermal properties and densities of cassava starch solutions (CSS) were studied as functions of temperature (30-50°C) and concentration (20-50%w/w). Thermal conductivity (k) and specific heat (Cp) were determined by line heat source and mixture calorimetry methods, respectively, while density ( ρ ) was determined by the pycnometer. The k value was in the range of 0.307-0.333 W/m°C, which decreased as temperature and concentration increased. The Cp value was in the range of 3.354-4.004 kJ/kg°C, which also decreased as temperature and concentration increased. The ρ value was in the range of 1044- 1120 kg/m3 , which decreased with increasing temperature but increased with concentration. A multiple regression equation of thermal conductivity, specific heat and density was developed as a function of temperature and concentration.
