Cassava flour (Manihot esculenta Crantz) is produced in different regions of Brazil and is part of the Brazilian's eating habits. n this study, raw materials of two types of cassava cultivars were used, the first of the cultivar BRS 399 (improvement of Embrapa) and the other one acquired in a free market. The color of the cassava flour was evaluated in a CR-400 colorimeter, Konica Minolta, where the values of L * (luminosity or brightness) vary from black (0) to white (100), chroma a * values vary from green ( -60) to red (+60) and chroma b * values vary from blue to yellow, that is, from -60 to +60, respectively. Four measurements were performed in each of the samples, using the Tukey test. It was observed a significant change in the parameters of chromium b *, which showed a variation of 8.39 to 15.16, showing a greater tendency to yellow of cassava flour of cultivar BRS 399. This result is probably due to the fact that this cultivar has a higher amount of beta-carotene, according to EMBRAPA. On the other hand, the results of the L * chromium presented a variation of 93.74 to 95.22, being that the cassava flour of the free market was the highest value, going against white coloration.