This study focused on the exploration of the potentials of extracting antioxidants from peels and stems of yellow-fleshed and white cassava varieties. The effect of particle size (0.2 and 0.5 mm) and variety on the phenolic content and antioxidant activity was assessed. The peels of the yellow-fleshed cassava variety with a particle size of 0.2 mm showed the highest phenolic content with 681.5 GAE mg 100 g −1 and antioxidant activity of 19% and 425 μM TE g −1 dry matter using DPPH and FRAP assays respectively. The stems of the white cassava with a particle size of 0.2 mm exhibited high phenolic content (442.4 GAE mg 100 g −1) and antioxidant activity of 12.8% and 234 μM TE g −1 , better than the stem of the yellow-fleshed cassava. These results indicate that phenolic and antioxidant extractions were influenced by variety, the plant parts and particle size for the antioxidant assays.

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