Innovations on new cassava varieties are experiencing limited dissemination and sometimes remain unknown to development and producers. The present study is part of the popularization of these new varieties of cassava for the production of Attoukpou, a local dish. This study was conducted to evaluate the importance of certain improved cassava varieties in the production of attoukpou, a local food. To carry out this study, It was determined some physico-chemical and sensory parameters of Attoukpous from different varieties of cassava. Four varieties of cassava were used. It is about three improved varieties which are namely Bocou 2, 15(239)29, 15(127)21 and the traditional variety which is Bonoua. The results show differences on some physico-chemical components and sensory characteritics of Attoupkous. The pH vary from 3.89 to 4.76. Reducing sugar content varies from 0.24 to 0.66. Acidity vary from 0.13 to 0.34. The sensory test shows that this attoupkous produced were appreciated with overall scores ranging from 5 to 5.39. Regarding the level of appreciation, this Attoupkous had a very pronounced smell of fresh attiéké (7.65 to 6.50) and more fibers resulting in scores ranging from 6.76 to 7.018. As for the fermented aroma parameter, it was less pronounced. The Attoupkou produced from varieties with colored flesh are as well appreciated by consumers as those of the local variety (Bonoua).