The present work was carried out with the aim of studying the influence of cassava flour (Manihot esculenta) on the quality of the carcass, weight of relative organs and the organoleptic parameters of broiler meat. The experiment involved three hundred (300) one-day-old «Cobb 500» broiler chicks, distributed among 18 experimental units comprising six treatments and three repetitions each. Six diets were used, namely, two control diets (Rt1 and Rt2) containing corn as the main source of energy and four experimental diets comprising 25% (R25), 50% (R50), 75% (R75) respectively. and 100% (R100) cassava flour. The experiment lasted 35 days. The results of the analyzes revealed that chickens fed with diets containing cassava flour had carcass yields which decreased and also the relative weights of the digestive organs (liver, gizzard, pancreas and intestine) increased with the increase in the rate of digestion. inclusion of cassava flour in the ration. Diets did not have a significant effect on meat texture, juiciness and tenderness. However, beyond 50% inclusion rate of cassava flour, diets (R75) and (R100) influence the flavor and the color of the meat. In conclusion, cassava flour at an incorporation rate above 50% in broiler feed did not have a significant effect on carcass yield, but influences the flavor and color of the meat.