Abstract: For increasing the value and promoting consumption of cassava, whole cassava flour was prepared as a fast food with good flavor. To improve the separation of cells in preparing the whole cassava flour, the parameters of heated treatment were investigated with response surface methodology. The whole cassava flour with optimum integrity of cell was obtained in this study. The results showed that the influencing factors on integrity of cassava cell followed as cook temperature, cook time, pre-cook time, and pre-cook temperature, and the optimum parameters were 95℃, 16 min, 10 min, 66℃, respectively. The free starch content of cassava flour was lower (8.4%) under above conditions. Meanwhile, the changing of hydrocyanic acid was determined during the process of whole cassava flour. Moreover, the viscosity property, thermal property, water and oil absorption properties, freeze-thaw stability of whole cassava flour were studied. The results can provide theoretical references for cassava application in food industry.