Moisture sorption characteristics for two products of cassava, namely fufu and tapioca, at 25 degrees C, 32 degrees C and 45 degrees C were studied for wafer activity ranging from 0.1 to 0.96. At a given water activity, the results show that the moisture content decreases with increasing temperature for fufu and tapioca. Eight sorption models were used to analyze the data. The GAB model showed the best Jit, whereas the BET model was the poorest over the whole range of water activity Also, estimates of the net isosteric heats of sorption and their dependence on moisture content were presented for each product.