Thermal conductivity (k), specific heat capacity (c(p)) and thermal diffusivity (d) are important properties in modeling, simulation and control of various food processing operations. In this study, these properties were determined for the following crops: cassava root, yam tuber and plantain fruit. k was measured using a line heat source probe at moisture contents (M) in the range 14-79% wet basis and temperatures near 30 degrees C. The results ranged form 0.16 to 0.57 W m(-1) degrees C-1 for cassava (M = 18-70%), 0.16 to 0.60 W m(-1) degrees C-1 for yam (M = 0.16-79%), and 0.13 to 0.45 W m(-1) degrees C-1 for plantain (M = 14-57%). c(p) was measured with a differential scanning calorimeter between 36 degrees and 51 degrees C in the M range 10-68%. It increased with M and temperature, and varied from 1.636 to 3.26 kJ kg(-1) degrees C-1. d of each crop was calculated using k and c(p) data predicted by empirical models that were derived from the experimental data. The results were close to those given in the literature for similar foods.