“Swell drying” is a new drying process which is coupled with dehydration itself, a stage of texturing by the instant controlled pressure drop technology, called the Détente Instantanée Contrôlée (DIC), which is inserted between pre and final drying steps. Texturing step permits to modify the material texture, which would then affect the dehydration kinetics, the product physical properties, including water and oil holding capacity, and the microbial decontamination. The results of this work showed that the cassava texturing by DIC implied increasing the effective moisture diffusivity, cassava flour capacities vis-à-vis either the water holding and the oil holding. Texturing by DIC also reduced the bacterial content of cassava flour significantly.