This study aimed at characterizing five formulations (5, 10, 15, 20 and 25 % w/v) of cassava starch, glycerol, sorbitol and acetic acid-based edible films evaluating their thickness, solubility, water vapour permeability, transparency, mechanical properties such as tensile strength and elongation at break. Among the formulations evaluated, the formulation with higher starch content did promote an effective barrier to water vapour. The thickness of cassava starch films increases from 0.372±0.03 mm to 0.762±0.05 mm; the film solubility of cassava starch films were in the range of 37.99±04.24 % to 54.27±01.26 %; the water vapour permeability of films decreases from 0.144±0.015 to 0.081±0.005 g/m2-hr; the tensile strength of films decreases from 63.403±5.075 N to 14.615±2.027 N; the elongation at break of films decreases 113.76±40.50% to 58.86±11.13%. The transparency of films decreases from 4.80±0.51 to 1.05±0.16 with increase in starch content from 5% to 25% (w/v).