The objective of the present study was to optimize an enzymatic starch extraction process from cassava roots using a polyglacturonase (PGase) from a wild yeast strain (Wickerhanomyces anomalus). The supernatant of W. anomalus culture, with PGase activity, was used as source of enzyme (enzymatic extract, EE). The cassava starch extractions with the EE were done at lab scale and the effects of several factors were studied by using statistical designs. Chemical and functional properties of the starch obtained (enzymatic starch, ES) and those of a commercial starch (CS), were determined. The highest extraction yield was obtained using processed cassava tissues, a solid-liquid ratio of 3:6, EE with an enzyme dosage of 15 EU mL