The main objective of the study was to understand the effect of physicochemical properties of cassava roots on the sensory properties and consumer acceptance of cooked fufu.  An investigation on the identification of the different processing methods of the intermediate fufu and the final product in South Eastern Nigeria and the effect of processing was also carried out. The objective is to find out the major factors that determine consumer acceptance of cooked fufu in South Eastern Nigeria, a case study of Abia State.

"My PhD research is linked to RTBfoods because fufu is one of the product profiles of the RTBfoods project and I am a Product Champion in the project."

In addition, the study focused on understanding the relationship between fufu consumer preferences and quality attributes of cassava, aiming at increasing the adoption of improved cassava varieties bred by research institutes such as NRCRI, Umudike, Nigeria. These objectives are in line with the goals of the RTBfoods project which aims to use improved breeding activities that meet the needs of end-users.

The thesis was defended in a video conference on 11 February 2022. The jury was composed by:

• Prof Lateef Sanni  of the Federal University of Agriculture Abeokuta Nigeria. 
• Prof John Eze- University of Nigeria Nsukka 
• Prof  Ifeoma Nwaoha- University of Nigeria Nsukka 
• Dr Chigozirom Okoyeuzu-University of Nigeria Nsukka  
• Prof Peter Uvere(My PhD supervisor)-University of Nigeria Nsukka.