Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. This study was carried out to establish the sensory profile of fufu processed from different cultivars of cassava. This standard operating procedure (SOP) describes systematically the procedures involved in preparation of fufu, cutting acrosss selection of fresh cassava roots suitable for preparation of fufu, extraction of the intermediate fufu mash as well as cooking the intermediate mash to a final dough-like product called fufu. Five (5) different cassava clones were processed into fufu during the development of this SOP. Roots from each cassava clone were classified into heavy roots (weight greater than 260g) and light-weight roots (weight less than 250g) and were soaked in separate fermenting vessels. However, a uniform root length of 18cm was maintained across all root weights. This was to determine the effect of root weight on fufu processing, synchronize fermentation time and identify range of root weight that is most suitable for fufu processing. The experiment revealed that heavy roots yield more fufu mash when compared to the light-weight roots. On the other hand fermentation was faster with the light-weight roots. Sensory attributes of the cooked fufu such as colour, smoothness, mouldability, stickiness, hardness, stretchability and fufu odour were evaluated by trained panelists using a harmonized scale rating of 0-10, revealing the intensity of each attribute.