The SOP validation is aimed at establishing the veracity of the instrumental textural characterization protocol for eba using a texture analyser. Instrumental texture attributes such as hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, and resilience were measured. A double compression mode was considered for the procedure as it simulates the action of the mastication of food. Four cassava varieties with contrasting qualities were used to produce gari which was cooked to produce eba. Two sets of replicate measurements were made for a fixed cylindrical sample geometry (36 mm diameter, 22 mm height) at 35 oC, and a combination of measurement parameters (pre-test speed 1 mm/s, test speed 1.75 mm/s, strain 40 %, compression cycle interlude 10 s, aluminium compression probe 30 mm diameter). Statistical analyses of the data obtained assist to determine the accuracy of data and validity of the procedure for texture measurement. Analysis of variance (ANOVA) to determine effect of measurement variables and repeatability between replicate measurements were conducted. Also, discrimination between various cassava genotypes based on their textural attributes were determined from principal components (PCA), discriminant, and hierarchical analyses.