The SOP validation, briefly, is aimed at confirmation of experimental outcomes of prior instrumental measurement of texture attributes of fufu, by testing the current generated data for agreement with prior measurements. Instrumental texture attributes such as hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience were measured using a texture analyser. A double compression mode was considered for the procedure as it simulates the action of the mastication of food. Fermented cassava mash with contrasting cooking qualities obtained from three varieties of cassava were used to produce fufu. Two sets of replicate measurements were made for a fixed cylindrical sample geometry (40 mm x 47 mm) at 45 °C, and a combination of measurement parameters (pre-test speed 1mm/s, test speed 2 mm/s, strain 30%, compression cycle interlude 10 s, compression probe 100 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 inherent textural attributes were viewed from principal components (PCA), discriminant, and hierarchical analyses.