The study assessed Fufu product profile in South east,Nigeria. The study was carried out in South East Region of Nigeria. (Imo State, Umukara,Ihitte Uboma L.G.A and Abia State, Ossah Ibeku in Umuahia North L.G.A). The choice of the location was influenced by the method of preparation of Fufu identified during Activity 3. In Imo state location the method of preparation differs from the method in Abia State. Both locations chosen engage in fufu trade and consumption. The study was conducted using 4 processors and 4 cassava varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TMS 01/1369,TMS 01/1412, Nwaocha, TMS 98/0505. These varieties were carefully chosen after a pilot work to determine the characteristics of the root to get good and bad varieties based on the acceptability of the cassava root by farmers. These varieties were chosen for uniformity. The varieties were obtained from the cassava programme of the National Root Crops Research Institute Umudike.The qualitative and quantitative information was taken at every step of the processing. The raw material , quantity of the intermediate product (fufu mash) was taken note of and the final products (fufu dough) were evaluated by the processors. The result shows that the dry matter of the fresh root with Nwaocha ranking highest with 26.42%, while the lowest was TMS01/1412 for the two locations of Abia and Imo. In Abia fufu, the percentage dry matter of the mash ranged from 46.64% to 52.08% with Nwaocha having the highest and TMS01/1368 the lowest, while Imo fufu ranked 26.43% to 25.62%, also with Nwaocha and TMS01/1368 ranking highest and lowest respectively. The difference in the dry matter could be attributed to the pores of the materials used in dewatering and also the dry matter of the cassava roots. In conclusion, it was observed from the result that dry matter content for roots and mash were outstanding for varieties TMS 98/050