Eba is a staple food commonly consumed in Nigeria and other West African countries. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from fermented cassava mash) in hot water and stirred until a consistent dough is formed. The quality and overall acceptability of the product are linked mainly to the quality characteristics of cassava varieties from which it is prepared and variability in processing methods. Standardizing the processing, preparations, and instrumental textural profile analysis of gari/Eba is pertinent to establish a basis for discriminating the products based on the diversity of quality characteristics of the cassava varieties. This SOP covers the materials requirements for the standardized preparations, processing, and instrumental textural profile analysis of Eba in the laboratory. It also included the calibrations and operations of the texturometer used for the measurements and the critical points such as the temperature control, replications of the measurements, and uniform dimension for samples presentation.