During Period 4, RTBfoods partners involved in WP2 implemented the standard operating protocols (SOPs) developed in previous periods to characterize the target product profiles: boiled roots and tubers (cassava, Yam, sweet potato, plantain), paste (Fufu, pounded Yam, matooke) and granulated products (gari-eba, attiéké). For sensory characterizations by trained panels, 10 SOPs are now available: boiled cassava (2), gari-eba, attiéké, Fufu, boiled Yam, pounded Yam, boiled plantain, matooke, and boiled sweet potato. Key sensory attributes common to several products include firmness/hardness, stickiness, colour, smoothness, moldability and sweetness / sourness, fibrousness, moisture/mealiness, stretchability and bitterness. Several of these sensory attributes were correlated with instrumental texture parameters, in particular sensory firmness (or hardness or softness) assessed either in the mouth or by hand can be reliably predicted by the hardness parameters measured by penetrometry, TPA, and texture-extrusion. For the first time, mealiness of boiled cassava was correlated with a parameter of the texture-extrusion test, as well as with water absorption. Mouldability and stretchability were correlated with TPA measurements especially on destructured products (Gari/Eba and pounded Yam). For textural characterizations, 7 SOPs were developed and validated: boiled cassava (2), matooke, boiled Yam, pounded Yam, gari-eba, Fufu. These were implemented for several product profiles and several genotypes of various RTBs (typically 20 to 50 genotypes per product profile). Multivariate statistical analyses (e.g. PCA) of the resulting datasets allowed the classification of RTB genotypes into good, intermediate and poor quality, thus demonstrating the ability of postharvest quality measurements to contribute to varietal selection for breeding. Several correlations between textural parameters and sensory attributes were also identified (as discussed above), which also confirmed that i