This report provides summarized key evidence to be considered for the WP5 Food Product Profile (FPP) for Fufu product in Abia state (South East region) and Benue State (North Central region) of Nigeria. The report brings together all the results from the WP5 activities as described in the WP5 guidelines document. The processing operations of the WP5 trials were conducted by the champion processors in two (2) locations and the activities were monitored by the RTBfoods team. The operations were timed and recorded for each activity. The four (4) champion processors in each of the 2 locations were given the same quantity of roots of different clones to peel. The Processing data were recorded at different stages. The consumer testing was carried out using the best preferred clone, intermediate and worst clones with one national and one local variety as checks. The results were drawn from the following activities: agronomic, laboratory, harvest/yield assessment, processing demonstration, product yield assessment and consumer testing results. Eighteen clones of cassava were evaluated for sustainability of new genotypes to RTB users' needs and preferences. The results of the agronomic performance of the clones showed that there was no significant difference between the clones both in Abia and Benue states. The result of the physic-chemical properties obtained from fufu products showed that dry matter, starch and amylopectin of the five (5)fufu products had no significant difference. The swelling index ranged from 1.74% to 1.83% with TMEB419 and F68P007 having the highest in Abia and Benue. Nwaocha scored highest in both starch and sugar content (64.2% and 4.85%) in Abia while F9P002 scored highest in starch (64.2%), F1053P0010 (4.8%) lowest in sugar content in Benue. In the consumer testing segment, 300 consumers were interviewed in the two (2) locations, Among the 150 consumers interviewed in Abia state, 98 consumers were females and 52 were males while in Benue state 99 c