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Twenty eight cassava genotypes resistant to the dreaded cassava mosaic disease were randomly selected from the National Root Crops Research Institute Umudike, farm. The cassava samples were processed into starch and lafun, and their pasting and functional properties were assessed. Also amala was obtained from the lafun and examined for sensory characteristics of smell, hand feel (stickiness), appearance and general acceptability. Results show that the pasting properties (gelatinization temperature, Peak viscosity, Viscosity at 92 o C after 15 min of heating and Stability) fell within reported values. The values ranged from 1020 BU for sample 95/0166 to 2500 BU for samples 98/2101, TMS 96/1565 and TME 419. The peak viscosity of the lafun samples ranged from 920 BU for sample 95/ 0166 to 2500 BU for samples 96/1089, 98/0068, TMS 96/ 1565, 94/0561 and M98/0068. The value of the peak viscosity of the starch sample was higher than that of the lafun sample in most cases. Bulk density of the starch samples ranged from 1.43g/cm 3 for TMS97/22053 to 33g/ cm 3 for M98/006. On the other hand, the Bulk density of the lafun samples ranged from 0.08 cm 3 for TMS 96/1565 to 1.96cm 3 for TMS 92/0067. Water absorption capacity of the starch samples ranged from 0.5g/ml for samples TMS 98/2101 and 99/3073, to 2.0g/ml for sample TMS 98/0510. The values for the lafun samples ranged from 0.5g/ml for TMS 99/2123 to 2.5g/ml for TMS 30572. All the samples were on the average acceptable to the panelists having scored an average of 4.00 on a scale of 7.

Cassava production is increasing in Nigeria and needs to be sustained. One way of achieving this is to process cassava into high-grade products with positive and high-value elasticity of demand. Soy-cassava flour, a blend of cassava and soy bean flours, was produced and tested for consumer acceptability and economic viability. The results showed that the soy-cassava flour, with 16% protein, compared favourably with gari and cassava flour as food material for the preparation of fufu (the popular local cassava food product). Its production was profitable, with a pre-tax profit of close to N5,000 (equivalent to US$62.5 at a rate of US$1 = N80) per tonne. There are clear prospects for large-scale production and marketing of soy-cassava flour in Nigeria. This would establish a large market for cassava roots, since it takes over 2.5 tonnes of cassava root to produce one tonne of soy-cassava flour. Widespread production of this cassava-based, high-grade product can therefore contribute significantly towards sustaining the increasing trend in cassava production in Nigeria.

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