Abstract: Fufu is a traditional Nigerian fermented cassava food product. Due to the production of objectionable odour that is disliked by many people, two improved techniques were used to ferment cassava and its performance compared with that of the traditional process. In one process, cassava fufu was produced involving the steeping of cassava tubers for 48h followed by grating and fermenting for another 48h. Another technique involved grating cassava tubers, dewatering/fermentation for 24h before re-steeping for another 48h. Quantitative determination of microbial, chemical and sensory changes that occurred during a 96h-fermentation period was studied. The dominant microflora was a mixed population of lactic acid bacteria, Bacillus spp and yeasts. The microflora was more diverse and with higher counts in the traditional product after 24h. Initial counts were 8.88log c.f.u./g whereas the respective counts in samples grated prior to fermentation or soaked and grated were 6.32 and 8.55. It then increased to 9.24log c.f.u/g after 48h fermentation. Enterobacteriaceae counts increased during the first 48h but fell below detectable levels after 72h in the traditional product and after 24h in the modified process. The pH decreased from 6.8 to 4.3 in the traditional process and from 6.6 to 4.2 in the modified process. The titratable acidity increased from 0.36 to 4.0% (w/w lactic acid) in the traditional product and from 0.24 to 1.0%, respectively, in the modified process. Grated mash fermentation reduced the cyanogenic glycosides content by 85.5% in 72h compared with 79.5% in the traditional fermented product. Odour and flavour ratings were significantly higher (p< 0.05) for the modified process. There was no difference in colour or texture due to the processing method. Fermentation of grated cassava produces a more acceptable product.