Abstract: The effects of two fermentation methods (fixed and unfixed) on the HCN content, texture, colour, flavour, water retention capacity and bulk density of fufu, a cassava based entree were studied using an improved cassava cultivar, TMS 0635. Results obtained showed that the HCN content of fufu from fixed fermentation method was significantly lower (p<0.001) than that from unfixed fermentation. On the other hand, bulk density and water retention capacity were significantly higher (p<0.001) in fufu processed from fixed fermentation method. Texture, colour and flavour were, however, not significantly different (p>0.05) in fufu processed from the two methods. The fixed fermentation method is, therefore, recommended for fufu processing with cassava cultivar TMS 0635.