Introduction
The references cited in the paper are too old, and the authors need to cite more recent references ( 2010 above), especially in the introduction section.
More review should be added on biochemical and sensory properties and consumer preference of fufu mash and fufu,
Methods:
Please define the Agricultural Zone or what makes an Agricultural Zone
Why four communities in Imo and two in Abia, any reason for that?
Add a sentence to describe this Agricultural Development Programme (ADP) as it was critical to your study( they provided the list of framers where you chose your respondents)
The methods section need to be re-written, especially the sampling step( 5 communities in total were sampled, and the KII and MI referred to six communities)
If a Key informant was selected from each community, it should include five key informants because in your sampling step, In the second stage, four communities in Imo and two in Abia were selected. Why six KIs?
If a marketer was selected from each community, it should be five marketers because in your sampling step, In the second stage, four communities in Imo and two in Abia were selected. Why six marketers?
Please include copies of the questionnaire as Supplementary files ( or link(s) to where they could be found)
Conclusion:
The conclusion should be based directly on the survey findings not on what the study did not do.
The study did not carry out biochemical properties but reporting and concluding on biochemical properties
Results and Discussions
Is there any difference in the preferences by the State? Please add a sentence even if there was none
It will be helpful if authors discuss the difference by State briefly
Line 285 – 286. Not clear? Which food system? Did the authors mean Food matrix? Use components instead of ingredients
Line-373: How is appearance linked with the main traits identified above, i.e. stickiness', 'bad odour', 'smoothness' and 'easy to swallow.'
References:
The references are not formatted according to the guidelines. The authors should follow Journal guidelines on references.
General comments
It will be good if the authors extend their discussions to link the preferred characteristics of cassava root f and biophysical properties of fufu mash and to identify the biophysical properties that are driving the preferred roots
Summarise and establish the criteria used by fufu processor to evaluate the fufu quality. This will could be beneficial information for the breeders.
The manuscript needs language editing, eg.grammatical errors, Use of Punctuation, hyphens, commas, typographical errors, sentence re-structuring etc. ( I corrected some in the manuscript)
The author should be consistent with British style as recommended by the Journal author guidelines. Please find other comments that are inserted in the manuscript.

The authors fully addressed all the concerns raised in my first review, and they have done thorough work.