International Journal of Science and Healthcare Research Vol.5; Issue: 3; July-Sept. 2020 Website: ijshr.com Original Research Article ISSN: 2455-7587 International Journal of Science and Healthcare Research (www.ijshr.com) 508 Vol.5; Issue: 3; July-September 2020 Analysis of Intensity of Adoption of Odourless Fufu Processing Technology by Pro vitamin A Cassava Variety Processors in Anambra State of Nigeria; An Implication to Health and Nutritional Food Security Ume, S I 1 , Okoye, F U 1 , Onwujiariri, U.J 2 , Achebe, U 3 1 Department of Agricultural Extension and Management, Federal College of Agriculture Ishiagu, Ivo Local Government Area of Ebonyi State, Nigeria. 2 Department of Home and Rural Economics. Federal College of Agriculture Ishiagu, Ivo Local Government Area of Ebonyi State, Nigeria. 3 National Root Crop Research Institute (NRCRI), Igbariam Sub-station. Anambra State, Nigeria. Corresponding Author: Ume, S I ABSTRACT Intensity of adoption of odourless fufu processing technologies by Pro vitamin A Cassava variety processors in Anambra State of Niger was studied. One hundred and twenty respondents were randomly selected using purposive and multi stage random sampling techniques. A well-structured questionnaire and interview scheduled were employed to collect primary data. Mean and standard deviation, Tobit analytical model and principal component analysis were employed to address the objectives of the study. The determinant factors to intensity of adoption of odourless fufu processing technology were age of the processors, household size, membership of organization and off farm income, The constraints to fufu odourless fufu processing technology in the study area were poor access to credit, high labour cost, poor access to extension services, high cost of cassava roots and high cost of transportation. The need to enhance processors access to extension services, and processors were encourages to form or join organization were proffered Keywords: Intensity, Adoption, Odourless fufu, Processing, Technologies, Pro vitamin A, Cassava variety, Processors. INTRODUCTION In rural areas of many developing countries where cassava is their staple food, micronutrient deficiency such as vitamins is most outstanding (Onunka,Ume, Ekwe and Silo, 2017).Vitamin A deficiency (VAD) as reported by, Ume, Isiocha, Aja and Chukwu, (2016) is prominent among young children and pregnant women, and hence capable of causing poor eye sight, reduced immune function, and retarded growth and development. Cassava is an important dietary food for the tropics and some countries in Africa, with intrinsic features of having ability to survive in marginal soil and rainfall, high source of food energy, year-round availability, appropriateness to contemporary farming and food systems in Africa and provides an alternative when the harvest of other crops fails (Kwatia, 2006; International Institute of Tropical Agriculture,(IITA), 2014). Cassava is rich in starch but low in protein and many micronutrients (vitamins, lead, zinc and iodine), which many of these micronutrient lost through long and tedious processing. However, these deficiencies could be redressed using bio fortification. In cassava, bio fortification changes the color of cassava roots from white to deep yellow, due to the increase in pro-vitamin A content and lower dry matter concentration, hence affecting the taste (Eke Okoro and Nnaji, 2012). Bio fortification could be carried out