The cassava (Nanihoc escalenta Cr.antz) cultivates in the tropical world, placed in second of impot"tance, surpassed by potato, as a feculent root in tropic countries. Actually, it is cultivating widely as a food plant or industrial purposes. The present research work: was realízed wíth the objectíve of establishing technological parameters for processing of fortified "farífia" from fermented cassava (Jfanihot escalenta Crantz) variety Motelina Blanca, comprehended by two (2) defined steps: macerated and fermented pulp obtainment, and processing of fortified "farifia". The cassava root (Manihot esculenta Crantz) variety Motelina blanca, reported high content of carbohydrate (35.95%), protein (0.83%), fat (0.90%), fibre (0.94%), ash (1.11%) and (61.21%). moisture It contains 23.15% acidity, 4 .25 pH of grated and inoculated cassava pulp after its total softening time. The mixed mass w...