cocoyam flour. The performance of incorporating unsprouted cocoyam flour (UCF) and sprouted cocoyam flour (SCF) in wheat flour during production of bread was also investigated. Percentage substitutions of 5, 10, 15 and 20 of each UCF and SCF were used in wheat flour to produce composite breads, coded as UC5B, UC10B, UC15B, UC20B, SC5B,