Bread were produced from six flour samples comprising of 100% wheat flour (sample A) (control) and five samples obtained from blends of wheat flour and aduh (Dioscorea bulbifera) flour at different ratio 95:5 (sample B), 90:10 (sample C), 85:15 (sample D), 80:20 (Sample E), and 75:25 (sample F). The bread samples were analyzed for proximate composition and sensory scores. Results showed that there were significant differences (p<0.05) between values obtained for proximate composition ranging

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... m 8.07% to 8.79%, 12.38% to 12.49%, 2.35% to 2.45%, 22.15% to 24.57% and 52.82% to 54.10% for protein, fat, fibre, ash, moisture and carbohydrate contents respectively. Data obtained from the anti -nutrient content of the bread samples ranged from 0.004% to 0.042%, 0.030% to 1.124%, 0.072% to 0.094% and 0.033% to 0.107% for tannin, phytate, oxalate and saponin. The results showed that tannin, oxalate and saponin contents increased with increase in the substitution of wheat flour with aduh (Dioscorea bulbifera) flour. The result also showed that 5-10% substitutions of the wheat flour with aduh (Dioscorea bulbifera) flour were mostly accepted by the members of the panelist. The results obtained also suggested that bread made from the different flour blends of wheat flour and aduh (Dioscorea bulbifera) flour can compare favourably with the conventional bread made from 100% wheat flour in quality.