Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality

► We aimed to determine the effects of blend proportions of native yam or cassava starch enriched soft wheat flours, on bread making properties. ► Acceptable and bulky composite breads, as wheat-flour bread, require substitution up to 30% yam starch and up to 20% cassava starch. ► This study showed that the main roots and tubers produced in Africa, cassava and yam plants, could be valorized as starch-enriching agents in bread making.