<p>Mr. Madainey Humphrey, a master’s student within the Faculty of Agriculture, has embarked on the evaluation of composite flours, namely; cassava, sweet potato and wheat flours in the production of bread. He explained that the aim of the study is to effectively replace some percentage of wheat within the bread-making process.</p>

<p>Mr. Humphrey, who is also attached to UGIRIE detailed: “Sweet potato and cassava can be easily sourced in Guyana and are widely used. If these flours are incorporated in the bread-making process it will help to address the growing issue of the amount of wheat imported (55metric tons in 2019), as well as provide greater nutritional value to wheat bread.”</p>

<p>Mr. Humphrey further expressed that he was successful in replacing up to 25% of wheat flour with cassava and sweet potato flour with the agglutinating capability of the bread still intact. He is confident that this could project could significantly impact the roots and tubers value chain.</p>

<p>Mr. Humphrey’s sweet potato bread was a fan favourite at the Exhibition of Innovations.</p>
