 sweet potatoes and cassava improving nutrition and reducing the dependence on imported wheat in the breadmaking process sweet potatoes and cassava improving nutrition and reducing the dependence on imported wheat in the breadmaking process 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 breadmaking process 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 breadmaking 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 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 mr humphrey s sweet potato bread was a fan favourite at the exhibition of innovations ssmith tue 2142023 1117  