The study evaluated the effect of inclusion of pregelatinized cassava flour on bread quality. High quality cassava flour (HQCF) was extruded at different moisture content of 5, 10, 20, 30 and 40%. Bread prepared from blends of HQCF and wheat flour was evaluated to determine the suitability of pregelatinized HQCF as a partial replacement for wheat flour. Bread was prepared using ratios 0:100, 10:90, 20:80 and 30:70 HQCF: wheat flour respectively. The bread loaves were assessed for their physical and sensory properties. The results showed that feed moisture and substitution level in wheat bread during extrusion influenced specific volume crumb hardness and oven spring Texture analysis results confirmed a positive effect of partial substitution by pregelatinized cassava flour in bread on retarding staling while the denser structure of the pregelatinized starch bread prevented the same positive impact on texture and staling. Results indicate that increase in feed moisture and substitution level in wheat bread increases crumb hardness, Increase in substitution and extrusion feed moisture treatment increase specific volume of bread. Increase in feed moisture during extrusion and substitution percentage lowered the ability of the bread to hold the gas through the oven.

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