Dziedzoave, N. T., et al. Quality management manual for production of high qualit y cassava flour, Iita. M. G. E. Hamed, F. Y. R.

, M. F. Hussein, and S. K. El-Samahy (1973). "Effect of Adding Sweet Potato Flour to Wheat Flour on Physical Dough Properties and Baking ." Cereal Chem 50: 140 - 146. Nweke, F. I., et al. (2004). New Challenges In The Cassava Transformation In Nig eria And Ghana, Environment and Production Technology Division, International Fo od Policy Research Institute. Peixoto, R. R. (1973). Value of cassava flour as a calf starter component when f ed to calves on a restricted milk-diet, Cornell Univ. Shittu, T. A., Raji, A.O., Sanni, L.O (2007 ). "Bread from composite cassava-whe at flour: I. Effect of baking time and temperature on some physical properties o f bread loaf." Food Research International 40(2): 280-290. Shittu, T. A., et al. (2008). "Bread from composite cassavawheat flour. II: Effec t of cassava genotype and nitrogen fertilizer on bread quality." Food Research I nternational 41(6): 569-578. There is an increasing interest in the use of cassava roots for food and industrial purposes especially in the baking industry in Nigeria. Development o f some cassava mosaic disease (CMD) resistant clones and application of inorgani c fertilizers are principal strategies targeted in the country to boost and sust ain cassava root production and utilization. A study was conducted to determine the effect of cassava genotype and field application of nitrogen fertilizer on s ome physical properties of bread from composite cassavawheat (CCW) flour. Five CM D cassava clones were planted in a randomized complete block design with two lev el of fertilizer treatments (0 and 160 kg nitrogen/ha) with two replications whi le harvesting was done 12 months after planting. Composite flour was produced at a ratio of 10/90 (cassava/wheat flour, w/w). The oven spring, specific volume, crumb texture (softness) and crumb moisture of loaves ranged from 0.57 to 0.63 cm , 4.37 to 6.85 cm3/g, 18.4 to 29.4 mm and 31.40% to 34.70%, respectively. The cr usts tristimulus color parameters L , a , b and brownness index also ranged from 54 to 67, 9 to 15, 22 to 29, and 57 to 83, respectively. These values differed signif icantly from each other at p < 0.01. Out of all these loaf properties, crumb texture was the most affected by the main and interactive effects of cassava gen otype and fertilizer application (p < 0.001) while loaf weight was only affec ted by their interactive effects (p < 0.05). Digital image analysis of the br ead crumb showed that the total number of cells, number of small cells and total cell area of the bread crumb ranged from about 22 to 27 cm3, 20 to 25 cm3 and 12% to 29%, respectively. The distribution of large cells and total cell area occup ied in the crumb were principally determined by the genotypic difference (p < 0.05) in the cassava roots. The main effect of fertilizer application significa ntly affected the distribution of small cells, total number of cell and the cell area (p < 0.05). However, the interactive effects of genotype and fertilizer application was more significant (p < 0.01) on the crumb cell characteristic s. The study indicated that optimal quality of CCW bread loaf could be attained by appropriate selection of cassava genotype and fertilizer application.