In order to obtain taro flour and make breads, tubers were purchased in the vicinity of the Santo António neighborhood in the Huambo, which were transported in polyethylene bags and subsequently cleaned in running water, peeled by hand with a knife, sanitized with acidified water with lemon and cut into pieces, then proceeded to dry directly in the sun and after seven days they were crushed in a traditional mortar, subsequently the sifting was carried out, then it was packed and kept in a refrigerator for late use, from this process the white colored flour was obtained that served for the preparation of breads, this products with different levels of inclusion were constituted in formulations of 30% and 50%, all presented attributes considered acceptable when reaching acceptability scales greater than 4 points with the exception of the softness attribute in the formulation of 100% taro which reached only 3.93 points.