Bread was produced by replacing yellow‐fleshed cassava flour (CF) with wheat flour (WF) and fortified with cocoa powder as flavorant (FL), in different proportions of 100CF: 0WF, 100WF: 0CF, commercial bread, 100CF: 0WF + FL, 50CF: 50WF + FL, 20CF: 80WF + FL, 10CF: 90WF + FL, and 0CF: 100WF + FL. The sensory evaluation of the composite bread revealed no significant difference (p > .05) in the value of aroma, taste, and general acceptability of the bread sample when compared with the control (100% WF bread). The composite bread is rich in protein, fiber, and potassium. Glycemic indices of the bread produced were relatively low. The values obtained for [Phytate]/[Zn], [Ca]/[Phytate], and [Ca][phytate]/[Zn] molar ratio were within the normal range of Zn bioavailability. It can be deduced that yellow‐fleshed cassava flour could be a good replacement for wheat flour in the production of confectioneries. Practical applications Stiff competition in bread production has allowed for increased search for substitute for wheat especially in the tropics where the growth of wheat is limited. This finding provides important information on the possible ways of using yellow‐fleshed cassava for the replacement of wheat flour in the high quality, consumer‐friendly, and acceptable bread production. In addition, the presence of high level of vitamin A may enhance the immune system, prevent some pathologies, and promote good healthy living. The data generated in this study will offer better ways of utilizing yellow‐fleshed cassava for the production of confectioneries. This will enable baking industries to produce high‐quality bread that are consumer‐friendly with less or no nutritional challenges. In addition, these innovations could create great avenues for the commercialization of products.

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