This study has been led to develop Bambara groundnut in Côte d'Ivoire, legume under used, using it as part of fortification and substitution of wheat for the production of bread flour. The physicochemical characteristics of the flour composed and breads, followed by the sensory analysis of the witness (100% wheat flour) breads and compound bread where wheat flour (FB) is overridden at the rate of 5%, 10%, 15% and 20% by the bambara groundnut seeds were made. Going from 0% to 20% substitution, the chemical composition of the FB/FV breads improves respectively in protein, ash, fibre and fat. FB/FV breads from the rate of substitution have volumes significantly higher than bread witness. Sensory evaluation indicates that there are no significant difference (p≤0, 05) between the light bread and all breads FB/FV. This study would suggest that seeds of bambara groundnut could be properly incorporated into the flour of wheat until the rate of 20%.
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