The global population is growing and is expected to reach 9 billion people by the middle of this century. One of the consequences of this growth in population is a higher consumption and a greater demand for processed food such as bread . An increase in bread consumption will lead to a higher demand for wheat and as a result wheat is a resource expected to be in global short supply in the near future. This emphasizes the requirement for alternative sources of starch and flour. In Africa and Latin America, cassava flour has a great potential as an alternative to wheat flour in bread , but consistency in flour quality is a major challenge as are its poorer baking properties.