Bread characteristics showed that, the specific loaf volume decreased significantly (p<0.05) with increasing taro flour substitution. The highest specific loaf volume of 6,45±0,24 cm3/g were observed in 100% wheat bread compared to the lowest values of 4,24±0,27 cm³/g observed in 12% taro-wheat composite bread. The sensory evaluation showed significant (p<0.05) differences in sensory attributes of taste (aroma and flavor), crust color, texture and acceptability between the 100% wheat and 12% taro-wheat composite breads. This study has shown that the use of taro flour in bread making is feasible and that incorporation of up to 12% of the fouê flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread.