This study was carried out to evaluate the proximate composition, mineral composition, physical and sensory properties of breads supplemented with African yam bean flour. African yam bean flour was prepared and used at different graded replacement levels (10-50%) for wheat flour in the production of wheat-African yam bean composite flour breads with 100% wheat flour bread loaves as control. The proximate, mineral, physical and sensory properties of the bread samples were determined using standard methods. The crude protein, fat, crude fibre and ash contents of the bread samples were found to increase proportionally with increased in African yam bean flour substitution from 7.92–12.68%, 4.45-6.22%, 3.41-5.62%, 1.45-2.44%, respectively, while the carbohydrate content decreased from 61.54-34.22%. The mineral composition of the breads samples also increased simultaneously with increase substitution of African yam bean flour from 68.32-104.12mg/100g (Calcium), 48.44-92.10mg/100g (Phosphorus), 84.58-122.18mg/100g (Potassium), 1.12-2.22mg/100g (Iron) and 1.48-2.68mg/100g (Zinc), respectively. The physical properties of the bread samples (Loaf volume, loaf height, Loaf weight, oven spring and specific loaf volume) decreased significantly (p<0.05) with increase substitution of African yam bean flour from 312.01-120.42cm3, 6.97-3.72cm, 402.15-381.34g, 458.30–402.00cm and 0.74-0.24cm3/g, respectively. The result for the sensory attributes shows extremely likeness for the control (100% wheat bread) in colour, texture, taste, flavour and overall acceptability than the wheat-African yam bean composite bread samples as indicated by the reduction in values with gradual increase in substitution of African yam bean flour. However, the study showed that the nutrient content of wheat flour could be improved by substituting it with African yam bean flour at different graded levels in the production of bread loaves and other baked products.