###### Abstract  
This study explored the enhancement of antioxidant properties in bread by incorporating ginger powder while reducing wheat flour utilisation through partial replacement with cassava flour, addressing the issue that bread produced from refined wheat flour is low in antioxidants due to the removal of the aleurone layer during processing. The study investigated the effect of cassava flour and ginger powder addition on physicochemical properties (moisture content, water activity, firmness, crumb structure, density, volume, specific volume, and colour), antioxidant capacity (AC) using Ferric reducing antioxidant potential (FRAP), and total phenolic content (TPC) (by using the Folin Ciocalteu method) of bread. Seven bread samples were produced using the Chorleywood method (\(220\pm 1\)\({}^{\circ}\)C at 25 min) using cassava flour (10 and 40%) only and with the combination of ginger powder (1 and 3%). The volume, specific volume, and firmness of the bread with 10% cassava flour and ginger powder were similar to the control (100% wheat flour). Breads containing 40% cassava flour had reduced volume and specific volume and increased firmness and density. The TPC and AC increased significantly (\(p<0.05\)) with ginger powder addition. The study showed that 10% cassava flour and 3% ginger powder could be added to bread formulations to improve their phenolic content and antioxidant capacity without significantly affecting their quality. b 2025 21 March 2025 21 March 2025 26 March 2  
It is cultivated in Africa, Asia, and North America, providing a source of valuable nutrients [11; 12]. Its roots and leaves have various applications in food (such as starch, vegetable sauce, and flour production) and feed industries (i.e., animal feed for monogastric animals) [12; 13]. Cassava has a post-harvest short shelf life of 24-48 h due to its fresh root moisture content (65%), which constitutes tissue softening and rotting after exposure to the atmosphere within a few days [14]. The high perishability of cassava significantly reduces its economic value and contributes to food loss. This has shown the need for the further utilisation of cassava in different forms, such as granulated and pre-gelatinised starch (obtained from toasting grated and fermented cassava roots with a slightly sour taste) [15], starch [16], cassava chips, fufu (i.e., soured paste obtained from soaked and grated cassava roots after sieving and boiling of the mashed cassava) [17], and flour [14; 18]. The high-water absorbing capacity (205%) of cassava flour could improve the baked product density and yield in comparison to wheat flour [19; 20]. Furthermore, regarding the production cost and consumer purchasing ability of bread (using cassava flour), a study showed a profitable result and a positive purchasing cost in areas where cassava is domestically cultivated [21]. The nutritional properties of cassava flour compared to wheat and corn flour are highlighted in Table 1.  
The replacement of wheat flour in bread production can have various effects on the final product's quality and nutritional value, and this is dependent on the substituted flour percentage [26; 27; 28]. Bread samples in which 10% of wheat flour was replaced with different varieties of cassava flour showed acceptable qualities (loaf volume, specific volume, and bread density) similar to 100% wheat flour bread [29]. Similarly, cassava flour addition at 20% resulted in bread with acceptable sensory properties (i.e., colour, taste, texture, and general acceptability) similar to the control sample [26]. Breads developed with the incorporation of cassava flour (up to 30%) were shown to have a reduced loaf volume, specific volume, and density when compared with wheat bread with no cassava flour, due to the latter being gluten-free [30; 31].