Cereals are of great importance among agricultural crops in Yemen. They occupy about 60% of the annualy cultivated area in the whole country. Although wheat is the main crop of bakery products in Yemen, the percentage of country’s self-sufficiency in wheat is about 8% only. Such condition forced government to import about 92% of wheat grains and it’s flour every year. This study presents an alternative option for reducing such huge quantities of imported wheat grains and flour through the introduction of composite flour technology. Such technology would bridge production-consumption gap, save foreign currency, and would also positively enhance health conditions of yemenites in view of higher nutritional values of products made of the composite flour.

Key Words :Composite flour, Wheat, Sorghum, Technology