The nutritive value of wheat flour and various kinds of breads baked by different traditional methods was investigated. A protein-free diet and 5 experimental diets, A, B, C, D AND E were prepared. The experimental diets constituted of wheat flour, roti, chapati, nan and leavened bread (double roti) respectively. These diets were fed to 6 groups of weanling rats for 10 days in a controlled - environment room. Rats fed wheat flour, roti and chapati gained significantly more weight. Roti and chapati had better PER values. The PER value of wheat flour was significantly better than leavened bread. No significant difference was found between the TD, UPU and BV of the different diets. The study revealed that roti and chapati was superior to nan, leavened bread and wheat flour in respect of their nutritive values.