Abstract: The present study aimed to evaluate the effect of
the wheat varieties newly introduced in Rwanda on the physicochemical
characteristics of their whole wheat grains in order
to know their potentials for processing. Gihundo wheat grain
variety had the highest values for extraction yield (99.20 %),
contents of ash (1.47 %) and total dietary fiber (15.97 %), water
absorption capacity (89.00 %), dough development time
(7.62 min) and brightness (84.67 %). For the same physicochemical
characteristics, whole flour from Nyaruka wheat variety
showed the lowest values for extraction yield (96.20%),
water absorption capacity (80.00 %), dough development time
(6.33 min) and brightness (80.33), while whole flour from Reberaho
wheat variety exhibited the lowest values for the contents
of ash (0.98 %) and total dietary fiber (12.44 %). The protein
content ranged between 10.00 % and 10.85 % for whole
flours from all wheat varieties. The results showed that whole
flour from Gihundo wheat grain variety exhibited high values
for most of the physicochemical characteristics determined in
comparison to the other three varieties. It is important to select
grains or flour from these wheat varieties newly introduced in
Rwanda based on the individual cultivar because their deriva