The study looked at different types of wheat in Rwanda to see how they affect the quality of whole wheat flour. Gihundo wheat had the highest extraction yield, ash content, fiber content, water absorption, dough development time, and brightness. Nyaruka wheat had the lowest extraction yield, water absorption, dough development time, and brightness. Reberaho wheat had the lowest ash and fiber content. All the wheat varieties had similar protein content. Overall, Gihundo wheat produced the best quality whole wheat flour among the varieties tested.