This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured. The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.