Introduction: Dietary calcium intakes have been reported to be lower than recommended intakes in women and adolescents. This essential nutrient has not received adequate attention at the population level. Food fortification, particularly of staples can help bridge the gap between requirement and customary intakes, without altering diet patterns. Aim/Objectives: This study aimed to fortify wheat flour to increase calcium content, using four levels of Tri Calcium Phosphate (TCP), to determine the optimum level, based on physicochemical characteristics. Methods: Wheat flour was fortified with four levels of TCP such that 150g of flour would provide 200mg, 300 mg, 400 mg or 500 mg. Physicochemical properties (Water absorption capacity, swelling power, swelling volume, solubility index, bulk density, solvent retention capacity, particle size) were analyzed in fortified and unfortified flour samples. Results: Fortified flours had lower water absorption capacity than unfortified wheat flour (p