Assessment of the Functional Properties and Sensory Qualities of Noodles Produced From Cassava and Bambara Groundnut Flour Blends in Abia State

Cassava is a widely available staple crop in South East Nigeria, and its flour has demonstrated potential as a partial wheat substitute in processed food products. Bambara groundnut, rich in protein and resistant starch, offers complementary nutritional attributes for composite food development. This study evaluated the functional properties and sensory qualities of noodles produced from blends of cassava and Bambara groundnut flour in Abia State, South East Nigeria. Noodle formulations were developed at cassava-to-Bambara groundnut flour ratios of 100:0, 80:20, 70:30, and 60:40. Functional properties including swelling index, water absorption capacity, and cooking time were assessed. Proximate analysis and sensory evaluation involving 60 panellists using a nine-point hedonic scale were conducted. Results showed that increasing Bambara groundnut inclusion improved water absorption capacity and protein content. The 80:20 blend exhibited the best overall functional properties and the highest sensory acceptability scores for taste, colour, texture, and overall quality. Cooking time was slightly extended with higher Bambara groundnut substitution. The study recommends further research into the shelf-life stability and commercial viability of cassava-Bambara groundnut noodles as an affordable, nutritionally improved pasta alternative for Nigerian consumers. Keywords: cassava flour, Bambara groundnut, noodles, functional properties, sensory quality