American Journal of Food Science and Nutrition 2016; x(x): xx-xx http://www.aascit.org/journal/ajfsn ISSN: 2375-3935 Production of Pasta from Two Varieties of Cassava Flour Enriched with African Yam Bean Akachukwu D. 1 , Ojimelukwe P. C. 2,* , Chizuru C. D. 3 1 Department of Biochemistry, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria 2 Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria 3 Department of Food Science and Technology, Abia state University, Abia State, Nigeria Email Address philippaco60@gmail.com (Ojimelukwe P. C.) Corresponding author Abstract The functional, chemical and sensory properties of pasta produced from two varieties of cassava NR8082 flours and TMS 419 enriched with African yam bean was studied. The soybean flour was mixed with cassava flour for pasta production in the following ratio for the two varieties: 20:80, 40:60, 50:50 and 0:100. Variety TMS 419 gave a higher water absorption capacity. The emulsion capacity, foam capacity, pH, absorption capacity, swelling index, wettability, percentage carbohydrate, fat and protein of the two cassava flours were significantly (p<0.05) different from each other. There was no significant (p > 0.05) differences in their gelation capacity, bulk density, Percentage ash, fibre, moisture content, and starch yield of the varieties. The amylose content of the flour from NR8082 variety was significantly (p<0.05) higher than in TMS 419 while the amylopectin content was significantly higher (p>0.05) in the flour from TMS 419 variety. The noodle from the blend of 20:80 ratio of soybean/cassava flour was most acceptable compared to the others. A greater percentage (59-73%) of the flour sample had particle size of < 30µ. The