The addition of RSF and WSF into pasta at all incorporation levels effectively enhanced the antioxidant potential and resistant starch content; of possible benefit in diets to help prevention of chronic diseases related to oxidative stress such as type 2 diabetes mellitus and for improved intestinal health, respectively. The significant reduction in total phenolic content and antioxidant capacity of pasta after cooking might be due to the leaching of phenolic compounds, particularly free phenolic acids and anthocyanins, into the cooking water and their thermal degradation during cooking; however further studies are required to confirm these mechanisms. In addition studies are now required to evaluate the consumer acceptability and the in vivo glycaemic effect and antioxidant power of these sorghum-containing pasta formulations.