Except for the commercial noodles, the scores for flavour were in the range of ‘‘like slightly” and not significantly (p > 0.05) different among the samples. Thus, sensory panels exhibited preferences for the flavours of BF-incorporated noodles (30BFG and 30BFN) since the results are not significantly different from the control sample (conG). Therefore, incorporation, up to 30%, of BF in the formulation does not affect the flavour of noodle products.