This study sought to assess the paste and quality acceptability of rice noodles by blending rice flour (RF) with starches from two underutilised Ghanaian crops (yam and cocoyam). Local breeds of yam (Dioscorea spp.) and cocoyam (Colocasia esculenta) starches were blended with rice flour at different ratios. The paste properties and noodle qualities of rice flour (RF) blended with yam starch (YS) and cocoyam starch (CYS) were evaluated and compared. The blends of both starches under study had a significant positive effect on the swelling power, amylose content, and water holding capacity of RF, thereby positively impacting the noodles' textural and taste acceptability. The RF:YS blends had paste