This study evaluated the functional, pasting, and sensory properties of masa produced from seven formulations, including a rice-based control fermented with yeast and six experimental blends combining sorghum and baobab flour with incremental additions of malted sorghum (5% to 25%). Functional properties varied significantly across samples, with bulk density ranging from 0.65 to 0.78 g/cm³, water absorption capacity from 1.25 to 1.90 g/g, oil absorption capacity from 1.15 to 1.75 g/g, and swelling index from 2.10 to 3.40. Pasting characteristics revealed peak viscosity values between 1180 and 1860 cP, breakdown from 240 to 410 cP, final viscosity from 1480 to 2150 cP, and setback from 290 to 520 cP, indicating improved gel strength and thermal stability with increasing malted sorghum content. Sensory evaluation scores ranged from 5.4 to 8.6 across appearance, aroma, texture, taste, and overall acceptability, with the 20% malted sorghum blend achieving the highest consumer preference. The results demonstrate that incorporating malted sorghum into sorghum-baobab masa formulations enhances both functional and sensory qualities, offering a nutritionally enriched and culturally relevant alternative to conventional rice-based masa.
