The study was accomplished in the laboratory of Quality Control Research Section of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Kudrat -i- Khuda Road, Dhanmondi, Dhaka, Bangladesh. Common buckwheat groats (Fagopyrum esculentum) were collected from the greater Panchagar district of Bangladesh. Eight different brands of locally available noodles and other raw materials such as wheat flour, table salt (NaCl), soybean oil, chicken egg, etc. which were used for the preparation of buckwheat noodles were collected from the local market. All chemicals and materials were also purchased from the local market. Buckwheat groats were dried in a hot drier at 50°C for 6h and were ground into flour in a grinder. Finally, the flour was sieved using 0.25mm sieves to pass the powder. The experiment was designed to formulate a high percentage of buckwheat supplemented noodles without affecting noodles' texture significantly. Wheat flour was replaced with buckwheat flour by four different proportions (10%,20%,30%, and 40% respectively) and was designed as N1, N2, N3, and N4 respectively, whereas N0 (without buckwheat flour) was kept as a control. N0= 100% Wheat flour (WF); N1= 90% WF + 10% Buckwheat flour (BF) ; N2= 80% WF + 20% BWF; N3= 70% WF + 30% BWF; N4= 60% WF + 20% BWF. Buckwheat noodles were developed by mixing buckwheat powder in four different percentages (10%, 20%, 30%, and 40%), and other ingredients like iodized salt (NaCl), starch, and carboxymethyl cellulose (CMC) were kept constant for all formulations. Firstly, all the dry ingredients were mixed properly. Then, 27.5 ml water was added to the mixture to make dough. The dough was kept for 10 minutes at room temperature. Pasta sheets from the dough were made by using a noodle machine and subsequently these sheets were cut into the shape of the noodles. The noodles were dried at <40°C for 6 h and prepared for cooking. The nutrient content of the newly developed buckwheat noodles and locally available branded noodles were estimated according to the standard analytical methods (AOAC, 2005). The carbohydrate content was measured by the calculated difference method [100-(moisture+ash+ protein+fat+fiber)] and energy value was estimated by multiplying the amount of fat, protein, and carbohydrate by their respective physiological energy value (9 kcal for fat, 4 kcal for protein and carbohydrates each) and taking the sum of products (Bonafaccia et al., 1994). The four essential minerals (Na, K, Fe, and Ca) were assayed in this study. Iron (Fe) was determined by the spectrophotometric thiocyanate method (Vogel, 1978) while sodium (Na) and potassium (K) were determined by the flame photometric method (Jahan et al, 2011). Calcium content was measured by the potassium permanganate titrimetric method (Egan et al, 1981) with minor modification. Sensory analysis of the developed buckwheat noodles was done using a nine-point hedonic –scale (9= like extremely, 8= like very much, 7= like moderately, 6= like slightly, 5= neither like or dislike, 4= dislike slightly, 3= dislike moderately, 2= dislike very much, 1= dislike extremely) (Lim, 2011). The sensory analysis of the buckwheat noodles was performed by the trained 10 (ten) panel judges, Selected from the staff members of the Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR). The experimental noodles were served to the panel judges for the evaluation of taste, color, texture, flavor, and overall acceptability based on the nine-point hedonic scale. All experiments were carried out in triplicate. The results were analyzed using Statistical Package for the Social Sciences (SPSS version 15.0 SPSS Inc. Chicago, Illinois, USA). Values were expressed as a percentage and mean ± SD. One-way ANOVA was used for determining the significance/non-significance of results. Means were separated using a t-test.