Glycation of food proteins has a great potential of improving the functionality of food systems. This study was intended to produce a glycated protein from Bambara protein and cassava starch as food ingredient that can be used to effect food functional properties of food model systems. The objective was to evaluate the glycation potential of Bambara protein-cassava starch composite using a microwave oven. The glycation of Bambara protein and cassava starch was achieved by microwave heat treatment at varying composite ratios and microwave time of 2.0 to 6.0 min Conditions for glycation were optimized using the mixture composite design of Response Surface Methodology. The optimum conditions were found to be 0.7 g protein, 0.3 g cassava starch. These conditions when applied, produced a maximum glycation of 32.92 (Î¼g/10mg) at 2.0 min microwave time.