The influence of sodium chloride salt (NaCl) concentrations on the physical stability of sunflower oil (SFO)-in-water emulsions (40 w/w% SFO) stabi- lized by 7 w/w% bambara groundnut flour (BGNF) was investigated. Oil droplet sizes and emulsion microstructure were measured microscopically. Physical sta- bility was studied using an optical analyzer, Turbiscan MA 2000, by observing changes in backscattering flux (%) at 20°C. NaCl significantly affected (p< 0.05) emulsion stability of BGNF-stabilized emulsion. Increased NaCl in the emulsion increased droplet size and physical instability of BGNF-stabilized emulsions. The results indicated that the stability of BGNF-stabilized emulsion can be controlled and manipulated using NaCl. Emulsion destabilization involving oil droplet agglomeration is prevalent in all the studied SFO-in-water emulsions and emulsion microstructures were significantly affectedbythepresenceofNaClingelatinized BGNF matrix.