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ABSTRACT
Preparation of custard from corn flour was carried out and a fine textured fortified custard food was obtained. The materials used include corn flour, egg yellow, milk, vanilla flavour, condensed milk flavour, banana flavour, glucose, sodium benzoate and tetra-zine. These materials are mixed together with the corn flour to form paste. The materials were bought from a trader who sells baking items in Bori market. Each of these ingredients was added in the right proportion to meet the standard of the food quality control. 2kg of edible corn flour was prepared. In summary, custard is more nutritious than pap in addition of all this concentrated nutrients and it is recommended for consumption by everyone to alleviate the problem of malnutrition.
TABLE OF CONTENTS
TITLE PAGE – – – – – – – – i
DECLARATION – – – – – – – – – ii
CERTIFICATION – – – – – – – – iii
DEDICATION – – – – – – – – – iv
ACKNOWLEDGMENT – – – – – – – v
ABSTRACT- – – – – – – – – – vi
TABLE OF CONTENTS – – – – – – – vii
CHAPTER ONE
INTRODUCTION
1.0 BACKGROUND OF STUDY – – – – – – – 1
1.1 STATEMENT OF THE PROBLEM – – – – – – 3
1.2 SIGNIFICANCE OF THE STUDY – – – – – – 4
1.3 SCOPE OF THE STUDY – – – – – – 4
1.4 LIMITATION OF THE STUDY – – – – – 4
1.5 OBJECTIVES OF THE STUDY – – – – – 4
1.6 DEFINITION OF TERM – – – – – – 5
CHAPTER TWO
2.0 LITERATURE REVIEW – – – – – – – 6
2.1 ORIGIN OF CUSTARD – – – – – – – 7
2.2 THE OCCURRENCE OF STARCH – – – – – 8
2.3 USES – – – – – – – – – 9
2.4 HEALTH BENEFIT OF THE FLAVOURS IN THE CUSTARD FORMULATION – – – – – – – – 10
2.5 TARGET CONSUMERS OF CUSTARD PRODUCT – – 11
CHAPTER THREE
MATERIALS AND METHOD
3.1 SAMPLE COLLECTION – – – – – – – 15
3.2 METHODS – – – – – – – – – 15
3.3 SAMPLE PREPARATION – – – – – – 17
CHAPTER FOUR
RESULTS AND DISCUSSION
4.1 RESULTS – – – – – – – – 19
4.2 DISCUSSION – – – – – – – – 19
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION – – – – 21
5.1 CONCLUSION – – – – – – – – – 21
5.2 RECOMMENDATIONS – – – – – – 22
REFERENCES – – – – – – – – – 23
CHAPTER ONE
INTRODUCTION
1.0 BACKGROUND OF STUDY
Custard is a find textured food product made from corn starch in which salt, flavoring and colouring agents are added with or without the addition of egg yolk solids, vitamins and minerals. The corn starch used for the preparation of custard is basically a dense, powdery flour obtained from the endosperm protein of the corn kernel. Custard is primarily consumed either as a breakfast cereal-based food or weaning food in most developing nations of the tropics especially among children (Ihekoronye and Ngoddy, 1985).
Since custard is mainly rich in carbohydrate, there is need to improve the nutritional status of the product by the addition of vegetable proteins from oilseeds and legumes such a cowpea, soybean and pigeon pea etc. which are relatively cheap and readily available.
Legumes generally contain relatively high amount of protein should complement the protein in cereal grains because the chemical and nutritional characteristics of legumes make them natural complements to cereals-based diets (MAreroet al., 1988).
The inclusion in food of active compounds or substance with well-known positive effect in human health (vitamins, minerals, antioxidants, dietary fibers, etc).has led to the term ‘functional food’ implying the design of foods which go beyond nutrition (Roberfroid, 2000). Important consideration in functional food in order to obtain the expected positive health effect are the concepts of bio-accessibility and bioavailability. Bioaccessibility is a necessary requirement for bioavailability and is defined as the amount of an ingested compound that becomes available for absorption in the gastrointestinal tract (Stahl et al., 2002).
Factors such as the manner in which the foods are processed and cooked or the contents of lipid and fiber in the meal play an important role in bio-accessibility (Rock and Swendseid, 1992; Stahl and Sies, 1992; Rock et al., 1998). In comparison to natural food ‘functional food’ offers the advantage of a possible selection of the most appropriate active ingredient-food matrix conbinationa so as to obtain a proper bioavailability.
Maize (Zeamays) in America and India is referred to as corn which literarily means “that which sustains life” (Akinyele and Adigun, 2006). It belongs to the family Graminaceae (IITA, 2005). In India, maize (Zea mays L.) is one of the most important cereals. Maize is the third most important food crops in the world surpassed only by two other grains, wheat and rice (Kyenpiaet al., 2009; IITA, 2005). World production of maize is around 790 million tones and it serves as a staple food providing more than one-third of the calories and proteins in some countries, livestock feed, and industrial raw materials (Troyer, 2006).
Consequently, companies have been forced to enhance the quality of both their processes and products (Enwere, 1998).
1.1 STATEMENT OF THE PROBLEM
Back in the years, urban and rural dweller have been addicted to the consumption of pap, as they saw custard as a foreign food, food meant for children and as a food of no nutritional value (Junk food). This research work serves as a medium to create awareness to the populace that custard can be produced locally, it can be consumed by all ages and that it is capable of meeting some nutritional demand of the body. Further studies can be carried out on the improvement of the nutritional value of custard.
1.2 SIGNIFICANCE OF THE STUDY
This study presents different ways of custard production. The nutritional impart as regards to the method of production.
It will help nursing mothers to revert to using custard since it can be produced locally.
1.3 SCOPE OF THE STUDY
The scope of this study is to produce custard from corn starch with three flavours as a way of enriching it to meet the nutritional needs of the body.
1.4 LIMITATION OF THE STUDY
This project work is limited to the production of custard using available methods and materials.
1.5 OBJECTIVES OF THE STUDY
To understand the method for production of custard
To create self-employment and also creativity among the young school leavers.
To transfer the technology of custard production to others so that they can conveniently produce it at any time.
1.6 DEFINITION OF TERM
Custard Powder: A food product fit for human consumption, essentially made from corn starch to which suitable colouring and flavouring matters have been added.
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