PRODUCTION OF CUSTARD FROM CORN STARCH
Custard is a fine textured food product made from edible corn starch and other concentrated nutrients or the combination of corn flour, egg yellow, milk, vanilla flavours, vitamins, glucose and tetra-zine to form paste. Custard powder can be said to be a treated form of pap. The amount of edible corn starch used in the production of custard powder in this project work was 3kg, with the addition of 8g of egg yellow colourant that effect changes on the white colour of the corn starch. Two hand pinch of salt (Nacl) was added, 28ml of banana and vanilla flavor were part of the mixture, glucose and vitamin C powder were added in right proportion to produce buckets of custard food. However, custard is more nutritious than pap in addition of all this concentrated nutrients.
TABLE OF CONTENT
Title page i Certification ii
Table of content vi
1.0 Introduction 1
1.1 Statement of the study 3
1.2 Objective of the study 3
1.3 Significance of the study 4
1.4 Limitation of the study 4
2.0 Literature review 5
2.1 Origin of custard 7
2.2 The occurrence of starch 7
2.3 Uses 8
2.4 Target consumers of custard product 9
3.5 Method 14
3.6 To produce a bucket of yellow custard 14
3.7 To produce a bucket of white custard powder 16
3.8 To produce 3kg of egg yellow custard 18
3.0 Materials and Methodology 20
3.1 Materials 20
4.0 Results Discussion 22
4.1 Results 22
5.0 Conclusion and Recommendation 24
5.1 Conclusion 24
5.2 Recommendation 25
Custard is a fine textured powdery food product made from corn starch. The corn starch used for the preparation of custard is basically a dense, powdery flour obtained from the endosperm protein of corn kernel (Duke, 1981).
Custard is primarily consumed either as a breakfast cereal based food or wearing food in most developing nations of the tropics especially among children ( Ihekoronye and Ngoddy, 1985).
Custard powder is a popular item and is often served with egg pudding and felly crystals. With increasing disposable incomes and changing life–styles, eating habits have also witnessed a definite shift.
This phenomenon is no more restricted to the urban elites but it is spreading very fast to other areas as well.
Thus, the contemplated product has experienced continuous increase in demand during last few years. Consistent advertising by some established manufacturers have made these products very popular which would help the new entrants provided the product quality is comparable and prices are competitive (Efstratiadis, Karirti and Arvanitoyannis, 2000).
Custard industry in Nigeria is one of the fastest food related growing industries in the country.
Worthy to note is the fast that most of these industries are faced with the problem of optimizing production cost and the corresponding quantity of the product to meet with the customers demand.
These industries are concerned with the rate of productivity which can be related to the efficiency of the production system. Even though there is increase in demand, consumers have become more demanding and the key to firm survival is the recognition of the importance of customer satisfaction.
Consequently, companies have been forced to enhance the quality of both their processes and products (Enwere, 1998).
1.1 STATEMENT OF THE STUDY
For so many years people living in the urban and rural areas had been so familiar with pap, as they saw custard as a foreign food. We therefore want to use this research to convince the consumers of pap that custard can also be produced locally which will also make them to change from consuming pap to custard.
1.2 OBJECTIVE 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.
1.3 SIGNIFICANCE OF THE STUDY
This study presents different ways of custard production. The nutritional impart as regards to the methods of production.
It will help the nursing mothers to revert to using custard since it can be produced locally.
1.4 LIMITATION OF THE STUDY
This project work is limited to the production of custard using available methods and materials.