Production Of Custard From Corn Starch

Project and Seminar Material for Science Laboratory Technology SLT

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
  • Certification
  • Dedication
  • Acknowledgement
  • Abstract
  • Table of content

Chapter One

1.0 Introduction

  • 1.1 Statement of the study
  • 1.2 Objective of the study
  • 1.3 Significance of the study
  • 1.4 Limitation of the study

Chapter Two

2.0 Literature review

  • 2.1 Origin of custard
  • 2.2 The occurrence of starch
  • 2.3 Uses
  • 2.4 Target consumers of custard product
  • 3.5 Method
  • 3.6 To produce a bucket of yellow custard
  • 3.7 To produce a bucket of white custard powder
  • 3.8 To produce 3kg of egg yellow custard

Chapter Three

3.0 Materials and Methodology

  • 3.1 Materials

Chapter Four

4.0 Results Discussion

  • 4.1 Results
  • 4.2 Discussion

Chapter Five

5.0 Conclusion and Recommendation

  • 5.1 Conclusion
  • 5.2 Recommendation
  • Reference

Chapter One

1.0 Introduction

1.1 Background Of The Study

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

  1. To understand the method for production of custard.
  2. To create self employment and also creativity among the young school leavers.
  3. 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.

Chapter Five

5.0 Conclusion And Recommendation

5.1 Conclusion

This study showed that custard as a fine textured food of acceptable quality made from edible corn starch could be prepared with different method, but most importantly should be a formulation of fortified concentrated nutrients.
Custard production, though contents 100% edible corn starch have some percentage of nutrient to improve the health of the consumers.

The production of custard food with 3kg quantity of edible corn starch shows that custard could be produce locally with simple formulation by rural dwellers in place of pap.

The fortification of custard formulation with concentrated nutrients could help to alleviate the problem of malnutrition prevalent in the rural areas of our society especially among children and nursing mothers.

5.2 Recommendation

Further studies should be performed on the fortified custard formulations of high concentration of essential nutrients in right proportion.

Based on the above mentioned conclusions, I recommend that the manufacturing industries or the students and researchers undergoing a study that is related to this work should make effective use of this work for improve production of custard.

I recommend custard food to be made available to the consumers by increasing the production of the product to reach the rural areas.

The production is cheap, affordable, nutrition and can be used in place of normal pap as daily meal for families.

Production Of Custard From Corn Starch

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