PRODUCTION OF CUSTARD FROM CORN STARCH

PRODUCTION OF CUSTARD FROM CORN STARCH

CHAPTER ONE

1.0      INTRODUCTION

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.