THE PRODUCTION OF CUSTARD FROM CORN STARCH
ABSTRACT
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. The study was carried out to evaluate The Production of Custard From Corn Starch. In achieving this aim, the following specific objectives were laid out to understand the method for production of custard and create self employment and also creativity among the young school leavers. 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, and 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.
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 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).
1.2 Statement of the Problem
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.
1.3 Aim and Objectives of the Study
The aim of this research is to evaluate the production process of custard from corn starch. In achieving this aim, the following specific objectives were laid out as follows:
- 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.
1.4 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.
1.5 Limitation of the Study
This project work is limited to the production of custard using available methods and materials. During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
- 1.0 Introduction
- 1.1 Statement of the Problem
- 1.2 Objective of the study
- 1.3 Significance of the study
- 1.4 Limitation of the study
- 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
- 2.5 Method
- 2.6 To produce a bucket of yellow custard
- 2.7 To produce a bucket of white custard powder
- 2.8 To Produce Custard Powder
- 3.0 Materials and Methodology
- 3.1 Materials
- 4.0 Results Discussion
- 4.1 Results
- 4.2 Discussion
- 5.0 Conclusion and Recommendation
- 5.1 Conclusion
- 5.2 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "The Production of Custard From Corn Starch" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
- 1.0 Introduction
- 1.1 Statement of the Problem
- 1.2 Objective of the study
- 1.3 Significance of the study
- 1.4 Limitation of the study
- 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
- 2.5 Method
- 2.6 To produce a bucket of yellow custard
- 2.7 To produce a bucket of white custard powder
- 2.8 To Produce Custard Powder
- 3.0 Materials and Methodology
- 3.1 Materials
- 4.0 Results Discussion
- 4.1 Results
- 4.2 Discussion
- 5.0 Conclusion and Recommendation
- 5.1 Conclusion
- 5.2 Recommendation
REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "The Production of Custard From Corn Starch" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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