The Production of Custard From Corn Starch

The Production of Custard From Corn Starch

Project / Seminar Material
Reference ID: PS-12956-TM

DEDICATION

This research material titled “The Production of Custard From Corn Starch” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Science Laboratory Technology (SLT), Book Authors and Profound Scholars of existing or related project material on “The Production of Custard From Corn Starch” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

The Production of Custard From Corn Starch

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

  • 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

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
  • 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

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

REFERENCES

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.

The Production of Custard From Corn Starch

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:

  1. 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.
  2. 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

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for The Production of Custard From Corn Starch