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Production Of Custard From Corn Starch
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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).
CHAPTER ONE -- [Total Page(s) 2]
Page 1 of 2
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