ANALYSIS OF PRODUCTION AND EVALUATION OF INSTANT “OGI-TIGER NUT CUSTARD” SWEETENED WITH DATES

ABSTRACT Custard powder is a fine textured dry food product made from corn starch, commonly used as a breakfast cereals or used a weaning food in most developing nations of the world including the tropics. The custard samples was subjected to the following analysis: Proximate composition, functional properties, pasting properties, mineral composition and sensory evaluation. The moisture, ash, fat, fibre, protein and carbohydrate content ranged from 12.52 -13.31%, 2.91 – 4.07%, 0.33 – 28.5%, 2.15-6.86%, 12.16-38.25% and 10.07-68.84%. The bulk density, swelling ability, disperbility, water absorption capacity, waterbility range from 0.52-0.78g/mol, 2.55-4.01g, 76.01-81.01%, 8.31-8-60ml and 18.28-1.00hrs. The peak viscosity, trough viscosity, breakdown viscosity, final viscosity, peak time and pasting temperature ranged from 750.00-850.00g/100g, 682.00-798.00g/100g, 60.29-78.87g/100g, 1427.00-1690.00mg/100g, 5.13-5.36sec and 77.55-79.18oC. The sodium, calcium, potassium, zinc, magnesium, iron magannase and phosphorus ranged from 18.30-27.45mg/100g, 36.70-43.35mg/100g, 250.40-316.70mg/100g,2.81-3.26mg/100g, 58.19-75.32mg/100g, 2.24-2,81mg/100g, 0.50-0.72mg/100g and 157.71-206.52mg/100g. This study, instant ogi – tigernut custard enriched with dates flour can be used to provide alternative, cheap and nutritious food that can be used to uplift social economic condition of people associated with protein energy malnutrition. Some of the functional properties (such as the bulk density and water holding capacity) of the instant Ogi-tigernut custard sweetened with dates blend has industrial potential to become a new source of raw materials for the production of confectionery products weaning foods and various other food products.