Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients

Samuel Tunde Olorunsogo; Bolanle Adenike Adejumo; Abdulkadir Abubakar

doi:doi:10.11648/j.ijfet.20230701.13

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Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients

Samuel Tunde Olorunsogo, Bolanle Adenike Adejumo, Abdulkadir Abubakar

Published in International Journal of Food Engineering and Technology (Volume 7, Issue 1)

Received: 7 March 2023 Accepted: 1 April 2023 Published: 10 May 2023

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Abstract

Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%), and milk powder (0.5% - 1%). The formulated samples were analyzed and evaluated for proximate properties, functional properties, vitamin contents, mineral contents, anti-nutritional contents, and sensory properties; using standard procedures. The result of the numerical optimization gave optimized enriched custard with an overall desirability index of 0.833, based on the set optimization goals and individual quality desirability indices. The optimal formulated enriched custard was obtained from 51.3% bio-fortified cassava, 30.469% pearl millet, 10.0 % soybeans, 5.0% Africa locust beans fruit pulp, 2.0% ginger, 0.5% egg powder, and 0.731 % milk powder. The quality properties of this optimal enriched custard are 6.202 % moisture content, 1.139 % crude fibre, 2.548 % ash content, 20.0 % protein content, 6.668 % lipid, 61.786 % carbohydrate, 0.157 (mL/g) water absorption capacity, 0.121 (mL/g) oil absorption capacity, 19.005 (% vol) foaming capacity, 8.886 (%) foaming stability, 52.474 (deg C) gelation temperature, 5.178 (%) least gelation concentration, 0.758 (g/cubic metre) bulk density, 88.383 (mg/100g) vitamin C, 1.832 (mg/100g) beta carotene, 0.6 (%) tannin, 3.072 (mg/100g) cyanide, 19.032 (%) phytate, 5.313 (mg/100g) oxalate, 16.737 (mg/100g) sodium, 469.150 (mg/100g) potassium, 201.332 (mg/100g) calcium, 167.254 (mg/100g) magnesium, 585.770 (mg/100g) phosphorus, 4.694 (mg/100g) iron, and 6.10 overall acceptability, The result of the study showed that the formulated enriched custard was found to be of higher quality than the traditional custard which are produced from mono-cereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in the development of new food products.

Published in	International Journal of Food Engineering and Technology (Volume 7, Issue 1)
DOI	10.11648/j.ijfet.20230701.13
Page(s)	20-43
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Custard, Breakfast Cereals, Formulation, Characterization, Optimization

References

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[3]	Patni, D. & Agrawal, M. (2017). Wonder millet–pearl millet, nutrient composition and potential health benefits–a review. International Journal of Innovative Research and Review, 5 (1), 6-14.
[4]	Cankurtaran, T., Ceylan, H. & Bilgiçli, N. (2020). Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup. Journal of Food Processing and Preservation, 44 (10), e14826.
[5]	Okoye, J. I., Nkwocha, A. C. & Agbo, A. O. (2008). Nutrient composition and acceptability of soy-fortified custard. Continental Journal of Food Science and Technology, 2, 37-44.
[6]	El-Shemy, (Editor). 2011. Nutritional and Bioactive Compounds of Soybean: Benefits on Human Health. IntechOpen - Open Access Peer-Reviewed Edited Volume. Soybean and Health. IntechOpenhttps://www.intechopen.com books.
[7]	Bot, M. H. (2011). Evaluation of African locust beans (parkia biglobosa) pulp for broiler chickens as an energy source. Thesis submitted to Ahmadu Bello University Zaria.
[8]	Gernah, D. I., Atolagbe, M. O. & Echegwo, C. C. (2007). Nutritional composition of the African locust bean (Parkia biglobosa) fruit pulp. Nigerian Food Journal, 25 (1), 190-196.
[9]	Alake, O. O., Babajide, J. M., Adebowale, A. A. & Adebisi, M. A. (2016). Evaluation of physicochemical properties and sensory attributes of cassava enriched custard powder. Cogent Food & Agriculture, 2 (1), 1246116.
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[11]	Ajanaku, K. O., Ajanaku, C. O., Edobor-Osoh, A. & Nwinyi, O. C. (2012). Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis) hypogaea, 7 (2), 82-88.
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[13]	Ndife, J., Ejikeme, C. & Amaechi, N. (2010). Effect of oven drying on the functional and nutritional properties of whole egg and its components. African Journal of Food Science, 4 (5), 254-257.
[14]	AOAC, (2010). Official Methods of Analysis of Association of Official Analytical Chemists. 18th Edition, Washington, DC.
[15]	Chandra, S., Singh, S. & Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52 (6), 3681-3688.
[16]	Gregory, I. O. & Okpara, M. (2018). Food analysis and instrumentation theory and practice. Naphtali Print, 64-132.
[17]	Wendell F. Smith. 2005. Experimental Design for Formulation. American Statistical Association and the Society for Industrial and Applied Mathematics. Pages 281-290.
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[20]	Dharmaraja Selvamuthu and Dipayan Das. 2018. Introduction to Statistical Methods - Design of Experiments and Statistical Quality Control. Springer Nature Singapore Pte Ltd. Pages 344-346.

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APA Style

Samuel Tunde Olorunsogo, Bolanle Adenike Adejumo, Abdulkadir Abubakar. (2023). Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients. International Journal of Food Engineering and Technology, 7(1), 20-43. https://doi.org/10.11648/j.ijfet.20230701.13

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ACS Style

Samuel Tunde Olorunsogo; Bolanle Adenike Adejumo; Abdulkadir Abubakar. Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients. Int. J. Food Eng. Technol. 2023, 7(1), 20-43. doi: 10.11648/j.ijfet.20230701.13

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AMA Style

Samuel Tunde Olorunsogo, Bolanle Adenike Adejumo, Abdulkadir Abubakar. Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients. Int J Food Eng Technol. 2023;7(1):20-43. doi: 10.11648/j.ijfet.20230701.13

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@article{10.11648/j.ijfet.20230701.13,
  author = {Samuel Tunde Olorunsogo and Bolanle Adenike Adejumo and Abdulkadir Abubakar},
  title = {Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {1},
  pages = {20-43},
  doi = {10.11648/j.ijfet.20230701.13},
  url = {https://doi.org/10.11648/j.ijfet.20230701.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230701.13},
  abstract = {Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%), and milk powder (0.5% - 1%). The formulated samples were analyzed and evaluated for proximate properties, functional properties, vitamin contents, mineral contents, anti-nutritional contents, and sensory properties; using standard procedures. The result of the numerical optimization gave optimized enriched custard with an overall desirability index of 0.833, based on the set optimization goals and individual quality desirability indices. The optimal formulated enriched custard was obtained from 51.3% bio-fortified cassava, 30.469% pearl millet, 10.0 % soybeans, 5.0% Africa locust beans fruit pulp, 2.0% ginger, 0.5% egg powder, and 0.731 % milk powder. The quality properties of this optimal enriched custard are 6.202 % moisture content, 1.139 % crude fibre, 2.548 % ash content, 20.0 % protein content, 6.668 % lipid, 61.786 % carbohydrate, 0.157 (mL/g) water absorption capacity, 0.121 (mL/g) oil absorption capacity, 19.005 (% vol) foaming capacity, 8.886 (%) foaming stability, 52.474 (deg C) gelation temperature, 5.178 (%) least gelation concentration, 0.758 (g/cubic metre) bulk density, 88.383 (mg/100g) vitamin C, 1.832 (mg/100g) beta carotene, 0.6 (%) tannin, 3.072 (mg/100g) cyanide, 19.032 (%) phytate, 5.313 (mg/100g) oxalate, 16.737 (mg/100g) sodium, 469.150 (mg/100g) potassium, 201.332 (mg/100g) calcium, 167.254 (mg/100g) magnesium, 585.770 (mg/100g) phosphorus, 4.694 (mg/100g) iron, and 6.10 overall acceptability, The result of the study showed that the formulated enriched custard was found to be of higher quality than the traditional custard which are produced from mono-cereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in the development of new food products.},
 year = {2023}
}

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TY  - JOUR
T1  - Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients
AU  - Samuel Tunde Olorunsogo
AU  - Bolanle Adenike Adejumo
AU  - Abdulkadir Abubakar
Y1  - 2023/05/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230701.13
DO  - 10.11648/j.ijfet.20230701.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 20
EP  - 43
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230701.13
AB  - Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%), and milk powder (0.5% - 1%). The formulated samples were analyzed and evaluated for proximate properties, functional properties, vitamin contents, mineral contents, anti-nutritional contents, and sensory properties; using standard procedures. The result of the numerical optimization gave optimized enriched custard with an overall desirability index of 0.833, based on the set optimization goals and individual quality desirability indices. The optimal formulated enriched custard was obtained from 51.3% bio-fortified cassava, 30.469% pearl millet, 10.0 % soybeans, 5.0% Africa locust beans fruit pulp, 2.0% ginger, 0.5% egg powder, and 0.731 % milk powder. The quality properties of this optimal enriched custard are 6.202 % moisture content, 1.139 % crude fibre, 2.548 % ash content, 20.0 % protein content, 6.668 % lipid, 61.786 % carbohydrate, 0.157 (mL/g) water absorption capacity, 0.121 (mL/g) oil absorption capacity, 19.005 (% vol) foaming capacity, 8.886 (%) foaming stability, 52.474 (deg C) gelation temperature, 5.178 (%) least gelation concentration, 0.758 (g/cubic metre) bulk density, 88.383 (mg/100g) vitamin C, 1.832 (mg/100g) beta carotene, 0.6 (%) tannin, 3.072 (mg/100g) cyanide, 19.032 (%) phytate, 5.313 (mg/100g) oxalate, 16.737 (mg/100g) sodium, 469.150 (mg/100g) potassium, 201.332 (mg/100g) calcium, 167.254 (mg/100g) magnesium, 585.770 (mg/100g) phosphorus, 4.694 (mg/100g) iron, and 6.10 overall acceptability, The result of the study showed that the formulated enriched custard was found to be of higher quality than the traditional custard which are produced from mono-cereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in the development of new food products.
VL  - 7
IS  - 1
ER  -

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Author Information

Samuel Tunde Olorunsogo

Department of Agricultural and Bioresources Engineering, School of Infrastructure, Process Engineering and Technology, Federal University of Technology, Minna, Nigeria
Bolanle Adenike Adejumo

Department of Agricultural and Bioresources Engineering, School of Infrastructure, Process Engineering and Technology, Federal University of Technology, Minna, Nigeria
Abdulkadir Abubakar

Department of Rural Development, Federal Ministry of Agriculture and Rural Development, Minna, Nigeria

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APA Style

Samuel Tunde Olorunsogo, Bolanle Adenike Adejumo, Abdulkadir Abubakar. (2023). Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients. International Journal of Food Engineering and Technology, 7(1), 20-43. https://doi.org/10.11648/j.ijfet.20230701.13

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ACS Style

Samuel Tunde Olorunsogo; Bolanle Adenike Adejumo; Abdulkadir Abubakar. Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients. Int. J. Food Eng. Technol. 2023, 7(1), 20-43. doi: 10.11648/j.ijfet.20230701.13

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AMA Style

Samuel Tunde Olorunsogo, Bolanle Adenike Adejumo, Abdulkadir Abubakar. Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients. Int J Food Eng Technol. 2023;7(1):20-43. doi: 10.11648/j.ijfet.20230701.13

Copy | Download

@article{10.11648/j.ijfet.20230701.13,
  author = {Samuel Tunde Olorunsogo and Bolanle Adenike Adejumo and Abdulkadir Abubakar},
  title = {Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {1},
  pages = {20-43},
  doi = {10.11648/j.ijfet.20230701.13},
  url = {https://doi.org/10.11648/j.ijfet.20230701.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230701.13},
  abstract = {Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%), and milk powder (0.5% - 1%). The formulated samples were analyzed and evaluated for proximate properties, functional properties, vitamin contents, mineral contents, anti-nutritional contents, and sensory properties; using standard procedures. The result of the numerical optimization gave optimized enriched custard with an overall desirability index of 0.833, based on the set optimization goals and individual quality desirability indices. The optimal formulated enriched custard was obtained from 51.3% bio-fortified cassava, 30.469% pearl millet, 10.0 % soybeans, 5.0% Africa locust beans fruit pulp, 2.0% ginger, 0.5% egg powder, and 0.731 % milk powder. The quality properties of this optimal enriched custard are 6.202 % moisture content, 1.139 % crude fibre, 2.548 % ash content, 20.0 % protein content, 6.668 % lipid, 61.786 % carbohydrate, 0.157 (mL/g) water absorption capacity, 0.121 (mL/g) oil absorption capacity, 19.005 (% vol) foaming capacity, 8.886 (%) foaming stability, 52.474 (deg C) gelation temperature, 5.178 (%) least gelation concentration, 0.758 (g/cubic metre) bulk density, 88.383 (mg/100g) vitamin C, 1.832 (mg/100g) beta carotene, 0.6 (%) tannin, 3.072 (mg/100g) cyanide, 19.032 (%) phytate, 5.313 (mg/100g) oxalate, 16.737 (mg/100g) sodium, 469.150 (mg/100g) potassium, 201.332 (mg/100g) calcium, 167.254 (mg/100g) magnesium, 585.770 (mg/100g) phosphorus, 4.694 (mg/100g) iron, and 6.10 overall acceptability, The result of the study showed that the formulated enriched custard was found to be of higher quality than the traditional custard which are produced from mono-cereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in the development of new food products.},
 year = {2023}
}

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TY  - JOUR
T1  - Development, Optimization and Evaluation of Enriched Custard Powder from Selected Local Food Ingredients
AU  - Samuel Tunde Olorunsogo
AU  - Bolanle Adenike Adejumo
AU  - Abdulkadir Abubakar
Y1  - 2023/05/10
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230701.13
DO  - 10.11648/j.ijfet.20230701.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 20
EP  - 43
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230701.13
AB  - Custard powder is a breakfast cereals meal, primarily, made from corn starch; processed with added flavour and fortified with vitamins and minerals. The aim of this study is to formulate, characterize, and optimize enriched custard powder from bio-fortified cassava, pearl millet, soybeans, Africa locust beans fruit pulp, ginger, egg powder, and milk powder; using a seven-component constrained, D-optimal mixture experimental design, with thirty-eight randomized experimental runs. The formulation design constraints were: bio-fortified cassava (10% - 70%), pearl millet (10% - 70%), soybeans (10% - 60%), Africa locust beans fruit pulp (5% - 30%), ginger (1% - 2%), egg powder (0.5% - 1.5%), and milk powder (0.5% - 1%). The formulated samples were analyzed and evaluated for proximate properties, functional properties, vitamin contents, mineral contents, anti-nutritional contents, and sensory properties; using standard procedures. The result of the numerical optimization gave optimized enriched custard with an overall desirability index of 0.833, based on the set optimization goals and individual quality desirability indices. The optimal formulated enriched custard was obtained from 51.3% bio-fortified cassava, 30.469% pearl millet, 10.0 % soybeans, 5.0% Africa locust beans fruit pulp, 2.0% ginger, 0.5% egg powder, and 0.731 % milk powder. The quality properties of this optimal enriched custard are 6.202 % moisture content, 1.139 % crude fibre, 2.548 % ash content, 20.0 % protein content, 6.668 % lipid, 61.786 % carbohydrate, 0.157 (mL/g) water absorption capacity, 0.121 (mL/g) oil absorption capacity, 19.005 (% vol) foaming capacity, 8.886 (%) foaming stability, 52.474 (deg C) gelation temperature, 5.178 (%) least gelation concentration, 0.758 (g/cubic metre) bulk density, 88.383 (mg/100g) vitamin C, 1.832 (mg/100g) beta carotene, 0.6 (%) tannin, 3.072 (mg/100g) cyanide, 19.032 (%) phytate, 5.313 (mg/100g) oxalate, 16.737 (mg/100g) sodium, 469.150 (mg/100g) potassium, 201.332 (mg/100g) calcium, 167.254 (mg/100g) magnesium, 585.770 (mg/100g) phosphorus, 4.694 (mg/100g) iron, and 6.10 overall acceptability, The result of the study showed that the formulated enriched custard was found to be of higher quality than the traditional custard which are produced from mono-cereals. Improving the nutritional quality of food and tackling nutrient deficiencies, particularly protein energy malnutrition in populations, is possible through the application of numerical optimization technique in the development of new food products.
VL  - 7
IS  - 1
ER  -

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