EC Nutrition

The proximate composition, physicochemical, and sensory characteristics of custard formulated from maize (MZF) and millet flours (MLF) with soybean flour (SBF) were studied using Minitab 2 x 3ⁿ factorial design. The results showed that the protein content of the formulations increased steadily with soybean flour supplementation from 10.65 percent in 90:10 (MF: SF) to 17.16 percent in 50:50 (MF: SBF) samples, while carbohydrate decreased and ranged from 77.23 to 88.38 percent; moisture (5.41 to 12.02 percent); protein (3.87 to 7.23 percent); fiber (0.01 to 0.16 percent); and fat (0.01 to 0.76 percent). The formulation's energy content declined as soybean flour fortification rose from 360.50 kJ at 50:50 (CS: SF) to 373.78 kJ at 90:10. (CS: SF). The sensory evaluation of custard formulation samples reconstituted into gruel with boiling water indicated no significant difference (p > 0.05) from the control.

 Keywords: Custard; Millet Flour; Soybean Flour; Maize; Fortification

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