Production and Quality Assessment of Custard from Cornstarch Fortified with Roasted African Yam Bean and Solar Dried African Bush Mango

Abstract

Corn, roasted African yam bean and solar dried bush mango, were processed into flours and was used to produce custard. The samples, cornstarch: roasted African yam bean: African bush mango flours (CSTF: AYBF: ABMF) were blended in the ratios of 90:5:5, 85:5:10, 80:5:15, 75:5:20, 70:5:25, respectively and were evaluated for chemical composition, functional properties, microbial quality and sensory properties. The addition of African bush mango significantly (p < 0.05) increased the moisture, crude fat, crude protein, ash content, and crude fiber from 7.27 to 8.87, 1.42 to1.85, 2.14 to 2.78, 7.45 to 7.89 and 1.32 to 1.69%, respectively while the addition of African bush mango decreased the carbohydrate from 80.39 to 76.92%, pro-vitamin A, vitamin B1, B2, B9 and vitamin C increased with addition of African bush mango from 0.88 to 1.82, 0.85 to 1.63, 0.39 to 0.62, 0.21 to 0.35 and 0.84 to 1.64 (%), respectively. The anti-nutrients phytate, oxalate, heamaglutenin, trypsin inhibitor, tannins, hydrogen cyanide and saponin significantly (p < 0.05) decreased from 2.89 to1.43 m­g100g-1, 0.59 to 0.47mg/100g-1, 0.76 to 0.48 HIUmg-1, 0.69 to 0.54 TIUmg-1, 19.94 to 11.91mg/100g-1, 2.43 to 0.82 mg/100g-1 and 0.59 to 0.42 mg/100g-1, respectively. The addition of African bush mango increased the swelling capacity, wettability, viscosity and gelation capacity from 4.32 to 5.75%, 37.33 to 43.67 sec, 1.31 to 2.278 cp and 21.67 to 23.33% while water absorption capacity and bulk density decreased with an increased African bush mango from 14.67 to10.67% and 1.18 to 0.84 g/dm-3. The total viable count ranged from 2.0x104 cfug-1 to 1.0x104cfu/g, except for the control which has high total viable count of 8.6 x103cfu/g.