Abstract

Custard is a yellow food made from extraction of grain-bearing plant with some flavouring added to make a cereal solid food. Custard is majorly an imported food but due to its high cost of importation, there is need for diversification by usage of locally available food crops for replacement to reduce post-harvest losses and improve nutritional condition of Nigerians. Breadfruit is a good source of calcium, copper, iron, potassium, magnesium and has similar levels of protein as many other tropical staple crops and many cultivars produce pro-vitamin A. Fresh breadfruit and wholesome brown pigeon pea was fermented differently at different conditions to produce custard. Proximate composition, anti-nutrients and sensory attributes of the breadfruit- pigeon pea custard in terms of appearance, colour, aroma, taste and overall acceptability were determined. Sensory evaluation results showed that 100% fermented breadfruit at 10oC was the most preferred while little differences were observed from other samples at 5% significant level. The results obtained indicated that quality custard can be produced from breadfruit-pigeon pea, if more research is done in this area to curtail food insecurity in Nigeria. Also, the acceptability of the formulated products will add value to the produce through livelihood improvement of the growers and thereby increase the existing products.

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