Journal of Advances in Food Science & Technology

The focus of this research work was to supplement Cocoa custard with sesame flour, with aim of improving the nutritional, functional and sensory qualities of cocoa custard. Maize starch and sesame meal were prepared using established methods. Five blends of sesame-supplemented cocoa custards samples were formulated by varying ratios of  maize starch:sesame meal:cocoa powder as follows; 95:5:0 (standard cocoa custard) as control, 90:5:5, 85:5:10, 80:5:15 and 75:5:20, and other ingredients added to each formulation. Proximate, functional, mineral, pH, phenolic contents and sensory evaluation of the cocoa-sesame custard, standard cocoa custard, sesame meal and cocoa powder were carried out using standard methods.

Results obtained indicated that the protein, ash, fat, fiber and mineral contents of the sesame-cocoa custard increased with increasing quantity of sesame meal in the formulation and were significantly (P = .05) higher than that of standard cocoa custard. Also, there was no significant (P = .05) difference in the acceptability of sesame-cocoa custard compared to standard cocoa custard by the sensory panelists. In this study, the supplementation of sesame meal in the cocoa custard has been found to improve the protein, minerals, functional and other nutritional properties. Since custard is consumed both by the young and old, production of custard with sesame meal supplements should be encouraged in other to increase the nutrients in the standard cocoa custard and increased the utilisation and consumption of sesame in Nigeria. For the supplementation of cocoa custard with sesame meal, 15% sesame meal is recommended in the recipe. This will enhance the nutritional, functional properties and consumer acceptability of cocoa custard.