The results obtained for the formulated custard products showed evidence of significant (P < 0.05) interaction of the basic raw materials used for the production. The functional properties of the samples varied significantly (P < 0.05) between the samples with the least gelation ranging from 2.00%-4.10%; water absorption ranged from 1.43%-2.80% while the bulk density ranged from 0.06%-0.93%. The P-value for lack-of-fit 0.956 indicates that it was not significant, invariably, the model equation is fitted. It was therefore observed that the independent variables had positive effect on the samples including the interaction effect. The commercial product was observed to absorb more water than the developed samples. The least gelation capacity of the commercial and untreated samples was comparably higher against the treated samples. The anti-nutritional factors of phytate and Saponin contents of the samples ranged from 1.94% to 3.00% and 3.50% to 5.30%, respectively. The untreated samples had the highest contents of
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