This chapter summarizes a research project that promoted using rice flour as an alternative to wheat flour in producing snacks and bread. Key findings showed that rice flour can effectively be used by catering establishments for snack and bread production when mixed with wheat flour in equal proportions. Using local grains like rice supports local agriculture and employment while reducing dependence on imports. The conclusion recommends further research on the nutritional properties of rice-based snacks and bread, educating the public on rice flour's benefits, and encouraging artificial drying methods for rice flour instead of sun drying.
This chapter summarizes a research project that promoted using rice flour as an alternative to wheat flour in producing snacks and bread. Key findings showed that rice flour can effectively be used by catering establishments for snack and bread production when mixed with wheat flour in equal proportions. Using local grains like rice supports local agriculture and employment while reducing dependence on imports. The conclusion recommends further research on the nutritional properties of rice-based snacks and bread, educating the public on rice flour's benefits, and encouraging artificial drying methods for rice flour instead of sun drying.
Original Description:
CHAPTER FIVE OF UTILIZATION OF RICE FOR THE PRODUCTION OF SNACK AND BREAD
This chapter summarizes a research project that promoted using rice flour as an alternative to wheat flour in producing snacks and bread. Key findings showed that rice flour can effectively be used by catering establishments for snack and bread production when mixed with wheat flour in equal proportions. Using local grains like rice supports local agriculture and employment while reducing dependence on imports. The conclusion recommends further research on the nutritional properties of rice-based snacks and bread, educating the public on rice flour's benefits, and encouraging artificial drying methods for rice flour instead of sun drying.
This chapter summarizes a research project that promoted using rice flour as an alternative to wheat flour in producing snacks and bread. Key findings showed that rice flour can effectively be used by catering establishments for snack and bread production when mixed with wheat flour in equal proportions. Using local grains like rice supports local agriculture and employment while reducing dependence on imports. The conclusion recommends further research on the nutritional properties of rice-based snacks and bread, educating the public on rice flour's benefits, and encouraging artificial drying methods for rice flour instead of sun drying.
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CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
5. 1 Summary
This project was conducted to promote the use of rice flour in the production of snacks and bread, highlighting that rice can be a valuable alternative to wheat flour. It emphasizes that flour is not limited to wheat, dispelling the common notion that wheat is the only cereal used in snack and convenience food production.
Rice, specifically Oryza Sativa, is considered as a substitute for wheat flour in this project, often used in composite flour with wheat. Rice belongs to the GRAMINEAL family and is widely cultivated in various regions, particularly in northern Nigeria and Guinea Bissau. The project focuses on white rice, which is preferred in most markets due to its higher price.
Rice thrives in humid and swamped conditions, and crop rotation is recommended to maintain soil fertility. The research aims to demonstrate that finely milled rice flour can be used to produce snacks and bread, similar to wheat flour.
The research methods employed include desk work and experimentation. To
prepare rice for milling, it undergoes processes such as removing stones, washing, sun drying, and eliminating remaining shafts before grinding. The resulting products include rice cakes, rice bread, and rice buns.
Equipment used in production includes frying pans, mixing bowls, and baking tins. The snacks produced are well-received by those who have tried them. Rice is highly nutritious, providing starch and energy to the body. By adding wheat flour to it, a good quantity of snacks can be produced due to the gluten content, provided the right proportion is used.
Economically, this project promotes the importance of rice in generating income
for society and improving living standards. It encourages the use of locally produced rice flour instead of imported wheat flour. To support this initiative, farmers need access to loans and machinery to facilitate rice cultivation and harvesting. Additionally, the government is urged to provide adequate milling machines to support local rice production.
5.2 Conclusion
In conclusion, it is important to note based on the research findings from the study, that rice can be effectively use by catering establishments for the production of snacks and bread. It became evident that wheat flour can be utilized in conjunction with other flours due to its gluten content, which is a vital protein found in wheat. The ideal ratio for mixing these flours is in equal proportions or a 1:1 ratio, meaning that combining 100g of wheat flour with an equivalent amount of rice flour results in the production of high-quality snacks.
Furthermore, incorporating local grains in bakery operations can contribute to the
utilization of indigenous raw materials. This not only supports local agriculture but also reduces the dependency on imported products.
Most significantly, this initiative can lead to the creation of employment
opportunities. When flour mills invest in machinery to produce these innovative flours, they will require more staff to operate and manage the production process effectively. This, in turn, can contribute to economic growth and job creation within the community. 5.3 Recommendation
1. Further research should be carried out on vitamin, anti-nutrients, functional,
phytochemical and storage stability of the produced snacks and bread.
2. Public should be educated on to important fortifying use of rice flour in the
production of snacks and bread as this will provide the needed nutrient.
3. Artificial drying of rice flour such as oven dried should be encourage instead of
