ABSTRACT
The primary aim of this project is to
show the importance of Rice in our Country is embarked upon to examine the
various ways in which Rice can be used for the production of snacks and bread
in restaurant menu. Also to know the usefulness of rice and how it can be
turned into fine flour to make snacks and bread.
TABLE OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract v
Table of contents vi
CHAPTER ONE
1.0 Introduction 1
1.1 Historical Background 2
1.2 Statement of the study 4
1.3 Significant of the study 6
1.4 Aims and Objective 6
1.5 Scope and Limitation 7
1.6 Need for study 8
1.7 Definition of terms 8
CHAPTER TWO
2.0
Literature review 10
CHAPTER THREE
3.0 Research Methodology 22
CHAPTER FOUR
4.0 Analysis and Presentation of Data 28
CHAPTER FIVE
5.1
Summary 36
5.2
Conclusion 39
5.3
Recommendations 40
References 42
CHAPTER ONE
1.0 INTRODUCTION
The word “Flour” is a fine powder
obtained by grinding in our day to day activities. Flour is used in the
production of snack, bread and all sorts of convenient food. Unfortunately,
people think that wheat is the only cereal used in the production of flour.
Rice is defined by Webster’s dictionary
(oryzasativa) as annual cereal grass widely cultivated for its seeds used for
human food. It is one of the world’s most important food crops. Where it is
eaten every day and sometimes twice a day, is undoubtedly next in order of
importance to wheat as food crop.
The rice grain has approximately the
same botanical structure as wheat grain.
Introducing local cereal i.e. rice as
partial research work. The mixture of wheat and rice flour is know as
“composite flour”. After the production, the end product might not be like
wheat flour but as good as that of wheat and even more nutrition’s.
1.1 HISTORICAL
BACKGROUND
Rice production originated in China, and
was spread to countries such as Srilanka and India. It is believed that rice
was brought to West Asia and Greece in 300 B.C. by Alexander the greats armies.
In 800 A.D, people in east Africa traded
with people from India and Indonesia and were introduced to rice.
It is hard to say exactly how rice was
brought over to North America. One story says that a damaged ship was forced to
clock in the Carolinas. In return for repairs, the captain of the ship gave the
colonizers a bag of rice. In addition, it is believed that slaver from Africa
brought rice from their land. In 1700, 300 tons of American rice was shipped to
England. After the civil war came to an end, Rice was produced all over the
south. In the United States, rice is mainly grown in California, Mississippi,
Texas, Arkansas, and Louisiana.
The United States has adopted new
technology and machinery to produce rice. On average it takes about 7 man hours
per acre to cultivate rice. In Asia, it can
take 300 man hours to cultivate an care of rice. On average an American
consumer around 25 pounds of rice a year. In parts of Asia a person can
consumer between 200 and 400 pounds of rice a year.
Rice can be grown in a multitude of
conditions it can be grown in desert lands as well as methods. The rice plant
can grow to be between two and six feet tall.
There are different varieties of rice
grown in the world. They differ in shape, size and colour of grains, the west
Africa types of rice and brown, yellow and red. Before the introduction of
Oryza saeiva some 67 years age, red rice derived form the indigenous West
Africa Cultivated species Oryza. Glaberrima was grown and it is still grown on
unprepared plan in Mali, Sierra Leone and Nigeria. Commercially, the two types
of rice recognize and the white and red but generally the white types are
preferred and bring much higher price in most markets.
Rice if best grown in the naturally
humid condition provided by coanial plains and river basin and river Delta
regions. It is sometimes grown on land which has been deliberately swamped to
facilitate its cultivation.
Rice is eaten by man, cattle and poultry
and is also use din the manufacture of starch and beer. Rice has good storage
qualities and can be easily transported from one place to another.
1.2 STATEMENT
OF THE PROBLEM
The problem facing the integration of
rice flour in the production of snacks is due to the following.
1. Ignorance seems
from the facts that some people are not knowledgeable due to poor orientation
in the start of life. People have been so used to wheat flour and introducing
another flour gotten from cereal a tuber
crops, will be a great surprise because they always think that flour used for
snacks can only be gotten from wheat and no other crop. Thereby purchasing of
the rice flour will be minimized, because people will not know the proper way
to use it, the proportion to use, to acquire a good output, in other words,
ignorance make them think no other flour can be good as that of wheat flour.
2. Time constraint
people feel if we use our local product, processing will have to be considered,
using our locally produced rice, stone will have to be removed first, then wash
thoroughly to remove the remaining stones. It will then be dried in the sun,
after which will be taken to grinding machine that will grind it in to fine
flour, and this will take a lot of time.
Those that are impatient may not have
the time for this processing. They will prefer the ready made flour (wheat
flour) that can be easily bought in the market.
1.3 SIGNIFICANCE
OF THE STUDY
The research work is intended to improve
self reliance on our locally produced products and minimize if possible, the
use of importated flour. E.g. wheat, barley oat etc. the proper incorporation
of ingredient to produce quality and acceptable snacks that will increase sale
while the cost of production automatically will reduce.
1.4 AIMS
OF OBJECTIVES OF THE STUDY
The aims and objective of this research
work is to find out the various ways by which quality of diets based on which
rice can be improved. This project work is therefore carried out to achieve the
following aims.
i. To produce
variety of snacks and bread using composite flour (Rice + Flour)
ii. To create
awareness on the uses of rice for production of snacks and bread in home and hotels.
iii. To examine the
various cookery method in rice product
1.5 LIMITATION OF THE STUDY
This project work will be limited to the
use of rice and little amount of wheat flour due to result of the following
factors.
i. Time
constraints: Due to lack of time, only few of local product will be used.
ii. Lack of fund.
Due to the fact that there is lack of fund, the project will be limited to some
product.
iii. Seasonal
occurrence : Due to the fact that some of our cash crops may be scarce at a
particular period, only available ones will be used for this project work.
1.6 NEED FOR STUDY
The need
for study of this project is to enlighten caterers and food handlers on how to
use our local cereal crops i.e. rice in the production of flour and also to
teach them on how to integrate this flour with other locally produced crop
flour.
Finally
to discourage food handlers or caterers on the excessive spending on wheat
flour.
1.7 DEFINITION OF TERMS
Cereal - A kind of grain
Composite flour - Mixture of two or more flour
Graminea -
Scientific name for the class to which cereal and grain belong to.
Acreage - Area of a place of land measured in acreas
Perennial -
Lasting through the whole year.
Irrigation - To supply water to dry land especially
by providing with man-made streams.
Species - A group of plant that are
of the same kind which are like in all
important ways.
Nursery - An area where plants and
trees are grown to be sold or planted in other places.
Transplanting - To move a plant from one place and
plant in another.
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