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
Abstract
Table of contents
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
has adopted new technology and machinery to produce rice. On average it takes
about 7 man hours per acre to cultivate rice. In ,
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.