KADUNA POLYTECHNIC

COLLAGE OF SCIENCE AND TECHNOLOGY

DEPARTMENT OF NUTRITION AND DIETETICS

COURSE: RESEARCH METHOD

COURSE: NUD233

CLASS: ND2

ASSIGNMENT

PRODUCTION OF READY TO SERVE BURABISCO FROM SHINKAFA/MASARA

BY

HAUWA ILIYASU BUHARI

CST/20ND/EV/3092

SUBMITTED TO:

Dr. MAIMUNA ALIYU

NOVEMBER, 2022.

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 INTRODUCTION

BACKGROUND OF THE STUDY

There are many burabisco from either masara, acca shinkafa etc. But today, we will be making
burabisco masara/shinkafa. Even though it can be eaten anytime it is usually prepared during
family gatherings such as naming ceremonies, weddings, and other special occasions. This
delicacy brings together a combination of all the six classes of food simply and healthily. The
broken rice, oil, moringa leaves, green pepper, carrot, makes it comparable to fried rice.

Northern Nigeria is located north of the equator and enjoys humid tropical climate. The
climatic conditions in the region exhibit prolonged dry season and short wet season. The long
dry season period extends from October to mid-May with harmattan period during December-
January. This is the period of little or no cloud cover resulting in wide range of temperature. The
wet season covers relatively short period, from June to September. The rains are generally
convectional, heavy and short in duration, often characterized by frequent storms. The few high
plateaus of Jos and Biu, and the Adamawa highlands, experience climactic conditions which are
markedly different from the generalized dry and wet period in northern Nigeria. Temperatures
are 5 – 10oC lower due to high altitude than in the surrounding areas. Similarly, the annual
rainfall figures are higher than in areas around them, particularly on the windward side.

Origin of Maize
The term ‘maize’ seems to be derived from the word ‘mahiz’ of Taino language of the Caribbean
islands, which became ‘maiz’ in Spanish (Oxford dictionary 2015). Based on this common name,

Linnaeus included the name as species in the botanical classififi cation of Zea Maize (Zea mays
ssp. may) belongs to the tribe Maydae, family Poaceae and was originated in Mexico and Central
America. It possesses somatic chromosome number of 20, a genome size of 2.3 gigabase and
more than 32,000 genes (Schnable et al. 2009). Maize grows well in various agroecologist and is
unparalleled to any other crop due to its ability to adapt in diverse environments. It has emerged
as a crop of global importance owing to its multiple end uses as a human food and livestock feed
and serves as an important component for varied industrial products. Besides, maize serves as a
model organism for biological research worldwide. Globally, about 1016.73 million metric

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tonnes of maize is produced every year – the highest among major staple cereals. Maize is a
domesticated grass that originated approximately 7000 years ago in what is now Mexico. It is
also referred to as corn, and both words are used as synonyms in this review, depending on the
source of data or references consulted. Maize was spread across the world shortly after the
European discovery of the Americas. Regardless of origin, corn has proven to be one of the most
adaptable crops. Its evolution apparently occurred mainly under domestication and resulted in
biotypes with adaptation ranging from the tropics to the north temperate zone, from sea level to
12,000 feet altitude, and growing periods (planting to maturity) extending from 6 weeks to 13
months.

Origin of rice

Oryza Sativa, it is believed, is associated with wet, humid climate, though it is not a tropical
plant.
It is probably a descendent of wild grass that was most likely cultivated in the foothills of the far
Eastern Himalayas. Another school of thought believes that the rice plant may have originated in
southern India, then spread to the north of the country and then onwards to China. It then arrived
in Korea, the Philippines (about 2000 B. C.) and then Japan and Indonesia (about 1000 B. C.).
When Alexander the Great invaded India in 327 B. C., it is believed that he took rice back to
Greece. Arab travelers took it to Egypt, Morocco and Spain and that is how it travelled all across
Europe. Portugal and Netherlands took rice to their colonies in West Africa and then it travelled
to America through the ’Columbian Exchange’ of natural resources. But as is traditionally
known, rice is a slow starter and this is also true to the fact that it took close to two centuries
after the voyages of Columbus for rice to take root in the Americas. Thereafter the journey of
rice continues with the Moors taking it to Spain in 700 A. D. and then the Spanish brought rice to
South America at the beginning of 17th century.
STATEMENT OF THE PROBLEM

The preparation of carrot flour Fresh and well crushed rice/masara and other ingredients for the
production of Burabisco from Shinkafa/Masara is a necessity. Hence, the study intends to solve
the problems of achieving an enrich tasty Burabisco from Shinkafa/Masara. Hence, it seeks to
solve the problems of;

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1. Lack of knowledge for Burabisco from Shinkafa/Masara production

2. The acceptability of Burabisco from Shinkafa/Masara

3. Inadequate ingredients for Burabisco from Shinkafa/Masara production

4. To provide a simple an efficient recipe for Burabisco from Shinkafa/Masara production

OBJECTIVES OF THE STUDY

The aim of this project is to present a study on the production and assessment of acceptability of
Burabisco from Shinkafa/Masara.

Therefore, the specific objectives are as follows;

1. To produce Burabisco from Shinkafa/Masara

2. To examine the extent of acceptability of Burabisco from Shinkafa/Masara

3. To state the ingredients used for Burabisco from Shinkafa/Masara production

4. To provide a simple and efficient recipe for Burabisco from Shinkafa/Masara production

RESEARCH QUESTIONS

1. How can Burabisco from Shinkafa/Masara be produced?

2. To what extent is the acceptability of Burabisco from Shinkafa/Masara?

3. What are the ingredients used for Burabisco from Shinkafa/Masara production?

4. Is a simple and efficient recipe for Burabisco from Shinkafa/Masara production provided?

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SIGNIFICANCE OF THE STUDY

The significance of the study cannot be overemphasized. This is because cake making need to
consider the benefits of nutrients that would be contained in the product. Hence, the Burabisco
from Shinkafa/Masara will help increase nutrients value. Also, the recipe that will be provided in
this study will aid anyone who intend to carryout Burabisco from Shinkafa/Masara production as
business, since it will help the person to have knowledge of Burabisco from Shinkafa/Masara
production. Also, with this study one could start his/her own Burabisco from Shinkafa/Masara
making business and this will in turn benefits the masses for employment and the government in
terms of revenue.

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 LITERATURE REVIEW
RELATED LITERATURE
Burabusko (Steam cooked product)
Burabusko is a common name for all coarse flour produced from millet, sorghum, maize, rice or
wheat. The grits are placed in boiling water and stirred. The pot is covered and steamed for a
few minutes. The grits form agglomerated particles. When cooked, burabusko is served with
stew or soup. It serves the same purpose as semolina, or couscous. In the case of couscous
finely grounded flour is kneaded with water until the flour particles stick together. The particles
are pushed through coarse screen. The particles are placed in a container with perforated bottom,
which is placed on top of a pot filled with boiling water. Steam penetrates through the
agglomerated particles. Usually ground baobab leaves, peanut butter, okra or some other additive
is mixed with the couscous during steaming. Sometimes it is dried as a convenience food. On
our food history segment today is Burabisco. Burabisco which is also pronounced as brabisco is
a traditional couscous meal that hails from Maiduguri. This meal is quick and easy to prepare.
The primary ingredient for making this food is couscous. Couscous is also known as burabisco in
Northern Nigeria and is made from corn or wheat grits.

Nevertheless, in preparing this meal, couscous is sometimes substituted with garri. When garri is
used in preparing this food, lukewarm water is added to it. The garri is then stirred with a fork so
that it doesn’t form a solid mold; the small disjointed lumps of garri are what is required in
preparing burabisco. Other ingredients used in making this food are shredded chicken, carrot,
green pepper, spring onions, vegetable oil, seasoning cubes, onions, garlic, ginger, chili pepper,
and salt. These ingredients make this food nutritious and delightful. It also makes it one of the
luxurious dishes of northern Nigeria.

Burabisco can also be prepared as jollof. But when it is served plain, it is paired with spicy stew
of meat and vegetables. This meal allegedly helps to boost the immune system. It also aids
weight loss; team  fitfam, this is another delicious meal that you can add to your menu.

Burabisco can be served at any time of the day. This delicacy can be best enjoyed with chilled
soft drink. So, if you’ve not tasted this food before and you are thinking of something different to
make with garri, try making burabisco. Assuredly, you’d be pleasantly surprised.

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 METHODOLOGY

INGREDIENTS

 1 Cup Couscous (grit wheat)

 1/2 Kg Chicken Breast
 2 Green peppers
 2 Scotch Bonnet Peppers
 1 Red Bell Pepper
 2 Carrots
 2 Csp Vegetable Oil
 1 Bulb Onion
 1 Sachet ONGA GoG
 2 Cubes ONGA Chicken
 1 Sachet ONGA Stew
 Salt to Taste
 1 Tsp Dry Pepper
 2 Cups Groundnut
 Dry Garlic
METHOD

1. The dry fish was rinsed and putted into a pot, add 2 cubes of seasoning spices and boil
the dry fish.
2. The dry fish was used to cook the burabisco so there should be a substantial amount of
water.
3. Chop onions
4. Some scooped stocked into the grounded groundnut.
5. Blend pepper and onions and some vegetable oil was put in the pot, while letting pepper
to be fry.
6. Little spices and seasoning cubes was poured into the stew sauce.
7. Vegetables were added so that they can soften to an extent.
8. The boiled cooked fish was cut into small pieces and poured inside the sauce.

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 9. Groundnut paste was poured and allowed to cook for few minutes.
10. Sliced pepper and carrots in long strips was put.
11. Seasoned water was poured in the pot and the burabisco inside the seasoned water too.
12. The burabisco was cooked for a few minutes, and the chopped pepper and carrots was
putted inside.
13. The simmer was leave to, so the vegetables will soften a bit.
14. The burabisco and sauce was served.

Nutritional Value of Burabisco from Shinkafa/Masara

Burabisco from Shinkafa/Masara recipe promotes good health, boosts energy, and replenishes

glycogen levels after exercise, as well as easing the digestive system.

Conclusion

This concludes how to make Burabisco from Shinkafa/Masara recipe. If the above-mentioned

steps are followed strictly, there won’t be any mistake in having a perfectly made Burabisco

from Shinkafa/Masara. In addition to how it can be served, instead of using fried groundnut, you

could alternatively use grinded Kuli-Kuli (Garin Kuli).

Burabisco from Shinkafa/Masara is a delicacy widely enjoyed in the north and gradually finding
its way into the home of many Nigerians. It is a welcome option for everyday rice. Broken rice is
the favored rice for making Burabisco from Shinkafa/Masara.

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