TITLE PAGE

UTILIZATION OF RICE FOR THE PRODUCTION OF SNACKS

BY

FATIMA ABUBAKAR 2021/ND/HTM/220

MBWIDIFFU MUSA 2021/ND/HTM/227
HABIBA MOHAMMED 2021/ND/HTM/228
ISMAIL BAFFA USMAN 2021/ND/HTM/229
MONICA YAKUBU 2021/ND/HTM/231
SAFIYA ABBA KYARI 2021/ND/HTM/232

BEING A FINAL YEAR PROJECT SUBMITTED TO THE

DEPARTMENT OF HOSPITALITY MANAGEMENT, RAMAT
POLYTECHNIC MAIDUGURI. IN PARTIAL FULFILMENT FOR THE
REQUIREMENT FOR AWARD OF NATIONAL DIPLOMA (ND) IN
HOSPITALITY MANAGEMENT

DECEMBER, 2023

I
 APPROVAL PAGE

This project has been read, certified and approved as meeting the requirement of

Department of Hospitality Management, Ramat Polytechnic Maiduguri, in

partial fulfillment of the requirement for the awards of National Diploma in

Hospitality Management.

MALAM HAMIDU UMORA _________________________

(Project Supervisor) Sign & Date

DR. PHILEMON PAUL WAMBANI _________________________

(Head of Department) Sign & Date

MRS. HUSSAINA WAKAWA _________________________

(Project Coordinator) Sign & Date

Name______________________ _________________________
(External Examiner) Sign & Date

II
 DEDICATION

This project is dedicated to Almighty Allah for his mercy and protection

throughout this programme. We return all the honour and glory unto his name.

III
 ACKNOWLEDGEMENT

We thank Almighty Allah for his support throughout the program for sparing

our life to see the end of this programme.

We are also grateful to our parent, for their support, spiritually, financially and

their advice may Almighty God made them eat the fruit of their labor. Our

special thanks also goes to our entire families, god bless them all (Amen).

Furthermore, our appreciation goes to our Supervisor, Mallam Hamidu Umora,

Head of Department, Dr. Philemon Paul Wambani and all the Hospitality

Management lecturers, May God bless you all. Amen

IV
 TABLE OF CONTENTS

Title page - - - - - - - - - - i

Approval Page - - - - - - - - - ii

Dedication - - - - - - - - - iii

Acknowledgement - - - - - - - - iv

Table of contents - - - - - - - - - v

Abstract - - - - - - - - - - viii

CHAPTER ONE
Introduction
1.1 Historical Background - - - - - - - 1
1.2 Statement of the study - - - - - - - 2
1.3 Significant of the study - - - - - - - 3
1.4 Aims and Objective - - - - - - - 3
1.5 Research Questions - - - - - - - 4
1.6 Scope and Limitation - - - - - - - 4
1.7Definition of terms - - - - - - - 4
CHAPTER TWO
Literature Review
2.0 Origin of Rice - - - - - - - - 6
2.1.1 Cultivation of Rice - - - - - - - 8
2.1.2 Cultivation in Nigeria - - - - - - - 8
2.1.3 Harvesting and Storage - - - - - - - 9
2,2,1 Utilization of Rice - - - - - - - - 11
2.2.2 Production of Masa Using Rice - - - - - - 12
2.2.3 Production of Snacks - - - - - - - 12
2.3 Nutritional Value of Rice - - - - - - - 13

V
2.4 Pests and Diseases - - - - - - - - 14
2.5 Uses of Rice - - - - - - - - 15
2.5.1 Starch - - - - - - - - - 15
2.5.2 Rice Bran - - - - - - - - - 15
2.5.3 Rice Bran Oil - - - - - - - - 15
2.5.4 Flaked Rice - - - - - - - - - 15
2.5.5 Puffed Rice - - - - - - - - - 16
2.5.6 Parched Rice - - - - - - - - 16
2.5.7 Rice Husk - - - - - - - - - 16
2.5.8 Rice Broken - - - - - - - - - 16
2.5.8 Rice Straw - - - - - - - - - 16
CHAPTER THREE
Research Methodology
3.0 Introduction - - - - - - - - 17
3.1 Research Desgin - - - - - - - - 17
3.2 Method of Data Collection - - - - - - 17
3.3 Primary Data - - - - - - - - 17
3.4 Personal Interview - - - - - - - - 18
3.5 Personal Observation - - - - - - - 18
3.6 Questionnaire - - - - - - - - 18
3.7 Secondary Data - - - - - - - - 19
3.8 Population and Sample - - - - - - - 19
3.9 Method of Data Analysis - - - - - - - 19
3.10 Equipment Use - - - - - - - - 19
3.11 Product - - - - - - - - - 20
CHAPTER FOUR
Analysis and Presentation of Data
4.0 Introduction - - - - - - - - - 24

VI
4.1 Questionnaire Presentation and Analysis - - - - 24
CHAPTER FIVE
5.1 Summary - - - - - - - - - 31
5.2 Conclusion - - - - - - - - - 32
5.3 Recommendations - - - - - - - 32
References - - - - - - - - - 34

VII
 Abstract
This project focuses on acceptability of rice for the production of snacks. There
are different varieties of rice grown in the world; they differ in shape, size and
colour of grains. Rice is an annual plant, one of the world most important
cereals providing noazing for a greater number of people than any other grain.
The method used in collecting data was through the use of questionnaires
personal interview and Sensory evaluation to determine the responses of
evaluator of product under study. The study revealed that it is based on the
findings on the accessibility of rice for the production of snacks and bread. It
was obvious that 27 which represent 90% of the respondents have extremely
proved that rice is acceptable for the production of snacks. A sample of thirty
(30) questionnaire was distributed and thirty copies where retrieved. To reach
conclusion, the data were analysed quantitatively based on thirty (30) copies of
the questionnaires that were returned. Frequently counts and percentage were
used to analyse the data.

VIII
 CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

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 (Sharma, 2004).

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

(Bray, 1996).

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 (Smith &

Dilday, 2011). In Asia, it can take 300 man hours to cultivate a 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.

1
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 (De Datta, 1981).

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 in 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 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

2
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.

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 AND 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 using composite flour (Rice + Flour)

3
ii. To create awareness on the uses of rice for production of snacks in home

and hotels.

iii. To examine the various cookery method in rice product

1.5 RESEARCH QUESTIONS

To achieve the stated objectives, the following research questions are

formulated to guide the research.

i. What are the possibilities and variations in producing a variety of snacks

and masa using composite flour, specifically a combination of rice and

flour?

ii. How can awareness be effectively created regarding the uses of rice for

the production of snacks and masa in home and hotel settings?

iii. What are the different cookery methods that can be employed in the

production of rice-based products, and how do they affect the final

outcome in terms of texture, flavor, and overall quality?

1.5 SCOPE AND LIMITATION

This research work is limited to the investigation of flour made from of rice and

as well as the overall acceptability through sensory evaluation.

1.6 DEFINITION OF TERMS

Cereal: A kind of grain

4
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.

Specie: 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.

5
 CHAPTER TWO

LITERATURE REVIEW

2.0 ORIGIN OF RICE

Rice is an annual plant, one of the world most important cereals, providing

nourishing for a greater number of people than any other grain, rice is a symbol

of fertility.

According to Alexander (1999) tropical crop made us to know that for the past

5000 years ago, rice is known to have been grown in China.

Remains of rice were found in the yung chaw excavation in china, dating as far

back 2500 B.C. the sowing of rice was an important religious ceremony. There

is this general belief that rice was domesticated in some part of country,

somewhere in India or Indochina, probably in Southern India. There are also

reference to rice in ancient (Hindu) Scripture dating back to 1300 B.C. they use

it in religion ceremony e.g. Birth, marriage and Death.

In Europe rice was not grown there, not until about 700 A-D by (Korcher) it

was introduced to America colonied in 1647 and was produced commercially in

south Canolina about 1685. it cultivation began toward the end of the last

century in Australia.

6
Rice is one of the oldest cultivate crops, being produced in China and India for

several thousand of years. It is thought to have originated from south and south

East, tropical Asia. In a broad belt extending from North-Eastern India, across

Burma, Thailand Laos, Veltarn and southern China.

Other species of rice known as Oryza Gilaberrima Originated from upper valley

of Niger River of Africa and cultivated only in west tropical Africa. Both Oryza

Sativa Glaberrima are produced annually Oryza Sativa may be maintain

perennially if protected from front and draught.

Bornilius (2000) made us to understand that archeological digs concluded in

1973-1974 near Itomutu village in Yuyaw country of checkiang province,

China, uncovers rice dated more that 6968 years old. Further more North,

domesticated rice seemed to have occurred around 3200-2500 BC in the nuclear

area if northern China as evidenced by the finding of rice glume remains at the

yangs hao site. (KC China 1997). Cultivated rice excavated from the gangetic

plain in India dated back to about 4530BC (Vishru Mittre 2001) The rice remain

excavated from non nok in a site in Southern Thailand dated back to about 4000

BC (Solhelm 1996). But the sample may represent a non cultivated from

paragraph above findings, it indicates that between the 4 th and 5th millennia BC.

These inhabitants of the lowland of south and southeast Asia and southern of

China Including south west and east of china) were already depending on rice as

7
staple food. Once adopted it taste and uses for many different things make it

have more advantage than other cereal crops and root crops.

2.1.1 CULTIVATION OF RICE

According to Metcalfe and Elkins (2000) crop productions”. Crop rotation is the

best process used in the cultivation of rice, if rice is grown on a soil

continuously; the soil becomes depleted in fertility and organic matter will fall

into poor physical condition. Weed problems may also occur with better method

of weed control, increased fertilization and better cultural practices, continuous

rice is sometimes free from problem.

The water requirement for rice is 1.5-8.0 acre feet amount of irrigation system

will depend on the amount of rainfall during the growing season.

2.1.2 CULTIVATION IN NIGERIA

There are just two ways by which rice can be grown here in Nigerian. The first

way is under flooded condition, which is sometimes referred to as lowland rice.

This can occur naturally or by irrigation in a flat low lying area. The second

way is under ordinary un-floated condition also know as upland rice. Different

variety of rice can be cultivated in these two ways. Onvemar I.C. in his work of

“Crop Science” discussed this further.

8
In flooded condition the planting always start in May or June, the seeds

germinated in 4-5 days and by 7-8 weeks they are ready for transplanting. This

is commonly done in July or August.

The leaves and stems are trimmed to reduce water loss, after it is being carefully

dug up from the nursery water has to be supplied by irrigation in that case the

soil only is kept saturated with water until the seedling are up to 15cm tall,

10cm of water is allowed to stand on the field, after flowering, then it is allowed

to dry the space of transplanting is 23cm x 25cm 2-5 plant per stand.

For un-flooded condition, planting is done early in rainy season usually around

April or May; the crop is ready for harvesting in August. In the area with long

raining season, second crop may be planted in late August, to be harvested

during dry season, up land rice is commonly seeded directly into the field

spacing 25cmx25cm with 6-9 seeds planted per hole.

Rice respond well to nitrogenous fertilizer and sometimes phosphate fertilizer.

For floaded rice, sylphate of ammonia at the rate of 22 okg/acre. For upland rice

15;15;15 compound fertilizer is applied broadcast at 3 weeks it has been know

that upland quickly than floaded rice.

2.1.3 HARVESTING AND STORAGE

Harvesting is done by cutting the rice heads tying them in bundles and allowing

them to dry in the sun for someday (Onwuemer, 1998).

9
THRESHING: This is separation of grains from the stalk, traditionally

threshing is done by using sticks to beat the dry harvested rice heads. After

beating, the rice is thrown in the air repeatedly to allow the wind to blow away

the stalk and lighter chaff. This process is called WINNOWING it can also be

threshed in motor power mechanical thresher.

HULLING: This is the removal of the husk from the edible grain. It is done by

motor driven rice mills, not only to remove the husk or hills, it may also polish

the rice, traditionally, hulling is done by pounding the paddy immortal, the husk

are then separated from grain by winnowing.

Before paddy is being hulled, it must first be pre-boiled. Still on harvesting.

Metcalfe D.S. discussed it as something that is carried out manually in the sense

that human labor are used by using their hands and crude implements instead of

mechanical devices, some factors to be considered before harvesting was that

the grain must be matured. High in quality and have proper moisture content. To

support harvest transport equipment must be available and the soil must be

sufficiently dry.

After maturity is estimated field draining is given primary consideration. Proper

election of draining date is important because the soil must be dried to support

easy harvesting. This draining data is determined who the heads (panicles) are

dropping.

10
To Kochhar (1997) harvesting is done when the panicles are turn down are

yellowish in colour and the lower kernels are in hand dough shape. Premature

harvesting will affect the yield and the milling quality. If this is delayed there

may be loss due to shattering. Harvesting is done by hand and also sickle in

most Africa and Asiatic country, while in agriculturally advanced country,

tractor that cut, thresh and bag the grains all in one operation is used.

It is not stored in tight fitting sack in order to provide enough air to prevent

spontaneous heating and maintain the rice grain at low moisture content and to

protect it from fungi and insects.

2.2.1 UTILIZATION OF RICE

The utilization of rice in the production of various food products has gained

significant attention due to its versatility and nutritional benefits. Rice, a staple

food in many cultures, has transcended its traditional role and found application

in innovative culinary creations (Smith, 2022). One such application is in the

production of masa snacks, where rice brings a unique flavor profile and texture

to the table. By incorporating rice into masa snack recipes, manufacturers are

able to cater to a wider audience with diverse dietary preferences and needs

(Jones et al., 2021).

11
2.2.2 PRODUCTION OF MASA USING RICE

The production of masa using rice involves creative adaptations of traditional

baking processes. Rice flour, derived from milled rice, is often used as a key

ingredient in these recipes. The rice flour can be blended with other flours to

create a suitable texture and rise for the masa. Depending on the desired

outcome, rice grains can also be included for added texture and visual appeal

(Brown & Green, 2020). The masa-making process remains largely similar,

involving mixing, fermentation, shaping, and baking. However, the inclusion of

rice introduces an element of complexity and uniqueness, setting rice-based

masa snacks apart from their conventional counterparts (Johnson, 2019).

2.2.3 PRODUCTION OF SNACKS

The production of snacks has evolved beyond traditional offerings to encompass

a wide array of flavors, textures, and ingredients. This evolution has paved the

way for the integration of rice in snack production. Rice, with its neutral taste

and ability to absorb flavors, serves as an ideal canvas for creating diverse snack

options (White, 2018). In the context of rice-infused snacks, the production

process may involve creating rice-based dough, incorporating additional

ingredients for flavor, shaping the dough into snack-sized portions, and

employing various cooking methods such as baking or frying. The end result is

a range of snacks that capitalize on the nutritional benefits of rice while

12
satisfying the consumer's cravings for innovative taste experiences (Miller &

Lee, 2023).

2.3 NUTRITIONAL VALUE OF RICE

Rice is not only a staple carbohydrate but also a rich source of essential

nutrients. It is a notable source of complex carbohydrates, providing sustained

energy release and aiding in maintaining healthy blood sugar levels (Thompson

et al., 2017). Brown rice, in particular, is a whole grain variant that retains its

bran and germ layers, offering higher dietary fiber content and enhanced

nutritional value (Chen et al., 2020). Rice is also a source of several B vitamins,

including thiamine, riboflavin, and niacin, which are crucial for energy

metabolism and overall well-being (Robinson & Martinez, 2019).

Moreover, rice is naturally gluten-free, making it an excellent option for

individuals with gluten sensitivities or celiac disease (Harris, 2016). Its low

allergenic potential makes it suitable for a broader range of consumers.

Additionally, rice contains trace minerals such as magnesium, phosphorus, and

selenium, which play roles in bone health, cellular function, and antioxidant

defense (Wang & Smith, 2018).

Incorporating rice into masa snacks and other food products not only introduces

its nutritional benefits but also contributes to the creation of a diverse and

inclusive food landscape (Garcia et al., 2021).

13
2.4 PESTS AND DISEASES

Advances learner Dictionary defines diseases as a disorder caused by infection

or unnatural growth, not by an accidents, while pest is small animal or insect

that harms or destroys food supplies.

Rice disease in Nigeria has been studies with emphasis mainly on blast caused

by Pyricularia Oryzae. It may be generally summarized that most rice disease is

the rice growing countries of Africa are present in Nigeria. However the major

disease areas are the high rainfall areas.

Metcalfe D.S. and Elkins D.M. 1993 mention some of these pests and disease in

their book crop production. Rice sting bug and rice water we evil are the most

damaging pest causing arrival losses of about 4% other pest are rice stalk borer,

rice leaf mine, fall any worm, grasshopper and chinch bug.

Disease caused annual loss 5% the disease that are caused by FUNGI include

seeding blight brown leaf spot blast, stem rot, kernel smut etc.,

While tip is caused by NEMATODE disease by virus are green leaf hopper and

gressy stunt.

14
2.5 USES OF RICE

Rice is a staple food and is used by many ways as under food: Rice is used as a

staple food by more than 60 percent of world population. Cooking of rice is a

most popular way of eating.

2.5.1 STARCH

Rice starch is used in making ice cream custard powder, pudding, gel,

distillation of potable alcohol etc.

2.5.2 RICE BRAN

Rice Bran is used in confectionary product like masa, snacks, cookies and

biscuit. The defatted bran is also used as cattle food, organic fertilizer and

medicinal purpose and in wax making

2.5.3 RICE BRAIN OIL

Rice bran oil is used as edible oil in soap and fatty acids manufacturing. It is

also used in cosmetics synthetic fibers, detergents.

It is nutritionally superior and provides better protection to heart.

2.5.4 FLAKED RICE

Flacked rice is made from parboiled rice and used in many preparations.

Example hulled flaked, rolled flaked.

15
2.5.5 PUFFED RICE

Puffed rice is made from paddy and used as whole for eating.

2.5.6 PARCHED RICE

Parched rice is made from parboiled rice and is easily digestible.

2.5.7 RICE HUSK

Rice husk is used as a fuel, in board and paper manufacturing, packing and

building materials and as an insulator. It is also used for compost making and

chemical derivatives.

2.5.8 RICE BROKEN

Rice Broken is used for making food item like breakfast cereals, baby foods,

rice flour, noodles rice cakes, etc. and also used as a poultry feed.

2.5.9 RICE STRAW

Mainly use as animal feed fuel mush room bed, for mulcting in horticultural

crops and in preparation of paper.

16
 CHAPTER THREE

RESEARCH METHODOLOGY

3.0 INTRODUCTION

This chapter presents the methodology which was employed during the study.

In light of this, the areas of the study and reasons which underpin the choice of

area are explained. In these chapter explanations on research design and

approach, the population, sample and sampling procedures, data collection

methods used during data collection are provided. Explanations are also

provided on how instruments were validated and how data was collected and

analyzed.

3.1 RESEARCH DESIGN

The study adopted survey research design. This design was adopted because the

study involves data collection on Utilization of Rice for the Production of

Snacks from primary sources (respondents).

3.2 METHOD OF DATA COLLECTION

In conducting the study, the researcher was applying both primary and

secondary data collection techniques.

17
3.3 PRIMARY DATA

Primary data are information collected specifically for the purpose of

investigation under study. The researcher used personal interview, personal

observation and questionnaire in collecting data. In both methods the same set

of questions were administered.

3.4 PERSONAL INTERVIEW

To make the research study explicit, the research study carried out a personal

interview with the strategy of the society on rice products, this entails asking

question on the products, it's appetizing, aromatizing, effect similarly question

on its tradition and modern cooking method was asked from the respondents.

3.5 PERSONAL OBSERVATION

Personal observation was made on how people respond to the products. Also,

various people were also observed on other duties that could be prepared with

rice.

3.6 QUESTIONNAIRES

Questionnaire was designed for scheduled interview, most of them were self

administered with both open and closed ended questions to the respondent. The

purpose of the questionnaire was to compare the reviewers’ comments and the

18
authors’ perception of the problems. The questionnaire focused on meeting the

research objectives and answering the research questions.

3.7 SECONDARY DATA

The researcher use secondary data from some previous related research,

textbooks, seminar paper and magazine. In order to collect data arrived at the

findings of the write up.

3.8 POPULATION AND SAMPLE

The population of interest for this study are both lectures and student who have

an interest in and are potential consumer of rice-based snacks from department

of Hospital Management, Ramat Polytechnic Maiduguri.

To obtain a representative sample of the study, the researcher employed a

random sampling method. This method was chosen due to its ability to allow

the researcher to make meaningful and reliable inferences about populations

based on carefully selected samples

3.9 METHOD OF DATA ANALYSIS

Upon data collection, responses were subjected to qualitative and quantitative

analysis. Qualitative data were coded and thematically analysed to identify

common patterns and themes, while quantitative data were analysed using

statistical software to generated descriptive statistics and inferential findings.

19
3.10 EQUIPMENT USE

The following are the equipment used for the practical:

1. Baking Tray

2. Frying Pan

3. Gas Cooker

4. Knives

5. Mixing Bowl

6. Soup Laden

7. Table Spoon

8. Tea Spoon

3.11 PRODUCT

Some suggested snacks that are carried out in this project are as follows:

1. Rice cake

2. Rice Biscuit

3. Masa

RICE CAKE

Ingredient Quantity

Rice flour 200g

Butter 120g

20
Sugar 120g

Vanilla essence

Nut meg

Egg 2 or 3

Baking powder ½ teaspoon

Salt Pinch

METHOD

1. Sieve the flour and baking powder together

2. Cream margarine and sugar until light and fluty

3. Add egg little at a time mix very well after each addition fold into the

sieved flour. Add vanilla essence.

4. Grease the cake pan and portion the mixture into the tin

5. Bake in a moderately hot oven for 20 minute or until light and evenly

brown

BISCUT

Ingredient Quantity

Rice flour 200g

Butter 25g

21
Sugar 50g

Salt Pinch

Egg 5

Milk 50ml

METHOD

1. Sieve flour, baking powder and slat and add sugar

2. Rub in the fat and add egg

3. Mix little water, mix very well

4. Cut in to ball and deep fry in hot oil till golden brow

MASA

Ingredients Quantity

Rice flour 100g

Sugar 40g

Yest 12g

Onion 2

Baking powder 1.2 teaspoon

Vegetable oil for fry

22
METHOD

1. Blended the rice with water, cooked rice, and finely chopped onions to

form a thick paste.

2. The mixture is then combined with active dry yeast and sugar to kickstart

the fermentation process.

3. Once the batter has fermented, season it with salt and add some baking

powder to enhance the flavor and texture of the cooked Masa.

23
 CHAPTER FOUR

DATA PRESENTATION AND ANALYSIS

4.0 INTRODUCTION

This chapter deals with the presentation of the result obtained from

questionnaire. The data gathered were presented according to the order in which

they arranged in the research questions.

4.1 QUESTIONNAIRE PRESENTATION AND ANALYSIS

A total of thirty (30) questionnaires were distributed and collected from the

respondents and analyzed as percentage of the total sample. This analysis and

interpretation of this finding is based on the questionnaire collected, which is

presented in table below;

TALBE 4.1: GENDER OF RESPONDENT

GENDER FREQUENCY PERCENTAGE

Male 17 56.67%

Female 13 43.33%

Total 30 100%

The result from the table 4.1 above shows the gender of the respondents.

Seventeen (17) of the respondents are male which represent the 56.67% of the

total respondent. While, thirteen (13) are female which represent the 43.33% of

the total respondents.

24
TABLE 4.2 MARITAL STATUS OF RESPONDENT

MARITAL STATUS FREQUENCY PERCENTAGE

Married 15 50.%

Single 10 33.3%

Divorced 5 16.7%

Total 30 100%

The result from the table 4.2 above shows the marital status of the respondent.

Fifteen (15) of the total respondents are married which represent 50%, ten (10)

are single which represent 33.3% of the total respondents. While, five (5) are

divorced which represent 16.7% of the total respondents.

TABLE 4.3 AGE OF RESPONDENT

AGE CATEGORY FREQUENCY PERCENTAGE

18-25 10 33.3.%

26-35 10 33.3%

36-45 5 16.7%

46 and above 5 16.7%

Total 30 100%

25
The result from the table 4.3 above shows the age of the respondents. Ten (10)

of the respondents are between the age of 18-25 which represent 33.3%, ten

(10) are between the age of 26-35 which represent 33.3%, five (5) are between

the age of 36-45 which represent 16.7% while, five (5) are between the age of

46 and above which represent 16.7% of the total respondents.

TABLE 4.4 EDUCATIONAL QUALIFICATION OF RESPONDENT

QUALIFCATION FREQUENCY PERCENTAGE

SSCE 5 16.7%

NCE/ND 15 50%

HND/BSc 8 26.7%

Master/PhD 2 6.6%

Total 30 100%

The results from table 4.4 above shows the educational qualification of the

respondents. Five (5) of the respondents are SSCE holders which represent the

16.7%, fifteen (15) are NCE/ND holders which represent the 50% of the total

respondents. While, eight (8) are HND/BSc holders and two (2) are Master/PhD

holders which represent 26.7% and 6.6% respectively.

26
TABLE 4.5 OCCUPATION OF RESPONDENT

OCCUPATION FREQUENCY PERCENTAGE

Civil Servant 14 46.7%

Self-Employ 10 33.3%

Private Sector 3 10%

Other 3 10%

Total 30 100%

The results from table 4.5 above shows the occupation of the respondent,

fourteen of the total thirty respondents are civil servants which represents

46.7%, ten respondents which stand for 33.3% are self-employed. Three

respondent are into the private sector and also three respondents are into other

occupation not mentioned in the table above. This value present 10% of the total

respondents.

27
TABLE 4.7: SENSORY EVALUATION OF CAKE

Items 5 4 3 2 1 Positive Negative

like like neither Dislike Dislike

extrem very like or very extrem

ely much dislike much ely

Do you find the

27 3 0 0 0 30 0
appearance of

the product ‘A’

90% 10% 0% 0% 0% 100% 0%
appealing

Is the Taste of
27 3 0 0 0 30 0
the product ‘A’
90% 10% 0% 0% 0% 100% 0%
appetizing

Is the aroma of
20 10 0 0 0 30 0
the product ‘A’
66.7% 33.3% 0% 0% 0% 100% 0%
pleasing

Does the rice

27 3 0 0 0 30 0
meet overall

acceptance for

the production 90% 10% 0% 0% 0% 100% 0%

of cake

28
The above table 4.7 shows that out of 30 observers that were given the product

‘A’ sample which is Cake was generally accepted with 100% positive while the

negative response is 0% which indicates that the product has been accepted.

TABLE 4.8: SENSORY EVALUATION OF CAKE

Items 5 4 3 2 1 Positive Negative

like like neither Dislike Dislike

extrem very like or very extrem

ely much dislike much ely

Do you find the

28 2 0 0 0 30 0
appearance of

the product ‘B’

93.3% 6.6% 0% 0% 0% 100% 0%
appealing

Is the Taste of
25 5 0 0 0 30 0
the product ‘B’
83.3% 16.6% 0% 0% 0% 100% 0%
appetizing

Is the aroma of
28 2 0 0 0 30 0
the product ‘B’
93.3.% 6.6% 0% 0% 0% 100% 0%
pleasing

Does the 30 0 0 0 0 30 0

Product ‘B’

meet overall 100% 0% 0% 0% 0% 100% 0%

acceptance

29
The above table 4.8 shows that out of 30 observers that were given the product

‘B’ sample which is Masa was generally accepted with 100% positive while the

negative response is 0% which indicates that the product has been accepted.

TABLE 4.9: SENSORY EVALUATION OF BISCUIT

Items 5 4 3 2 1 Positive Negative

like like neither Dislike Dislike

extrem very like or very extrem

ely much dislike much ely

Do you find the

30 2 0 0 0 30 0
appearance of

the product ‘C’

100% 0% 0% 0% 0% 100% 0%
appealing

Is the Taste of
26 4 0 0 0 30 0
the product ‘C’
86.6% 13.3% 0% 0% 0% 100% 0%
appetizing

Is the aroma of 26 4 0 0 0 30 0

the product ‘C’

86.6% 13.3% 0% 0% 0% 100% 0%
pleasing

Does the 29 1 0 0 0 30 0

Product ‘C’ 96.7% 3.3% 0% 0% 0% 100% 0%

meet overall
30
 acceptance

The above table 4.8 shows that out of 30 observers that were given the product

‘C’ sample which is Biscuit was generally accepted with 100% positive while

the negative response is 0% which indicates that the product has been accepted.

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

5. 1 SUMMARY

This project work which is based on the utilization of rice in production of

snack and bread is to create awareness in the usage of rice flour in production of

snacks and bread in our catering establishment. The word “flour” is a fine

powder obtained by grinding, people think that wheat is the only cereal used in

the production of snacks and all sort of convenience food but it if not so only

that wheat flour is refereed to as the “King of cereal”.

Rice which has it botanical name as Oryza Sativa as a substitute to wheat flour

in this project although composite flour is used i.e. adoption of wheat flour to

rice flour and it is even more nutrition’s. Rice belongs to the family

GRAMINEAL and it widely cultivated in the river rain regions and savannah

area of northern Nigeria and also coastal plains of Guinea Bissau.

Respondents visited for the sensory evaluation session that rice can be used to

prepare different delicacies. It was conclude that rice contain lots of nutrient are
31
comments from respondents shows that the dishes, snacks presented which were

generally accepted.

5.2 CONCLUSION

In the course of data collection, it was noted that rice can be developed and

utilized by catering establishment in producing snacks and bread.

One can also see that wheat flour can be use partially with the other flour

because of the gluten found in it (Gluten is the protein found in wheat). There is

need in mixing the flour together in equal or ratio 1:1 (100g of wheat to long of

rice flour will produce good quality snacks).

Using of local grains in our bakery can promote the uses of our local raw

materials.

Above all one will be able to see that it creates employment opportunities when

the flour mills invests machines to produce these new flour, more hand of staff

will be needed.

5.3 RECOMMENDATION

This piece of work intends to contribute to the adaptation of using rice flour for

partial substitution to wheat flour in catering industry for the production of

bakery products.

32
However, some aspects still need further research and attention such as taste

flavour and texture.

There should be more development in agricultural programmes and this result is

usually of food crops and seasonal fluctuation.

The federal government should put more efforts at implementing programmes

that will help our farmer to be able to produce more local crops like rice and

some other crops.

They should be ready to give out loans to the farmers which will make the

plantation and harvesting rice very easy. Also good milling machine should be

provided for milling the rice.

Rice flour used in substitution to imported wheat flour alone save foreign

exchange and it also encourage more usage at local flour in our society.

33
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