OBJECTIVES:

1. To analyze the nutrient content of raw Local Sarawak Rice (brown Sri Aman
rice and purple Bario rice)
2. To study and identify the effect of fermentation process on nutritional content
of Local Sarawak Rice (brown Sri Aman rice and purple Bario rice)
3. To produce fermented rice-based flour and to conduct sensory evaluation test
on the fermented rice-based flour for for fritters.
4. To learn how to operate protein analyzer.
REFERENCES:

1. Assoc. Prof. Ing Katerina Riddellova, Determination of Total Nitrogen in Food

and Crude Protein Calculation(Kjedahl Method), Institute Of Chemical
Technology, Prague.
2. Charles E. Ophardt, 2003, Starch-Iodine, Virtual Chembook, Elmhurst
College.
3. Chiang Y. W., Ce, F.Y.* and Mohd Ismail, A, 2006, Microbial Diversity and
Proximate Composition of Tapai, A Sabah’s Fermented Beverage, University
Malaysia Sabah, Kota Kinabalu, Sabah.
4. Doreena Naeg, 2012, Bario Rice- a rare grain, Borneo Post Sdn. Bhd. ,
Kuching, Sarawak.
5. JessieSzalay,What Are Carbohydrate?, retrieve from
‘http://www.livescience.com/51967-carbohydrate.html’
6. Kathleen Ruhland, Preparation of wet sediment samples for freese drying (can
be part of 210Pb Analysis, Pearl.
7. K. Shelke, J.W Dic, Y. H. Holm, K. S. Loo, 2001, Chinese Wet Noodle
Formulation, Cereal Chemistry
8. LoaAnn Jopp, Methods of Drying Food at Home, retrieve from
‘ http://en.wikipedia.org/wiki/Tapai ’
9. Lewis, Betty A., 2003, Encyclopedia of Food and Culture (Starch), The Gale
Group Inc.
10. Rachel Thomas, T. K Yeoh, W. A. Wan-Nadiah and Rajeev Bhat*, 2014,
Quality Evaluation of Flat Rice Noodle (Kway Teow) Prepared from Bario
and Basmati Rice
11. Suzy Staywell, Eating Healthy Support, retrieve from
‘ http://www.healthy-eating-support.org/definiton-protein.html’
12. 2005, The Effects of Natural Fermentation on The Physical Properties of Rice
Flour and The Rheological Characteristics of Rice Noodles, International
Journal of Food Science & Technology.