CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

5. 1 Summary

This project was conducted to promote the use of rice flour in the production of
snacks and bread, highlighting that rice can be a valuable alternative to wheat
flour. It emphasizes that flour is not limited to wheat, dispelling the common
notion that wheat is the only cereal used in snack and convenience food
production.

Rice, specifically Oryza Sativa, is considered as a substitute for wheat flour in this
project, often used in composite flour with wheat. Rice belongs to the
GRAMINEAL family and is widely cultivated in various regions, particularly in
northern Nigeria and Guinea Bissau. The project focuses on white rice, which is
preferred in most markets due to its higher price.

Rice thrives in humid and swamped conditions, and crop rotation is recommended
to maintain soil fertility. The research aims to demonstrate that finely milled rice
flour can be used to produce snacks and bread, similar to wheat flour.

The research methods employed include desk work and experimentation. To

prepare rice for milling, it undergoes processes such as removing stones, washing,
sun drying, and eliminating remaining shafts before grinding. The resulting
products include rice cakes, rice bread, and rice buns.

Equipment used in production includes frying pans, mixing bowls, and baking tins.
The snacks produced are well-received by those who have tried them. Rice is
highly nutritious, providing starch and energy to the body. By adding wheat flour
to it, a good quantity of snacks can be produced due to the gluten content, provided
the right proportion is used.

Economically, this project promotes the importance of rice in generating income

for society and improving living standards. It encourages the use of locally
produced rice flour instead of imported wheat flour. To support this initiative,
farmers need access to loans and machinery to facilitate rice cultivation and
harvesting. Additionally, the government is urged to provide adequate milling
machines to support local rice production.

5.2 Conclusion

In conclusion, it is important to note based on the research findings from the study,
that rice can be effectively use by catering establishments for the production of
snacks and bread. It became evident that wheat flour can be utilized in conjunction
with other flours due to its gluten content, which is a vital protein found in wheat.
The ideal ratio for mixing these flours is in equal proportions or a 1:1 ratio,
meaning that combining 100g of wheat flour with an equivalent amount of rice
flour results in the production of high-quality snacks.

Furthermore, incorporating local grains in bakery operations can contribute to the

utilization of indigenous raw materials. This not only supports local agriculture but
also reduces the dependency on imported products.

Most significantly, this initiative can lead to the creation of employment

opportunities. When flour mills invest in machinery to produce these innovative
flours, they will require more staff to operate and manage the production process
effectively. This, in turn, can contribute to economic growth and job creation
within the community.
5.3 Recommendation

1. Further research should be carried out on vitamin, anti-nutrients, functional,

phytochemical and storage stability of the produced snacks and bread.

2. Public should be educated on to important fortifying use of rice flour in the

production of snacks and bread as this will provide the needed nutrient.

3. Artificial drying of rice flour such as oven dried should be encourage instead of

sun dried.