Download complete project materials on The Production of Drinks and Snacks Rice Maize and Millet
CHAPTER ONE
INTRODUCTION
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1.1 Background of the Study
The hospitality industry is a major service sector in the world economy. “The industry encompasses on extensive variety of service industries that include food service, tourism and hotels” Kasavana, (2002). “Catering in this industry provides foods, drinks and beverages and sometimes lodging for people who are away from their homes” Kasavana, (2001).
This catering service is usually in the form of fast food, restaurants, “mama puts” as the case in Nigeria, bars, food sold from kiosks etc. Al. Suleiman (2005), and it is a large employer of labour of both skilled, semi – skilled and unskilled.
In Nigeria, assorted drinks and snacks are available in all eateries and restaurants. These snacks and drinks include some locally made ones derived from Rice, Maize, Millet, sorghum to mention but a few. They serve as local delicacies with their attendant nutritional values.
Kunu is a popular drink from Northern part of Nigeria. The drink has two forms depending on the main ingredient used. Kunu Zaki from millet, or sorghum. Millet is one of the oldest cultivated crops. The term millet is applied to various crops whose seeds are harvested for food or feed.
The five millet species that are of commercially important are Proso, Foxtail, Barnyard, browntop and pearl (common to Nigeria). The pearl or cattail millet (Pegnisetum Glaucum) originated in the African savannah and grown since prehistoric time. It is grown extensively in African, Asia, India and near East as a food grain (Federal Ministry of Health, Abuja).
Rice is widely grown all over the world and it is a staple food in most Asian countries. Apart from the food sources of rice, beverages are being processed from rice. The sake alcoholic drinks in Japan are gotten from rice Harper (2001). But in Nigeria, the local rice is used to make Kunu Gyada drink in the Northern part of the country. Kunu Gyada is a nutritional drink made from rice with other additives such as groundnut (roasted), Tanzania. It is usually taken as break – fast menu with Kosai (Bean¬¬¬-cake) and used to breakfast by the Muslim community during Ramadan fast.
Rice is the seed of the monocot plant Oryza sativa ¬¬¬¬¬(Asian rice) or Oryza Glaberrima (African Rice). As a cereal grain, it is the most widely consumed staple food for a larger part of the world’s human population, especially in Asia and the West Indies. It is a grain with the second highest worldwide production, after maize (Corn), United Nation’ FAO (2005).
Maize is a member of the grass family Gramineae. It is a high yielding cereal crop in American, it is considered as the king of field crops while it is used as stable food in Mexico, Brazil, Nigeria, Kenya, etc. FAO, (2000). It is also used as a major source of poultry feed, as mentioned above, maize is a stable food crop in Nigeria, and also it is used for drinks. Drinks such as Pitto (a local brew) are prepared from corn, also individual uses corn to prepared Kunu, Pap etc for consumption and refreshment.
Also, various types of snacks can be made from the cereal with a mixture of wheat flour e.g. Queen Cake, Chin – chin, Burns and doughnut. These confectionaries or pastries are widely acceptable as menu and in some cases for in-between meals by the generality of Nigerians.
In this study, attention will mostly be focused on the use of Millet, Rice, Corn (Maize) for the preparation of drinks and as alternative to soft Drinks, improve on their use and method of preparation, the importance to the economy, health benefits, nutritive value of the drinks and snacks, problems associated with the preparation of the drinks and snacks, way for improvement and creating awareness and interest for the acceptability of the drinks and snacks. Attempt will also be made on useful recommendations on the way to popularize the use of these. Local drinks and snacks on a wider scale across the country, uses in hotels and restaurant and possibly for export to earn foreign exchange for country.
1.2 Statement of Research Problem
The use of these local drinks and snacks from grains has been very limited in scale. In fact, one can hardly find them in hotels or restaurants; this may not be in connection with the poor hygienic nature in their preparation and also the packaging especially as regards the water used in the preparation.
Closely related is the lack of awareness by a larger part of the population in some other part of the
country. So the researcher intends to look at the problems associated with their preparation, how it can be solved and implemented and to create increased awareness of existence of those alternative local drinks and snacks that can be used as substitutes to foreign or imported soft drink beverages.
1.3 Objectives of the Study
The study is aimed at finding better ways of preparing nutritious drinks and snacks from some selected grains locally.
Specifically, the objectives of the study are:-
To prepare nutritious non-alcoholic drinks and snacks from millet, maize and rice.
To test for acceptability of these drinks locally as opposed to conventional soft drinks in the hospitality industry.
To ascertain their nutritional values to the health of the people.
To ascertain the cost benefits of using these drinks as alternative in the industry.
1.4 Significance of the Study
The researcher intends to enrich and upgrade the preparation of these local drinks as an alternative for use in Nigerian hotels and restaurants. She also wants the outcome to be of great benefit to professional caterers, those who wish to go into full scale production of these drinks and snacks for profit purpose.
The government will also benefit from the taxes paid by the sellers which will be used to boost the economy. The small business owners would also be happy as they have now found something to earn some income from and society at large because of the multiplier effect.
1.5 Scope of the Study
The research is limited only to the preparation of drinks and snacks from rice, millet, and maize, its importance, Nutritional value, health benefits, creating the awareness and interest, the problems also associated with the preparation and acceptability in locality.
1.6 Research Question
1. How can nutritious non alcoholic drinks and snacks be produced using millet, maize and rice?
2. How acceptable is the product made from millet, maize and rice?
3. What are the nutritional values of this product to human health?
4. Can the cost benefits of these drinks be an alternative in the industry?
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