DEVELOPMENT OF QUICK JOLLOF RICE USING VARIETIES OF BROWN RICE: A CASE STUDY IN KUMASI METROPOLIS

ABSTRACT

The study investigated the health and nutritional benefits of consuming brown rice and assessed the preparation of quick Jollof rice using varieties of brown rice. The study used Survey and Experimental research design. Two different samples were evaluated; quick jollof brown rice and uncooked packaged brown rice. The two samples were cooked and given to 10 panelists from the University of Education Winneba, Kumasi campus. Laboratory work was carried out in KNUST Bio-chemistry laboratory to determine the amount of moisture, fat, and carbohydrate content of the raw rice (deep brown rice and light brown rice), and the shelve life of the quick jollof rice and uncooked packaged jollof rice. The targeted group for the research includes the students at the tertiary institutions, working mothers, panelists for sensory evaluation and cooks from the school feeding program as well as farmers in the AtwimaNwabiagya District in the Kumasi Metropolis. The sample size for the study was 130. The main instrument used for the study was questionnaires.Analysis was done through the aid of Statistical Package for Social Sciences (SPSS) Version 20 and Micro Soft Excel. The sensory evaluation concluded that the taste of quick brown jollof rice is more appreciated compared to uncooked packaged jollof rice. Moreover, quick brown jollof rice is liked compared to uncooked packaged jollof rice. The study finally recommended that, the ministry of health should create public awareness regarding the health benefits of consuming brown rice to enhance public awareness and consumption.