Biscuits made from rice have a market potential within Africa and beyond if they are acceptable, provide the required nutrients and properly packaged. We hereby propose recipes for three different types of biscuits made from 50 % rice-wheat composite flours and fortified with safou (Dacryodes edulis) or vitamins [Rice Powder Premix (WE-26446), The WrightGroup, USA]. These biscuits are simple rice-wheat, safou-fortified rice-wheat and vitamin-fortified rice-wheat that are highly appreciated both by adults and children. A safou-fortified biscuit provides mainly minerals (Mg, K, Fe, Zn) and essential lipid (linoleic acid) while a vitamin-fortified biscuit provides vitamins (Folic acid, Thiamin, Niacin, Cobalamin, Vitamin E) and minerals (Selenium and Zinc). Sensory evaluation has been done on biscuits in Cameroon (Ndindeng et al, 2012; 2013). These biscuits were also presented during the Africa Rice Congress in Yaoundé in October 2013.
It is envisaged that rice miller will make two types rice flour to sell; non-fortified rice flour and vitamin fortified rice flour using vitamin rice premix. Vitamin rice premix can be obtained from WrightGroup, USA very cheaply. Safou powder can be obtained from local safou processors (Taless DryFoods and Equipment, Yaounde) or produced by women groups. For Safou-fortified biscuits, non-fortified flour will be used and safou powder will be added during the biscuit making process. For vitamin-fortified biscuits, fortified rice flour will be used and no safou will be added to the biscuits.
Equipment
· Sensitive balance that can measure from 1g to 5000g,
· 10 litre bowl,
· Wooden spatula,
· Biscuit forming mould
· Baking and cooling trays
· Packaging bags
· Sealing Machine
· Oven
Production of fortified and non fortified rice flour by millers
Production of Safou powder by women groups
Ingredients
· Vitamin fortified rice flour
· Wheat flour
· Non-fortified rice flour
· Safou powder
· Powdered sugar,
· Butter
· Aroma
· Baking powder
· Eggs
· Salt
Methods
The sequence in which the ingredients are added is very important to the overall quality of the product.
Production of simple rice-wheat biscuits using 1.2kg of flour
1. Measure 600g of butter into the clean bowl and cream thoroughly with the spatula to soften and smoothen the butter,
2. Add 400g of powder sugar and cream to melt the sugar,
3. Mix 600g of non-fortified rice flour, 600g of wheat flour, 10g of baking powder and 4g of salt and mix well to homogenize. Add this mixture to the butter-sugar mixture. Mix gently with the spatula, then thoroughly to homogenize the paste,
4. Add 400g (about 8 eggs, both the egg white and yolk) into the paste followed by 20g of flavour (liquid vanilla or strawberry) and continue homogenization,
5. Introduce the paste into the biscuit shape forming apparatus and lay the biscuits on a tray greased lightly with butter,
6. Introduce the trays into the oven with a stable temperature of 160°C and bake for 20-25 minute for little browning. Remove and gently put in a clean open container to cool, then
7. Package.
Production of vitamin-fortified rice-wheat biscuits using 1.2kg of flour
1. Measure 600g of butter into the clean bowl and cream thoroughly with the spatula to soften and smoothen the butter,
2. Add 400g of powder sugar and cream to melt the sugar,
3. Measure 600 g of fortified rice flour (594 g of non-fortified rice flour + 6 g of fortified rice flour premix to give 600 g of fortified rice flour), 600g of wheat flour, 10g of baking powder and 4g of salt and mix well to homogenize. Add this mixture to the butter-sugar mixture. Mix gently with the spatula, then thoroughly to homogenize the paste,
4. Add 400g (about 8 eggs, both the egg white and yolk) into the paste followed by 20g of flavour (liquid vanilla or strawberry) and continue homogenization,
5. Introduce the paste into the biscuit shape forming apparatus and lay the biscuits on a tray greased lightly with butter,
6. Introduce the trays into the oven with a stable temperature of 160°C and bake for 20-25 minute for little browning. Remove and gently put in a clean open container to cool, then
7. Package.
Fig 1. Vitamin-fortified rice-wheat biscuits
Production of safou-fortified rice-wheat biscuits using 1.2kg of flour
1. Measure 480g of butter into the clean bowl and cream thoroughly with the spatula to soften and smoothen the butter,
2. Add 400g of sugar and cream well to completely homogenize the mixture,
3. Add 120g of safou powder and cream to mix,
4. Add 20g of flavour (liquid vanilla or strawberry) and cream well to mix,
5. Measure 600g of non fortified rice flour, 600g of wheat flour, 10g of baking powder and 4g of salt and mix well to homogenize. Add this mixture to the butter-sugar-safou-flavour mixture. Mix gently with the spatula, then thoroughly to homogenize the paste,
6. Add 400g (about 8 eggs, both the egg white and yolk) into the paste and continue to mix produce a homogenized paste.
7. Introduce the paste into the biscuit shape forming apparatus and lay the biscuits on a tray greased lightly with butter,
8. Introduce the trays into the oven with a stable temperature of 160°C and bake for 20-25 minute for little browning. Remove and gently put in a clean open container to cool, then
9. Package.
Fig. 2: Safou-fortified rice-wheat biscuits
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