## 4 Conclusions  
In conclusion, Bario rice flour possesses a good source of protein content. A significant protein content will increase the nutritional value of gluten-free products. Moreover, the results based on proximate composition (ash, crude fat, and crude fibre content) showed that pigmented Bario rice flour contains a higher value than non-pigmented rice flour, including the control sample. This is primarily due to the external layer of rice kernels. In addition, the carbohydrate content in Bario rice flour varieties is lower than that in the control sample because Bario rice flour generally has higher concentrations of the other proximate compositions. All Bario rice flour classified as having high amylose contents could positively impact the bread volume. The colour profiles of Bario rice flour samples varied depending on the rice bran's pigmentation. The WAC of all samples showed no significant differences (\(p>0.05\)) from each other. The swelling capacity was high in all Bario rice flour and can potentially be used in bread-making due to this easy swelling process. The WSI was higher in pigmented Bario rice flour, most probably due to the high concentrations of phenolic compound leached out during processing. The gelatinisation and retrogradation profiles provide information regarding the behaviour of rice flour during and after processing. Bario _Tuan_ and Bario _Merah Sederhana_ exhibited greater T\({}_{\text{f}}\) than the control sample. T\({}_{\text{f}}\) generally correlated positively with the final product's specific volume.  
To summarise, this research suggests the application of Bario rice flour in gluten-free bread, especially considering the nutritional content, mainly the carbohydrate, crude protein, and amylose contents, which positively influence the quality of gluten-free bread. Moreover, Bario rice flour offers promising physicochemical properties regarding its swelling capacity, which is beneficial in developing gluten-free bread. Therefore, this study has investigated the nutritional compositions and physicochemical properties of Bario rice flour, which can be helpful information and knowledge for product development. However, future research could extend this study by looking at the quality of the gluten-free bread developed from Bario rice flour. Such research could help increase the scientific knowledge of Bario rice flour varieties as well as promote the utilisation of local crops in developing gluten-free products.  
Conceptualization, H.M.; Data curation, M.E.R.; Formal analysis, M.E.R., A.H.A.A. and N.Q.I.M.N.; Funding acquisition, H.M.; Methodology, M.E.R., A.H.A.A., N.Q.I.M.N., F.Y. and H.M.; Project administration, M.E.R. and H.M.; Software, F.Y.; Supervision, H.M.; Writing--original draft, M.E.R.; Writing--review & editing, H.M. All authors have read and agreed to the published version of the manuscript.  
This research was funded by Universiti Malaysia Sabah (UMS), SDK0137-2020.  
Not applicable.  
I express my gratitude to [PERSON], my supervisor, for his guidance. Special appreciation is also extended to the entire Faculty of Food Science and Nutrition, Universiti Malaysia Sabah lab staff for their excellent assistance and those directly or indirectly involved in this research.  
The authors declare no conflict of interest.