THE USE OF UTAZI LEAF EXTRACT AS A MEANS OF EXTENDING THE SHELF LIFE OF LOCALLY BREWED SORGHUM BEER

ABSTRACT

Sorghum beer is an indigenous African alcoholic beverage that has been long traditionally brewed in the Savannah region of Nigeria; over the years there has been a problem with the Keep ability of these beers. Contemporally, a conceptual approach of hopping these beers with an indigenous hop extracts; Utazi (Gongronemalatifolium) has relatively improved its chemical properties compared to the Unhopped beer. This has been proven from the following; appreciable decrease in its ethanolcontent, total acidity, volatile acidity, Aspergilus prevalence from the forth day of its bench storage relative to the Unhopped beer which manifested in the second day. This clearly shows that the hopped sorghum beer with Utazi has a decreased rate of deterioration compared to the conventional Unhopped counterpart.

CHAPTER ONE

1.1 Introduction

… This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, research questions and hypotheses, and the definition of technical terms.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …

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TABLE OF CONTENTS
PRELIMINARY PAGES

Title page
Approval page
Dedication
Acknowledgement
Table of Contents
Abstract

CHAPTER ONE

1.0 Introduction

1.2 Aims and objectives

CHAPTER TWO

2.0 Literature review

2.1 Historical overview

2.2 Brewing of Beer

2.1 Contemporal Western Brewing Process

2.2 Indigenous African brewing process

2.3 Raw materials for brewing

2.3.1 Starch Source

2.3.2 Water

2.3.3 Hops

2.3.3.1 Hop substitutes

2.3.3.2 Utazi (Gongronema latifolium)

2.3.3.3 Chemical properties of ‘Utazi'

2.3.5 Baker's yeast

2.4 Biochemistry and microbiology of Brewing and malting

2.4.1 Malting and kilning

2.4.2 Miling and mashing

2.4.3 Chemistry of mashing

2.4.4 Souring

2.4.5 Boiling

2.4.6 Straining

2.4.7 Alcoholic fermentation

2.4.8 Aging, Filtering and Package

2.4.9 Spoilage

2.4.91 Beer spoilage organisms

2.5 Chemistry of fermentation process

2.5.1 Alcoholic fermentation process

2.6 Types of beers

2.6. 1 European types

2.6.2 Indigenous African beers

2.6.2.1 Classification of fermented African Beers

2.6.2.2 Pito = = 302.6.2.3 Merissa

2.6.2.4 Bouza

2.7 Local production of Burukutu

2.7.1 Nature of its malting process

2.8 Some indigenous African non alcoholic beverages

2.8.1 Ogi

2.8.2 Banku

2.9 Cereals

2.9.1 Millet

2.9.1.2 Scientific classification

2.9.1.1.3 Current uses of millet

2.9.1.1.4 Other uses of millet

2.9.2 Sorghum

2.9.2.1 Scientific classification

2.9.2.2 Uses of sorghum

CHAPTER THREE

3.0 Materials and method

3.1 Materials

3.1.1 Chemicals and reagents

3.1.2 Glasswares and equipments

3.2 Preparation of samples

3.2.1 Methods

3.2.2 Ingredients

3.2.3 Methods of preparation

3.2.4 Activation of yeast

3.2.5 Preparation of Utazi leaf extracts

3.2.6 Preparation of reagents

3.2.6.11% phenolphthalein

3.2.6.2 0.1m NaoH

3.3 Method of Chemical Analysis

3.3.1 Total Acidity

3.3.2 Fixed Acidity

3.3.3 Volatile Acidity

3.3.4 pH Determination

3.3.5 Specific Gravity

3.3.6 Total dissolved Solids (TDS)

3.3.7 Total suspended Solids (TSS)

3.3.8 Ethanol Contents

3.3.9 Microbial Count

3.3.9.1 Procedures for the preparation the of media

3.3.9.2 Procedures for culturing plates

3.3.9.3 Procedures for the identification of Organisms

CHAPTER FOUR

4.0 Results

4.1 Parameters generated from Hopped andUnhopped sorghum Beers with (G. latifolium)

4.2 Specific gravity of bench stored Sorghum Beer Hopped with Utazi (G. latifolim) and without Hops

4.3 Total Acidity of bench stored Sorghum Beer Hopped with Utazi (G. latifolium) and without Hops

4.4 Ethanol content of bench stored Sorghum Beer Hopped with Utazi (G. latifolium) and without Hops

4.5 Microbial count of bench stored Sorghum Beer with Hops Utazi (G. latifolium)

4.6 Microbial count of bench stored Sorghum Beer without Hops Utazi (G. latifolium)

CHAPTER FIVE

5.0 Discussion and conclusion

5.1 Discussion of Results

5.2 Conclusion

5.3 Recommendations

REFERENCES

APPENDIX

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