CHAPTER ONE
1.0
Introduction-------------------------------------------------------------------------------
1.1 Aim
of study /
Project------------------------------------------------------------------ CHAPTER
TWO
2.0 Literature
Review-----------------------------------------------------------------------
2.1 General
Description of Cereal
Crops-------------------------------------------------
2.2 Origin
of Millet and
its
distribution------------------------------------------------
2.2.1 Botanical [Scientific
classification]-------------------------------------------------
2.2.2 Diseases
and Pest of
Pearl
Millets----------------------------------------------
2.2.3 Grain
Composition and Nutritive
value-----------------------------------------
2.2.4 Other
Uses of Pearl
Millet-------------------------------------------------------
2.3 Origin
and Distribution of
Sorghum------------------------------------------------
2.3.1 Botanical[Scientific
Classification]-------------------------------------------------
2.3.2 Grain
Composition of
Sorghum---------------------------------------------------
2.3.3 Other
Uses of
Sorghum------------------------------------------------------------
2.4
Hops-------------------------------------------------------------------------------------
2.4.1 Other
Uses of
Hops---------------------------------------------------------------
2.5 Bitter leaves Juice
and its role-----------------------------------------------------
2.5.1 Botanic
Classification of Bitter
leaves--------------------------------------------
2.5.2 Composition
of Bitter
leaves--------------------------------------------------------
2.6
Yeast--------------------------------------------------------------------------------------
2.6.1 Origin
and Distribution of
Yeast--------------------------------------------------
2.6.2 Composition
of
Yeast--------------------------------------------------------------
2.6.3 How
Yeast is
Prepared--------------------------------------------------------------
2.7 Water-------------------------------------------------------------------------------------
2.8 Clarifying
agent-----------------------------------------------------------------------
2.9
Adjuncts---------------------------------------------------------------------------------
2.10 Biochemistry of
brewing
Process------------------------------------------------
2.10.1 Biochemistry
of
Malting------------------------------------------------------------
2.10.2 Biochemistry
of
Boiling------------------------------------------------------------
2.10.3 Biochemistry
of
Mashing-----------------------------------------------------------
2.10.4 Biochemistry
of
Souring------------------------------------------------------------
2.10.5 Biochemistry
of Fermentation-----------------------------------------------------
2.11
Straining--------------------------------------------------------------------------------
2.12 Properties
of
Beer-------------------------------------------------------------------
2.12.1 Processes
Involved in Beer
Production-----------------------------------------
2.12.2
Lagering--------------------------------------------------------------------------------
2.12.3 Types
of Beer------------------------------------------------------------------------
2.13
Preparation of Local
Beer------------------------------------------------------------
2.13.1 Factors Affecting both
Local and Modern
Beer------------------------------
2.13.2 Alcoholic
Content of
Beer-------------------------------------------------------
2.13.3 Differences
Between Local and Modern
Beer---------------------------------
2.14 Packaging
and
Distribution--------------------------------------------------------
2.14.1
Spoilage--------------------------------------------------------------------------------
2.15 Importance of
fermented Alcoholic Beverages--------------------------------- CHAPTER THREE
3.0
Materials and
methods
-----------------------------------------------------------------
3.0.1 Materials
--------------------------------------------------------------------------------
3.0.1.1
Chemicals and Reagents -----------------------------------------------------------
3.0.1.2
Glass wares and
equipments ------------------------------------------------------
3.1
Preparation of samples
-----------------------------------------------------------------
3.1.1
Methods ----------------------------------------------------------------------------------
3.1.1.1
Ingredients
-----------------------------------------------------------------------------
3.1.2 Method used to prepared local millet beer
-----------------------------------------
3.1.2.1 Method used to prepared aqueous extract
of bitter leaf -----------------------
3.1.3 Method
of chemical analysis
-------------------------------------------------------
3.1.4 Total
acidity ----------------------------------------------------------------------------
3.1.5 Fixed
acidity
---------------------------------------------------------------------------
3.1.6
Volatile
acidity--------------------------------------------------------------------------
3.2 pH
determination------------------------------------------------------------------------
3.3
Specific gravity
---------------------------------------------------------------------------
3.4 Determination
of Alcohol content
---------------------------------------------------
3.5 Total
dissolved solid
(TDS).-----------------------------------------------------------
3.6 Total
suspended solid
(TSS).----------------------------------------------------------
3.7 Microbial Count ------------------------------------------------------------------------
3.7.1 Procedure
for culturing in the
plate.-----------------------------------------------
3.7.2 Procedure for identification of
the organisms
----------------------------------- CHAPTER
FOUR
4.0
Results--------------------------------------------------------------------------------------
4.1 Some
Chemical
Parameters------------------------------------------------------------
4.2 Total
Acidity for local Millet
Beer---------------------------------------------------
4.3
Fixed acidity for local Millet Beer
-----------------------------------------------------
4.4 Volatile
Acidity
--------------------------------------------------------------------------
4.5 Specific Gravity of
Millet
Beer-------------------------------------------------------
4.6 pH
value for local
millet beer
------------------------------------------------------
4.7 Total
dissolved
solid.-------------------------------------------------------------------
4.8
Total suspended
solid.-------------------------------------------------------------------
4.9 Ethanol
Content for Bench
Stored
Millet------------------------------------------
4.10 Microbial
Count for Bench
Millet Beer------------------------------------------
4.10.1 Microbial
Count for Freezed
Millet Beer--------------------------------------
4.11
General Discussion of
Results.-------------------------------------------------------
CHAPTER FIVE
5.0 Disadvantages
Associated with Over Consumption
of Brewed Beer-----------
5.0.1 Advantages associated with consumption of brewed beer----------------------
5.1
Conclusion--------------------------------------------------------------------------------
5.2
Recommendation-------------------------------------------------------------------------
5.3 Limitations
of
Study--------------------------------------------------------------------
5.4
References---------------------------------------------------------------------------------
5.5 Appendix
A
------------------------------------------------------------------------------
5.6 Appendix
B
------------------------------------------------------------------------------
5.7
Appendix C -------------------------------------------------------------------------------
5.8 Appendix
D
------------------------------------------------------------------------------
5.9
Appendix E
-------------------------------------------------------------------------------
LIST OF
TABLES
Table
1:Some Chemical Parameters on Local Millet
Beer-----------------------------
Table
2: Total Acidity for local Millet Beer----------------------------------------------
Table 3:Fixed
Acidity for local millet beer.
---------------------------------------------
Table
4:Specific Gravity of Millet
Beer---------------------------------------------------
Table
5:pH value.----------------------------------------------------------------------------
Table 6:Total
Dissolved solid
(TDS).-----------------------------------------------------
Table
7:Total Suspended solid
(TSS).-----------------------------------------------------
Table
8:Ethanol Content of Millet
Beer----------------------------------------------------
Table
9: Microbial Count for Bench Stored Millet
Beer--------------------------------
Table
10: Microbial Count for Freezed Millet Beer-------------------------------------
Table
11:Total Microbial Count for both bench and Freezed Millet Beer ------------
LIST OF
FIGURES
Fig.1:
A Scheme of the
Brewing
Process------------------------------------------------
Fig.2:
Flow Sheet of home Brewed
Products---------------------------------------------
Fig
3: A Schematic Representation of Glucose
Degradation
Under Aerobic
and Anaerobic
Condition-------------------------------------------------
Fig
4 : The Glycolytic Pathway
-------------------------------------------------------------
Fig
5:The Pathway of
Carbon atoms in Glycolysis and alcoholic Fermention----
Fig
6:Fermentation
Scheme------------------------------------------------------------------
Fig
7: Flow Sheet for the Local Production of
Millet
Beer-----------------------------
CHAPTER
ONE
1.0 INTRODUCTION.
Beer, alcoholic brewery
made from a Cerael grains known as barley and Millet.A process called
Fermentation in which Microscopic fungi known as yeast is used to consume
sugers in the grains to make Beers,converting them to alcohol and carbondioxide
gas.This chemical process typically produce beers with an adequate level of
alcohol content of about 2-6%.Over an
aggregate of 70 types of beer are
available in the modern worlds todays.Each style of beer derives its unique
characteristics and differences in its
brewing process.Four basic ingredients are used in brewing,which
includes;grains, hops,[bitterleaves as a hop’s substitute]Yeast and
water,Grains like Millet contain the natural sugers required for fermentation.It also provides beer with
flavour,colour,body and
texture.Hops are small,green,cone-shaped flowers from the hop plant,a
vine related to the nettle plant over 50
varieties of hops are grown throughout the
world, mostly in Europe,Australia and
North America.But the hops we want to used is bitterleave acting as
hop’s substitute.It is mostly grown here
in Africa.Hops provides the Beer with spicy, bitter flavour and contribute natural
substances that prevent bacteria
from spoiling beer. Two species of
Yeast ;Saccharomyces
cerevisiae and Saccharomyces
uvarum and baker’s yeast.Each
yeast species is used in a slightly different method of fermentation and
produces a distinct type of beer. Throughout history, where ever Cereal
grains were grown, Humans made beer with beverage for them. They used Barley in
Egypt, Millet and Sorghum in other parts of
Africa, beer brewing is a major industrial revolution world wide. In
2002,In the United States,1800brewers,produced almost 175 millions barrels
of beer.Beer is deeply interlined in the
fabric of Society, from the Economic to the intangible locally owned breweries
deliver social values better than global companies. Since early times beer
which is the products of brewing
processes has played an important role in our society, It bring people together
in local pubs and breweries generating Camaraderie within Communities. As
technology has progress brewing techniques have been developed and refined. As
a result, we are currently consuming the finest beers ever produced. This is
due to our increased knowledge in the fields of Biotechnology, Microbiology, and
Chemistry.
1.1 AIM
OF STUDY / PROJECT
The
aim of study is primarily to have a capture of the effect use
of a tropical hop named
bitter leaf(Vernonia Amygdalina) extract
as a means of extending the shelf–life of a locally millet beer.In the course
of achieving this goal, the ingredients used in brewing industries are taken
into consideration together with various analysis carried on beer samples. Finally,
beer should be of an adequate composition and texture in order to satisfy
consumers need and sensitivity
on the disadvantages of beer abuse to the health and body.
No comments:
Post a Comment