1.0
INTRODUCTION…………………………………………………………. 1
1.1 AIMS
AND OBJECTIVES…………………………………………………2
CHAPTER TWO
2.0
LITERATURE REVIEW………………………………………………………… 4
2.1
GENERAL DESCRIPTION OF CEREALS……………………………………... 4
2.1.1
GENERAL CHARACTERISTICS OF CEREALS……………………………4
2.2
SORGHUM………………………………………………………………………..5
2.2.1
GENERAL DESCRIPTION OF SORGHUM………………………………….. 6
2.2.2
SCIENTIFIC CLASSIFICATION OF SORGHUM…………………………….7
2.2.3
GRAIN COMPOSITION AND NUTRITIVE VALUE…………………………7
2.2.4
CULTIVATION AND USES……………………………………………………9
2.3
MILLET…………………………………………………………………………..10
2.3.1
GENERAL DESCRIPTION OF MILLET……………………………………. 10
2.3.2
BOTANICAL CLASSIFICATION OF MILLET……………………………...11
2.3.3
PEST AND DISEASES OF MILLET………………………………………….11
2.3.4
USES OF MILLET……………………………………………………………..12
2.4
BREWING………………………………………………………………………..13
2.4.1
HISTORY OF BREWING……………………………………………………..13
2.4.2
BREWING PROCESSES………………………………………………………14
2.4.2.1
EUROPEAN BREWING PROCESS………………………………………...14
2.4.2.2
INDIGENOUS AFRICAN BREWING PROCESS………………………….17
2.5 RAW
MATERIALS FOR BREWING…………………………………………...18
2.5.1
STARCH SOURCE…………………………………………………………….18
2.5.2 ADJUNCTS…………………………………………………………………….19
2.5.3
WATER………………………………………………………………………...19
2.5.4
HOPS…………………………………………………………………………...20
2.5.4.1
CHARACTERISTICS OF HOPS…………………………………………….21
2.5.4.2
TROPICAL HOP SUBTITUTES FOR BEER BREWING………………….22
2.5.5
YEAST…………………………………………………………………………25
2.5.5.1
BAKER’S YEAST…………………………………………………………...25
2.5.5.2
BREWER’S YEAST…………………………………………………………26
2.6
BIOCHEMISTRY OF BREWING PROCESSES………………………………..26
2.6.1
MALTING AND KILNING……………………………………………………26
2.6.2
MILLING……………………………………………………………………....27
2.6.3
MASHING……………………………………………………………………...27
2.6.4
SOURING………………………………………………………………………29
2.6.5
WORT BOILING………………………………………………………………29
2.6.6
FERMENTATION……………………………………………………………..31
2.6.6.1
ALCOHOL FERMENTATION……………………………………………...35
2.6.6.2
TOP FERMENTATION……………………………………………………..36
2.6.6.3
BOTTOM FERMENTATION……………………………………………….37
2.6.7
PACKAGING…………………………………………………………………37
2.7
SPOILAGE………………………………………………………………………38
2.7.1
MICROORGANISM THAT DETERIORATE BEER………………………...38
2.8
TYPES OF BEER………………………………………………………………...38
2.8.1
EUROPEAN BEERS…………………………………………………………...38
2.8.2
INDIGENOUS AFRICAN BEERS……………………………………………40
2.9
EFFECTS OF ALCOHOL ON MAN……………………………………………45
2.9.1
ALCOHOL AND HEALTH……………………………………………………45
CHAPTER THREE
3.0
MATERIALS AND METHODS………………………………………………...47
3.1
MATERIALS…………………………………………………………………….47
3.1.1
CHEMICALS AND REAGENTS……………………………………………..47
3.1.2
GLASSWARES AND EQUIPMENT…………………………………………48
3.1.3
PREPARATION OF SAMPLES………………………………………………50
3.2
METHODS………………………………………………………………………50
3.2.1
METHOD OF PREPARATION OF SORGHUM BEER……………………..50
3.2.2
ACTIVATION OF YEAST……………………………………………………51
3.2.3
PREPARATION OF BITTERLEAF EXTRACT…………………………….51
3.2.4
PREPARATION OF REAGENT……………………………………………...52
3.2.4.11%
PHENOLPHTHALEIN…………………………………………………..52
3.2.4.2
0.1M NaOH SOLUTION…………………………………………………….52
3.3
METHOD OF CHEMICAL ANALYSIS………………………………………..52
3.3.1
TOTAL ACIDITY……………………………………………………………..52
3.3.2
FIXED ACIDITY………………………………………………………………53
3.3.3
VOLATILE ACIDITY…………………………………………………………53
3.3.4 PH
DETERMINATION………………………………………………………..53
3.3.5
SPECIFIC GRAVITY………………………………………………………….53
3.3.6
TOTAL DISSOLVED SOLID…………………………………………………54
3.3.7
TOTAL SUSPENDED SOLIDS……………………………………………….54
3.3.8
ETHANOL CONTENT………………………………………………………..55
3.3.9
MICROBIAL COUNT…………………………………………………………55
3.3.9.1
PROCEDURES FOR THE PREPARATION OF MEDIA…………………..55
3.3.9.2
PROCEDURE FOR CULTURING PLATES………………………………..56
3.3.9.3
PROCEDURE FOR IDENTIFICATION OF ORGANISMS………………..57
CHAPTER FOUR
4.0
RESULTS………………………………………………………………………58
4.1
RESULTS FOR TOTAL ACIDITY, FXED ACIDITY, VOLATILE ACIDITY AND
PH OF SORGHUM BEER……………………………………….……58
4.2THE
GRAPHICAL REPRESENTATION OF TOTAL ACIDITY, FIXED ACIDITY, VOLATILE-ACIDITY AND PH RESULT …………….……….58
4.3
RESULTS FOR ETHANOL CONTENT, SPECIFIC GRAVITY, TDS AND TSS FOR SORGHUM BEER……………..……………………………………….59
4.4
GRAPHICAL REPRESENTATION OF ETHANOL CONTENT, SPECIFIC GRAVITY, TOTAL DISSOLVED SOLIDS (TDS) AND TOTAL SUSPENDED SOLID (TDS) RESULTS
……………………………………60
4.5
AVERAGE MEAN PARAMETERS GENERATED FROM HOPPED AND UNHOPPED
SORGHUM BEER……………………………………………61
4.6
GRAPHICAL REPRESENTATION OF THE AVERAGE PARAMETERS GENERATED FROM SORGHUM BEER WITH AND WITHOUT HOPS………………………………………………………………………….61
4.7
MICROBIAL COUNT FOR BENCH STORED SORGHUM BEER WITH AND WITHOUT
HOP……………………………………………………………………62
CHAPTER
FIVE
5.0
DISCUSSION……………………………………………………………………64
5.1
CONCLUSION………………………………………………………………….67
5.2
RECOMMENDATION…………………………………………………………68
REFERENCES
……………………………………………………………………..69
APPENDIX
A……………………………………………………………………….74
APPENDIX
B……………………………………………………………………… ..78
APPENDIX
C………………………………………………………………………..79
LIST OF
TABLES
Table 1:
Alcoholic beverage produced from cereals in Africa……………………..40
Table 2:
Average kaffir beer analysis……………………………………………….42
Table 3:
Total acidity, Fixed acidity, Volatile acidity and PH values of sorghum beer with and without hop
substitute…………………………………………….58
Table 4:
Ethanol content, Specific gravity (day 1-day 5) and Total Dissolved Solids and
Total Suspended Solids (day I and day 5) values of sorghum beer with and without hop substitute……………………………………………………….59
Table 5:
Specific gravity, Total acidity, Fixed acidity, Volatile acidity, TDS, TSS and pH
values for with and without hop sorghum beers…………………………61
Table 6:
Frequency of distribution of isolates in Sorghum beer with hops………62
Table 7:
Table 7: Frequency of distribution of isolates in Sorghum beer without hops
………………………………………………………………………………..63
LIST OF FIGURES
Fig 1:
Sorghum bicolor……………………………………………………………….6
Fig 2:
Pearl millet……………………………………………………………………10
Fig 3:
Hop cone………………………………………………………………………20
Fig 4
Vernonia amygdalina…………………………………………………………23
Fig 5: A
schematic representation of glucose degradation under aerobic and anaerobic condition…………….………………………………………………………..32
Fig 6:
The Glycolytic pathway………………………………………………………33
Fig 7:
Some important fates of glycolysis………………………...........................34
Fig 8:
Flowchart for the traditional process of kunu-zaki…………………………..46
Fig 9: Total
Acidity, Fixed Acidity and Volatile Acidity values of Sorghum beer with and without hop substitute…………………………………………………..59
Fig 10: Ethanol
content, Specific Gravity, Total Dissolved and Suspended Solids value of Sorghum beer with and without
hop substitutes………………………….……………………………….…………61
Fig 11:
S.G= specific gravity, T.A= Total acidity (g/100ml), F.A= Fixed acidity (g/100ml), V.A= Volatile acidity
(g/100ml), TDS= Total dissolved solids (×105ppm),
TSS= Total suspended solids (×105ppm), PH, E.C= Ethanol content (%v/v)………………………………………………………………63
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