CHAPTER ONE = = = 1
1.0 Introduction = = = 1-2
1.2 Aims and objectives = =
2
CHAPTER TWO = = = 3
2.0 Literature review = = 3
2.1 Historical overview = = 3-4
2.2 Brewing of Beer = = 5
2.2.1 Contemporal Western Brewing Process = 5-7
2.2.2 Indigenous African brewing process = = 7-8
2.3 Raw materials for brewing = = 8-9
2.3.1 Starch Source = = 9-10
2.3.2 Water = = 10
2.3.3 Hops = = 11
2.3.3.1 Hop substitutes = = 12
2.3.3.2 Utazi (Gongronema
latifolium). = = 12-13
2.3.3.3 Chemical properties of ‘Utazi’ = =
13-14
2.3.4 Brewer’s yeast = = 13-15
2.3.5 Baker’s yeast = = 15
2.4 Biochemistry and microbiology of
Brewing
and malting= = = 16
2.4.1 Malting and kilning = = 16
2.4.2 Miling and mashing = =
16
2.4.3 Chemistry of mashing = = 17
2.4.4 Souring = = 17
2.4.5 Boiling = = 17-18
2.4.6 Straining = = 18
2.4.7 Alcoholic fermentation = = 18-19
2.4.8 Aging , Filtering and Package = = 19
2.4.9 Spoilage = = 20
2.4.91 Beer spoilage organisms = = 20-22
2.5 Chemistry of fermentation process = = 22-25
2.5.1 Alcoholic fermentation process = = 26-27
2.6 Types of beers = = 27
2.6. 1 European
types = = 27-28
2.6.2 Indigenous African beers = = 28
2.6.2.1 Classification of fermented AfricanBeers = 29
2.6.2.2 Pito = = 30
2.6.2.3 Merissa = = 30-31
2.6.2.4 Bouza = = 31-32
2.7 Local production of Burukutu = = 33-34
2.7.1 Nature of its malting process = = 34
2.8 Some indigenous African non
alcoholicbeverages = 35
2.8.1 Ogi = = = 36
2.8.2 Banku = = = 36
2.9 Cereals = = = 37
2.9.1 Millet = = = 38
2.9.1.2 Scientific classification = = = 38-39
2.9.1.1.3
Current uses of millet = = = 39-40
2.9.1.1.4
Other uses of millet = = = 40-41
2.9.2 Sorghum = = = 41-42
2.9.2.1 Scientific classification = = = 42
2.9.2.2 Uses of sorghum = = = 43-44
CHAPTER THREE = = = 45
3.0 Materials and method = = = 45
3.1 Materials = = = 45
3.1.1 Chemicals and reagents = = = 45
3.1.2 Glasswares and equipments = = 45-47
3.2 Preparation of samples = = = 47
3.2.1 Methods = = = 47
3.2.2 Ingredients = = = 47
3.2.3 Methods of preparation = = 47-48
3.2.4 Activation of yeast = = 48
3.2.5 Preparation of Utazi leaf extracts = = 48
3.2.6 Preparation of reagents = = 49
3.2.6.11%
phenolphthalein = = 49
3.2.6.2 0.1m
NaoH = = 49
3.3 Method of Chemical Analysis = = 49
3.3.1 Total Acidity = = 49
3.3.2 Fixed Acidity = = 50
3.3.3 Volatile Acidity = = 50
3.3.4 pH Determination = = 50
3.3.5 Specific Gravity = =
51
3.3.6 Total dissolved Solids (TDS) = = 51
3.3.7 Total suspended Solids (TSS) = = 51-52
3.3.8 Ethanol Contents = = 52
3.3.9 Microbial Count = = 52-53
3.3.9.1 Procedures for the preparation theof media = 53
3.3.9.2 Procedures for culturing plates = = 54
3.3.9.3 Procedures for the identification of Organisms = 54
CHAPTER FOUR = = 55
4.0 Results = = 55
4.1 Parameters generated from Hopped and
Unhopped
sorghum Beers with (G. latifolium) = = 58
4.2
Specific gravity of bench stored Sorghum Beer
Hopped
with Utazi (G. latifolim) and
withoutHops = 56
4.3 Total Acidity of bench stored Sorghum Beer
Hopped
with Utazi (G. latifolium) and
withoutHops = 57
4.4 Ethanol content of bench stored Sorghum Beer
Hopped
with Utazi (G. latifolium) and
withoutHops = 58
4.5 Microbial count of bench stored Sorghum
Beer
with Hops Utazi (G. latifolium) = 59
4.6 Microbial count of bench stored Sorghum
Beer
without Hops Utazi (G. latifolium) = 59
CHAPTER FIVE = = 60
5.0 Discussion and conclusion. = = 60
5.1 Discussion of Results = = 60-65
5.2 Conclusion = = 65-66
5.3
Recommendations = = 66
References = = 67-69
Appendix = = 70-72
CHAPTER ONE
1.0 INTRODUCTION:
Beer is an alcoholic beverage made from cereal
grains, usually barley, but also corn, sorghum, millet, rice, wheat, and oats.
Beer is made using a process called fermentation, in which microscopic fungi
called yeast consume sugars in the grain, converting them to alcohol and carbon
dioxide gas (Michael,et al, 2004).
Over 70 styles of beer are available today. Each style derives its unique
characteristics from its ingredients and subtle differences in its brewing process
(Gunsch, 2010). Throughout history, wherever cereal grains were grown, humans
made a beerlike beverage from them: they used wheat in Mesopotamia, Barley in
Egypt, Millet and Sorghum in other parts of Africa, rice in Asia, and corn in
the Americas. Today, beer making is a major industry worldwide (Dornbush, et al, 2006).
Our indigenous African Beers are sourced
fermented drinks made with Sorghum, Maize or Millet. ‘Pito’ is a dark brown
traditional alcoholic beverage of Binis in the western part of Nigeria prepared
from malted grains (Maize, Sorghum or both) with a pleasant sour taste
(Ekundayo, et al,1969). ‘Burukutu’
another indigenous alcoholic drink made from sorghum,Savannah region of
Nigeria (Uveve, et al,
200)The production process of both drinks involvesfermentation at its initial
production stage and comes out as an alcoholic drink. Other locally made deetrinks
include; ‘KunuZaki’, ‘Bouza,’ ‘Merissa’, ‘Komoni’ and Bogule. The shelf life of these drinks isaffected by
their method of preparation, storage methods and the presence of a hop extracts
in them (Morcos, et al, 1973).
Some of our locally sourced tropical hop
extracts include Bitter leaf extracts (Vernon
iaamygdalina ), Utazi leaf extracts (Gongronemalatifolium)
both leaves have been found to contain an Anti-bactericidal agent which is
capable of extending the useful life of these indigenous beers (Uveve, et al, 2002). Freezing and cooling are
another different ways of preservation using low temperature. Freezing involves
the changing of liquid to solid which can occur between the 0.5
to 3 temperature ranges. Chilling which is a level
of freezing involves making something cool especially using a refrigerator.
Such things could be referred to as ‘refrigerated’. Chilling can occur between
0 to 5. These conditions help to
preserve the quality by prolonging the life our indigenous drinks. (Dog fish Head Craft Brewery, 2010).
to 3 temperature ranges. Chilling which is a level
of freezing involves making something cool especially using a refrigerator.
Such things could be referred to as ‘refrigerated’. Chilling can occur between
0 to 5. These conditions help to
preserve the quality by prolonging the life our indigenous drinks. (Dog fish Head Craft Brewery, 2010).
1.2 AIMS AND OBJECTIVE
(i)
To determine the shelf life of a locally
brewed Sorghum Beer.
(ii)
To check the effect of ‘Utazi’ leaf extract on
the shelf life of the locally
brewed Sorghum Beer.
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