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EFFECTIVE USE OF A TROPICAL HOP NAMED BITTER LEAF [VERNONIA AMYGDALINA] EXTRACT AS A MEANSOF EXTENDING THE SHELF – LIFE OFLOCALLYBREWED MILLET BEER
ABSTRACT This local beeris brewed from a cereal grain called millet,and it is brewed with bitter leave extract acting as hop substitute to see if it can increase the shelf – life of this beer.The production process include malting, mashing, fermentation, and maturation.The microorganisms associated with fermentation include Saccharomyces Cerevisiae and Saccharomyces Charelienia.These yeast hasten fermentation by converting the sugar in the beer to alcohol. Kunu is an indigenous alcoholic beverages that is traditionally brewed with out hops,and because of this it has a shot shelf life as compared with that brewed with the tropical hops.There is a significant [P≥ 0.05] difference in chemical properties of millet with hops and without hops.Millet with hops is the best with alcoholic content of 0.325 ± 0.004, total acidity of 0.645 ± 0.011(% lactic acid),fixed acidity of 0.041± 0.002, specific gravity of 1.199±0.015 and pH of 4.03± 0.02.But without hops we have an alcoholic content of 0.316± 0.005, total acidity(lactic acid) of 0.427± 0.002, fixed acidity of 0.034± 0.005,specific gravity of 1.049± 0.007, and pH of 3.32±0.02.From the result the beer without hops is the lowest in acceptance of chemical properties so it is advisable that the local millet beer be brewed with the tropical hops (Vernonia Amygdalina).
TABLE OF CONTENT
Title page—————————————————————–
Certification page——————————————————–
Dedication——————————————————————
Acknowledgement———————————————————
Abstract——————————————————————–
Table of content——————————————————-
List of tables———————————————————–
List of figure———————————————————
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 ———————————-
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