Improving the Shelf Life of Regionally Brewed Sorghum Beer with Utazi Leaf Extract Usage

PRELIMINARY PAGES

• Title page
• Approval page
• Dedication
• Acknowledgement
• Table of Contents
• Abstract

CHAPTER ONE

• 1.0 Introduction − − − 1-2
• 1.2 Aims and objectives − − 2

CHAPTER TWO

• 2.0 Literature review − − 3
• 2.1 Historical overview − − 3-4
• 2.2 Brewing of Beer − − 52.
• 2.1 Contemporal Western Brewing Process − 5-72.
• 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'
• 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 African Beers − 29
• 2.6.2.2 Pito − − 302.6.2.3 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 alcoholic beverages − 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

• 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 the of media − 53
• 3.3.9.2 Procedures for culturing plates − − 54
• 3.3.9.3 Procedures for the identification of Organisms − 54

CHAPTER FOUR

• 4.0 Results − − 554.1 Parameters generated from Hopped andUnhopped sorghum Beers with (G. latifolium) − =
  58
• 4.2 Specific gravity of bench stored Sorghum Beer Hopped with Utazi (G. latifolim) and without Hops − 56
• 4.3 Total Acidity of bench stored Sorghum Beer Hopped with Utazi (G. latifolium) and without Hops − 57
• 4.4 Ethanol content of bench stored Sorghum Beer Hopped with Utazi (G. latifolium) and without Hops − 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

• 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