1.0 Introduction
1.1 Background of Study
Sorghum beer is a traditional alcoholic beverage widely consumed in various regions, particularly in Africa. Known for its cultural significance and unique flavor profile, sorghum beer is brewed from sorghum grains and is an integral part of many local customs and social gatherings. However, one of the major challenges faced by producers of sorghum beer is its relatively short shelf life. This issue is primarily due to the high susceptibility of the beverage to spoilage caused by microbial contamination and oxidation, which can lead to off-flavors, reduced quality, and potential health risks (Teka et al., 2020).
Traditional preservation methods for sorghum beer often include refrigeration and the use of chemical preservatives. However, these methods can be impractical in areas with limited access to refrigeration and may not always align with local preferences for natural or traditional approaches. Consequently, there is a growing interest in exploring alternative, natural preservation methods that can extend the shelf life of sorghum beer without relying on synthetic additives (Adesina et al., 2019).
Utazi leaf (Gongronema latifolium) is a plant native to West Africa and is known for its numerous medicinal and health benefits. It has been traditionally used in local medicine and cuisine for its antimicrobial and antioxidant properties. Research has shown that Utazi leaf extract possesses significant antimicrobial activity against various pathogens and antioxidant properties that could potentially inhibit spoilage processes in food and beverages (Nwafor et al., 2018).
Sorghum beer, a staple in many cultures, particularly in parts of Africa, is known for its unique flavor and cultural significance. However, one of the major challenges in the production and consumption of locally brewed sorghum beer is its limited shelf life. Traditional preservation methods often fall short, leading to rapid spoilage and reduced quality over time. This issue is compounded by the lack of access to advanced preservation technologies in many regions where sorghum beer is brewed and consumed (Teka et al., 2020). Utazi leaf (Gongronema latifolium) has been recognized for its potential health benefits and medicinal properties, including antimicrobial and antioxidant activities (Nwafor et al., 2018). Its use in extending the shelf life of perishable products could offer a practical solution to the preservation challenges faced by sorghum beer producers. The incorporation of Utazi leaf extract into sorghum beer could potentially inhibit microbial growth and oxidative processes, thereby prolonging the beverage's freshness and usability.
The application of Utazi leaf extract as a natural preservative in sorghum beer represents a novel approach to addressing the shelf life issues associated with this traditional beverage. By leveraging the natural preservative qualities of Utazi leaf extract, this study aims to evaluate its effectiveness in extending the shelf life of sorghum beer, improving its quality, and ensuring its safety for consumption.
1.2 Statement of Problems
The use of Utazi leaf extract as a means of extending the shelf life of locally brewed sorghum beer addresses several significant problems related to the preservation and quality of traditional beverages.
One primary issue is the limited shelf life of locally brewed sorghum beer. Traditionally brewed sorghum beer is highly perishable due to its susceptibility to microbial contamination and oxidative degradation. These factors lead to rapid spoilage, resulting in off-flavors and potential health risks, which undermine the quality and safety of the beverage (Teka et al., 2020). The inability to effectively extend the shelf life poses a challenge for producers who wish to market their products over longer periods and in broader regions.
Existing preservation methods, such as refrigeration and chemical additives, are not always feasible or desirable in many local settings. Refrigeration may not be accessible in remote areas, and chemical preservatives may not align with traditional practices or consumer preferences for natural ingredients (Adesina et al., 2019). Consequently, there is a need for alternative preservation methods that are both effective and culturally appropriate.
Utazi leaf (Gongronema latifolium) has shown promise as a natural preservative due to its antimicrobial and antioxidant properties. However, there is limited research on its application in extending the shelf life of sorghum beer specifically. While initial studies suggest that Utazi leaf extract could inhibit microbial growth and oxidative processes, further investigation is needed to validate its effectiveness in a practical brewing context (Nwafor et al., 2018). Understanding how Utazi leaf extract performs in real-world conditions and its impact on the sensory qualities of sorghum beer are critical for assessing its potential as a viable preservation solution.
Another problem is the potential variability in the effectiveness of Utazi leaf extract due to factors such as the source of the leaves, extraction methods, and concentration used. Standardizing these variables is essential to ensure consistent and reliable results in extending the shelf life of sorghum beer (Chukwu et al., 2021). Hence, it is against this backdrop that this study aims to examine the use of utazi leaf extract as a means of extending the shelf life of locally brewed sorghum beer.
1.3 Aim and Objectives of Study
The aim of the study is to evaluate the use of utazi leaf extract as a means of extending the shelf life of locally brewed sorghum beer. In achieving this aim, the following specific objectives were laid out as follows:
- To determine the antimicrobial efficacy of Utazi leaf extract against microorganisms commonly associated with the spoilage of sorghum beer;
- To assess the impact of Utazi leaf extract on the sensory qualities of sorghum beer, including taste, aroma, and appearance;
- To compare the shelf life of sorghum beer with and without the addition of Utazi leaf extract, using standard preservation methods as a benchmark;
- To evaluate the antioxidant properties of Utazi leaf extract and its ability to inhibit oxidative degradation in sorghum beer; and
- To identify optimal concentrations and application methods of Utazi leaf extract that effectively extend the shelf life of sorghum beer without compromising its quality.
1.4 Research Questions
The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:
- How effective is Utazi leaf extract in inhibiting the growth of microorganisms that contribute to the spoilage of sorghum beer?
- What is the impact of Utazi leaf extract on the oxidative stability of sorghum beer, and how does it affect the beverage’s quality over time?
- How do different concentrations of Utazi leaf extract influence the sensory attributes of sorghum beer, including taste, aroma, and appearance?
- How does the shelf life of sorghum beer with Utazi leaf extract compare to that of sorghum beer preserved using traditional methods?
- What are the optimal concentrations and application methods of Utazi leaf extract for effectively extending the shelf life of sorghum beer without negatively affecting its quality?
1.5 Justification / Significance of Study
The use of Utazi leaf extract as a means of extending the shelf life of locally brewed sorghum beer is justified by several compelling factors.
Firstly, the shelf life of locally brewed sorghum beer is a significant concern due to its high susceptibility to spoilage. Traditional preservation methods, including refrigeration and chemical additives, are often not practical in many regions where sorghum beer is produced and consumed. Refrigeration may be unavailable in remote areas, and chemical preservatives may be inconsistent with local preferences for natural ingredients. By exploring Utazi leaf extract, which is a natural and locally available resource, this study offers a viable alternative that aligns with traditional practices while addressing the need for effective preservation (Adesina et al., 2019).
Secondly, Utazi leaf has been recognized for its medicinal properties, including antimicrobial and antioxidant activities. These properties suggest that Utazi leaf extract could inhibit microbial growth and oxidative processes that contribute to the spoilage of sorghum beer (Nwafor et al., 2018). Utilizing a natural extract with proven beneficial properties provides a sustainable approach to extending the shelf life of sorghum beer without relying on synthetic additives.
Thirdly, incorporating Utazi leaf extract into sorghum beer could enhance the quality and safety of the beverage. Extending the shelf life of sorghum beer using a natural preservative can improve its marketability and availability, allowing producers to reach broader markets and reduce waste due to spoilage. This not only benefits producers by increasing their economic viability but also benefits consumers by providing a safer and more reliable product (Chukwu et al., 2021).
Additionally, the application of Utazi leaf extract aligns with the growing trend towards sustainable and environmentally friendly practices in food and beverage production. By leveraging local, natural resources, the study supports environmentally responsible methods that reduce reliance on synthetic preservatives and align with the principles of sustainability.
1.6 Scope of Study
The scope of the research is focused on the use of utazi leaf extract as a means of extending the shelf life of locally brewed sorghum beer.
1.7 Limitations of the Study
During the course of this study, there were some problems encountered which stood as limitations to the research work. Some of the limitations include:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.8 Definition of Terms
Utazi Leaf (Gongronema latifolium):
Utazi leaf, scientifically known as Gongronema latifolium, is a plant native to West Africa. It is traditionally used in local cuisine and medicine for its antimicrobial and antioxidant properties, which are beneficial for various health applications (Nwafor et al., 2018).
Sorghum Beer:
Sorghum beer is a traditional alcoholic beverage made from fermented sorghum grains. It is widely consumed in many African cultures and is known for its unique flavor and cultural significance. The beer is often brewed using traditional methods and has a relatively short shelf life (Teka et al., 2020).
Shelf Life:
Shelf life refers to the length of time that a product, such as food or beverage, remains usable, fit for consumption, or saleable without becoming unfit for consumption due to spoilage or deterioration in quality (Adesina et al., 2019).
Antimicrobial Properties:
Antimicrobial properties refer to the ability of a substance to kill or inhibit the growth of microorganisms, including bacteria, fungi, and viruses. These properties are crucial in preventing spoilage and extending the shelf life of perishable products (Nwafor et al., 2018).
Antioxidant Properties:
Antioxidant properties describe the capacity of a substance to prevent or slow down the oxidative damage to cells caused by free radicals. in the context of food and beverages, antioxidants help preserve the quality and extend the shelf life by inhibiting oxidation processes (Chukwu et al., 2021).
Preservative:
A preservative is a substance added to products such as food and beverages to prevent spoilage caused by microbial growth or chemical changes. Preservatives can be natural or synthetic, and their use is essential for extending the shelf life and ensuring the safety of consumable products (Adesina et al., 2019).
