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

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Biochemistry, Book Authors and Profound Scholars of existing or related project material on “Improving the Shelf Life of Regionally Brewed Sorghum Beer with Utazi Leaf Extract Usage” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

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

Defense Procedure for Biochemistry Researchers

Be Intentional About Your Research Preparation in Context – As a student of Biochemistry defending a project or seminar on Improving the Shelf Life of Regionally Brewed Sorghum Beer with Utazi Leaf Extract Usage, you are expected to be thoroughly acquainted with your research. The defense process follows a structured format where you present your work, respond to questions, and demonstrate its relevance. Here’s a general guide to the defense procedure:

Introduction: Begin with a concise introduction of your research topic, highlighting its significance and the research objectives. This helps set the context for the audience and the External Examiner, allowing them to grasp the scope of your work. Before you step up to defend, ensure that you are familiar with your research abstract and the key components of Chapter One, including the motivation behind your study, the problem statement, the aims and objectives, as well as the scope and significance. For Chapter Two, it is advisable to reference at least two citations from the literature review. In Chapter Three, be prepared to discuss the methodologies, tools, and techniques you employed in your research. Moving to Chapter Four, you must justify your work and explain how your findings align with the objectives of your research.

Conclusion and Recommendations: Wrap up your defense by summarizing the study and offering well-grounded recommendations based on your findings.

Dress Code: Professional attire is an essential component of your final-year research defense. Wearing a suit and tie, for example, can create a positive impression and boost your overall presentation without you having to say a word.

Question and Answer Session: The External Examiner will ask questions based on your research. If you encounter a difficult or unrelated question, respond respectfully with, "Sorry, Sir/Madam, the question asked is beyond the scope of my study". Whenever possible, answer questions by referring directly to your research findings.

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

DEDICATION

ACKNOWLEDGEMENT

TABLE OF CONTENTS

ABSTRACT