ABSTRACT
Locally brewed beer (sorghum
beer) is an indigenous alcohol average. It is produced mainly from sorghum
grain (Sorghum vulgare ) and the
process of brewing involves malting, mashing, souring, fermentation and packaging.
Locally brewed beer without hops has a short shelf-life. The aqueous extract of
a tropical plant, bitter-leaf was used as the hop .Two type of drink were
produced, one with hops and another without hops. Chemical analyses were
carried out on both drinks, which gave a significant (p≤0.05) difference.
Sorghum beer with hops has a total acidity of 0.562±0.03, fixed acidity of
0.203±0.001, Volatile acidity 0.360±0.02, PH 3.93, specific gravity
1.042±0.003, total dissolved solids 1.12×105ppm,
total suspended solids 1.65×105ppm,
ethanol content of 3.43±0.03 respectively. While sorghum beer without hops has
a total acidity of 0.652 ±0.002, fixed acidity of 0.176±0.002, volatile
acidity of 0.476±0.03, PH of 3.50 specific gravity of 1.021±0.003, total
dissolved solid of 1.15×105ppm, total
suspended solids of 1.5×105ppm and an
ethanol content of 3.65±0.02. The microbial count for sorghum beer with
hop had no growth of E.coli, streptococcus and staphylococcus but aspergillus
was present from the 4th day and
heaviest on the 8th day. While
the drink without hop had growth of staphylococcus and aspergillus which was
seen from the 2nd day and
heaviest on the 4th day but
E.coli and streptococcus was absent. From the results, the drink with hops could
keep for a longer period of time than the other drink without hops. Thus, the
aqueous extract of Vernonia amygdalina could
extend the shelf-life of locally brewed sorghum beer.
CHAPTER ONE
1.0 INTRODUCTION
The word beer derives from the
Latin word bibere meaning to
drink (Okafor, 2007). Beer is the world’s oldest and most widely consumed
alcoholic beverage and the third most popular drink overall after water and
tea. Grossman (1995) defined beer as a general name given to beverages
resulting from the germination of a malt or cereal grain. The process of
brewing beer is called brewing. It is produced by the brewing and fermentation
of starches mainly derived from cereal grains most commonly malted barley,
although wheat, maize (corn), and rice are widely used (Gutcho, 1976). In
Nigeria today, barley has been replaced by some locally grown cereals such as
sorghum or guinea corn, millet and maize as the principal raw materials. The
tropical beers (African local beers) are known by different names in different
part of the world; burukutu, otika and pito in Nigeria, maujek among the
Nandi’s in Kenya, mowa in Malawi, kaffir beer in South Africa, merisa in Sudan,
bouza in Ethiopia and pombe in some parts of East Africa (Okafor, 2007).
Burukutu is an indigenous alcoholic
beverage. Burukutu, a popular alcoholic drink among indigenes of the middle
belt region of Nigeria, is a local brew made from fermented sorghum and other
protein enriched grains (Ekundayo, 1969). The age long drink, also known as
BKT, serves as a source of alcohol for those who lack the financial means to
patronize refined brew like beer and other foreign or imported drinks it is
produced mainly from the grains of guinea corn (Sorghum vulgare and
Sorghum bicolor). The process
of production of burukutu involves malting, mashing, fermentation and
maturation as described by Ekundayo (1969).The production process of these
indigineous drinks involves fermentation at its initial production stage and
comes out as an alcoholic drink. The microorganisms associated with
fermentation include Saccharomyces
cerevisiae, Saccharomyces chavelieria and Leuconostocmesteroides (Faparusi
et al., 1973).
Sorghum is a large
variable genus with many cultivars (Ettasoe, 1972). The method employed in
brewing sorghum beer here involves, malting, mashing, wort boiling with hops,
fermentation, (using brewer’s yeast and bakers yeast) and packaging. The
tropical sourced hop extracts used here is Vernonia
amygdalina (Bitter leaf) which have been found to contain an anti
bactericidal agent which is capable of extending the useful life of these
indigenous beers (Okoh et al., 1999).
Chemical analysis on the
prepared sorghum beer such as; ethanol content, PH value, specific gravity,
fixed acidity, total acidity, total dissolved solids (TDS), total suspended
solids(TSS) were analysed quantitatively, using different methods.
1.1 AIMS AND OBJECTIVES
The aim of the project is
itemized into the following objectives;
1. To determine the
shelf-life of locally brewed sorghum beer.
2. To check the effect of
bitter-leaf (Vernonia amygdalina) extract on the locally brewed
sorghum beer.
3. To compare the results from
the chemical analyses of locally brewed sorghum beer with bitter-leaf extract
and sorghum beer brewed without bitter-leaf.
Department | Bio-Chemistry |
Project ID Code | BCH0015 |
Chapters | 5 Chapters |
No of Pages | 100 pages |
Methodology | Null |
Reference | YES |
Format | Microsoft Word |
Price | ₦5000, $15 |
|
|
Contact Us On | +2348039638328 |
Contact Us On | +2347026816414 |
|