ABSTRACT
This
local beer is 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
CHAPTER FOUR
4.0 Results
4.1 Some Chemical
Parameters
4.2 Total Acidity for local Millet Beer
4.3 Fixed
acidity for local Millet Beer
4.4
Volatile Acidity
4.5 Specific
Gravity of Millet
Beer
4.6 pH value
for local millet
beer
4.7 Total dissolved
solid
4.8 Total
suspended solid
4.9
Ethanol Content for
Bench Stored Millet
4.10
Microbial Count for
Bench Millet Beer
4.10.1
Microbial Count for
Freezed Millet Beer
4.11 General
Discussion of Results
CHAPTER FIVE
5.0
Disadvantages Associated with Over Consumption of Brewed Beer
5.0.1
Advantages associated with
consumption of brewed beer
5.1 Conclusion
5.2 Recommendation
5.3 Limitations
of Study
5.4 References
5.5 Appendix A
5.6
Appendix B
5.7 Appendix C
5.8
Appendix D
5.9 Appendix E
LIST OF TABLES
Table 1:Some Chemical Parameters
on Local Millet Beer
Table 2:
Total Acidity for local Millet Beer
Table 3:Fixed
Acidity for local millet beer
Table 4:Specific
Gravity of Millet Beer
Table 5:pH value
Table 6:Total
Dissolved solid (TDS)
Table 7:Total Suspended
solid (TSS)
Table 8:Ethanol
Content of Millet Beer
Table 9:
Microbial Count for Bench Stored Millet Beer
Table 10:
Microbial Count for Freezed Millet Beer
Table 11:Total
Microbial Count for both bench and Freezed Millet Beer
LIST OF FIGURES
Fig.1: A
Scheme of the
Brewing Process
Fig.2: Flow Sheet
of home Brewed Products
Fig 3: A Schematic
Representation of Glucose
Degradation
Under Aerobic
and Anaerobic Condition
Fig 4 : The
Glycolytic Pathway
Fig 5:The Pathway
of Carbon atoms in
Glycolysis and alcoholic Fermention
Fig 6:Fermentation Scheme
Fig 7: Flow Sheet
for the Local Production of Millet Beer
CHAPTER ONE
1.0 INTRODUCTION
Beer, alcoholic brewery
made from a Cerael grains known as barley and Millet.A process called
Fermentation in which Microscopic fungi known as yeast is used to consume
sugers in the grains to make Beers,converting them to alcohol and carbondioxide
gas.This chemical process typically produce beers with an adequate level of
alcohol content of about 2-6%.Over an
aggregate of 70 types of beer are
available in the modern worlds todays.Each style of beer derives its unique
characteristics and differences in its
brewing process.Four basic ingredients are used in brewing,which
includes;grains, hops,[bitterleaves as a hop’s substitute]Yeast and
water,Grains like Millet contain the natural sugers required for fermentation.It also provides beer with
flavour,colour,body and
texture.Hops are small,green,cone-shaped flowers from the hop plant,a
vine related to the nettle plant over 50
varieties of hops are grown throughout the
world, mostly in Europe,Australia and
North America.But the hops we want to used is bitterleave acting as
hop’s substitute.It is mostly grown here
in Africa.Hops provides the Beer with spicy, bitter flavour and contribute natural
substances that prevent bacteria
from spoiling beer. Two species of
Yeast ;Saccharomyces cerevisiae and Saccharomyces uvarum
and baker’s yeast.Each yeast species is used in a slightly different
method of fermentation and produces a distinct
type of beer. Throughout history,
where ever Cereal grains were grown, Humans made beer with beverage for them.
They used Barley in Egypt, Millet and Sorghum in other parts of Africa, beer brewing is a major industrial
revolution world wide. In 2002,In the United States,1800brewers,produced almost
175 millions barrels of beer.Beer is
deeply interlined in the fabric of Society, from the Economic to the intangible
locally owned breweries deliver social values better than global companies.
Since early times beer which is the
products of brewing processes has played an important role in our society, It
bring people together in local pubs and breweries generating Camaraderie within
Communities. As technology has progress brewing techniques have been developed
and refined. As a result, we are currently consuming the finest beers ever
produced. This is due to our increased knowledge in the fields of
Biotechnology, Microbiology, and Chemistry.
1.1 AIM
OF STUDY PROJECT
The
aim of study is primarily to have a capture of the effect use of a
tropical hop named bitter leaf(Vernonia
Amygdalina) extract as a means of extending the shelf–life of a locally millet
beer.In the course of achieving this goal, the ingredients
used in brewing industries are taken into consideration together with various
analysis carried on beer samples.Finally, beer should be of an adequate
composition and texture in order to satisfy consumers need and sensitivity on the
disadvantages of beer abuse to the health and body.
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