ABSTRACT
Locally brewed beer (sorghum beer) is an indigenous alcoholic beverage. 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.
TABLE OF CONTENTS
PAGE
Title Page i
Certification ii
Dedication iii
Acknowledgement iv
Table of Contents v
List of Table ix
List of Figures x
Abstract xi
CHAPTER 1
1.0 Introduction 1
1.1 Aims and Objectives 2
CHAPTER 2
2.0 Literature Review 4
2.1 General
Description Of Cereals 4
2.1.1 General
Characteristics Of Cereals 4
2.2 Sorghum 5
2.2.1 General Description
Of Sorghum 6
2.2.2 Scientific
Classification Of Sorghum 6
2.3 Some Examples Of
Indigenous Beers 7
2.3.1 Pito 7
2.3.2 Kunu 7
2.3.3 Burukutu 8
2.4 Physicochemical
And Microbiological 9
2.4.1 Nutritive Value Of
Burukutu 10
2.4.2 Economic Value Of
Burukutu 10
2.5 Brewing 11
2.5.1 History
Of Brewing 11
2.5.2 Indigenous African
Brewing Process 12
2.6 Raw
Materials For Brewing 12
2.6.1 Starch Source 13
2.6.2 Adjuncts 13
2.6.3 Water 14
2.6.4 Hops 14
2.7 Bitter
Leaf (Tropical Hop substitute for Beer
Brewing) 17
2.7.1 Botany 19
2.7.2 Major
Uses And Functions 19
2.8 Yeast 19
2.8.1 Baker’s
Yeast 20
CHAPTER 3
3.0 Materials And
Methods 21
3.1 Materials 21
3.2 Methods 21
3.2.1 Collection Of
Samples 21
3.2.2 Preparation Of
Burukutu 21
3.2.3 Preparation Of Yeast
For Inoculation 23
3.2.4 Fermentation Of
Sorghum Wort 23
3.3 Physiochemical Analysis 25
3.3.1 Total
Acidity 25
3.3.2 Fixed
Acidity 25
3.3.3 Volatile Acidity 25
3.3.4 Total
Suspended Solid (TSS) 26
3.3.5 Ethanol
Content 26
3.3.6 Measurement of Ph 27
3.4 Determination
Specific Gravity 27
3.4.1 Total
Dissolve Solid 27
3.5 Microbiological
Analysis of Burukutu 28
3.5.1 Sterilization of
Materials 28
3.5.2 Media preparation 28
3.5.3 Isolation of
Identification of Bacteria in Treated and Untreated Burukutu Sample 29
3.6 Microbiological
Examination Of Isolates 30
3.6.1 Gram
Staining 30
3.6.2 Spore Staining 31
3.6.3 Motility
Test 31
3.7 Biochemical
Test 32
3.7.1 Catalase
Test 32
3.7.2 Coagulase
Test 32
3.7.3 Oxidation
Test 32
3.7.4 Sugar
Fermentation Test 33
3.8 Fungal
Isolation and Identification 33
3.8.1 Preparation of Bitter
leaf Extract 33
3.8.2 Statistical Analysis
Method 34
CHAPTER 4
4.0 Results 35
CHAPTER FIVE
Discussion,
Conclusion And Recommendation
5.0 Discussion 40
5.1
Conclusion 43
5.2
Recommendation 44
REFERENCES 45
APPENDIX
LIST OF TABLES
Tables pages
1: Shows
total acidity, fixed acidity and volatile acidity and pH values of
Sorghum beer with and without hop
substitute for three days. 36
2: Shows Ethanol content, specific gravity
(day 1-day 5) and total
Dissolved and Total suspended solids (day I and day 5) values of
sorghum beer with and without hop
substitute 37
3: Frequency of distribution of isolates in
Sorghum beer with hops. 38
4: Frequency of distribution of isolates in Sorghum beer without hops 39
LIST OF FIGURES
Figures Pages
1: Sorghum valgare 5
2: Hop cone in a Hallertau, Germany, hop yard 15
3: Vernonia
amygdalina 18
4: Flow sheet for modified method of
Burukutu production from Sorghum grain 24
CHAPTER 1
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 one of the cereals cultivated in the
tropical region of Africa and it is about the largest cultivated crop in the
North Guinea Savanna area of Nigeria (Kola Wole, et al., 2007). Worldwide, sorghum is a food grain for humans. It
constitute a major source of energy and it serves as a stable food of many of the
world’s poorest and least privileged people (Hamad, et al., 2003 and michodjehoun. Mestres. et al., 2005). 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
baker’s 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;
·
To determine the
shelf-life of locally brewed sorghum beer.
·
To check the effect of
bitter leaf (Vernonia amygdalina) extract
on the locally brewed sorghum beer.
·
To compare the results
from the chemical analyses of locally brewed sorghum beer with bitter leaf
extract and sorghum beer brewed without bitter leaf.
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