THE USE OF BITTER LEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER


THE USE OF BITTER LEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER

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.

TABLE OF CONTENT

TITLE PAGE……………….……………………………………………………i

CERTIFICATION…………..…………………………………………..………ii

DEDICATION…………….……………………………………………...........iii

ACKNOWLEDGEMENTS…………………………………………………….iv   

ABSTRACT…….………………………………………………………….........v

TABLE OF CONTENTS…………………………………………………........vi

LIST OF TABLES……………………………………………………………xiii

LIST OF FIGURES…………………………………………………………...xiv

CHAPTER ONE

1.0 INTRODUCTION…………………………………………………………. 1

1.1 AIMS AND OBJECTIVES…………………………………………………2

CHAPTER TWO

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…………………………….7

2.2.3 GRAIN COMPOSITION AND NUTRITIVE VALUE…………………………7

2.2.4 CULTIVATION AND USES……………………………………………………9

2.3 MILLET…………………………………………………………………………..10

2.3.1 GENERAL DESCRIPTION OF MILLET……………………………………. 10

2.3.2 BOTANICAL CLASSIFICATION OF MILLET……………………………...11

2.3.3 PEST AND DISEASES OF MILLET………………………………………….11

2.3.4 USES OF MILLET……………………………………………………………..12

2.4 BREWING………………………………………………………………………..13

2.4.1 HISTORY OF BREWING……………………………………………………..13

2.4.2 BREWING PROCESSES………………………………………………………14

2.4.2.1 EUROPEAN BREWING PROCESS………………………………………...14

2.4.2.2 INDIGENOUS AFRICAN BREWING PROCESS………………………….17

2.5 RAW MATERIALS FOR BREWING…………………………………………...18

2.5.1 STARCH SOURCE…………………………………………………………….18

2.5.2 ADJUNCTS…………………………………………………………………….19

2.5.3 WATER………………………………………………………………………...19

2.5.4 HOPS…………………………………………………………………………...20

2.5.4.1 CHARACTERISTICS OF HOPS…………………………………………….21

2.5.4.2 TROPICAL HOP SUBTITUTES FOR BEER BREWING………………….22

2.5.5 YEAST…………………………………………………………………………25

2.5.5.1 BAKER’S YEAST…………………………………………………………...25

2.5.5.2 BREWER’S YEAST…………………………………………………………26

2.6 BIOCHEMISTRY OF BREWING PROCESSES………………………………..26

2.6.1 MALTING AND KILNING……………………………………………………26

2.6.2 MILLING……………………………………………………………………....27

2.6.3 MASHING……………………………………………………………………...27

2.6.4 SOURING………………………………………………………………………29

2.6.5 WORT BOILING………………………………………………………………29

2.6.6 FERMENTATION……………………………………………………………..31

2.6.6.1 ALCOHOL FERMENTATION……………………………………………...35

2.6.6.2 TOP FERMENTATION……………………………………………………..36

2.6.6.3 BOTTOM FERMENTATION……………………………………………….37

2.6.7 PACKAGING…………………………………………………………………37

2.7 SPOILAGE………………………………………………………………………38

2.7.1 MICROORGANISM THAT DETERIORATE BEER………………………...38

2.8 TYPES OF BEER………………………………………………………………...38

2.8.1 EUROPEAN BEERS…………………………………………………………...38

2.8.2 INDIGENOUS AFRICAN BEERS……………………………………………40

2.9 EFFECTS OF ALCOHOL ON MAN……………………………………………45

2.9.1 ALCOHOL AND HEALTH……………………………………………………45

CHAPTER THREE

3.0 MATERIALS AND METHODS………………………………………………...47

3.1 MATERIALS…………………………………………………………………….47

3.1.1 CHEMICALS AND REAGENTS……………………………………………..47

3.1.2 GLASSWARES AND EQUIPMENT…………………………………………48

3.1.3 PREPARATION OF SAMPLES………………………………………………50

3.2 METHODS………………………………………………………………………50

3.2.1 METHOD OF PREPARATION OF SORGHUM BEER……………………..50

3.2.2 ACTIVATION OF YEAST……………………………………………………51

3.2.3 PREPARATION OF BITTERLEAF EXTRACT…………………………….51

3.2.4 PREPARATION OF REAGENT……………………………………………...52

3.2.4.11% PHENOLPHTHALEIN…………………………………………………..52

3.2.4.2 0.1M NaOH SOLUTION…………………………………………………….52

3.3 METHOD OF CHEMICAL ANALYSIS………………………………………..52

3.3.1 TOTAL ACIDITY……………………………………………………………..52

3.3.2 FIXED ACIDITY………………………………………………………………53

3.3.3 VOLATILE ACIDITY…………………………………………………………53

3.3.4 PH DETERMINATION………………………………………………………..53

3.3.5 SPECIFIC GRAVITY………………………………………………………….53

3.3.6 TOTAL DISSOLVED SOLID…………………………………………………54

3.3.7 TOTAL SUSPENDED SOLIDS……………………………………………….54

3.3.8 ETHANOL CONTENT………………………………………………………..55

3.3.9 MICROBIAL COUNT…………………………………………………………55

3.3.9.1 PROCEDURES FOR THE PREPARATION OF MEDIA…………………..55

3.3.9.2 PROCEDURE FOR CULTURING PLATES………………………………..56

3.3.9.3 PROCEDURE FOR IDENTIFICATION OF ORGANISMS………………..57

CHAPTER FOUR

4.0 RESULTS………………………………………………………………………58

4.1 RESULTS FOR TOTAL ACIDITY, FXED ACIDITY, VOLATILE ACIDITY AND PH OF SORGHUM BEER……………………………………….……58

4.2THE GRAPHICAL REPRESENTATION OF TOTAL ACIDITY, FIXED ACIDITY, VOLATILE-ACIDITY AND PH RESULT …………….……….58

4.3 RESULTS FOR ETHANOL CONTENT, SPECIFIC GRAVITY, TDS AND TSS FOR SORGHUM BEER……………..……………………………………….59

4.4 GRAPHICAL REPRESENTATION OF ETHANOL CONTENT, SPECIFIC GRAVITY, TOTAL DISSOLVED SOLIDS (TDS) AND TOTAL SUSPENDED SOLID (TDS) RESULTS ……………………………………60

4.5 AVERAGE MEAN PARAMETERS GENERATED FROM HOPPED AND  UNHOPPED SORGHUM BEER……………………………………………61

4.6 GRAPHICAL REPRESENTATION OF THE AVERAGE PARAMETERS GENERATED FROM SORGHUM BEER WITH AND WITHOUT HOPS………………………………………………………………………….61

4.7 MICROBIAL COUNT FOR BENCH STORED SORGHUM BEER WITH AND WITHOUT HOP……………………………………………………………………62

CHAPTER FIVE

5.0 DISCUSSION……………………………………………………………………64

5.1 CONCLUSION………………………………………………………………….67

5.2 RECOMMENDATION…………………………………………………………68

REFERENCES ……………………………………………………………………..69

APPENDIX A……………………………………………………………………….74

APPENDIX B……………………………………………………………………… ..78

APPENDIX C………………………………………………………………………..79

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 bitterleaf  (Vernonia amygdalina) extract  on the locally brewed sorghum beer.

3. To compare the results from the chemical analyses of locally brewed sorghum beer with bitterleaf extract and sorghum beer brewed without bitterleaf.

.

THE USE OF BITTER LEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER



TYPE IN YOUR TOPIC AND CLICK SEARCH.






RESEARCHWAP.ORG
Researchwap.org is an online repository for free project topics and research materials, articles and custom writing of research works. We’re an online resource centre that provides a vast database for students to access numerous research project topics and materials. Researchwap.org guides and assist Postgraduate, Undergraduate and Final Year Students with well researched and quality project topics, topic ideas, research guides and project materials. We’re reliable and trustworthy, and we really understand what is called “time factor”, that is why we’ve simplified the process so that students can get their research projects ready on time. Our platform provides more educational services, such as hiring a writer, research analysis, and software for computer science research and we also seriously adhere to a timely delivery.

TESTIMONIES FROM OUR CLIENTS


Please feel free to carefully review some written and captured responses from our satisfied clients.

  • "Exceptionally outstanding. Highly recommend for all who wish to have effective and excellent project defence. Easily Accessable, Affordable, Effective and effective."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "I saw this website on facebook page and I did not even bother since I was in a hurry to complete my project. But I am totally amazed that when I visited the website and saw the topic I was looking for and I decided to give a try and now I have received it within an hour after ordering the material. Am grateful guys!"

    Hilary Yusuf, United States International University Africa, Nairobi, Kenya.
  • "Researchwap.org is a website I recommend to all student and researchers within and outside the country. The web owners are doing great job and I appreciate them for that. Once again, thank you very much "researchwap.org" and God bless you and your business! ."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "Great User Experience, Nice flows and Superb functionalities.The app is indeed a great tech innovation for greasing the wheels of final year, research and other pedagogical related project works. A trial would definitely convince you."

    Lamilare Valentine, Kwame Nkrumah University, Kumasi, Ghana.
  • "I love what you guys are doing, your material guided me well through my research. Thank you for helping me achieve academic success."

    Sampson, University of Nigeria, Nsukka.
  • "researchwap.com is God-sent! I got good grades in my seminar and project with the help of your service, thank you soooooo much."

    Cynthia, Akwa Ibom State University .
  • "Sorry, it was in my spam folder all along, I should have looked it up properly first. Please keep up the good work, your team is quite commited. Am grateful...I will certainly refer my friends too."

    Elizabeth, Obafemi Awolowo University
  • "Am happy the defense went well, thanks to your articles. I may not be able to express how grateful I am for all your assistance, but on my honour, I owe you guys a good number of referrals. Thank you once again."

    Ali Olanrewaju, Lagos State University.
  • "My Dear Researchwap, initially I never believed one can actually do honest business transactions with Nigerians online until i stumbled into your website. You have broken a new legacy of record as far as am concerned. Keep up the good work!"

    Willie Ekereobong, University of Port Harcourt.
  • "WOW, SO IT'S TRUE??!! I can't believe I got this quality work for just 3k...I thought it was scam ooo. I wouldn't mind if it goes for over 5k, its worth it. Thank you!"

    Theressa, Igbinedion University.
  • "I did not see my project topic on your website so I decided to call your customer care number, the attention I got was epic! I got help from the beginning to the end of my project in just 3 days, they even taught me how to defend my project and I got a 'B' at the end. Thank you so much researchwap.com, infact, I owe my graduating well today to you guys...."

    Joseph, Abia state Polytechnic.
  • "My friend told me about ResearchWap website, I doubted her until I saw her receive her full project in less than 15 miniutes, I tried mine too and got it same, right now, am telling everyone in my school about researchwap.com, no one has to suffer any more writing their project. Thank you for making life easy for me and my fellow students... Keep up the good work"

    Christiana, Landmark University .
  • "I wish I knew you guys when I wrote my first degree project, it took so much time and effort then. Now, with just a click of a button, I got my complete project in less than 15 minutes. You guys are too amazing!."

    Musa, Federal University of Technology Minna
  • "I was scared at first when I saw your website but I decided to risk my last 3k and surprisingly I got my complete project in my email box instantly. This is so nice!!!."

    Ali Obafemi, Ibrahim Badamasi Babangida University, Niger State.
  • To contribute to our success story, send us a feedback or please kindly call 2348037664978.
    Then your comment and contact will be published here also with your consent.

    Thank you for choosing researchwap.com.