ProjectClue.com WhatsApp or Call Us

projectclue whatsapp icon07030248044

Project Topic:

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

Project Information:

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 92 ::   Attributes: Abstract, Table Of Content,Appendix  ::   7,549 people found this useful

Project Department:

BIOCHEMISTRY UNDERGRADUATE PROJECT TOPICS, RESEARCH WORKS AND MATERIALS

Project Body:

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 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.

 

 

 

 

 

 

 

Get the complete project »


Instant Share On Social Media:


Can't find what you are looking for?
Call (+234) 07030248044.

OTHER SIMILAR BIOCHEMISTRY PROJECTS AND MATERIALS

AMELIORATING ROLE OF N.P.K. FERTILIZER ON THE TOXIC EFFECTS OF Ni ON (SORGHUM) ROOT ANTIOXIDANT ENZYMES1

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 84 ::   Attributes: Abstract, Table Of Content, Appendix  ::   4098 engagements

ABSTRACT This study investigated the activities of superoxide dismutase (SOD), catalase (CAT), glutothione peroxidase (GP) and the level of malondialdehyde (MDA) in the root of sorghum grown in soils...Continue reading »

ANTIBIOTICS RESISTANCE PROFILE OF ESCHERICHIA COLI ISOLATED FROM APPARENTLY HEALTHY DOMESTIC LIVESTOCK IN AKURE, ONDO STATE

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 31 ::   Attributes: Abstract  ::   7370 engagements

ABSTRACT This study was conducted to determine the antibiotic resistance profile of Escherichia coli isolated from apparently healthy domestic livestock viz, cow, goats, and chicken from Akure, Ondo ...Continue reading »

CHEMICAL COMPOSITION OF RAW AND COOKED WALNUT

 Format: MS WORD ::   Chapters: 1 - 5  ::   Pages: 37 ::   Attributes: Questionnaire, Data Analysis  ::   5639 engagements

ABSTRACT The nutritional potential walnut was determined by analyzing the proximate composition of conophonut, functional properties, Bulk Density of walnut flour, the result indicated the proximate ...Continue reading »

EFFECT AND IMPLICATION OF FLUORIDE ON DRINKING WELL WATER (A CASE STUDY OF IREE COMMUNITY, BORIPE LOCAL GOVERNMENT, OSUN STATE)

 Format: MS WORD ::   Chapters: 1 - 5  ::   Pages: 36 ::   Attributes: Abstract, Table Of Content  ::   5706 engagements

ABSTRACT Analysis of well water sample was carried out using colorimetric method to determine the amount of fluoride in fifteen wells water samples in Iree metropolis of Boripe Local government area ...Continue reading »

EFFECT OF METHANOLIC LEAF EXTRACT OF ACALYPHA WILKESIANA ON WEIGHT PARAMETERS IN PARACETAMOL INDUCED HEPATOXICITY IN MALE WISTAR RATS RATS

 Format: MS WORD ::   Chapters: 1 - 4 ::   Pages: 54 ::   Attributes: Abstract, Table Of Content  ::   5198 engagements

ABSTRACT The potential effect of methanolic extract of the leaves of Acalypha wilkesiana on the weight of wistar rats was investigated. Calculated amount of methanolic leaf extract of Acalypha Wilkes...Continue reading »

GASTROENTERITIS IN PRIMARY SCHOOL CHIDREN IN ENUGU METROPOLIS (6-12 YRS)

 Format: MS WORD ::   Chapters: 1 - 5  ::   Pages: 34 ::   Attributes: Questionnaire, Data Analysis  ::   4064 engagements

ABSTRACT A total of fifty faecal samples were collected form pupils in airport primary school Emene Enugu were used for the study. The duration of the investigation was between February August 2005. ...Continue reading »

What are looking for today?

WHAT OUR CUSTOMERS ARE SAYING:
  • 1. Abubakar Sani from Nigerian Investment Promotion Commission said "I had a wonderful experience using ProjectClue, they delivered not only on time, but the content had good quality. I recommend ProjectClue for any project research work.".
    Rating: Excellent
  • 2. Ogunniran Olawale from Ekiti state university said "Projectclue is really safe and reliable Quick access to project works Nice customer service Fast delivery of request Recommend this toy fellow students ".
    Rating: Excellent
  • 3. Fahat Nasir from isa kaita college of education dutsinma said "Fish farming a solution unemployment ".
    Rating: Very Good
  • 4. Ajimbi Oluwarotimi from Theology school osun said "Good ".
    Rating: Very Good
  • 5. Clement Abdullahi Ogiji from National Open University of Nigeria said "I am a living witness and have recommended project clue to a lot of students, so far none have been disappointed, very reliable and, trustworthy and dependable".
    Rating: Excellent
  • 6. Jhuee from Sultan national high school said "Good quality. I recommend project clue for any project research work.".
    Rating: Excellent