Effective use of a tropical hop named bitter leaf [Vernonia Amygdalina] extract as a means of extending the shelf Life of locally brewed millet beer
This research is on Effective use of a tropical hop named bitter leaf [Vernonia Amygdalina] extract as a means of extending the shelf Life of locally brewed millet beer. 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).
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THE USE OF BITTERLEAF (VERNONIA AMYGDALINA) EXTRACT AS A MEANS OF EXTENDING THE SHELF-LIFE OF LOCALLY BREWED SORGHUM BEER
This project is on the use of bitter leaf (vernonia amygdalina) extract as a means of extending the shelf-life of locally brewed sorghum beer. 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.
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