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
ABSRACT 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
- 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.
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 GENERAL DESCRIPTION OF CEREALS CROP
Cereals are of various species and belong to the grass family cultivated for their seeds, which is used as food (Redmond, WA 2007). Although the cereals proper do not belong to any particular class of grasses, the use of particular species as bread plants seems to have been determined chiefly by the superior size of the seeds or by the ease of procuring it insufficient quantity and of freeing it from it edible covering (Nduka 1995). The most extensively cultivated grain is barley and different kinds of millet. The cereals grains are the stable food for the people living in the tropics, providing them with about 75% of their total carbohydrate and 67% of their total protein intake. The grains are eaten in many ways, sometimes as paste, roast, and porridge. Other preparations of the seeds are often milled and others processed into flour starch, brain oil breakfast or dinner and beer. With respect to the comparative structure, there are a few important features that cereals grain has in common. All the cereal grains are plant seeds and therefore contain a large central located starchy endosperm which is also rich in proteins, a protective outer coat consisting of two or three layers of fibrous tissue and an embryo or germ usually located near the bottom of the seeds. Millet and sorghum constituted the key substrates used by African Breweries in the earliest centuries of indigenous beer production. Indigenous to Africa; there were the only grains available for brewing until the introduction of maize by the Portuguese in about the 16th century (Bryant 1948). As maize cultivation spread, some brewers did incorporate maize into their brewing recipes. Since it does not malt as well as millet or sorghum(Bantu Beer unit 1971).Scientific classification, cereals belong to the family Poacea (formerly Gramineae), Barley in the genus Hordenm and millet is classified in the genus Setatia, Elensine, Panicum, and Pennisetum. (Cereals Microsoft Student Encarta 2008).
2.2 ORIGIN OF PEARL MILLET AND ITS DISTRIBUTION
The origin of this particular millet has been traced to tropical Africa. It is a widely grown type of millet grown in Africa, Indian sub continent since pre-historical time. The earliest archaeological record in Indian date to 2000 BC, so domestication in Africa must have taken place earlier. The center of diversity for the crop is in Sahel Zone of West Africa, cultivation subsequently spread to East and Southern Africa and Southern Asia.
Pearl millet is well adapted to production system, characterized by drought, low soil fertility and high temperature. It performs well in soil with high salinity or low pH. Because of its tolerance to difficult growing conditions, it can be grown in areas where other cereal crop such as maize or wheat will not survive. Today pearl millet is grown on over 260000km world wide, it accounts for approximately 50% of the total world production of millet.
Specialized archaeologists called palaeothnobotanists, relying on data such as the relative abundance of charred grains found in archaeological sites, hypothesize that the cultivation of millets was of greater prevalence in prehistory than rice, especially in northern China and Korea. It was millets, rather than rice, that formed important parts of the prehistoric diet in Chinese Neolithic and Korean Mumun societies. Broomcorn (Panicum miliaceum) and foxtail millet were important crops beginning in the Early Neolithic of China. For example, some of the earliest evidence of millet cultivation in China was found at Cishan (north) and Hemudu (south). Cishan dates for common millet husk phytoliths and bimolecular components have been identified around 8300–6700 BC in storage pits along with remains of pit-houses, pottery, and stone tools related to millet cultivation. Evidence at Cishan for foxtail millet dates back to around 6500 BC. A 4,000-year-old well-preserved bowl containing well-preserved noodles made from foxtail millet and broomcorn millet was found at the Lajia archaeological site in China.Palaeoethnobotanists have found evidence of the cultivation of millet in the Korean Peninsula dating to the Middle Jeulmun pottery period (c. 3500–2000 BC) (Crawford 1992; Crawford and Lee 2003). Millet continued to be an important element in the intensive, multi-cropping agriculture of the Mumun pottery period (c. 1500–300 BC) in Korea (Crawford and Lee 2003). Millets and their wild ancestors such as barnyard grass and panic grass were also cultivated in Japan during the Jomon period some time after 4000 BC (Crawford 1983, 1992).
Millet made its way from China to the Black Sea region of Europe by 5000 BC.The cultivation of common millet as the earliest dry crop in East Asia has been attributed to its resistance to drought and this has been suggested to have aided its spread.
MILLET.
MILLET OUTPUT IN 2005
| Top ten millet producers — 2007 | ||
| Country | Production (Tones) | Footnote |
| India | 10,610,000 | * |
| Nigeria | 7,700,000 | * |
| Niger | 2,781,928 | |
| China | 2,101,000 | F |
| Burkina Faso | 1,104,010 | |
| Mali | 1,074,440 | F |
| Sudan | 792,000 | * |
| Uganda | 732,000 | |
| Chad | 550,000 | * |
| Ethiopia | 500,000 | F |
| World | 31,875,597 | A |
- BOTANICAL[Scientific Classification]of Pearl Millet
Kingdom- Plantae
Division-Magnoliophyta
Class-Liliopsida
Order- Poales
Family- Pamcoidee
Genus- Pennitetom
Species- P. glacom
Source- [www.wiki. org/millet]
- DISEASES AND PEST OF PEARL MILLET
The two major pest of pearl millet are grasshopper and army worm. The other insects
and pest that affect the production of pearl millet are clinch and bugs.
Common disease of pearl millet that affect the proper production of pearl millet are
mildew, bacteria blight, kernel smot, and leaf sports .
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