BREWING SCIENCE

BREWING SCIENCE

ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH BURUKUTU PRODUCTION

CHAPTER ONE 1.0     INTRODUCTION 1.1  BACKGROUND OF THE STUDY  “Burukutu” is a Nigeria indigenous fermented drink. The preparation of this fermented beverage is from guinea corn (Sorghum vulgare) is carried out by villagers in many parts of the world. Kaffir and Banti beers are similar products produced in south and east Africa respectively. similar beverages …

ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH BURUKUTU PRODUCTION Read More »

DETERMINATION OF SUGAR CONTENT, ALCOHOLIC CONTENT, VITAMIN A CONTENT ON SOFT DRINK SUCH AS AMSTEL MAL, GUINNESS MALT AND MALTINA AND ITS EFFECT IN HUMAN CONSUMPTION

CHAPTER ONE INTRODUCTION Malt also called young beer, children’s beer or 9wheat soda) is type of soft soda, is a type of soft drink. It is a carbonated malt, beverage, meaning it is brewed from barely hops and water much like beer, corn and carmel color may also be added. However, malt is non-alcoholic, and …

DETERMINATION OF SUGAR CONTENT, ALCOHOLIC CONTENT, VITAMIN A CONTENT ON SOFT DRINK SUCH AS AMSTEL MAL, GUINNESS MALT AND MALTINA AND ITS EFFECT IN HUMAN CONSUMPTION Read More »

THE USE OF “UTAZI” LEAF EXTRACT (GONGRONEMA LATIFOLIUM) AS A MEANS OF EXTENDING THE SHELF LIFE OF A LOCALLY BREWED SORGHUM BEER

ABSTRACT Sorghum beer is an indigenous African alcoholic beverage that has been long traditionally brewed in the Savannah region of Nigeria; over the years there has been a problem with the Keep ability of these beers. Contemporally, a conceptual approach of hopping these beers with an indigenous hop extracts; Utazi (Gongronema latifolium) has relatively improved …

THE USE OF “UTAZI” LEAF EXTRACT (GONGRONEMA LATIFOLIUM) AS A MEANS OF EXTENDING THE SHELF LIFE OF A LOCALLY BREWED SORGHUM BEER Read More »

THE USE OF BITTERLEAF (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 …

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

SOURCING AND FINANCING LOCAL RAW MATERIALS IN THE NIGERIAN BEVERAGE INDUSTRY

PROJECT BODY: CHAPTER ONE: INTRODUCTION 1.1         HISTORICAL BACKGROUND OF THE STUDY The history of raw materials can be traced back to the rise of industrialization from the Middle Ages to the eighteenth century when the feudal system was still in existence in England. Farming was the principal occupation of the thirteenth century in England and was …

SOURCING AND FINANCING LOCAL RAW MATERIALS IN THE NIGERIAN BEVERAGE INDUSTRY Read More »

THE EFFECTS OF DIFFERENT TREATMENT ON THE SHELF LIFE OF NON-ALCOHOLIC BEVERAGES SOYMILK, SOBO DRINK AND KUNU

ABSTRACT Different preservation technique, were employed in the storage of kunu, sobodrink and soymilk. Sodium benzoate, sodium sorbate and sodium metabisulphite at three different concentrations were assessed. Pasteurization and refrigeration temperature during storage were also studied. Results indicated that the chemical preservative were not able to preserve the soymilk and kunu beyond 20 hours while …

THE EFFECTS OF DIFFERENT TREATMENT ON THE SHELF LIFE OF NON-ALCOHOLIC BEVERAGES SOYMILK, SOBO DRINK AND KUNU Read More »

PROBLEMS AND PROSPECTS OF TEACHING BREWING SCIENCE AND TECHNOLOGY IN NIGERIAN UNIVERSITIES (A CASE STUDY OF UNIVERSITY OF UYO)

The university should be the citadel of learning and more so the learning of all disciplines with brewing science and technology no left out. Brewing science and technology simply defined is the science of Brewing of beer by steeping a starch source commonly known as cereal grains in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at …

PROBLEMS AND PROSPECTS OF TEACHING BREWING SCIENCE AND TECHNOLOGY IN NIGERIAN UNIVERSITIES (A CASE STUDY OF UNIVERSITY OF UYO) Read More »

You cannot copy content of this page