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

 3,000

Description

RESEARCH INFORMATION

[icon type=”icon-pencil”]: 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
[icon type=”icon-book”]: Chapter 1 – 5
[icon type=”icon-book-open”]: 91 Pages
[icon type=”icon-basket”]: #3, 000
[icon type=”icon-doc-line”]: Ms Word format

This study,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 contains concise information that will serve as a framework or guide for your project work. The project study is well-researched for academic purposes and are usually provided in complete chapters with adequate References.

Keywords: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


ju

RESEARCH BODY

ABSTRACT

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). 

Keywords: 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


ju
[divider height=”30″ style=”default” line=”default” themecolor=”1″]

[alert style=”warning”]NOTE: INSTANT DOWNLOAD SERVICE [/alert]

Have you made payment for this project? If YES, Get a Download Code by contacting our Customer Care.

For further enquiries, call our Hotlines: (+234) 0816-531-2322, 0811-998-2823

[divider height=”30″ style=”default” line=”default” themecolor=”1″]

PROJECT TOPICS AND MATERIALS | HIRE A WRITER | HOW TO PAY FOR PROJECT

Keywords: 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