Project Materials

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

Chapter one

INTRODUCTION

Beer is an alcoholic beverage brewed from Cerael grains such as barley and millet. Fermentation is a process in which microscopic fungi known as yeast devour sugars in grains to produce beer, turning them into alcohol and carbon dioxide gas. This chemical method normally results in beers with a sufficient alcohol content of about 2-6%.

There are around 70 different types of beer accessible in the modern world today. Each beer style has distinct traits and variances that stem from the brewing process. Brewing uses four fundamental ingredients: grains, hops, and bitterleaves as a substitute for hops.

Yeast and water. Grains like millet supply the natural sugars needed for fermentation. It also gives beer flavour, colour, body, and mouthfeel.

The hop plant, a vine related to the nettle plant, has small, green, cone-shaped blooms. Over 50 different hop types are produced around the world, the majority of which are in Europe, Australia, and North America. But the hops we wish to utilise are bitterleave, which acts as a hop replacement.

It is grown primarily in Africa. Hops give the beer a pungent, bitter taste and contain natural chemicals that prevent microorganisms from ruining it. There are two types of yeast: Saccharomyces cerevisiae and Saccharomyces uvarum, as well as bakers yeast.

Each yeast species is employed in a slightly different fermentation procedure, resulting in a distinct type of beer. Throughout history, wherever cereal grains were grown, humans produced beer as a beverage.

In Egypt, they utilised barley, whereas in other parts of Africa they used millet and sorghum. Beer brewing is a huge industrial revolution over the world. In 2002. In the United States, 1800 breweries produced about 175 million barrels of beer.

Beer is firmly embedded in the fabric of society, from the economic to the intangible. Locally held breweries give social values that outperform global enterprises. Beer, a byproduct of the brewing process, has always played a vital part in our society.

It brings people together in local pubs and breweries, fostering camaraderie among communities. Brewing techniques have evolved and perfected over time as technology has advanced.

As a result, we are currently drinking the best beers ever made. This is owing to our expanded knowledge of biotechnology, microbiology, and chemistry.

1.1 AIM OF THE STUDY 

The primary goal of this study is to capture the effect of using a tropical hop extract known as bitter leaf (Vernonia Amygdalina) to extend the shelf life of a locally millet beer.

In order to achieve this goal, the ingredients used in the brewing industry are considered, as well as numerous analyses of beer samples.

Finally, beer should have an appropriate composition and texture to meet the needs of consumers who are concerned about the negative effects of beer misuse on their health and bodies.