Project Materials

THE USE OF UTAZI LEAF EXTRACT AS A MEANS OF EXTENDING THE SHELF LIFE OF LOCALLY BREWED SORGHUMBEER

ABSTRACT

In the Savannah region of Nigeria, sorghum beer, an indigenous African alcoholic beverage, has long been manufactured. However, over time, there has been an issue with these beers’ capacity to hold their flavour. In comparison to unhopped beer, utazi (Gongronemalatifolium), a contemporary concept for hopping these brews using native hop extracts, has comparatively improved their chemical qualities. The following evidence supports this: a noticeable drop in the beer’s ethanol level, total acidity, volatile acidity, and Aspergilus predominance from the fourth day of bench storage in comparison to the second day of unhopped beer. This demonstrates unequivocally that the hopped sorghum beer with utazi deteriorates at a slower rate than its traditional unhopped cousin.