The use of “utazi” leaf extract (gongronema latifolium) as a means of extending the shelf life of a locally brewed sorghum beer

Chapter ONE

INTRODUCTION

• 1.1Introduction
• 1.2Background of Study
• 1.3Problem Statement
• 1.4Objective of Study
• 1.5Limitation of Study
• 1.6Scope of Study
• 1.7Significance of Study
• 1.8Structure of the Research
• 1.9Definition of Terms

Chapter TWO

LITERATURE REVIEW

• 2.1Overview of "Utazi" Leaf Extract
• 2.2Historical Context of Gongronema Latifolium
• 2.3Chemical Composition of Utazi Leaf
• 2.4Health Benefits of Utazi Leaf Extract
• 2.5Shelf Life Extension Techniques in Food Industry
• 2.6Previous Studies on Shelf Life Extension in Beverages
• 2.7Local Brewing Processes of Sorghum Beer
• 2.8Effects of Microorganisms on Beverage Spoilage
• 2.9Packaging and Preservation Methods
• 2.10Consumer Perception of Natural Preservatives

Chapter THREE

RESEARCH METHODOLOGY

• 3.1Research Design and Rationale
• 3.2Sampling Techniques
• 3.3Data Collection Methods
• 3.4Data Analysis Procedures
• 3.5Research Ethics and Compliance
• 3.6Reliability and Validity Measures
• 3.7Limitations of the Research Methodology
• 3.8Case Study Approach

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

• 4.1Analysis of Shelf Life Extension Experiment Results
• 4.2Comparison with Control Samples
• 4.3Impact of Utazi Leaf Extract on Microbial Growth
• 4.4Sensory Evaluation of Treated Beverages
• 4.5Chemical Composition Changes in Treated Samples
• 4.6Statistical Significance of Findings
• 4.7Factors Influencing Shelf Life Extension
• 4.8Practical Implications for Beverage Industry

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

• 5.1Summary of Findings
• 5.2Conclusion and Recommendations
• 5.3Contributions to Knowledge
• 5.4Implications for Future Research
• 5.5Practical Applications in Food Industry